Neer Nellikai Recipe / Gooseberry Pickle Recipe / Amla Pickle

Neer Nellikai

Ingredients
Gooseberry - 15
( Wash & pat them dry.I made slits all around each gooseberry this step is optional.Here i have used the frozen amla)
Salt - 1 tbsp
Water - 3 cups or more to cover the gooseberry
Turmeric powder - 1/2 tsp
Ingredients dry roasted
Methi / Fenugreek Seeds - 1/2 tsp
Red chilly flakes - 1 tbsp
( If using dry red chillies then add 8 to 10 according to the hotness of the chilly )
Method
Dry roast above ingredients slightly.Cool & powder them to a semi coarse powder.Keep it aside.
Tempering
Sesame oil - 2 tsp
Mustard - 1 tsp
Hing - 1/2 tsp

Method
Take a sauce pan add salt,turmeric powder,gooseberry & water.
Boil this for 2 minutes & switch off the flame.
Today i have used frozen gooseberry so did not boil too much.When using fresh gooseberry boil it till its half cooked.For this recipe fresh gooseberry is better.
Now heat oil in a pan temper it with above mentioned ingredients.
Mix the tempering and the ground powder into the gooseberry liquid.
Mix well,cool and store it in a clean glass jar.
Store it in refrigerator.


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Vegetable Chinese Fried Rice / Chinese Fried Rice / Fried Rice Recipe / Simple Fried Rice Recipe / Quick Fried Rice

Fried Rice

Ingredients
Cooked rice-2 cups
(cook it with little salt & oil,the rice should be separate.I used Basmati rice)
Finely chopped vegetables-1cup
(I used cabbage,carrot,beans,peas,capsicum)
Chopped garlic-1
Chopped spring onions-1/2 cup
Oil-3tsp
Soy sauce-1tsp
Salt & Pepper to taste
Method
Heat oil in a pan add chopped garlic &  half of spring onions,saute till nice aroma appears.
Add the vegetables & saute it in high flame.
Add the seasonings,soy sauce & rice,toss it well.
Switch off the stove garnish with spring onions.
Serve it hot with Vegetable Manchurian

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Lachha Paratha Recipe / Lacha Paratha / Whole Wheat Lachha Paratha / Layered Indian Bread

Lachha Paratha

Ingredients for the dough
Wheat flour-2 cups
Salt to taste
Warm milk to knead the dough ( around 1 cup)
Ghee- 1tbsp
(Mix all the above ingredients together & make a soft dough,add water if needed)
Other ingredients
Oil to cook
Wheat flour for dusting

Lachha Paratha

Method
Divide the dough into equal sized balls and roll it into a round shape as thin as possible.
Apply 1tsp of oil over it, dust with some dry flour and then start pleating. 
Once you have pleated it all the way through, it forms into a long rope.
Start spiraling it starting from one end till the other end,once spiralled give it a little press. 
Now with a rolling pin, slightly roll it into a circle,don’t press too hard and don’t roll it too thin. 
Place it on a tawa and cook it with some oil both sides till light brown.
Serve it with any side dish.
Note:
a) Do not give much pressure to roll,you will loose the layers.
b) Make sure your dough is not hard,it should be a soft & pliable dough.

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Kobbari Podi Recipe / Spiced Coconut Powder Recipe / Thengai Podi Recipe

Thengai Podi

Ingredients
Fresh grated coconut - 1 cup
Urad dal - 1/4 cup
Red chillies -  4 or 5
Hing - 1/8 tsp
Salt to taste
Jaggery - a generous pinch
Coconut oil - 1/4 tsp
Method
Heat oil in a pan & roast urad dal & red chillies till light brown.Keep it aside.
In the same pan in medium low flame roast the coconut till light golden brown.
Switch off the stove & cool the mixture.
Take a mixi jar and dry grind the urad dal,chillies,salt,jaggery& hing to a coarse powder.
Now add the coconut & pulse it for few seconds.
Cool & store it in a clean bottle in fridge.
Mix the needed powder to hot rice add some ghee mix & enjoy !
Note;
a) Adding garlic & jeera to this podi is optional.
b) Fry the coconut well for better shelf life.
c) You can also make this podi with dessicated coconut.

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Kashmiri Pulao Recipe / Kashmiri Pulao Recipe - Saffron Rice With Fruits And Nuts

Kashmiri Pulao

Ingredients
Basmati rice - 1 cup
Salt to taste
Almonds chopped -8
Cashew nut - 8
Raisins - 1 tsp heaped
Sliced onion - a handful
Saffron - a generous pinch
Warm milk - 1 tbsp
Sugar - 1/2 tsp
Oil / Ghee - each 1 tsp
Tempering
Oil / Ghee - each 1 tsp
Bay leaf-1
Cardamom - 2
Cloves - 2
Cinnamon stick - a small piece
Fennel seeds - 10
Garnish
Pomegranate seeds
Method
Soak saffron in warm milk.Wash and soak rice in water for 30 minutes
Heat 1 tsp of oil & ghee in a pan roast the nuts till sight brown,do not burn.Keep it aside.
In the same oil add the sliced onion & 1/2 tsp of sugar, fry in low flame till brown.
Take a wide bowl add 4 to 5 cups of water add some salt,bring water to boil.
Now add the soaked & drained rice,cook till cooked.Strain out the water.
Make sure the rice is separate,do not over cook & break the rice.
Heat oil & ghee in a pan temper it with above ingredients.
Now lower the flame add the rice,fried nuts,fried onion & saffron milk.
Gently mix to make sure everything is well combined,cover it with a lid & leave it for 5 minutes.
Switch off the flame garnish with pomegranate seeds & serve.
Note:
a) Add fresh fruits just before serving,do not add when rice is hot.
b) You can also add chopped fresh apple,grapes and pineapple.
c)  Do not reheat once the fruits are added.

