Quinoa Pesarattu

Ingredients
Quinoa-1 cup
(washed & soaked for 1 hour)
Whole green moongh dhal-1/2 cup
(soaked for 4 hours)
Ginger -a small piece
Jeera-1tsp
Salt to taste
Green chillies-2 or 3
Chopped onion little for filling
Oil-to cook pesarattu
Method
Grind all above ingredients to a smooth batter(no need to ferment).Heat a tawa,pour a ladle of batter.Spread it a bit thin, pour little oil around & cook it both sides till light brown.Before removing sprinkle some chopped onions fold the pesarattu & serve it hot with any chutney.

Watermelon Skin Biriyani

Ingredients ground to a smooth paste
Handful of mint & coriander leaves
Cinnamon-a small piece
Cloves-3
Cardamom-1
Turmeric powder-1/4tsp
Green chillies-2
Tomato-1/2
Ginger & Garlic paste-1 tsp
Tempering
Oil-4tsp
Ghee-2tsp
Jeera & Shajeera,Kadal pasi-each-1/4tsp
Bay leaf-1
Other ingredients
Basmati rice-2 cups
Water-3 & 1/2 cups
Curd-1/4 cup
Chopped watermelon skin-2 cups
(only the white part)
Frozen peas(optional)- handful
Red chilly powder-1/4tsp
Salt to taste
Green chillies-2
Chopped tomato-1/2
Chopped onion-1/2
Method
Heat oil & ghee in a pressure cooker,temper it.Fry onion,tomato & green chillies till light brown.Add the ground masala & fry till oil separates the pan.Add all the dry powders,curd,vegetables & fry a bit.Add the rice & water pressure cook it till done.Before serving squeeze little lime juice,mix & serve it with raita.

Happy Vinayaka Chathurthi

Couscous,Vermicelli & Vegetable Idly

Ingredients

Vermicelli-1/2 cup

White rawa/Semolina-1/2 cup
Couscous-1 cup
Salt to taste
Finely chopped capsicum-1/2
Finely grated carrots-1/2
Finely chopped green chillies-2
Chopped curry & coriander leaves-little
Finely grated ginger-1/4tsp
Curd-2 cups
Water-1 cup
ENO fruit salt-1/4tsp
Tempering
Oil-3tsp
Mustard,Urad dhal,Channa dhal-each-1tsp
Jeera-1/2tsp
Method
Heat oil in a pan temper it.Fry onion,vegetables,chillies & ginger till transparent.Add the turmeric powder,salt, rawa,couscous & vermicelli fry for 2 minutes.Switch off the gas & let it cool completely.Now add the water,curd, curry & coriander leaf,mix it well & rest it for 10 minutes.Just before steaming the idlys mix in the ENO,pour it on greased idly plates & steam.Serve it with any chutney you like.

Swarovski Ring Giveaway

Happy to win the Swarovski pearl ring from Akheela .Thanks once again...

Badam(Almond) Murukku

Ingredients
Rice flour-2 & 1/2 cups
Finely powdered badam(almonds with skin)-1/2 cup
Besan-1/4 cup
Salt to taste
Red chilly powder-1tsp
Hing-1/2tsp
Ajwain(omam)-1tsp
Melted butter-3tsp
Water-enough to make a soft dough
Oil-to deep fry
Method
Mix all above ingredients together in a bowl.Pour water little by little & make a soft dough.Heat oil in a pan,fill the dough in the murukku press.Press directly into the hot oil.In medium flame fry it till light brown colour on all side & crisp.Cool & store it in an air tight container.

Bottle Gourd(Lauki) Kofta Gravy

Kofta Ingredients

Grated bottle gourd-1 cup

(squeeze out the water,use the water while making the gravy,don't discard)

Salt to taste

Roasted besan-2tsp

Garam masala-1/8tsp

Red chilly powder-1/8tsp

Oil-to cook koftas

Ingredients ground to a smooth paste

Red chilly powder-1/2tsp

MDH Kitchen king masala-1/2tsp

Turmeric powder-1/8tsp

Chopped onion-1/4

Blanched tomato-2

Green chillies-1

Ginger & Garlic paste-1tsp

Almonds-8

Other ingredients

Salt to taste

Curd-6tsp

Kastoori methi-1 handful

Coriander leaves for garnish.
Tempering
Oil-4tsp
Butter-2tsp
Jeera-1tsp
Method
Mix all the koftas ingredients together.Make small balls & deep fry it till golden brown.Today i cooked them in paniyaram pan with just 1tsp of oil.Heat oil & butter in a pan temper it.Add the ground masala,kastoori methi & fry in medium flame till raw smells goes off & oil separates the pan.Pour the curd,lauki water,salt & some extra water for the gravy.Cook it till semi thick gravy.Switch off the gas & put all the fried koftas & give a stir.Garnish with some coriander leaves & grated paneer(optional).

Methi Chicken Fry /Murgh Methi Fry (North Indian Style)

Ingredients ground to a smooth paste
Coconut-1tbsp
Poppy seeds-1tsp
Ginger & Garlic paste-2tsp
Salt to taste
Red chilly powder-1tsp
Coriander seeds-1tsp
Turmeric powder-1/8tsp
Cloves-2
Cinnamon-a small piece
Tempering
Oil-8tsp
Jeera-1tsp
Whole pepper-8
Bay leaf-1
Other ingredients
Chicken -1 pound
Chopped onion-1/2
Frozen methi-2 cubes
Kastoori methi-a handful
Method
Heat oil in a pan temper it.Add onions & fry it till light brown.Add the ground masala & methi leaves fry till oil separates the pan.Add the chicken, pour some water & cook it till dry.Before removing from the stove add the kastoori methi,mix.Best served with roti or rice.