Poha (Aval) Recipe

There are many preparations and recipes for Poha, or flattened rice. These dry flakes are used for various Indian snacks such as payasam, in desserts like poha with sweetened milk. In this recipe poha is washed gently and fluffed up to make a soft and savory dish . It is a quick breakfast idea or perfect tea time snack.

Ingredients:

Poha (thick variety) – 2 cups

Salt – to taste

Lime/Lemon Juice – 1 Tbsp or to taste

Oil – 2 Tbsp

Mustard Seeds – 1/2 tsp

Whole Dry Red Chili – 1

Asofoetida (Hing) – 1/8 tsp

Turmeric Powder – 1/2 tsp

Curry Leaves – 1 sprig

Peanuts – 2 Tbsp

Onion – 1/2 medium – diced

Green Chili – to taste, finely chopped

Potato – 1 large – diced

Coriander Leaves – finely chopped for garnishing

Method:

1. Gently rinse Poha with water about 2-3 times.

2. Drain out the water and sprinkle Salt and Lemon Juice. Gently mix with a fork and leave aside.

3. Heat Oil in a medium non-stick pan on medium heat.

4. Add Mustard Seeds and let them pop.

5. Add Dry Red Chili, Asafoetida, Turmeric Powder, Curry Leaves and Peanuts.

6. Cook peanuts for 30-40 seconds and add Onions and Green Chilies.

7. Cook onions for 1-2 minutes until translucent and add Potatoes and Salt.

8. Mix well, cover and cook potatoes until tender but not mushy.

9. Fluff up Poha with a fork and add it to the pan.

10. Mix well. Sprinkle with a little water if Poha have dried out too much.

11. Garnish with chopped Cilantro and serve hot.

Channa ( Chole / Chick Peas) Masala

Ingredients :

1 cup channa

2-3 tsp channa masala powder

1 springs coriander leaves

1 pinch cumin

1 tbsp ginger garlic paste

2 number green chillies

1 number lime

3 tbsp oil

2 number onion

2 number tomatoes

1 pinch turmeric (optional)

few piece whole garam masala- Cinnamon Stick, Green Cardamom, Bay Leaf – 1, clove 2

Method:

1.Soak chole ( channa/ chick peas) in water overnight or to cook the same day soak them in warm water for atleast 5-6hrs

2.Pressure cook chole ( channa/ chick peas) with 2 -3 cups of water

3.Drain the channa, reserve the liquid

4.Chop up onion, tomatoes

5.Heat oil in a deep saucepan and add cumin seeds and whole garam masala

6.When the cumin seeds change color add chopped onion to it and saute till they are brown

7.Add the Ginger-garlic paste to it and saute for couple of minutes

8.Add all the tomatoes dry powders to it and saute add salt

9.Saute the tomatoes till they are soft and mushed up,

10.Add the channa to the mixture and mix gently so that chole are properly coated in the mixture

11.Add the reserved water depending on the gravy you need, check and adjust the seasoning

12.Simmer the stove and cook covered for 5-6 minutes

13.Add lil bit of lime juice if you prefer

14.and garnish it with cilantro leaves

Serve it with puri or chapatti

Eggplant ( Brinjal) in Exotic Spices

Ingredients:

Oil – 1 tbsp

Fennel Seeds – 1 tsp

Cumin Seeds – ½ tsp

Mustard Seeds – ½ tsp

Haldi – ½ tsp

Ginger– 1 tsp (roughly crushed)

Garlic – 1 tsp (grated)

Diced tomatoes – 1 or 2 fresh or 1 can of diced tomatoes

Salt – to taste

Chili powder – ½ tsp or to taste

Eggplant – 3 or 4 long diced

Method:

1. Heat oil in a wok (Kadai) and put in all seeds- Fennel, Cumin and Mustard.

2. Once the Mustard Seeds sputter and the Jeera seeds get a golden color, add tumeric, Ginger and Garlic – sauté for a
minute.

