Gongura Chutney [spinach]

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Gongura(pulicha keerai) 1 bunch
Onion 1 big
Garlic 4 pods
Ginger 1 small piece
Green chili 2
Red chili 4
Whole black pepper 1 spn
Cumin seeds 1 spn
Coconut grated 1/2 cup optional
Sesame oil or regular oil 2 spn
Mustard seeds 1/4 spn
Curry leaves few
Hing 1/4 spn
Salt as required

Clean the gongura leaves..
Heat 1 spn oil in a pan
Add ginger, garlic , green chili and red chilies..
Add cumin seeds and pepper too..
Fry for few minutes..
Add onions fry until translucent..
Add the gongura leaves..
Fry until it shrink..
Turn off flame..
Add coconut , salt and cool completely..
Grind it into smooth paste.. add little water if required..
Heat 1 spn oil in a pan
Add hing and mustard seeds
Add curry leaves..
Pour this into the chutney..
Mix well..
Ginger and garlic also optional..
We can add a tomato too for different flavour..
This will go with rice , idli dosas, also for chapathi too..

Dhokla

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Dhokla

Besan flour 1.5 cup
Turmeric 1/4 spn
Ginger grated 1/4 spn optional
Salt as required
Sugar 3 spn
Lemon juice 2 spn
Eno fruit salt 1/2 spn
Oil 2 spn
Mustard seeds 1/2 spn
Curry leaves few
Green chili 4 to 5
Grated coconut for garnishing

In a mixing bowl take besan flour, turmeric, ginger, 1/2 spn salt and 1/2 spn sugar..
Mix roughly..
Add water little by little to make smooth paste.
Add in lemon juice and oil..
Beat well without any lumps..
Let it set for few minutes..

Taka cake tin or a plate for steaming..
Grease with oil..
Boil water in a idli pot or in a pan for steam cooking..
Pour the prepared batter in the greased tin or plate..
Steam cook for 15 minutes in medium flame..
Use tooth pick to check whether cooked or not..
Once its done let it cook for 2 mins..
Remove gently from the plate..
Cut into square shape..
Now prepare the seasoning..
Heat oil in a pan..
Add mustard seeds and curry leaves..
Then add split green chills .. fry for a second..
Add in lemon juice and a cup of water..
add 1/2 spn salt and 1 spn sugar too..
Let it all boil together until sugar dissolve..
Pour the seasoned water on top of cut dhokla pieces.
Make sure to cover all areas..
Sprinkle with few grated coconut..
Serve with mint chutney or and tangy chutney ..
Yummy spongy dhokla ready..

Bread Omelet Pizza

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Bread slices 4 to 6
Egg 3
Milk 4 spn
Salt as required
Pepper 1/2 spn
Green chilies finely chopped 1/2 spn optional
Pizza sauce or pasta sauce for spreading
Cheese for topping
Butter 2 spn

Cut bread slices into small dices..
Mix egg, milk, salt, pepper, green chili in a mixing bowl. Mix gently.
Add the cut bread slices.
Mix well.
In a heavy bottom pan add butter..
Once it melt spread evenly.
Pour the mixed bread and make it even.
Cover and cook in low medium flame 5 to 7 minutes..
Flip gently without breaking..
add the pizza sauce or pasta sauce on top..
Spread cheese as required..
Cover and cook again for 5 to 7 minutes..
Check with a knife whether cooked in middle..
Once the cheese melt completely remove it from the pan..
Cut into desired shape and serve hot..
Quick and delicious bread omelet pizza ready..

Ladies-Finger Omelet

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Ladies-finger 10 to 15
Egg 3
Crushed pepper 2 spn
Salt as required

Boil Ladies finger 4 to 5 minutes in medium flame with little salt..
Do not over cook.
Drain water and cool completely..
Cut the Ladies finger into fine thin slices..
In a mixing bowl add the sliced Ladies-fingers , egg, pepper and salt..
Mix well..
Heat a pan..
Brush oil evenly..
Pour the Ladies-finger egg mix..
Slightly Sprinkle oil all over the pan..
Cook in medium low flame for 4 to 5 minutes..
Flip gently..
Cook again for 5 minutes..
Do not burn..
Transfer into serving plate..
Serve hot..
Yummy healthy Ladies-finger omelet ready 😋

#ladies #ladiesfinger #omelette #egg #eggdish #eggrecipes #ladiesfingerrecipe #omeletterecipe

Palkova

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Milk 1 litre
Sugar 1/4 to 1/2 cup
Cardamom powder a pinch
Ghee 2 spn

In a heavy bottom pan pour the milk..
Let it boil..
Once start boiling keep the flame in medium high..
When it start forming milk layers collect them in the middle..keep stirring..
It will take approximately 45 minutes to reduce..
Once it thickens well add sugar..
Again cook for 10 to 15 minutes until it reaches thick consistency..
Add Cardamom powder now..
Add ghee stir 5 more minutes..
Transfer it into a serving bowl..
Let it sit and cool down..
We need more patience to do this dish..
Rich & creamy palkova ready..
I used reduced fat milk. For more rich taste use full fat milk..

