Watergourd Dal/ Beerakaya Pappu

BEERAKAYA PAPPU/ WATER GOURD DAL:

       

INGREDIENTS :

Water gourd                    : 1(big)

Moong dal/ pesarapappu  : 50gms

Red chillies pieces           : 6-7

Green chillie pieces         : 10-12

Garlic pods                     : 8-10

Cumin                            : 1/2 tspoon

Mustard seeds                 : 1/2 tspoon

Curry leaves                    : some

Oil                                 : 2 tb spoons

Turmeric                         : a pinch

Salt                                : as required

METHOD1 :

Peel and cut the ridge gourd into pieces.

To a bowl add washed and cleaned moong dal, ridge gourd pieces, water &  cook in a low flame.

Cover this cooking bowl with a bowl filled with water ( this prevents dal sticking to the bottom)

Mean while in a separate kadai add chillies, mustard, cumin, garlic, curry leaves, oil & saute until mustard seeds splutter.

When dal is half cooked add this seasoning/talimpu & cook completely in a low flame.

To the final cooked dal add salt, turmeric & saute for a while.

Ridge gourd dal is ready to serve.

METHOD 2:

You can directly pressure cook moong dal, ridge gourd pieces.

To this cooked dal add seasoning, salt, turmeric & cook for some time.

NOTE :

Salt should be added only at last, otherwise moong dal wont cook properly.

CAULIFLOWER BAJJI

INGREDIENTS :

Cauliflower florets

Rice flour : 1/4 cup

Besan flour : 1/2 cup

Red chilli powder : 1/2 tspoon (or) as required

Salt : as required

METHOD :

Make the cauliflower into desired size florets
Clean the florets in salt water and then in normal water.

                                    

Half boil the florets in a bowl, observe that the florets should not be completely cooked.              

                          

In a bowl mix the besan flour, rice flour, chilli powder, salt with water
The batter  should be slightly similar to the idli batter consistency.  

             

                                                       
Dip each floret in the batter &  deep fry in oil till golden color appears.  

         

                                                   

CAULIFLOWER BAJJI IS READY............

MUSHROOM - PEPPER FRY

INGREDIENTS :

Mushrooms           : 200g

Onion                    : 1(big)

Ginger garlic paste : 1 tspoon

Green chillies         : 4 (small)

Pepper powder       : 1/2 tspoon

Coriander & curry leaves : few

Lemon juice           : 1/2 tspoon

Milk cream             : 1 tbspoon

Oil                         : 2 tbspoons

METHOD :

• Clean the mushrooms with salted hot water thoroughly.
• Heat 2 tb spoons of oil in a kadai.
• Add finely sliced onions & fry till golden brown appears.

• Now add ginger garlic paste, sliced chillies & saute for some time.

• Then add chopped mushrooms, pepper powder, turmeric, salt & mix well.(no need to add water, as mushrooms itself oozes out water).

• After sometime add coriander, curry leaves and saute until it is cooked well & water gets evaporated completely.

• Switch off the burner, and add milk cream, lemon juice. mix well.

READY TO SERVE WITH ROTIS or RICE.

AJWAIN RICE

INGREDIENTS:

Rice        : 1/3 cup

Onions    : Big(1)

Red chilli : 12 pieces 

Ajwain  : 1/2 tspoon

Garlic     : 10 pods

Cumin    : 1 tspoon

Mustard seeds : 1/2 tspoon

Curry leaves    : as required

METHOD :

• First cook 1/3 cup of rice and keep it aside.
• Heat 2 tbspoons of oil in a pan.

• Now add cumin, ajwain, garlic pods & fry till rawness disappears.

• Then add red chilli pieces. mustard, curry leaves & saute for a while till mustard seeds splutter.
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• Then add finely chopped onions & fry them in a low flame till golden brown appears.

• Now finally add prepared rice, salt and mix well.

NOW READY TO SERVE HOT.

TOMATO DOSA/ TOMATO ATTU

INGREDIENTS :

Tomatoes       : 1/2 kg

Rice                : 1/2 kg

Jeera              : 1 spoon

Ginger            : 1/2 inch piece

Green chillies : 8

Finely chopped onions : 1 cup

METHOD :

 

Soak rice for atleast 1 hr.

Add soaked and drained rice, tomatoes, jeera, ginger, green chillies & salt into a mixer & make a smooth batter.

Now add finely chopped onions to this batter.

This batter looks similar to dosa batter.

• Heat tawa, drizzle some oil & spread the batter in a circular shape.
• Now keep the flame to medium, fry the dosa on both sides.
• YUMMY & TANGY DOSA IS READY TO EAT........

NOTE:

• Tastes good with groundnut chutney...
• No water should be added, if needed add upto 1/4 cup of water.
• If dosa is not coming properly, add some rice flour to the batter and try.

GROUND NUT DOSA/ PEANUT DOSA

INGREDIENTS :

Ground nuts : 50g

Rice             : 50g

Jeera           : 1 tspoon

Red chillies  : 3

Salt

OIl

Chopped onions

METHOD :

Soak groundnuts & rice for 1hr.

To a mixer add water & make  batter with soaked & drained groundnuts, rice, jeera, red chillies & salt.

Adjust the consistency of the batter with water, it should be slightly thicker than the rawadosa batter.

• Drizzle oil on hot tawa, spread the batter evenly in a circular shape & sprinkle chopped onion pieces.
• Now keep the flame to medium, fry the dosa & fold it.
• SERVE HOT WITH TOMATO CHUTNEY (OR) GROUND NUT CHUTNEY.

NOTE :

Tastes good without onions also.