Tomato Thokku (Yourstastefully)

Yummy yummy Tomato Thokku tried from Yourstatefully blog........

INGREDIENTS U NEED:
1.Tomatoes- 2 kg
2.Chilli Powder - 6tbs
3.Mustard seeds - 1tbs
4.Methi seeds - 1/2tbs
5.Hing - 1/4tbs
6.Black salt - 1tbs
7.Salt to taste
8.Tamarind Pulp - Small size(Optional)
9.Curry Leaves - 2stgs

For tempering:
Gingelly oil - 3/4cup
Mustard seeds - 2tbs
Garlic pods - 6-8 

METHOD OF PREPARATION:

• Wash and chop tomatoes into big pieces.
• Heat a big deep nonstick pan,add chopped tomatoes cover and let it cook,occasionally give it a stir and keep mashing them.
• Meanwhile, heat a kadhai and toast the mustard seeds on low flame, Once they crackle, transfer on to a plate. In the same pan, roast the methi seeds and add it with the mustard seeds. Cool and powder the seeds called Pickle Powder.
• The tomatoes will be soft and mushy by now. Keep stirring so that they do not stick to the pan and Allow the tomatoes to cook in the water that it releases and do not add water extra at any point of time.
• All the moisture from the tomatoes should completely evaporate,now add tamarind pulp,salt,chilli and turmeric powder,mix well and let it cook,keep stirring now its almost dry.
• Now heat gingelly oil in a pan,whan its hot add 2tbs of mustard seeds,after it crackles add garlic,curry leaves and asafoetida.  
• Pour this hot oil mixture into tomato mix and give it a good stir and add 2tbs of pickle powder and stir well and fry it untill the oil comes up.
• Finally turn off the heat and allow the thokku to cool completely before u transfer it to the container. 

GOES WELL WITH:

      Curd Rice

RATING:
***

Butter Capsicum Paneer Curry (Homecookrecipes)

This is yet another tried dish and the kids loved it so much...

INGREDIENTS U NEED:
1. Paneer Cubes -1 cup
2.Capsicum- 1/2
3.Onions-2
4.Tomatoes-3
5.Corriander Leaves- 1 cup
6.Chilly powder
7.Butter- 1/4 cup
8.Salt to taste

 

METHOD OF PREPARATION:Cut the paneer into cubes and roast it in a Tava, without oil. roast it on both the sides. keep it aside.

• Now have 4 spoons of oil and fry the onions and tomatoes and corriander leaves. fry it well. let them cool and grind it into a paste.
• Now have oil in kadai and fry the capsicum cutted in cube shapes.
• After frying it, add fried paneer,the grinded paste, chilly powder, Turmeric powder a pinch and salt. Mix well and let them boil for 3 minutes.
• Now add the butter and close it with a lid and let it done for 5 minutes. now it is ready to serve.

GOES WELL WITH:
      Naan or Chapathi

RATING:
****

Nipattu (Kannada cuisine)

Tried recipe and the end result was excellent...
 
INGREDIENTS U NEED:
1.Rice flour 1 cup
2.Roasted channa dal 1/2 cup
3.Maida 1 tbsp
4.Peanut 1/2 cup
5.Chilly powder 1 tbsp
6.Salt to taste
7.Curry leaves 10
8.Hing 1 pinch
9.Oil 2 tbsp + to deep fry.

METHOD OF PREPARATION:

• Powder the roasted channa dal and half the peanuts into a smooth powder. Crush the remaining peanuts coarsely.
• Mix the powdered dal and nut mixture, crushed peanut, salt, chilly powder, curry leaves, Hing and rice flour.
• Heat oil in a stable thick bottomed pot.
• Make a well in the rice flour mixture and pour two tbsp of hot oil into the well. Mix with a spoon. Add some water to make a tight dough.
• Pinch small balls out of the dough. Roll it out into 3" rounds
• Slide the dough rounds gently into hot oil. Fry till golden brown. Turn over and fry till the other side is done.
• Remove from oil, drain it on a paper towel and store it in an air tight jar. It will stay good for at least a week.

