JAIN CHOLE

JAIN CHOLE

INGREDIENTS:
Kabuli channa-1 cup
Coriander seeds- ¼ tsp
Tomatoes-2
Green chillies- 5 to 6 nos
Jeera – ½ tsp
Coriander leaves- ½ bunch
Jaggery- little bit
Curd- 2 tsp (optional)
Ginger- small piece
Potato- 1 large

Method

Soak the channa overnight and pressure cook it for about 8 to 9 whistles and set aside.

For the gravy, grind all the ingredients except channa, jaggery and potato. Make into fine paste.

Heat the oil in a kadai and fry the potato pieces. When done add the ground gravy. Then add the channa and salt and mix well.

Keep it on sim for about 10 min. finally add jaggery.

Pour the whole thing in a serving dish. Garnish with fresh coriander leaves.

Finally add spoon of butter. Serve with Rotis, Nans or Rice.

CAPSICUM WITH PEANUTS

CAPSICUM WITH PEANUTS

Ingredients:
Big capsicum-4
Roasted peanuts-5 tsp
Grated coconut-4 tsp
Tamarind paste-2 tsp
Jeera (cumin seeds)-2 tsp
Oil-3 tsp
Garam masala-2 tsp
Red chilli powder-1 tsp
Turmeric- a pinch
Salt to taste

Method:
Soak the roasted for 10 min. cut the capsicum into pieces.

Put the oil in a pan, add jeera and allow it to split.

Then add capsicum pieces cook until it becomes soft.

Grind the peanuts with grated coconut and tamarind paste with little amount of water.

Add this paste to the capsicum and allow it to cook for 2 min.

Add salt, chilli powder, garam masala and turmeric. Cook until the oil floats on the gravy.

Sprinkle some coriander. Serve hot with chapatti or fried rice. Hope you will enjoy this recipe.

IDLY

IDLY

Preparation method:

Grease the idly mould with little gingelly oil.

Pour the idly batter to it.

Steam it in the idly cooker for 12 to 15 minutes.

Your spongy IDLY is ready.

Serve hot with coconut chutney, idly milagai podi, sambhar, etc.,

IDLY BATTER

IDLY BATTER

INGREDIENTS:

Idly rice – 4 cups
Urad dhal- 1 cup
Vendhiyam (methi seeds)- 1 tsp
Salt to taste

METHOD:
Soak the idly rice & vendhayam for 4 hrs and urad dhal for 45 minutes.

First grind the urad dhal in the grinder to a fluffy batter by adding water. keep it aside.

Then grind the idly rice and vendhayam .Add salt to it.

Mix well the rice batter and urad dal batter together. Keep it aside for 7 to 8 hrs for fermentation.

Now the batter is ready for preparing idly.

You can use the same batter for preparing dosa also.

RED TOMATO GRAVY

RED TOMATO GRAVY

INGREDIENTS:
2 large juicy ripe tomatoes
1 large onion
1 small capsicum
1 tbsp. coriander leaves finely chopped
1 tbsp cashews
1 tsp each ginger and garlic (grated or crushed)
¼ tsp cinnamon clove powder
½ tsp garam masala powder
¾ tsp
Red chilli powder
¼ tsp turmeric powder
½ tsp sugar
Salt to taste
2 tbsp. oil or ghee.

METHOD
Dry roast cashewnut lightly. Dry grind coarsely.

Semi puree tomatoes and capsicum together.
This should be done in a food chopper or grater.

Heat oil or ghee in a heavy pan. Add ginger garlic and stir for a moment.

Add chopped onions and stir fry till light pink. Add tomato capsicum puree, stir bring to boil.

Add all other masalas, salt, sugar and crushed nuts. Stir.

Add vegglies at this stage. Mix. Cover and simmer till gravy is thilck and oil starts separating.

Garnish with coriander before serving.

GOES WITH: VEGETABLES LIKE BRINJALS, BABY CORN, POTATO, STUFFED BAKED CAPSICUM OR CAULIFLOWER.

ONION TOMATO GRAVY

ONION TOMATO GRAVY

INGREDIENTS;

Onions 3
Tomatoes 2
Chillies 3
Cloves 2
Cinnamon 2
Cardamom 2
Ginger-garlic paste 2 tsp
Salt to taste
Chilli powder
Oil 6 tsp
Coriander

METHOD:
Heat oil in a thick bottomed vessel. put the cloves, cardamom and cinnamon.

As the spices splutter, put the finely cut onions and chillies into the vessel.

After 2 min put the finely cut tomatoes. Now add the ginger-garlic paste and salt to the contents.

Close the vessel with a lid and let the content cook on a low heat.

Just 2 minutes before you remove the vessel from the flame add chilli powder according to your taste and garnish with finely chopped coriander.

TASTES GOOD WITH PARATHAS, ROTIS AND RICE.

BASIC GRAVY

BASIC GRAVY

INGREDIENTS:
1 tomato
1 onion
3-4 cloves garlic
1” piece ginger
4 dry red chillies
½ cup curd
6-7 cashew
1 tbsp oil
½ tsp red chilllie powder
½ tsp dhania powder
¼ tsp turmeric powder
3-4 pinches asafetida
¼ tsp garam masala
3-4 pinches cinnamon-clove powder
Salt to taste

Method

Grind all ingredients together except oil.

Heat oil, add paste, stir fry till oil separates.

Add 1 cup water, bring to boil, simmer till thick.