3. Add in tomatoes and cook covered, stirring frequently, till the mixture leaves oil.

4. Add in diced Eggplant ( Brinjal), mix well and cook covered on medium heat till Eggplant looks done. Be careful not to overcook.

5. Season with Salt and Chili powder, mix well and serve hot.

Tips:
1. Be careful not to burn the tomatoes. Hover around the stove while this is cooking.
2. The secret to this recipe lies in the Tomatoes mixture cooking well, so have patience and enjoy the process.

Spinach & amp; Carrots Pulav

Ever since i got this recipe ,I had been making this Spinach and Carrots Pulav for a long time.I make it more often and my family just loves this Pullao.The best part…I don’t have to hover around the stove and after we have relished it, I have only 1 dish to clean. wow!

 

Ingredients:

Basmati Rice – 1 cup

Oil – 2 tbsp

Onion – 1/2 med, finely sliced

Fennel Seeds – 1 tsp

Black Cardamom – 1

Cinnamon Stick – 1″ pc.

Cloves – 1

Green Cardamom – 1

Bay Leaf – 1

Spinach – 1 bunch, chopped (2 cups packed)

Carrots – 2, grated

Water – 2 cups

Red Chili Powder – to taste

Salt – to taste

Method:

1.Wash and soak the Basmati Rice for at least 1/2 hour.

2.In a pressure cooker add Oil, Fennel Seeds, Onions, Big Cardamom, Cinnamon Stick, Green Cardamom, Bay Leaf and Cloves. Mix well.

3.Add in the Chopped Spinach and the Grated Carrots. Mix well and cook for 3 min.

4.Drain the water from the soaked Rice and add it in the cooker

5.Add Salt, Red Chili Powder and 2 cups Water. Mix well put the lid back and close.

6. pressure cook for 2 -3 whistles ( Know your cooker and adjust the cooking time based on it)

7.Let the Rice stand for a few minutes before you fluff it up with a fork. (Note: wait for the pressure to go down by itself before you open the lid)

8.Serve hot with Raita, Yogurt and/or pickle.

Aloo Gobi Masala – Spiced Cauliflower and Potatoes

Aloo Gobi Masala is a flavorful Indian vegetarian dish made with potatoes, cauliflower and many spices which makes it fragrant and mouth-watering! try it with chapatti, naan, Rice varities or even daal! It’s delicious!

Ingredients:

Cauliflower – 1 medium, cut to bite size florets

Potatoes – 2 large, cut to bite size pieces

Frozen Green Peas – 1 cup

Oil – 2 Tbsp

Cumin Seeds – 1/2 tsp

Asofoetida – pinch

Turmeric Powder – 1/2 tsp

Onion – 1 medium, finely chopped

Ginger – 1 inch piece, minced

Garlic – 5 cloves, minced

Tomatoes – 2 large, chopped

Coriander Powder – 2 tsp

Cumin Powder – 1 tsp

Garam Masala – 1 tsp

Red Chili Powder – to taste

Dry Mango Powder (Amchur) – 1/2 tsp

Salt – to taste

Cilantro – chopped for garnishing

Method:

1. Heat Oil in a medium non-stick pan.

2. Add Cumin Seeds and allow them to sizzle.

3. Add Asofoetida, Turmeric Powder and Onions — mix well and sautee for 3-4 minutes.

4. Add Ginger and Garlic — mix and sautee until Oil starts to separate from the onions (stir frequently).

5. Add Tomatoes — mix and cook until Oil again separates from the mixture (stir frequently)
.
6. While tomatoes are cooking, place Potatoes in a microwave safe bowl w/ cover, sprinkle a little salt, add 1/4 cup
water and microwave for approx 3-5 minutes (they should be 1/2 cooked).

7. Place washed Cauliflower in a microwave safe bowl cover and cook for approx 3-5 minutes (it should be 1/2 cooked). Lightly Salt the Cauliflower while it is still warm.