Spicy Potato Curry for Rice (Homecook Recipes)

Here is the another followed Recipe came out excellent.....

INGREDIENTS U NEED:

1.Potatoes - 2 (peel the skin)
2.Red onion -1 medium size  (Chopped finely)
3.Tomatoes - 2(Chopped very finely)
4.Tamarind - a small lemon size
5.Dry Red chilis - 3
6.Curry leaves - 8
7.Garlic - 3
8.Mustard  - 1/2 spoon
9.Fenugreek - 5 seeds
10.Asafoetida powder - 1/4 spoon
11.Butter - 2 spoons
12.Oil - 4tbsp's

List of Powder's:

1.Turmeric Powder-a pinch
2.Chilly Powder-1 tbsp
3.Coriander Powder-2 tbsp
4.Cumin Powder-1/2 tsp
5.Curry Leaves Powder- 2 tsp (Optional)
6.Pepper Powder-1/2 tsp

METHOD OF PREPARATION:

• In a thick Bottomed Pan, heat 4tbsps of oil.Add mustard,when it cracks add fenugreek seeds, curry leaves, garlic and red chili fry them well.
• Now add Finely Chopped onions, saute them till they turn translucent and add finely chopped tomatoes, saute the tomatoes along with onions, till they mix up along. You got to saute for atleast 3-4 minutes, till they mix up.
• Now add Salt to taste and all the Powders mentioned in the order, fry them well for 2mins or till the oil comes out seperately.
• Now add cubically chopped potatoes and mix them well with all the masala.
• Add 1/2 a cup of Tamarind water and close the kadai with a lid,slower the flame,let the potatoes get half-cooked,After10 minutes open the lid, add the butter and close the lid.
• After 5 minutes,the potatoes would have cooked and the spicy potato curry is ready.

GOES WELL WITH:

   Plain white rice

RATING:
****

Chow chow Pepper Kootu (Kamalas Corner)

Tried recipe from another blog........

INGREDIENTS:
Chow Chow – 1 No
Green Gram Dhal – ¼ cup
Turmeric powder – a pinch
Salt – ½ teaspoon or as per taste

To fry:
Red Chilli – 2 Nos
Black Pepper – 1 teaspoon
Jeera – ½ teaspoon
Urad Dhal – 2 teaspoon
Coconut gratings – 2 tablespoon
Oil - 1 teaspoon

For seasoning:
Oil – 1 teaspoon
Mustard – ½ teaspoon
Urad Dhal – 1 teaspoon
Curry leaves – few
Sambar Onion - 2 Nos

METHOD OF PREPARATION:

• Cook Green gram dhal along with a pinch of turmeric powder in open vessel till soft.
• Remove the skin from chow chow and cut into small pieces. Add these pieces to the dhal along with turmeric powder and salt. Cover with lid and cook on medium flame till soft.
• Meantime, in a kadai put a teaspoon of oil and fry red chillies, urad dhal, pepper, jeera for one to two seconds and finally add the coconut gratings and fry for one more second. Remove and cool it. Grind it to a fine paste.
• When the vegetable is cooked well, add the ground paste along with little water and mix well. Allow to boil for few minutes on low heat.
• Season it with mustard, urad dhal, curry leaves and chopped onion.

Tips: You can prepare the above Kootu with Bottle gourd also.

GOES WELL WITH:
       Plain rice and Chapathi

RATING:
***

Puliyodharai (Prishiv-innovation)

Another Tried Yummy Recipe.....

