Dahi Chicken

Dahi Chicken - Priya Kamath

Recipe

First take black pepper, cloves and green cardamom and grind it to a powder.
Later add this powder to chicken and add some juice of a lemon, ginger garlic paste , lebneh curd and little salt. Marinate and keep for half hour.

Put butter in a pan and add onions. Cook them till they are golden and add green chillies. After cooking for a little bit, add the marinated chicken, chopped coriander and salt to taste. Mix well , close the lid and cook on a medium flame.

Tamatar Ki Kadhi

Tamatar Ki Kadhi - Sabitha Shenoy

Tomatoes,pureed 12 small
Gram flour (besan) 4 teaspoons
Turmeric powder 1/2 teaspoon
Salt to taste
Sugar 1 teaspoon
Mustard seeds 1/2 teaspoon
Asafoetida a pinch
Cumin seeds 1/2 teaspoon
Curry leaves 5-6
Dried red chillies 4-5
Fresh coriander leaves,chopped 2 tablespoons  

Method
Step 1
Mix tomato puree, gram flour, turmeric powder, red chilli powder, salt and sugar. Whisk till well blended. Add two cups of water.

Step 2
Heat a deep non-stick pan and roast mustard seeds, asafoetida, cumin seeds, curry leaves and whole red chilies.

Step 3
Roast till a nice aroma is given out. Add the tomato mixture and bring it to a boil. Reduce heat and simmer for ten minutes. Serve hot garnished with chopped coriander leaves.

Ragi Rava Dhokla

Ragi Rava Dhokla - Vidya Pai

Ingredients
1 cup ragi flour | finger millet flour
1 cup rava (fine semolina)
1 cup yogurt
1 teaspoon enos fruit salt or 1/2 teaspoon baking powder
1 tablespoon oil
a teaspoon of oil for seasoning
1 sprig of curry leaves, finely chopped
1 teaspoon mustard seeds
1 tablespoon sesame seeds
salt to taste
a small bunch of finely chopped coriander leaves

Directions for Ragi Rava Dhokla
Prepare a steamer filled with water and grease the dhokla plates. Keep aside.
Combine the ragi flour, rava, yogurt and a little salt in a large mixing bowl. Add a little water at a time to make a thick batter (approximately 1- 1/2 cups). Allow the mixture to rest for 5 minutes. Stir in the enos fruit salt and pour the dhokla batter into the greased dhokla plates
Preheat a steamer with water and place the dhokla batter for steaming. Steam on high heat for about 10 minutes until a tester inserted in the center comes out clean.
Once steamed, remove the Ragi Dhokla from the steamer and keep aside for 5 minutes.
Heat oil in a pan; add in the mustard seeds, sesame seeds and curry leaves and allow it to crackle. Turn off heat and pour the seasoning over the dhokla's and cut them into squares or diamonds.
Serve the Ragi Masala Dhokla with Green Chutney and also Idli Milagai Podi for breakfast or pack it for the school lunch box

                                Recipe courtesy - Archana's kitchen

               http://www.archanaskitchen.com/…/ragi-masala-oats-dhokla-st…

                           

          

Bitter Field Beans / Kadawya Walache Birade

Bitter Field Beans / Kadawya Walache Birade - Suresh Sawant

Bitter Field Beans Sprouted and skin removed 2 cups
Onion 1 big
Green chillies 2 or as req
Dry grated coconut qtr cup
Fresh grated coconut qtr cup
Cumin seeds 1 / 2 tspoons
Garlic flakes 6 / 7 or as req
Tamrind pulp 2 t spoons or as req
Salt and jaggery as per taste
Green coriander chopped
Turmeric Powder qtr t spoon
Red chilly powder 2 t spoons or as req
Tempering Mustard seeds
Asafoetida pinch of
Oil 2 t spoons for preparation
Grind cumin seeds and garlic flakes.
Grind fresh and dry coconut to a fine paste.
In a thick bottom pot add oil and heat it.
Add tadaka items and wait a little
Now add green chillies chopped
onion and saute for 2 minutes. Then add Cumin garlic paste turmeric powder and red chilly powder sprouted beans and saute for 2 minutes. Add hot water as required. Let the beans cooked properly.
Now add tamrind pulp green coriander jaggery and salt. Mix well.
Put gas on sim.Let it be cooked for 4/5minutes.
When done transfer to a serving bowl.
Garnish with green coriander and serve hot Kadawya wala che Birade.

Ricoz

Ricoz - Malathi Bhandarkar

Soak a cup of udid dal for 4 1/2hrs.

grind with little hing, 1tsp aniseeds, chilli powder and salt . 

Now boil water in a vessel 3cup appro.drop this dry paste with a spoon or hand little by little it cooks in 5 to 7 min check if cooked . Remove n keep aside . 

Gravy 

grind 2 onions, 

garlic 6cloves 

ginger little

coriander powder,

Salt

chilli powder. 

Haldi 1tsp 

aniseeds half tsp 

garam masala little

n salt .

Method

Take oil in a pan add 1bay leaf

1inch dal .piece 3 cloves

hing 

half tsp or less methi seeds ..

fry add d ground masala n fry till oil seperates add 3tsp curds n d stock o fcooked dal u can also add d remaining paste . Bring to boil add cooked dal pieces .cook for 2 min .serve hot .