Moth Bean & Parsley Kabab

Ingredients

Soaked overnight Moth bean(Turkish or Dew Bean)-1 cup

Whole cashew nuts-15

Chopped parsley-1/2 cup

Green chillies-2

Chopped onion-1/4

Ginger-1/4''

Jeera-1tsp

Salt to taste

Besan just for binding

(I added 3tsps)

Oil-to deep fry

Method

Grind ginger,green chillies & moth beans to a thick coarse paste.Add parsley ,onion,cashew nut,salt & jeera,mix it well .If your mixture is watery add besan to make it thick.Make small balls insert a whole cashew nut,cover it well & deep fry it till golden brown & crisp.Serve it with any dip.

Mixed Dal Murukku Recipe / Dal Murukku Recipe

Mixed Dal Murukku

Ingredients

Rice flour-2 & 1/4 cup

Yellow moongh dhal-3/4 cup

Urad dhal-1/4 cup

Channa dhal-1/4 cup

Salt to taste

Red chilly powder-1tsp

Jeera/ Cumin1tsp

Hing-1tsp

Melted butter- 2 & 1/2 tbsp

Oil-to fry muruku

Method

Dry roast moongh,urad & channa dhal separately till its just hot.
Cool & grind to a very fine powder in mixi.
Now mix all above ingredients together in a bowl,pour water & make a soft dough.
Fill the dough into a murukku press,press it directly in the hot oil.
In medium flame fry until they are golden brown colour.
Drain them on a paper towel,cool & store it in a air tight container.

Thanks for visiting !

Parsley Chutney

Ingredients

Parsley-a hand full

Coconut-a hand full

Green chillies-1

Salt to taste

Oil-1/2tsp

Jeera-1/2tsp

Coriander seeds-1/2tsp

Urad dhal-1/2tsp

Channa dhal-1tsp

Garlic-1 (Optional)

Method

Heat oil in a pan fry jeera,dhals,coriander seeds,garlic,green chillies & parsley till light brown.Cool & grindit with salt & coconut to a smooth paste.Tempering is optional.

Tomatillo Kootu

Ingredients

Split moongh dhal(with skin)-1/3 cup

(cooked with 1/4tsp of turmeric)

Tomatillo cubed-3

Salt to taste

Fry in 1/2tsp oil & make a smooth paste

Coconut-1tbsp

Coriander seeds-1tsp

Red chillies-1

Ginger-1/4''

Mustard-1/4tsp

Cumin-1/2tsp

Methi-6

Tempering

Coconut oil-1tsp

Mustard ,jeera & curry leaves-little

Method

Cook the tomatillo & ground paste with the dhal.Cook it till tomatillo are cooked.Temper it.Serve it with hot rice.

Butternut Squash & Almond Kheer

Ingredients

Chopped butternut squash-1 cup

Blanched almonds-15

Milk-Required quantity

Cardamom powder-1/2tsp

Saffron diluted in warm milk-a pinch

Sara parupu(chironji)-1tsp

Ghee-6tsp

Method

Grind butternut squash & almond with little milk to a smooth paste.Heat ghee in a pan fry the ground paste till raw smell goes off.Add sugar & cook it till its a bit thick.Switch off mix saffron & cardamom powder.Cool & store it in fridge.Take 2 or 3 tsp of paste for 1 glass of cold milk mix it well.Check for sugar & garnish with saraparupu.Serve it cold

Note:You can also cook the paste along with milk.This way you can served it hot.

Reposting

Lettuce & Green moonghdhal Poriyal

Chicken Gravy

Ingredients.
Chicken -2lbs
Onion chopped-11/2 cup
Tomato paste -1tbs
(or chopped tomatoes)-2
Cinnamon-1,cloves-3,cardamom-4,bay leaf-1
Chilly powder-11/2 tsp(according to your spice)
Coriander powder-1tsp
Turmeric powder-1/2tsp
Any garam masala powder-1tsp
Kastoori Methi-1 hand full
Curry/Coriander leaf-for garnish
Oil-2tbs(reduce if you want less oil)
Salt-to taste
Grind
Coconut-1tbsp
Fennel seeds(Somph)-1tsp
Ginger/Garlic-Each 1tsp
Method.
Cut , clean & wash the chicken,marinate it with Chilly,turmeric,coriander powder,salt & Garam masala for 30 min.in fridge.Heat oil add the whole garam masala,then add onions fry till light golden colour.Now add tomatoes fry till oil separates.Add the coconut mixture & kastoori methi fry again till the raw smell of coconut has gone.Add chicken fry it well ,pour 1 glass of water.Cook till the chicken is cooked garnish it with curry & coriander leaves.
Tips
Cook the chicken in high flame as it will stop loosing its juice,then add water & cook.If you don't have garam masala,you can replace it with my pulao/biriyani masala in my site.Onions must be light brown otherwise your dish will not get good colour & taste.

Winner

Iam one of the of Winners of Rice Feast conducted by Aathidhyam..........

These where the recipes selected by the judges Herb Pulao & Green apple Puliyohara....

Award

Thanks Uma for thinking of me & giving away this Award.Very encouraging to me......

Tomato Pickle(version 2)

Ingredients
Tomatoes any kind-6nos
Turmeric powder-1tsp
Salt to taste
Chilly powder-2tsp(adjust to your taste)
Coriander powder-1tsp
Oil-2tbs(you can reduce if you want less oil)
Hing-1/2tsp
Roasted methi powder-1/2 tsp
Tempering
Mustard-1tsp
Jeera-1/2tsp
curry leaves-little
Whole red chillies-4
Method
Heat oil in a kadai,add chopped tomatoes,turmeric & salt.Cover & cook it till all the water has evaporated.Now add other dry ingredients,cook till raw smell goes.Temper it and mix the methi powder.Store it in fridge.