INGREDIENTS:
1.Tamarind - Lemon Size
2.Turmeric - 2tbsp
3.Salt - As you want
4.Cooked raw rice

Grinded Items:
1.Fenugreek Seeds -1tbsp
2.Coriander Seeds -1tbsp
3.Curry Leaves -10
4.Red Chilli - 7
5.Urad Dal -1tbsp

For Seasoning:
1.Mustard Seeds - 1tbsp
2.Peanut - Few
3.Hing -1tbsp
4.Bengal Gram - 2tbsp
5.Gingelly Oil - 6tbsp

METHOD OF PREPARATION:

• Soak tamarind for 30minutes, extract the juice and keep it in a bowl.
• Keep pan in the gas stove, add oil, urad dal, fenugreek seeds, bengal gram, curry leaves and red chilli. Fry well until it becomes golden brownish colour.
• Let it be cool. After it becomes cool grind these item in a mixer and keep it aside.
• In the mean time you can prepare the peanut. Fry peanut for 5minutes, and remove the skin for the peanut and the peanut should be in half pieced shape. Take it in a bowl.
• Now keep pan in the gas stove pour the gingelly oil and put the mustard seeds, hing, urad, bengal gram, curry leaves and peanut.
• Fry these items until it becomes golden brownish colour.
• Now pour the tamarind water and salt, boil until the raw smell of tamarind vanishes.
• Put the grinded items and allow this to boil until it comes like thick paste.
• Puliyodharai is ready to mix in the cooked rice.
• Before mixing puliyodhara paste, if you want, add gingelly oil in the plain rice. Then mix the paste you can feel the real taste of puilyodhara rice.

GOES WELL WITH:

      Potato Fry or Papad

RATING:
*****

Red Pepper Chutney (Menutoday)

Tried recipe.....

INGREDIENTS U NEED:

1.Red Capsicum-1
2.Fresh Red chillies 3 to 4 according to taste
3.Jaggery-Little
4.Salt to taste
5.Tamarind - Small lime size
6.Oil
7.Hing
8.Seasoning-Mustard,Urad dhal,Curry leaves

METHOD OF PREPARATION: 

• Chop the Capsicum and chillies and keep aside.
• Heat 2 tsp of Oil in a tawa and fry this chilli pieces for a while.
• Cool and Grind along with Jaggery,Tamarind,Salt and Hing.
• Heat one tsp of oil and temper the Mustard seeds,Urad dhal and Curry leaves.

GOES WELL WITH:

      Dosa and Idly

RATING:
***

Okra rice (Kavis kaimanam)

Yet another tried recipe....

INGREDIENTS U NEED:

1.Boiled rice - 1 cup
2.Lady's Finger - 1 cup - cut into 1 inch long pieces
3.Onion - 1 - chopped
4.Garlic - 2 nos - finely chopped
5.Turmeric powder - 1/4 tsp
6.Cumin powder - 1/4 tsp
7.Black pepper powder - 1/2 tsp
8.Tamarind - 1/2 lemon size - extract juice adding 1/4 cup of water
9.Cumin seeds - 1/2 tsp
10.Salt - 1/2 tsp or as per need
11.Oil - 5 tsp
12.Curry leaves - few
13.Coriander leaves - few
14.Roasted peanuts - few(optional)

METHOD OF PREPARATION:

• Heat 2 tsp of oil in a pan, add chopped garlic, then lady's finger.
• When it is half cooked, add salt and fry again. when cooked well, add 1/4 tsp of pepper, stir well, turn off gas and keep it aside.
• Heat 3 tsp of oil in a pan, splutter cumin seeds, add onion, curry leaves and fry until golden brown in onion.
• Add tamarind juice now, turmeric powder, cumin powder and salt(very little) and let it boil until oil gets separated.
• Finally add the remaining pepper powder, roasted peanuts, coriander leaves and mix well.
• Add cooked rice now, mix well and serve with any raitha.

GOES WELL WITH:

     Vathal or Papad

RATING:
****

Channa rice (vidhas-jg.blogspot)

Another tried rice recipe came out excellento......

