Watermelon Skin & Carrot Soup

Ingredients

Carrot-1

Spring onion-1

Watermelon skin (only white part)-1 cup

Jeera-1tsp

Garlic-1

Salt & Pepper to taste

Method

Boil all above ingredients till slightly cooked or you can also steam it.Cool & make a puree.Strain it & dilute it.Give a boil season it & serve it hot.

Watermelon Skin Paratha

I am back again with a dish from Watermelon Skin.

Ingredients
Finely grated Watermelon skin(only white part)-1 cup
(you can also put it in a electric chopper)
Chopped green chillies-2
Salt to taste
Turmeric powder-1/4tsp
Coriander leaves chopped little
Ajwain(Carom seeds)-1/4tsp
Jeera powder-1/4tsp
Whole Wheat Flour-3 cups
Oil to fry
Method
Squeeze the extra water from the grated watermelon skin.Put it in a bowl add all above ingredients.Add very little water & 1tsp of oil to make a dough.Take a small ball roll it like a paratha.Cook it both sides adding oil till done.Serve it hot with raita or any gravy.

Sending this to http://simpleindianfood.blogspot.com/2009/07/wyf-breakfast-event-announcement.html

Mutton with Chintachiguru(TenderTamarind Leaves)

Ingredients for marination

Mutton-1 pound

Salt to taste

Red chilly powder-1/2tsp

Turmeric powder-1/4tsp

Garam masala-1tsp

Chintachiguru (dry)-1tbsp

Ginger & Garlic paste-1tsp

Curd-4tsp

(mix every thing together & marinate for 30 minutes)

Other ingredients

Oil-2tsp

Chopped onion-1

Chopped tomato -1(optional)

Slit green chillies-3

Curry leaves

Method

Heat oil in a pressure cooker fry onion,green chillies curry leaves & tomato till light brown colour.Add the marination & fry it for 2 minutes.Pour water & cook it till done.You can make this dry or with gravy.Serve it with hot rice.

Fish Biriyani

Ingredients for the rice

Basmati rice-2 cups

Water-3 & 1/2 cups

Salt to taste

Ghee -1tsp

Jeera-1tsp

Ingredients for the marination

Tuna or Salmon-1 small tin

(drain the water)

Salt to taste

Turmeric powder-1/2tsp

Chilly powder-1/4tsp

Curd-1tbsp

Ginger & Garlic paste-1/2tsp

Pulao/Biriyani masala powder-2tsp

(Mix all above ingredients together marinate for 10minutes)

Ingredients for frying

Onion sliced-1

Green chillies slit-4

Ginger & Garlic paste-1/2tsp

Tomato chopped-1

Mint leaves chopped-a hand full

Oil-1tbsp

Cardamom-2,Cloves-2,Cinnamon stick-1/4'',Bay leaf-1.

Method

Heat ghee in a pan temper it with jeera.Add washed rice & salt .Saute for a minute & pour water, cook it till done.Heat oil in a pan add the spices.Add the onion ,green chillies & mint fry till light brown.Add tomato, ginger & garlic paste & the marination.Cook it till all water has evaporated.Now add the rice mix it well till all the masala is coated with the rice.Garnish it with mint leaves.Serve it with raita.

Vazhai Thandu Kootu

Ingredients
Vazhlai Thandu chopped-2 cups
Yellow Moongh dhal -1 cup
Turmeric powder-1/4tsp
Salt to taste
For Grinding
Coconut-2tbsp
Jeera -1tsp
(grind it to a smooth paste)
For Tempering
Coconut oil-3tsp
Mustard-1tsp
Uraddhal & Channa dhal -1tsp each
Curry leaves-little
Hing-1/2tsp
Method
Pressure cook dhal,thandu & turmeric powder.Mash it while its hot .Add the ground paste & salt, give a boil.Temper it & serve it with hot rice.

Lemon Rice Recipe /South Indian Lemon Rice Recipe- A Quick Lunch Box Recipe

Lemon Rice

Ingredients

Cooked Rice-2 cups

(Rice must me separate)

Lemon juice-2tbsp or more according to your taste

Salt to taste

Tempering

Oil-2tsp

Mustard-1/2tsp

Urad & Channa dal -each 1tsp

Jeera/cumin-1/4tsp

Hing-1/4tsp

Peanuts-1tbsp

Curry leaves-little

Chopped green chillies-2

Turmeric powder-1/4tsp

Method

Mix salt & lemon juice in the rice & keep it aside.
Heat oil & temper it with above ingredients.
Add the rice and in low flame mix it well till everything is well combined.
Garnish it with some fried peanuts & curry leaves and serve.

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Pineapple Kesari

Ingredients

Ghee-1 cup

White rawa-2 cup

Sugar-2 cups

Water-3 cups

Yellow food colour-little(optional)

Cardamom powder-1tsp

Pineapple essence-few drops(optional)

Crushed pineapple(1lb 4oz)-1 tin

Nuts & Cherry for decoration.

Method

Heat ghee in a pan,fry the rawa till raw smell goes.Boil water in a pan with food colour.Add it to the rawa.Cook it in slow flame till it absorbs all the water.Add cardamom powder,essence & sugar mix it well.Switch off the gas now mix the drained crushed pineapple & mix it well.Garnish it with nuts and serve.

Sel Roti / Nepali Sweet Bread / Selroti / Crispy Rice Doughnuts

This is a dish from Sikkim !!!!!!.I tried my best to get the round shape.

Sel Roti

Ingredients 

Basmati rice-1 cup 

Coconut-1tsp 

Cashew nut-1tsp 

Almond-1tsp 

Milk-1/2 cup 

Maida-6tsp 

Sugar-1/4 tsp 

Salt-1/4tsp 

Butter-1 tbsp 

Cardamom powder-1tsp 

Vanilla essence-1/2tsp 

Oil to deep fry 

Method 

Soak rice,nuts & coconut for 1 hour in water.

Grind it with milk till a coarse paste.Add the remaining ingredients & mix it like the consistency of a pancake batter.

Heat oil in a pan,take a ladle of batter pour it inside a funnel or use your hand & make a round shape in the hot oil.

Cook it both sides till its brown.

Serve it with Shimi Ko Achar. 

Note:

You can watch in YouTube for the method of pouring the batter in oil.

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Shimi ko Achar / String Bean Pickle / Shimi Ka Achar - Sikkim Cuisine

This is a recipe from SIKKIM.This is one of the favourite of the people of Sikkim. It is yummy to have it with Sel roti !!!!!!!

Shimi Ko Achar

Ingredients

String beans cut into thin slanting slices -1 cup

Sesame seeds roasted & powdered-1tsp

Salt to taste

Oil-1tsp

Green chillies sliced - 2

Lime juice-1tbsp

Method 

Boil beans in salt water for 5 minutes,strain it & put it in a bowl.

Heat oil in a pan fry green chillies for a minute & pour it on top of the beans.

Add lime juice,salt & sesame seed powder,mix it well & serve it with Sel roti(crispy rice doughnuts).

Adapted from sikkiminfo.net

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Rose Petal & Spring Onion Soup

Ingredients

Rose petals dry-5 small flowers

Spring onion -1 small bunch

Green chillies-2

Parsley chopped(optional)-2tsp

Garlic-1

Carrot-1/4 cup

Salt & Pepper to taste

Method

Cook all above ingredients with little water till the vegetables are soft.Cool & grind it to a smooth paste.Strain it.Add enough water to dilute,season with salt & pepper.Give a boil.Serve it hot.