8. Once Oil has separated from the tomato mixture, add Coriander Powder, Garam Masala, Red Chili Powder, Cumin Powder, Dry Mango Powder and Salt — mix well.

9. Add half-cooked Potatoes, mix well to coat all potatoes, cover and cook for 5 minutes (or until the potatoes are tender but not breaking apart).

10. Add Green Peas and half-cooked Cauliflower and mix well to evenly coat the cauliflower — cover and cook until all veggies are tender but not mushy and falling apart.

11. Garnish with chopped Cilantro Leaves and serve with Chapatti,or Rice and Daal.

Brussel Sprouts Subzi

Though not a very commonly used vegetable in Indian cooking, Brussel Sprouts have a certain flavor that is so familiar! Yup, they look a miniature version of a cabbage and the taste is very close to it too.

Ingredients:
Brussel Sprouts – 1 approx 500 gm quartered

Oil – 1 tbsp

Mustard Seeds – 1/2 tsp

Fenugreek Seeds – 1/4 tsp

Urad Daal – 1 tsp

Asafoetida – 1/4 tsp

Turmeric – 1/4 tsp

Curry Leaves – few

Onion – 1 small finely chopped

Tomatoes – 1 med chopped

Sambar Powder – 2 tsp

Salt – to taste

Tomato Sauce – 1/4 cup

Tamarind Paste – 1/2 tsp

Red Chili Powder – to taste

Method:
1. Heat Oil in a medium size pan on medium heat.

2. Once hot, add the Mustard Seeds and allow them to pop.

3. Add in Fenugreek Seeds and Urad Daal, mix and let the daal turn light golden in color.

4. Add in Asafoetida, Turmeric Powder, Curry Leaves and mix.

5. Right after that add in the Onions and Tomatoes and allow them to soften a bit.

6. Once they are soft, add in the Salt, Red Chili Powder and Sambar Powder and mix.

7. Add in the Tomato Paste and the Tamarind Paste and allow it to come to a boil.

8. At this time you can also do the taste test.

9. Once the taste test is done, add in the Brussel Sprouts and mix well but gently.

10. Cover and allow them to cook stirring periodically.

11. While stirring if you feel that they are drying up and burning, sprinkle some water, mix, cover and cook.

12. Once done, take off the flame and serve hot.

Potatoes with green stem

INGREDIENTS:

1. Potato – 1 large diced into small cubes

2. Green stem – (Keerai thandu – cut from the lower part of the greens) – chopped into small pieces

3. Garlic – 2 pods (crushed)

4. Mustard seeds – 1 tsp

5. Salt – 1 tsp

6. Oil – 1/2 tbsp

7. Turmeric powder – 1/4 tsp

8. Chilli powder – 1/2 tsp

9. Curry leaves – few

METHOD:

1. Pour oil in a pan and splutter mustard seeds.

2. Toss the crushed garlic and curry leaves and saute it.

3. Add the potatoes, 1 tsp salt and stirr the mixture, keep it closed for a minute in medium flame.

4. Then add the green stem to it along with turmeric powder and chilli powder and stir well.

5. Allow it to cook with a closed lid in medium flame while often stirring it or until the potatoes are cooked well.

6. Check for salt and remove from fire.

Goes well with rice as a side dish.

Shark fry

INGREDIENTS:

1. Shark – 2 pieces ( each with 1″ thickness)

2. Onion – 1 finely chopped

3. Green chilli – 4 finely chopped

4. Garlic – 10 to 12 pods

5. Turmeric powder – 1 tsp

6. Salt to taste

7. Oil – 1 tbsp

8. Mustard seeds – 1 tsp

9. Curry leaves – few

10. Corriander leaves – 4 or 5 twigs, finely chopped

METHOD:

1. Boil the shark with salt and 1 tsp turmeric pwder until it is cooked.

2. Drain the water and keep it aside to dry.

3. Once it is dry, remove the skin and the bone and scarmble it.

4. Pour oil in a pan and splutter mustard seeds and curry leaves.

5. Toss the garlic into it and saute it.

6. Follow it with the onion and 1 tsp salt and saute it until the oil separates from it.

7.  Add half of the corriander leaves, 1tsp turmeric powder and the green chillies and keep stirring until the raw smell of turmeric leaves the mixture.