#palkova #milk #milksweets #indian #indiansweets

Ragi Murungai Adai (Ragi with drumstick leaves)

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Ragi flour 2 cups
Drumstick leaves 1 cup
Grated Coconut 1/2 cup optional
Chili powder or green chillies as required
Cumin seeds 1/2 spn
Curry leaves few
Grated garlic 1/2 spn
Salt as required
Oil as required (preferably Sesame oil)

In a mixing bowl add all ingredients except oil..
Mix roughly..
Add 2 spn oil mix again..
Add water little by little and knead it into a semi solid dough..
Not a dosa batter and not like roti dough..
Heat a dosa pan (Iron pan gives extra taste)
Take a big scoop from the dough..
Place it on the middle of pan..
Spread evenly.. use water inbetween to wash hands so that the dough will not stick into hands also easy to spread..
Sprinkle oil on top of that..
Use medium flame..
Cook approximately 2 minutes on each sides..
Remove once it turns brown on each side..
Serve hot with desired chutney or can eat it without any side dish too..
Its a Iron rich recipe .. Village side they do it often.. peanut chutney or tangy chutneys goes well with this recipe..

Beetroot Puff Shells

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Beetroot grated 1 cup
Onion 1 finely chopped
Ginger garlic paste 1 spn
Fennel seeds 1/2 spn
Turmeric powder 1/4 spn
Chilli powder 1 spn
Garam masala 1/4 spn
Pastry shells 1 pack
Salt as required
Oil 2 spn
Egg 1
Melted butter or ghee 2 for brushing

Heat a pan..
Add a spoon of oil..
Add Fennel seeds..
Add in onions fry until translucent..
Add ginger garlic paste fry until raw smells leaves..
Add beetroot fry for few minutes..
Add spice powders and required salt..
Fry until raw smell leaves..
Keep this stuffing aside..

Preheat oven 400 deg F
Stuff the beetroot fry inside the puff shells (follow the instructions for pastry)
We can use regular puff Pastry too..
Beat egg with little water..
Brush the puff shells with egg wash..
Bake 18 to 20 minutes..
Once its done brush with ghee or melted butter..
Serve hot..

Mini Paneer and Chicken Bites

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Mini Panner
Chicken Bites

Paneer diced 1 cup
Boneless Chicken diced 1 cup
Rice flour 2 spn
Corn flour 3 spn
Chilli powder 2 spn or less
Cumin powder 1/2 spn or fennel seeds powder 1/2 spn optional
Turmeric 1 pinch
Egg 1
Ginger garlic paste 1 spn
Salt as required
Oil for spraying
Sliced onion and lemon for garnishing

Cut and clean the paneer and chicken..
Mix rice flour, corn flour , chili powder, turmeric, ginger garlic paste, egg and salt.
Mix well..
Add the paneer and chicken pieces separately..
Keep it marinated for 30 minutes minimum..
Take tooth pick and insert paneer and chicken one by one..
Deep fry in oil or air fry 390 deg for 10 to 15 minutes for chicken.. 5 to 8 minutes for paneer bites..
Flip gently once.. spray oil in between..
Use broil mode at the end for 2 minutes for smoky flavour.. This step is optional..

Serve hot with sliced onions and cut lemon…

Rava Ladoo Easy Version

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Rava 1 cup (umpa rava)
Dry coconut 1/4 cup
Sugar 3/4 cup
Ghee 1/4 cup
Raisin and nuts 1/4 cup
Milk 3 to 4 spn

Heat a heavy bottom pan…
Add ghee..
Add nuts and raisins..
Once they roast well add rava..
Use medium flame.. fry until nice aroma comes out..
It will take around 5 to 7 minutes..
Add dry coconut now..
Fry for 2 to 3 minutes..
Add sugar now..
Saute in medium flame until sugar melts..
Switch off flame..
Wait for a bit until it cool down a bit..
Not too cold not too hot..
Add Milk little by little. Mix it evenly and make ladoos..
I used badam and cashew nuts.. we can add any desired nuts..
Quick and easy Rava ladoo ready..