INGREDIENTS U NEED:
1.Rice - 1cup
2.Channa -1 cup
3.Onion - 1
4.Tomato - 1
5.Coconut - 2 tbsp
6.Garlic - 2 to 3 pods
7.Red chili - 1
8.Salt to taste
9.Garam masala - 1/2 tsp
10.Oil
11..Cumin seeds for tempering

METHOD OF PREPARATION:

• Soak the Channa for 8 hours and pressure cook it. ( I will cook the Channa and keep stock for 1one week)
• Cook the rice and let it cool.
• Combine coconut, garlic, red chili and ground it to a paste.
• Heat oil in a kadai and splutter cumin seeds.
• Add chopped onions, saute till it turns pink. Add chopped tomatoes and cook it well.
• Add the paste, salt , garam masala and cook until the raw smell goes.
• Add the cooked rice and mix well. Garnish with cilantro.

GOES WELL WITH:

       Raita

RATING:
****

Veg hot dog (Cooking for all season)

Tried from other blog and my kids just loved them so much.Try it.....

INGREDIENTS U NEED:

For patties:
1.Potatoes - 2 medium
2.Peas - 1 cup
3.Carrot - 2 medium
4.Maida - 1/2 cup
5.Chili powder - 1 tsp
6.Salt to taste
7.Cheese - as required
8.Coriander Leaves a little
9.Oil for frying

For coating:
1.Corn flour - 1/2 cup
2.Bread Crumbs - for coating

For Hot Dog:
1.Long buns - 8
2.Cheese - for garnishing
3.Tomato Sauce as required
4.Pepper powder as required

METHOD OF PREPARATION:

• If you are using dried peas, then soak in water for 6 hrs min and cook to get soft ones. Carrot, potatoes can be boiled along with peas.
• Mix corn flour in water to get a dropping consistency. Get bread crumbs ready.
• Mix all the ingredients for patties Roll then as long patties and dip in corn flour, then in bread crumbs.
• This can be either deep fried or shallow fried. I did a shallow fry as its better tasting.
• Heat oil in a pan and place the long patties and add 1 tbsp to fry each patties.
• Once all the patties are ready, make a long slit on one side of the bun making sure its still intact.
• Apply sauce, grated cheese, then place the patties inside. Sprinkle generous amount of cheese if you like cheese on top of the patties.
• Bake it in oven or microwave until the cheese melts. Finally you can sprinkle pepper and sauce over the top before serving.
• Your hot and cheesy Veg Hot Dog is ready. Enjoy!

GOES WELL WITH:

      Chips

 RATING:
*****

Karamani Kuzhambu(Indianvegetarian Kitchen)

I tried it today and came out pretty good. We had it with rice and apalam.Try it.....

INGREDIENTS U NEED:
1.Karamani(black eye peas) - 3/4 cup
2.Tamarind - small lime sized
3.Oil - 3 tsp
4.Mustard seeds - 1 tsp
5.Curry leaves - a few sprigs
6.Cumin seeds - 1 tsp
7.Fenugreek seeds - 1 tsp
8.Garlic flakes - 4
9.Small onions - 6
10.Tomatoes - 3/4 cup
11.Turmeric powder - 1/2 tsp
12.Chilli powder - according to your taste
13.Salt as needed
14.Coriander powder - 2 tsp
15.Coconut - 1/2 cup

METHOD OF PREPARATION:

• Soak Karamani for 4 hours and pressure cook it till soft.
• Extract juice from tamarind.
• Heat oil in a pan. Add mustards seeds, cumin, fenugreek seeds and garlic flakes.
• Add onions and fry well. Add tomatoes and cook till it gets mashed.
• Pour the tamarind extract, add turmeric powder, chilli powder and coriander powder. Let the kuzhambu simmer for 15 minutes.
• Grind coconut to a fine paste with water and add this to the kuzhambu. Add cooked karamani. Let it simmer for some more minutes.

GOES WELL WITH:

     Steamed rice

RATING:
*****

Chicken Meatballs (Sailusfood)

Tried recipe from sailus food.......

