TOMOTO RICE - SIMPLE SUPPER

Ingredients:

2 cups basmati rice.

2 generous tbsp canned tomato paste.

1 small red onion chopped.

1 cup frozen mixed veggies.

1 small potato2 tbsp dessicated coconut .

1 tsp ginger-garlic paste.

1/2 tsp turmeric powder.

1 tsp chilli powder .

1 tsp garam masala.

2 tbsp oil.

1 tsp jeera.

2 cardamom pods.

2 cloves.

1 small piece of cinnamon.

a few curry leavessalt to taste.

Method:

Heat the oil in a wide saucepan. Add jeera and then cardamom, cloves,

cinnamon and the curry leaves. When the spices sizzle, add the chopped

onion and saute lightly.

Add the ginger garlic paste. Add the frozen veggies, potatoes and

tomato paste. Fry for a few seconds and then add the basmati rice.

Fry the rice lightly as well.

Then add the coconut, turmeric, chilli powder, garam masala and salt.

Add the water and let it come to a gentle boil. Lower the heat to the

lowest setting and cover the lid. Let it cook undisturbed for 15-20 minutes.

Fluff up the rice and savour with some tasty pickles, raita and papad.

You can also fry all the ingredients and for the last step, just transfer

everything to the rice cooker and let cook for a fuss-free dinner.

Tomato Rice - Super simple weekday supper

BROCCOLI SOUP

Braccoli Soup

Ingredients:

1 cup of chopped broccoli.

2 cups of milk.

1 tbsp flour (All Purpose/maida).

1 tbsp butter.

1/2 of a small piece of garlic (optional).

1 tbsp chopped white onion.

salt and pepper to taste.

Method:


1.Finely chop the broccoli, garlic (if using) and onion Chop really fine

so that you can avoid having to puree or blend the soup later.

2..Heat the butter in a saucepan.

3.Add the onion and garlic and saute till translucent.

4.Add the flour and saute till the flour turns a light brown
and has a slight nutty aroma.

5.Add the broccoli and saute a little.

6.Add the milk and stir with a whisk to avoid lumping.

7.Heat/boil till desired consistency.

8.Add salt and pepper to taste.

9.Garnish with a small microwaved floret of broccoli.





10.Serve with garlic bread.

VEGETARIAN MUTTON KURMA

VEGETARIAN MUTTON KURMA



Ingredients


2 cups of all purpose flour

1/2 cup of green peas (fresh or frozen).

2-3 big ripe tomatoes.

3 tsps chilli powder.

1 tsp turmeric powder.1/2 tsp cumin seeds.

a pinch of baking soda.

2 big red onions.

4 green chillies.

4 cloves of garlic1 small piece of ginger.

1 tsp poppy seeds (khuskhus).

2 tsps coriander seeds (dhania).

2 tbsp grated coconut (fresh or frozen).

1 stick cinnamon.

3 cardamom pods.

1 spring curry leaves.

a handful of cilantro leaves for garnish.

1 tsp gheeoil for frying.

salt to taste.


Method:


1.Add 1/2 tsp salt, 1/2 tsp chilli powder, 1 tsp ghee and a big pinch of soda
to the flour.

2.Knead into a chappati-like dough with water.

3.cover and let it rest for 3-4 hours .
(I only let it rest for 1/2 hour and it turns out fine) .

4.Make 1/2 inch thick rolls and steam the rolls for 15 minutes.

5.I steamed it in a pressure cooker without the "weight" on top.

6.When the rolls are cool enough to handle, cut them into 1/2 inch slices.

7.Deep fry the pieces till they are a lovely golden color.

8.Grind the coconut, coriander seeds, cumin seeds, onions, garlic,
ginger,green chillies, chilli powder and turmeric to a smooth
paste withvery little water.

9.Heat 2 tbsp of oil in a heavy bottom saucepan.

10.Add the cinammon stick, cardamom pods(whole) and
curry leaves.

11.Add the ground paste and fry till this a wonderful aroma.

12.Add the tomato pieces and fry till the tomatoes get cooked well.

13.Add salt, peas and the fried mutton pieces and 1/2 a cup of water.


Let simmer slowly till the dough pieces are as tender as you
would like them.

Garnish with cilantro leaves and serve hot with chappatis, rotis or rice.

CARROT PICKLE

Ingredients

Carrots: 2LB'S.

Lemon Juice of 2 lemons (fresh) medium size.

Mustard seeds powder: 2 tbsp

Red Chilly powder: 3 tbspSalt.

Ginger & Garlic paste (fresh): 1 tbsp .

Fenugreek seeds powder: 2 tea spoons.(mentulu).

For Seasoning:

Cumin seeds: 1 teaspoon.

Mustard seeds: 1 tea spoon.

Oil: 2 tb spoons.

Curry leaves

PREPERATION:

1.Peal & wash carrots and drain water. Wipe the water around carrots.

2.Cut carrots into small pieces. Put them in a vessel for mixing.

3.Now mix mustard seeds powder (this can be prepared by
grinding mustard seeds into fine powder) and
red chilly powder, salt to carrots pieces.

4. In a pan fry fenugreek seeds without oil till they become
light red. Grind them into fine powder and add them to
carrot mixture.

5. For seasoning heat oil in a pan and add cumin seeds,
mustard seeds, curry leaves and giner garlicpaste.
Keep this seasoning till it gets cooled.

6. Mix this to carrot mixture.

7. Now pour lemon juice to it, mix all. Keep this pickle in
a clean container and cap it.e.

This is good to eat with rice, dosa, upma etc.

POTATO AND TOMATO CURRY

INGREDIENTS

potatoes - 4 cut in to small pieces

tomatoes - 4 cut in to small pieces

onion - medium finely chopped

coriander leaves - chopped

cumin seeds - 1/2 teaspoon

musterd seeds - 1/2 tea spoon

red chilli powder - 1 tea spoon

ginger garlic paste - 1 tea spoon

corianderpowder - 1 teaspoon

coconut powder - 2 tea spoons.

cloves - 3

cardomom - 3

{coconut powder + cloves + cardomom grind them all together to make powder}


preparation.

1.heat oil and add cumin seeds,musterd seeds then add onions.
fry it for few seconds.

2.then add turmeric powder and ginergarlicpaste.after that
add potato pieces to that.

3.then add red chilli powder,coriander powder,coconut powder
and salt to taste.

4.fry all above things for 2 minutes then add tomoto pieces to
that.and cover it cook it for 3 minutes.

5.when tomotopieces become tender then add 1/2 cup of
water and cook till potatoes are cooked properly and gravy
just thickens.

6.remove from heat garnish with chopped coriander leaves
and serve with puri or rice.