Onion Tomato Gojju

Onion Tomato Gojju - Deepthi Prabhu

Recipe

Chop two onions n a tomato.... Heat oil n fry two onions till translucent.... Now add tomato n cook till soft... Add salt to taste, rasam pwdr two tspns, little jaggery... Mix well add water n bring to a boil.... To this add a paste of gram flour mixed with water... Stir n cook till it thickens.... Tadka... Heat oil add rai n splutter... Add jeera, urad dal n methi danaa.. Fry.. Add curry leaves n a red chilli... Add this to the gojju

Kadhai Chicken

Kadhai Chicken - Nutan Shenoy-Kini

Recipe

For 3 kgs chicken, sliced 8 onions n sauted them. Once they were light brown in colour, added quarter kg chopped tomatoes n sauted well. Allowed it to cool.

Before that washed n marinated chicken with juice of 2 limes, 2 tsp chilly powder, 1 tsp tikhalal, 3 tsp salt and 2 tsp gg paste n kept aside for half an hour.

Blended the onion tomato mixture with quarter kg thick, fresh yoghurt and 2 packets of Maggi Coconut Milk powder. In a kadhai, added 2 tsp ghee n poured the marinated chicken into it n sauted well till exterior texture n colour changed. Added the ground Masala n mixed well n allowed to cook. When more than 3/4ths done, added 2 tsp Everest Kitchen King Masala. Let boil. When it was almost done, added 100 gms blended fresh cream and half a teaspoon of kasoori methi crushed between fingers, let it boil for 2 min and switched off flame. Garnished with chopped cilantro n served with phulkas n jeera rice n raita.

Rajasthan Gatte ki Sabzi

Rajasthan Gatte Ki Sabzi - Naagraj Anjaneya Vadman

Recipe

Take a cup of besan, add turmeric pwdr say half a spoon, salt to taste, red chilly powder 1/2 tsp n kashmiri chilly pwdr 1/2 tsp., kasoori methi 1/2 tsp, n ajwain 1/4 tsp. Mix all with a lil oil n water to a tough dough. Drizzle oil n keep aside.

Make equal portions of the dough after kneading once more, so that it's not sticky. Make rolls n keep aside. In the meanwhile, boil water in a broad pan. When water boils, place the rolls one by one carefully into the water after reducing flame, so that the hot water dsnt splash on your hands. Let the rolls cook on hi flame for 10 to 15 min. When the rolls cook, they ll automatically rise n come up. Let it cook for another 5 min n then lower flame, n carefully take each each roll n place on a plate. Let the rolls cool. Keep changing sides of gatte intermittently, so that all rolls dry up on all sides. Once they are cool, cut into roundels n deep fry till slightly crisp, so that they don't give way when you reboil the curry after the first serving.

Blanch two whole tomatoes, and peel them. Puree them.

Heat a pan. Add 2 tsp ghee, add cumin seeds, hing, gg paste and roast well. Add the tomato puree let it boil for 3-4 min.Add 2 tsp red chilly powder, 2 tsp coriander powder n 1 tsp cumin powder. Mix well.Now add the fried gattes n mix well. Add a cupful of blended thick yoghurt, after reducing flame. Let the gravy boil for 5 to 10 min, till you see an emulsion of oil on the surface of the gravy. Garnish with chopped cilantro n serve hot with basmati jeera rice n yoghurt boondi raita.

PS :- Plz retain water used for boiling rolls, and use it in case, u desire to adjust consistency.

Bimbula Nonche

Bimbula Nonche - Alka Shenoy

Ingredients

Sliced bimbul -one cup
Red long chilli-one handful
Short chilli-4-5
Mustard-1/4 cup
Turmeric powder-1/4tsp
Hing
Salt 

Method:-
Apply salt to the sliced bimbul n keep aside.grind chilli to a smooth paste.then add mustard and grind till it mixes with the paste properly. Should not be coarse. Add turmeric powder and hing grind once again. Mix this masala with the bimbul ,add salt accordingly. Store this in the refrigerator .take required quantity in a bottle and dilute upto certain extent. Should not be more watery.
Note:l used aquaguard water for this.can use boiled cooled water also.you can store this in the refrigerator for 3 to 4 months

Orange Cake With Wheat flour n Jaggery

Orange Cake With Wheat flour n Jaggery - Nutan Shenoy-Kini

Recipe

11/2 cup wheat flour
3/4 tsp baking powder
3/4 tsp baking soda
A pinch of salt
11/2 cup orange juice
3/4 cup jaggery
3/4 cup butter
3/4 tsp orange zest
11/2 tsp eggless custard powder (vanilla)

Preheat oven to 180 degrees. Sieve together custard powder n wheat flour with baking powder n baking soda. Keep this mixture aside. Mix the butter n jaggery n blend well. Add orange juice n beat well. Add the sieved flour n orange zest n beat well, ensuring that there are no lumps in the batter. Grease a baking tray n pour the batter into tap. Tap from both sides to remove air bubbles n place in oven for 35 minutes.