INGREDIENTS U NEED:
1/2 kg boneless chicken pieces, cleaned and washed
1/4 kg onions finely sliced
8-10 fresh green chillis
5-6 dry red chillis (adjust according to your choice)
15-20 garlic flakes
3″ piece ginger chopped
small bunch coriander leaves, chopped
4 tbsps coriander seeds
1 1/2 tbsps cumin seeds
2″ cinnamon stick
3 green cardamoms
5-6 cloves
20 cashewnuts
salt to taste
oil for deep frying

METHOD OF PREPARATION:

• Heat a tbsp of oil in cooking vessel. Add the cumin seeds, coriander seeds, cardamom, cloves, cinnamom, red chillis and cashewnuts and stir for a minute till a nice aroma emanates the whole kitchen. Be careful not to burn the spices. Cool.
• First grind the roasted ingredients along with ginger, garlic and green chillis to a coarse paste. Next add the chopped raw onions, coriander leaves, chicken and salt and grind further to form a smooth paste like shown in the picture above.
• Add a tbsp of oil to the ground mixture and mix thoroughly before shaping into small lemon sized balls.
• Heat oil for deep frying. Once its piping hot, reduce flame to medium and place these balls in the oil and fry them to a crisp, golden brown color.
• Serve hot with tomato sauce or green chutney. 

NOTE:

The green and red chillis can be adjusted according to your spice level. The chicken balls can also be grilled for a more healthy version.

GOES WELL WITH:

     Any Chutney

RATING:

****

Carrot Halwa(Paajaka)

Carrot halwa is one of my favorite sweet dish which i tried from another blog.Here is the recipe.....

INGREDIENTS U NEED:
1.Grated carrots-3cups
2.Milk-11/2cups
3.Sugar-1cup
4.Ghee-3tbs
5.Cardamom Powder-1/2tbs
6.Saffron strands-Pinch
7.Cashewnuts-2tbs(Chopped)

METHOD OF PREPARATION:

• In a nonstick pressure cooker,fry the grated carrots in a tablespoon of ghee for one min.
• Then add the milk and saffron and pressure cook for one whistle.
• Now To this add sugar and keep stirring in a medium heat.When complete moisture is absorbed,add half of the ghee,fry for 2 more mins and remove from heat.
• Fry the cashews in the remanining ghee and add it to the halwa with the cardamom powder and mix well.
• Serve warm or at room temperature or cold. 

 

GOES WELL WITH:
      Coffee

RATING:
****

Mughlai Egg Biryani(Andhra ruchulu)

Yet another tried recipe......

INGREDIENTS U NEED:
1.Boiled eggs-4
2.Basmati rice or jasmine rice-2 1/2 cups
3.Finely chopped onion-1
4.Chopped mint-1 table spoon
5.Chopped cilantro -1 table spoon
6.Fresh yogurt/curd-1/2 cup
7.Finely chopped green chilis-2 teaspoons
8.Ginger garlic paste-1/2 teaspoon
9.Whole garam masala-10 no
10.Biryani masala-1/2 teaspoon

For egg masala:
1.Dhaniya powder-1/2 teaspoon
2.Red chili powder-1/2 teaspoon
3.Turmeric-1 pinch
4.Amchoor/dry mango powder-1/2 teaspoon
5.Subji masala powder-1/4 th teaspoon(optional)
6.Besan powder/chikpea flour/chenagapindi-2 teaspoons

METHOD OF PREPARATION:

• Heat 1 table spoon of oil in a kadai.
• Mix all the masala's add some water,and make it like a paste.
• Make some scars on eggs with knife on all sides,it helps to absorb the masala flavour.
• Now Dip the eggs in masal paste and fry in kadai,once it roasted keep a side.
• Soak the rice in water for 40 minutes.
• Now take deep bottomed vessel,add butter to it,when it heats up add the whole garam masala(1 clove,4 pepper corns,2 cinnamon/dalchini,2 cardamom/ilaichi)
• When the aroma comes out add the chopped onions,saute until it turns to nice brown colour.
• Now add the green chilis,ginger garlic paste,fry well.And add mint(pudina), and cilantro(kothimeera) and the salt.
• Now add the curd,cook for 5 to 6 minutes.Now add the water and rice ,cook until the bubbles starts,Now at this stage add the roasted eggs mix well,cook on low flame or until done.
• Serve hot with gravy,and raitha and salad onions with lemon. 