8. Then, add the scrambled shark pieces and toss the rest of the corrainder leaves and stirr it.

9. Keep it closed in medium flame and keep stirring often until the mixture gets blended.

10 Check for salt and remove from fire.

Suites well with rice as a side dish.

Dhal Biriyani

INGREDIENTS:

1. Rice – 1 cup (Basmati rice can also be substituted)

2. Toor dhal – 1/2 cup

3. Moon dhal – 1/2 cup

4. Onion – 1 big (slit lengthwise)

5. Carrot – 1 big (cut legthwise)

6. Beans – 10 to 15 pods

7. Tomato – 2

8. Chilli powder – 2 tsp

9. Turmeric pwdr – 1 tsp

10. Spices – (Cardomon-2, Star aniseed-1, Cinnomon-1 inch stick, cloves- 2, bay leaves)

11. Oil – as needed

12. Ghee – as needed

13. Salt- as reqd

14. Lemon

15. Mint leaves – 1/2 cup (finely chopped)

16. Corriander leaves – 1/2 cup(finely chopped)

17.Ginger garlic paste – 1 table spoon

18. Potato – 1 big (cut into 1inch cubes)

19. Shallots (small onions) – 10 to 15 nos.

METHOD:

1. Soak the rice and dhal together in water for 1/2 n hour.

2. Cut all the vegetables.

3. In a pressure cooker, pour oil and ghee in 1:1 ratio, and once heated, splutter spices.

4. Add the onions and 1 tsp salt and saute until it turns pink.

5. Then, add the ginger garlic paste together with chopped corriander and mint leaves.

6. Saute until the raw smell leaves the paste and brings out the oil from the mixture.

7. Add the vegetables, turmeric powder, chilli pwdr and mix well.

8. Close the lid and cook in low flame for 5 mins, stirring inbetween until a gud aroma comes out of the mixtue.

9. Now, add the rice  and dhal with 4 cups of water (1:2 ratio). (u can add 1/2 a cup of water more incase u need little soggy)

10. Squeeze the lemon and mix well.

11. Check for salt and close the lid.

12. Cook for 3 whistles.

13. Turn of the flame and remove from the stove.

14. While opening the pressure cooker, garnish with corriander leaves.

15. Serve hot with onion raita or chicken gravy or any side dishes as u like.

Note:

1.You can fry some cashewnuts in ghee and toss it over the biriyani before u serve..

2. Channa dhal or red gram can also be added to make variations.

Dhall keerai curry

 

INGREDIENTS:

1. Dhall - 1/2 cup

2. Greens (keerai ) – 1 Bunch ( any keerai)

3. Mustard seeds – 1 tsp

4. Dry red chilli – 5 or 6

5. Curry leaves – few

6. Garlic – 5 or 6 pods

7. Ghee – 1 tbsp

8. Oil – 1 tbsp

9. Salt – as reqd

10. Red chilli pwdr – 1/2 tsp

11. Onion – 1 med size

12. Turmeric pwdr – 1/2 tsp

METHOD:

1. Pressure cook dhall with salt and 1/2 tsp turmeric pwdr for 5 whistles or  20 mins and set aside.

2. In a deep bottomed pan, heat oil and splutter mustard seeds.

3. Toss the crushed garlic, dry red chillies and curry leaves.

4. Add the finely chopped onions with 1/2 tsp salt and saute until it turns pink.

5. Clean the finely chopped greens with water, drain it and add to the onions.

6. Saute, until the greens get cooked.

7. Add the cooked dhall to it and add 1/2 tsp Chilli pwdr and allow it to boil.

8. When it boils, add the 1 tbsp ghee to it and keep stirring.

9. Remove from fire and serve with potato fry and Pappadam.