Easy Pulav for kids lunch box

Cooked white rice                                        2cups

Carrot                                                             ½ cup chopped

Beans                                                              ½ cup chopped 

Onion                                                              1 thinly sliced 

Jeera                                                                ½ tsp

Cloves                                                              3 to 4

Cinnamon                                                       1”inch

Fennel seeds                                                  ¼ tsp

Ginger garlic paste                                        1 tsp

Mustard seeds                                               ¼ tsp

Rasam /sambar powder                              1 tsp

Green chilly                                                    2 to 3 as per  taste

Lemon juice                                                    1 tbsp

Oil                                                                     2 tbsp

Ghee                                                                 2 tsp

Salt to taste

Turmeric powder                                           ¼ tsp

Method

Cook chopped vegetables and keep aside. (If you prepare fresh rice You can cook vegetables with that)

Heat oil in kadai  and add cinnamon pieces, cloves,  mustard seeds and fry for while, add cumin seeds,  fennel seeds,  sliced green chilli, ginger garlic paste and sauté for a minute.

Then add sliced onion fry for 4 to 5 min. Add sambar/rasam powder, salt, turmeric powder and cooked vegetables  into the pan and cook for 2 to 3 min.

Then add cooked rice and   lime juice and mix well. Finally add ghee and cover the pan simmer for 5 min. Tasty   hot hot pulav ready to serve with raitha  J

Brinjal phanna upkari

INGREDIENTS  

§  Brinjal                                  500 gm

§  Chilli powder                        1tbsp    (  as per your taste)

§  Jeera                                      1 tsp

§  Coriander seeds                    2 tsp

§  Onion                                     2 no’s

§  Tamarind                               one small lemon size

§  Oil                                           1 tbsp

§  Salt to taste

 

Method

Cut the brinjal in cubes (big size) and put them into water(to prevent them from being dark). Chop one onion roughly. Fry them in little oil till it becomes transparent. Let it cool for some time. Grind chilli powder, jeera, coriander seeds, tamarind  and fried onions into fine thick paste. Heat oil in a kadai add one sliced onion. Fry till light brown then add grounded paste and fry till oil gets separate from it. Then add brinjal. Mix well so that masala coats the brinjal evenly.

Add half or one cup of water and close the lid. Cook till done. When the gravy thickens turn off the gas. Serve hot with rice or roti.

                                  

Ghosale batata upkari (ridge gourd stir fry)

Ingredients

·        Ridge gourd (ghosale)                               1 no

·        Potato                                                           1 or 2 no’s

·        Green chillies                                              4-5 nos

·        Mustard seeds                                            ½  tsp

·        Oil                                                                  2 tsp

·        Grated coconut                                           1 tbsp

·        Salt to taste                                                             

 

Method   

Peel the ridge gourd and potato and cut into pieces. Heat oil in kadai add mustard seeds when it splutter, add veggies and slit green chillies. Add little water & cook till done. When it cooks add grated coconut and mix well and cook 2-3 min. Ghosale batata upkakari is ready to be served as side dish.

Tamarind Rasam (Chinchamba Saaru)

Tamarind                                     1 lemon size

Red chillies                                  3 to 4

Garlic flakes                                5 to 6

Salt  to taste.

Coconut oil                                 1 tsp(can use any oil)   

Method

Soak tamarind in hot water for 10 min or smash tamarind in warm water.  Then prepare thick paste.

 

Add  tamarind  paste  into vessel add salt and 3 to 4 glass of water and boil it for 10 min.

Heat oil add garlic and broken red chillies fry for 2 min. Then pour this on boiling tamarind water .Turn off  the gas tamarind rasam ready to serve with rice.

 

 

 

 

Ghosale shire chutney/Ridge gourd peel/peechinga tholi chutney

This is a one of my favourite chutney.   I love to eat this with  hot steaming boiled rice, no need of any other  curry.   My grand mom used to prepare this best.  In my childhood  days  during vacation time all kids have to  eat pajje jovan(Kanji/rice soup) at 10.00 am as brunch.  It was like a tradition and all the members present at that time used to do it.

I think nowadays no one knows about this or eat this.  For  pajje jovan side dishes would be chutneys and upkaris  like vegetable peel chutney’s, vegetable  peel upkari(stir fry)  and different types of pickles.

It was  really fun to sit together in a row  or circle on the floor and  along with gossips and jokes  we used to relish our Pajje Jovan.