GOES WELL WITH:
     Raita

RATING:
****

Spicy Chettinadu Mushroom Masala (Homecookrecipes)

Tried recipe....

INGREDIENTS :
1.Mushroom's - 200gms
2.Red Onion - 1 ( of Medium size, Finely Chopped)
3.Tomatoes - 2 (Chopped)
4.Dry Red Chilli - 2
5.Pepper Powder - 1 tsp
6.Turmeric Powder - a pinch
7.Corriander Powder - 2 tsp
8.Curry Leaves - 5
9.Corriander Leaves Finely Chopped - 2 tsp
10.Mustard - 1/2 tsp
11.Saunf /Sombu - 1/4 tsp
12.Oil - 2 tbsp

Mince the following with your Spice Grinder:
Garlic - 5 pod's
Ginger - 1/2 inch size
Green Chilli - 1

METHOD OF PREPARATION: 

• Have Garlic, Ginger and Green Chilli in spice your Spice Grinder, mince them and keep aside. do not make them into paste, by adding water. the taste differ's.
• Wash the Mushroom's and Let them dry. You can also wipe them with a clean cloth.
• Chop the Onion's and Tomatoe's finely.
• Heat the Oil in a Kadaai / Pan. Add Mustard, when it pop's, add Saunf , tored Red chilli's and the minced ginger-garlic-green chilli pieces. Saute them, till the raw smell goes off.
• Add Onion's and fry them. add tomatoe's and fry along with onion's.
• Add Turmeric Powder, Salt, Corriander powder and Pepper Powder to the onion, Tomato mix and mix them well.
• Add the Mushroom's, and mix well with the masala. Mushroom's get cooked in 2-3 minutes. add Curry leaves and Leave the pan in slow flame, till the oil seperate's from the masala. Garnish with Corriander Leaves. 

GOES WELL WITH:
       Chapathi

RATING:
****

Corriander Thokku (Homecook recipes)

Kothamalli thokku is a very good side dish for any breakfast or rice items.I tried this recipe it came out excellent.....

INGREDIENTS U NEED:
1.Corriander Leaves/Kothamalli - 2 bunch(4 cups)
2.Round Red Chilli - 5 (this will be of medium spice)
3.Fenugreek seeds - 1/2 tsp
4.Asafoetida powder - 1/4 tsp
5.Oil - 3 tsp
6.Mustard - 1/4 spoon
7.Tamarind - a small lemon size / or a pinch of tamarind 

METHOD OF PREPARATION:

• First Wash the Corrainder Leaves and chop it.
• In a pan, heat a spoon of oil, add the red chilli, fenugreek and roast them till they get croasted. now add asafoetida powder, roasted fenugreek and red chilli's to the mixer grinder.
• Add the washed corriader leaves, tamarind, salt and 1/4 cup water to the mixer grinder and grind them along with dry red chilli's fenugreek seeds and asafoetida powder very smoothly.
• Now in the Kadaai or Thick Bottomed pan heat the remaining oil, add mustard, when it cracks, add the grinded paste and let it boil for 5 minutes.
• After that reduce the flame and stir them till they start sticking to pan. it should go dark green in colour, thats the end point. 

GOES WELL WITH:
       Idly and Fried rice

RATING:

*****

Mint rice (Samai)

One more tried recipe....

