Semiya Upma

 

 

Ingredients:

Semiya - 2 cups

Onion - 1, large, sliced

Curry leaves - 1 strand

Coriander leaves - 4-5

Green chilly - 3

Mustard - 1/2 tbsp

Jeera - 1 tbsp

Oil - 1 tbsp.

Ghee - 1 tbsp.

Water - 3 1/2 cups (hot)

Salt to taste

Proceed:

Roast semiya in 2 tsps ghee on low flame till golden brown

Boil water and add roasted semiya and cook till its become soft, drain the water and keep it aside.

Put a tsp of oil in the semiya so it doesn't stick.

Heat oil, add Mustard, jeera, curry leaves, green chilly, onion, salt and then add cooked semiya.

Garnish it with coriander leaves.

Raagi Doosa

Ingredients:

Ragi flour -2 cups
Green Chillies - 2-3
Onion - 1 Large
Coriander leaves - 8-10
Cumin Seeds - 1/2 tsp
Ghee/Oil
Salt to taste

Proceed:

Chop coriander leaves, green chilly and onion into small pieces.
Add all the chopped ingredients, cumin seeds, salt to a vessel.
Add raagi flour to the same vessel and mix them well by adding sufficient amount of water (like a dosa batter).
 

Pepper Chicken Gray

Ingredients : Chicken pieces - 1/2 kg Ginger paste - 2 tsp Garlic paste - 2tsp Onion large - 1 (finely grinned)

• ½ kg Chicken Pieces • 2 tsp Ginger Paste • 2 tsp Garlic Paste • 1 Onion Large (finely grinned) • 3 Tomato (finely grinned) • 2 tsp Coriander Powder • ½ tsp Chili Powder • Turmeric Powder (as per requirement) • 1tsp Aniseed Powder • 2 tsp Cumin Powder • 2 tsp Pepper Corn • Salt to taste

How to make Pepper Chicken Gravy:

• Heat the pan over a medium heat and pour the oil. Once the oil boils then add the onion paste and stir it golden brown. Add all the other ingredients stir it for seven minutes. • When the cooked mixture emits lovely aroma then add the chicken pieces. Stir it for another seven minutes till all the mixture merges inside the chicken pieces. Seal the vessel tight and lower the heat to cook it tender by allowing it to stand for ten minutes. Open the cover and stir and seal it again and cook it for another six minutes. • Top it with chopped coriander and serve it hot.

Dal Rasam

Ingredients :

Dal - 4 spoon
Tomato - 2
Sambar powder - 1/2 tsp.
Mustard : 1/2 tsp.
Jeera - 1 tsp.
Pepper - 1/2 tsp.
Garlic - 4 pieces
Curry leaves - 1 strand
Coriander leaves - 4 strand
Dry chilly - 2
Oil

Proceed :

Pressure cook dal and tomatoes with salt. smash dal and tomatoes and keep it aside
Heat oil, add mustard, jeera, garlic, pepper, dry chilly and curry leaves .
Add it to the cooked dal
Add sambar powder and coriander leaves and boil for 10 min.

 

Aloo Mutter

Ingredients :

Fresh green peas - 1 cup
Potato - 2 

Juicy tomato - 3

Onion - 1 

Ginger paste - 1 tsp

Garlic paste - 1 tsp

Red chilli powder - 1 tsp
Turmeric powder - 1/4 tsp 
Garam masala powder - 1/2 tsp 
Cumin powder - 1/2 tsp
Corriander powder - 2 tea spoon
Salt – as per taste

Proceed :

Blend tomatoes in a blender.
Make a paste of the onion.
Pressure cook the potatoes and peas with salt.
Heat the oil in a frying pan; add ginger garlic paste and onion paste. Saute until the onions have turned golden brown.
Add turmeric, coriander, garam masala, cumin powder, salt and chilli powder and stir well.
Add tomato puree.
Now add the cooked potatoes and peas and add salt as per taste
Add water if required and cook for 10 min

Double Ka Meetha

Ingredients:

Bread Slices - 5
Milk - 1/2 ltr
Sugar - 1/4 cup or to taste
Khoa - 1 cup
Cardamom powdered - a pinch or two
Saffron - a pinch
MTR Badam Feast powder - 2 tbsp (Optional. I just added it for the badam flavour)
Nuts and raisins roasted in ghee - to garnish
Ghee - to deep fry

Proceed :

Cut out the edges of the bread and fry in butter until it becomes golden brown, keep it aside.
Add sugar, khoa, cardamom, saffron and the badam feast powder in milk and stir well.
The milk mixture is boiled until it becomes thick.
Arrange the bread pieces in the tray.
Pour the prepared milk and top it with nuts.
The pudding is refrigerated and served cold.

Panaka

Ingredients :

Water: 1 cup
Jaggery powdered: 2 tbsp
Musk Melon pieces: 1/4 cup finely chopped(can also mash 2 teaspn of musk melon to mix with the juice)
Elaichi powder: a pinch
lime : 1/2 teaspn(optional)

Proceed :

Stir jaggery powder and water till the jaggery dissolves.
Filter the jaggery water.
Add mashed and chopped pieces of musk melon and give it a stir.
Add some elaichi powder and a dash of lime if required.