Tomato Fried Rice

Tomato Fried rice:

Ingrediants:

Basmati Rice: 1 Cup
Tomato: 2
Onion: 2
Green Chillies: 2
Red Chillies: 2
Carrot: 1
Peas: 1 Cup
Cardamom Powder: 1Tb spoon
Ginger-Garlic Paste: 1Tb spoon
Coriander leaves to garnish
coriander powder
cashew-nuts


Method:

1. Cook Basmati rice and keep it aside to cool
2. Now grind the following items and make a powder. Do not put water while grinding- Ginger-garlic paste,green and red chillies. keep this aside.
3. Boil carrot and peas in a container and drain the water
4. In a pan heat oil and add the powder obtained from step 2. Fry it for a minute.
5. Now add onion and fry it till it becomes golden brown and later add cut tomatoes and fry for 2 mins.
6. Add boiled peas and carrot and again fry for 2 mins.
7. Add a spoon of coriander powder and fry for a min.
8. Now add rice and mix well .
9. Add cardamom powder , fried cashew-nuts and coriander leaves and required amount of salt and mix well.
10. Serve hot.

Methi Paratha and Boondi Raitha

Methi Paratha and Boondi raitha.

Ingredients: (Methi Paratha)

Wheat flour: 3-4 cups , Fresh methi leaves , Chilli Powder: 1tb spoon,  Ajwain: 1tb spoon, Salt: 1tb spoon, Cumin: 1tb spoon(Cumin is optional), Water .

Method:  
1. Chop methi leaves finely and fry them without oil in a pan for 2-3 mins and keep it aside to cool.
2. Mix all the above mentioned ingredients in a vessel and add the fried methi leaves
3. Now make a dough by mixing water ( consistency should be like Chapathi dough)
4. roll a flat disk out of this dough and roast it on thava .

Note: In order to make soft Paraths prepare dough at-least 4-5 hours before.1. Grind Mint leaves , Green Chillies and Coriander leaves together by adding a little bit of water
2. Mix this paste to Curds( Make sure that the curd is thick enough like a gravy)

Ingredients: (Boondi Raitha)

Mint Leaves, Green Chillies: 2 , Coriander leaves , Curds, khara boondi

Method:

3. Add salt as much required.
4. Put boondi while Serving with Parathas.

Note: If the Curd is sour add a spoon of sugar to it. Put boondi at the time of serving or else its crispiness will be gone.

Mexican Rice

Mexican Rice

Ingredients:

Basmati Rice: 1 cup
Onion (finely cut) : 1 cup
Garlic: 2 small pieces (optional)
Onion (normally chopped) :1 cup
Green Capsicum: 1 cup (neatly chopped)
Red Pepper ( if not available replace it with Tomato) finely chopped : 1cup
Yellow Pepper (if not available just ignore) 

Soy Sauce: 1tb spoon
Chilli powder: 1tb spoon
Ghee: 1tb spoon
oil
salt

* Even after replacing some of the ingredients it tastes best... no compromise in taste.

Method:

1. Cook Basmati rice and keep it aside to cool.

2. In a pan heat oil and fry onion till golden brown

3.Now add capsicum and tomato and fry together for 3 mins

4. add soy sauce to this fried veggies and continue frying

5. Now add chilli powder and fry for at-least a minute

6. Add rice , ghee and mix well

7. Serve hot.

Hurali Saaru- Mysore style.(Horse gram Rasam)

Hurali Saaru or Horse gram Rasam have been one of my favorites since childhood... This rasam tastes best when it is cool.... the best time to relish it is, when its not hot...
It is advised that taking horse gram more than twice a month is not that great for health as it increases body heat... Normally aspiring moms are not allowed to consume this. This Horse gram is mostly used in South-Indian States when compared to rest of the world....

For this recipe Soak Hurali (horse gram) for about 4 hours before preparation.

Recipe ingredients:

2 Onions
1 Cup of Hurali (Horse gram)
2 1/2  spoons of Rasam powder
Grated Coconut 1 cup
3 spoons of tamarind juice
Salt to taste

For  Garnishing:

6-7 curry leaves
2 spoons of chopped coriander leaves
1 spoon jeera
1/2 spoon Asafoetida
1 spoon ghee.
1 spoon mustered seeds.

Method:

 1.  finely cut one of the onions and along with this add soaked horse gram and pressure cook ( 3 whistles)

 2. now cut the other onion to medium size and along with this, add grated coconut, rasam powder and a fist full of (approx) pressure cooked horse gram to a blender and make it a fine paste adding water as much required.

3. now to the remaining pressure cooked horse gram add this paste and water accordingly and boil it for 10 mins and add required  amount of salt and tamarind juice .

4. boil it for 4 mins.

5. now for garnishing heat ghee in a small kadai with thick base and to that add mustered seed once the popping of the seed is stopped ,

6. Add jeera, follwed by curry leaves which is followed by Asafoetida and mix well

7. put this garnish preparation to the prepared rasam and add finely cut coriander leaves...

8. rasam is ready to relish....