INGREDIENTS U NEED:
1.Basmati rice - 1 cup
2.Potato - 1 (small)
3.Peas - 1/4 cup
4.Mint - 1 (small bunch)
5.Coconut - 2 tbsp
6.Green chilli - 4 to 5
7.Ginger - small piece
8.Turmeric powder - 1/4 tsp
9.Bay leaf - 1
10.Cloves - 2
11.Cardamom - 1
12.Lemon - 1/2
13.Salt - to taste
14.Oil - 3 tbsp

METHOD OF PREPARATION:

• Cook Rice, Peas and Potato together in cooker, then allow it to cool.
• Heat Oil in a pan. Add Green chilli, Ginger, Turmeric powder, Mint leaves and Coconut. Fry till the mint leaves are wilted and then grind it.
• Hat Oil in a pan add Bay leaf, Cloves, Cardamom, ground paste and mix well.
• Then add cooked Rice(with Potato and Peas) and combine it well.
• Leave this in low heat for 10 min (if necessary, sprinkle water often).
• Now add lemon juice and mix well. 

 

GOES WELL WITH:
       Onion raita

Aval Mixture (VeggiePlatter)

Tried recipe and its a very good tea time snack......

INGREDIENTS U NEED:
1.Poha/Aval Thick-2cups
2.Peanuts-1/2cup
3.Cashewnuts-1/2cup
4.Roasted chickpeas-4tbs
5.Red chilli-5(Slit)
6.Turmeric powder-1/4tbs
7.Seasoning-Mustard seeds,Curry leaves
8.Salt as needeed
9.Oil for deep fry

METHOD OF PREPARATION:

• Heat more oil in a pan for deep fry, add peanuts and fry till they turn golden brown and remove them and keep it aside and do the same for cashewnuts.
• Then add poha in small batches in the same hot oil within couple of seconds it floats on the surface ,now remove it and drain it in the paper towel.
• Now heat 2tbs of oil in a flat pan,add mustard seeds,red chilli,curry leaves and turmeric powder once it starts to pop switch off the heat.
• In that pan add fried poha,peanuts,cashewnuts,roasted chickpeas and enough salt and mix it well. 

 

GOES WELL WITH:
      Tea and Coffee

Vankaya TomatoPappu (Veggieplatter)

I tried this pappu it came out pretty good......

INGREDIENTS U NEED:
1.Toor dhal-1/2cup
2.Egg plant-3-4(Sliced)
3.Tomato-2(Chopped)
4.Green chilli-2(Finely Chopped)
5.Tamarind pulp- 6tbs
6.Seasoning-Mustard,Cumin,Curry leaves,Asafoetida
7.Turmeric powder-!/4tbs
8.Corriander leaves-To garnish
9.Salt as needed
10.Oil

METHOD OF PREPARATION:

• First pressure cook the dhal with enough water and turmeric powder untill mushy.
• Heat oil in a pan,add mustard,cumin,curry leaves and green chiilies and saute it for few seconds .
• Then add sliced brinjal and let it cook for 2-3mins and tomatos as well.Mix them well and continue to cook till the eggplant soften.
• Now add the mashed dhal along with salt,tamarind paste and asafoetida let it cook for 5mins in low flame.
• Finally add corriander leaves and turn off the stove. 

 GOES WELL WITH:

       Plain rice

RATING:
***

Tomato Biryani(Myerecipecorner)

One more tried recipe....

INGREDIENTS U NEED:

1.Basmati rice-2cups
2.Onion-2(Sliced)
3.Tomato-3(Chopped)
4.Mint and corriander leaves-1cup(Chopped)
5.Gingergarlic paste-1tbs
6.Chilli powder-3tbs
7.Turmeric powder-1tbs
8.Seasoning-Cinnamon,Cloves,Cardamom
9.Salt as needed
10.Oil

METHOD OF PREPARATION:

• Heat oil in a pressure pan, add the cinnamon, cloves and cardamom. When the aroma rises add the onions and fry till pink in color, now add the ginger and garlic paste and fry till the raw smell leaves.
• Then add the peas, chopped tomatoes, chilly powder, turmeric powder and salt. Cook till the tomatoes are mashed and oil separates.
•  Now add the mint and coriander leaves, fry for a minute. Now add the required water for the rice and check the seasoning. Add the washed and drained rice and cook until the rice becomes tender.

GOES WELL WITH:
     Raita

RATING:
****