Really missing  those days :(  At least for once u have to  try this,  sure u will  like it J

 

 

Here is the recipe for chutney  :)

Ingredients

Ghosale /ridge gourd peel                                    2 tbsp

Green chilly                                                              2

Red chilli                                                                   3  to 4

Pepper corns                                                           ½ tsp

Jeera                                                                          1 tsp

Grated coconut                                                       ½ cup

Ghee /oil                                                                   1 tsp

Tamarind   small piece

Salt to taste

Method

 

Peel skin of 1 ridge gourd  chop peel into small pieces and keep aside.

Heat ghee in kadai add jeera and pepper corn fry for while,  then add ridge gourd peel sliced green chilli and red chillies fry till nice aroma comes (2 to 3 min).

 

  Then add grated coconut fry till  goes.   Then keep this aside to cool.

 

 

Then grind this with tamarind and salt adding little water.

Gosale  shire chuntney ready to serve with rice or dosa.                                                                         

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Dal kali Mirch

Recipe adapted from Super Chef Sanjeev Kapoor

§  Toor dal                                       1 cup

§  Onion (chopped)                       1 nos

§  Red chilli                                     2 nos

§  Green chilli                                 2 nos

§  Crushed pepper                         1 tsp

§  Jeera                                             ½ tsp

§  Hing                                              one pinch

§  Ghee                                            ½ tsp

§  Tomato (chopped)                    2 nos

§  Garlic                                            2-3 flakes

§  Salt to taste

Method

Pressure cook dal with chopped tomatoes, onion, garlic and green chilli with 2-3 whistles and let them cool.  Transfer cooked dal into a vessel. Add salt to taste and mix well Heat ghee add jeera, when it splutters add pinch of hing and red chilli. Pour this tadka on boiled dal.  Add crushed pepper to it. Garnish with crushed pepper. Serve  hot with rotis.

 

Methi bhajji upkari (fenugreek leaves/Uluva cheera)

I learnt this recipe from my mother-in-law, she used to prepare this very well.  Since no water is used while preparing and this being a dry dish can be kept for two days.

 

 

 

Ingredients

Methi  leaves                               1 cup

Grated coconut                           ½ cup

Red chilly powder                       2 tsp

Mustard seeds                            ½ tsp

Hing powder                                ¼ tsp

Oil                                                  1 tbsp

Salt to taste

Method

Pluck the methi   leaves   wash them strain water and keep aside for 15 to 30 min(do not use stem it gives bitter taste).  So that no water remains  in leaves then chop them and keep aside.

Heat oil in kadai add mustard seeds when it splutter add hing powder, chilly powder and salt. Then add chopped methi leaves and grated coconut mix well. Close the lid and cook in low flame till it dry.

Serve with rice and dal.

 

 

 

Hinga Sarru (kayam/Asafoetida rasam)

1.     Grated coconut                            1 tbsp

2.     Green chilly                                   2

3.     Hing powder                                 ¼ tsp

4.     Mustard seeds                              ½ tsp

5.     Curry leaves few

6.     Oil                                                    1 tsp

7.     Salt to taste.

Method

·        Heat ½ tsp of oil in temper pan add slited green chilly and hing powder fry for 2 to 3 min.

·        Grind grated coconut and fried green chilly and hing into fine paste.

·        Add 2 to 3 cups of water and salt to this paste mix well.

·        Boil this for 5 to 10 min.

·        Heat ½ tsp of oil add mustard and curry leaves fry till it splutter pour this on boiling rasam.

·        Serve this with rice and papad. Or can drink like a soup.

 

 

 

 

Shunti pepper dosa (dry ginger & pepper dosa)

Confused to hear name of dosa!!  First  I saw this in a food page posted by Asha Radakrishna. Seeing her post  I got tempted and immediately put rice and dal for soaking.  It’s really flavourful when I prepared this dosa my kitchen was full of the good aroma.  Thanks to Ashakka for this yummy dosa recipe.

 

 

 

Ingredients

Raw Rice                                          1 cup

Urad dal                                           1 cup

Jeera                                                 2 tsp

Pepper corn                                     1 tsp

Dry ginger(shunti) powder            ½ tsp

Curry leaves (optional)

Salt to taste

Method

Soak rice and dal for 4 to 5 hours. Grind this into a coarse paste( in rava consistency) ferment it for 6 to 7 hour. Next day morning add powdered jeera, pepper and dry ginger powder  mix well. Add curry leaves if  using.  In this dosa I did not add because my son does not like it.   Prepare   little thick dosa close lid, add little oil both side cook  till crisp. Serve with chutney.