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Nellur Brinjal Fry / Brinjal Fry Nellore style Recipe / Nellore Brinjal Fry Recipe

Nellore Brinjal Fry

Ingredients

Eggplant chopped-1 big

or Small brinjal-8

Tempering

Oil-4tsp

Jeera/cumin-1tsp

Curry leaves-little

Fry in 1tsp of oil till light brown & make a paste

Channa dal-2tsp

Coriander seeds-1tsp

Red chilies-5

Onions-1/2

Mustard-1tsp

Coconut-1tbsp

Salt to taste

Turmeric powder-1/4tsp

Method.

Heat oil in a pan & temper it with jeera.
Add the ground masala & brinjals,sprinkle very little water,cover it with a lid.
In medium low flame cook till brinjals are done.
Fry till oil separates from the masala,switch off the flame.
Garnish with coriander leaves & serve it with rice.

Note:

You can also stuff the masala into the brinjals and fry.

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Vendakkai Poriyal Recipe / Okra Fry Recipe / Ladies Finger Fry / Bhindi Fry Recipe - A Quick Bhindi Fry

Vendakkai Poriyal

Ingredients

Chopped Vendakkai/Okra/Bhindi-2 cups
Oil - 6 tsp
Chilly powder - 1 tsp
Turmeric powder-1/2tsp
Coriander powder - 1/2 tsp
Salt to taste
Mustard -1/2 tsp
Hing-little
Method
Pour oil in a pan temper it with mustard.
Add the okra & fry it in medium high flame,keep frying nicely till the okra is cooked.
Reduce the flame & add all the dry masalas and give a nice toss.
Switch off the stove & serve it with rice or roti.
Tips
Click  here to see how to get rid of stickiness from okra.

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Masala Paal Recipe / Masala Milk Recipe / Spiced Milk Recipe

Masala Paal

Ingredients
Whole milk - 1 & 1/4 cup
Palm sugar/Brown sugar/Naatu sarkarai - 1 tsp
Cardamom - 1
Cloves - 2
Pepper - 3
Cinnamon stick - a very small piece
Nutmeg powder - a pinch
Dry ginger powder - a generous pinch
Turmeric powder - a generous pinch
Badam/Almonds - 5
Saffron - a few threads
Sara paruppu/Chironji Seeds / Piyal - few for garnish
Method
Soak badam in hot water for 30 minutes.Remove skin and grind to a smooth paste.
Slightly crush the cardamom,pepper & cloves.
Boil milk in a pan add the crushed spices,nutmeg,ginger powder,sugar,ground badam paste & turmeric powder.
Boil this mixture for 5 minutes in medium low flame.
Switch off the flame and filter the milk.
Pour it in a glass add the saffron threads & sara paruppu.
Mix & serve hot!

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Thaalu Thoran Recipe / Chembu Thal Thoran Recipe / Taro Stem Fry Recipe

Chembu Thal Thoran

Ingredients
Taro stem chopped - 1 & 1/2 cups
Boiled black channa dal with little salt -2 cups
Salt to taste
Turmeric powder-1/8tsp
Coconut oil-2tsp
Mustard-1/2tsp
Curry leaves-few
Ingredients ground to a coarse paste
Small onions-2 or 3
(I used 1tbsp chopped big onion)
Garlic-1
Green chillies-1 or 2
Coconut-1/4 cup
(Grind all above ingredients to a coarse paste,do not add water while grinding)
Method
Peel the taro stem & cut into small pieces.Add salt mix & leave it for 15 minutes.
Squeeze out the water & keep the vegetable aside.
Heat 1tsp of coconut oil in a pan,temper it with mustard & curry leaves.
Now add the vegetable & in low flame cook it for 1 or 2 minutes.Add the cooked black channa,salt & turmeric powder,toss it well.
Add the ground mixture & mix till everything is well combined.
Switch off the flame,pour 1tsp of coconut oil & curry leaves on top.
Toss well & serve them with plain rice.

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Pav Buns Recipe / Pav Bread Recipe / Eggless Pav Bun Recipe / Ladi Pav Bread Buns Recipe

Pav Bun

Yields : 14 buns
Ingredients
Maida / All purpose flour - 3 cups
Luke warm water - 1 & 1/4 cup
Sugar - 2 tbsp
Dry yeast - 2 & 1/2 tsp
( original recipe says 2 &1/4 tsp )
Melted unsalted butter - 3 tbsp
Salt - 1 tsp
Maida - 2 tsp or more for dusting

Pav Bun

Method
Take warm water in a bowl,add the dry yeast & sugar.
Mix it cover & let stand until foamy & activated may be about 5 minutes.
Take another bowl add the maida,salt,melted butter now pour the activated yeast mixture and mix.
At this stage your dough will be sticky,dust your counter top with 2 tsp of maida.
Transfer your dough to the counter top & start kneading well for 10 minutes.
Slightly grease the bowl, place the well kneaded dough,cover and let raise in warm place until doubled.
It took 1 hour for my dough to raise.

Pav Bun

After 1 hour again place it on a counter top punch & knead for 10 minutes for the air bubbles to get released.
Divide the dough into 14 equal pieces,shape it into round balls.
Place the ball in a greased & dusted baking tray leaving some space in between.
Cover it with a cloth & let the dough proof for 1 hour.
Pre.heat your oven to 450 deg.F bake it for 8 minutes or till the top is slightly brown.
Remove from over & let the buns cool completely.
Serve these soft buns with Bhaji.

Courtesy: Shital

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