Drumstick potato curry

INGREDIENTS (1 CUP = 240ML )

• 3 drumsticks – vegetable drumsticks cut to finger sized pieces
• 3 medium onions fine chopped
• 1 medium potatoes diced or cubed
• 1 large tomatoes chopped finely
• 3 green chilies 
• ½ teaspoon red chili powder
• 1½ tablespoon Oil
• 1 sprig curry leaves
• ½ teaspoon mustard
• ½ teaspoon cumin 
• 1/8 teaspoon turmeric or haldi

• 1 teaspoon coriander powder
• 2 tablespoon coriander leaves chopped finely or cilantro

HOW TO MAKE THE RECIPE

Making drumstick recipe

• Add 1½ tablespoon oil to a pan and heat. Add ½ teaspoon mustard and ½ teaspoon cumin. When they begin to splutter, add 1 sprig curry leaves,1 to 2 slit green chilies and 3 finely chopped onions. Fry until transparent or pink stirring often.
  

  
• Add drumsticks and potatoes. Fry for 2 to 3 minutes. Add 2 large chopped  tomatoes, ¼ teaspoon salt and turmeric. I usually deseed the tomatoes and use for this recipe. Fry until the tomatoes turn mushy.
  

  
• Then add ½ teaspoon red chili powder and fry for 2 minutes. If you wish to add ½ teaspoon garam masala or 1 teaspoon coriander powder add it now.
  

  
• Pour water just enough to cover the drumsticks and potatoes. Cover and cook till the veggies are soft cooked. 
  

  

  
  
  
  
  
  
  
  
  
  
  
  

Beetroot Halwa

INGREDIENTS 

• 2 cups beetroot grated 
• 3 tbsp coconut palm sugar
• 1/4 tsp green cardamom powder 
• 1 cup milk (full fat) 
• 1 tsp ghee
• cashews few, broken 

HOW TO MAKE THE RECIPE

• Wash beetroots under running water. Peel the skin and grate them. A food processor eases the job of grating.
• Bring milk to a boil. Stir and lower the flame for the milk to boil further till it thickens a bit.
• Heat a pan with ghee, add nuts. Fry until the cashews turn golden. Set these aside.

  
• To the same pan, add beetroot and fry until it turns aromatic for about 2 to 3 minutes.

  
• Pour the thickened milk and cook till the milk is absorbed completely. By then the beetroot also gets cooked soft.

  
• Add sugar and cardamom powder. Stir. Ensure that beetroot is cooked before adding sugar.Sugar melts and moisture is released.

  
• Cook till the moisture evaporates. If you prefer a dry halwa, continue to cook further.

  
• Transfer beetroot halwa to serving bowls garnish with nuts.

  

Dahi vada

Ingredients:

• 6 vadas
• 2 cups curd
• 1 cup carrot grated
• 1 tsp mustard seeds
• 1 tbsp. urad dal
• 5 curry  leaves

Method:

1. Heat oil in a pan add mustarad seeds,add urad dal and curry leaves.
   
2. Add carrot and salt mix every thing well and fry for 10 min.
   
3. Add mixture to curd and add vadas.
   
   
   
   
4. soak vada some time, Garnish with coriander leaves and  serve. 
   

chicken fry

Ingredients

• chicken 2lbs
• 1 onion
• 1 tomato
• 1 tsp ginger garlic paste
• 1 tsp red chili powder
• 1 tsp coriander powder
• 1 tsp garam masala
• 1 tsp lemon juice
• 1 tsp turmeric
• salt
• oil

Preparation

1. Marinate chicken with ginger garlic paste,red chili powder,turmeric and lemon juice.
   
2. heat oil in kadai add onion fry 5 min then add ginger garlic paste.
   
3. Add marinated chicken fry for 10 min then add tomato pieces fry for 4 min.
   
4. Add coriander powder and gram masala fry for 10 min on low flame.
   
5. Garnish with green chili and butter.
   

Karasev recipe

INGREDIENTS 

• 1 cup Besan or gram flour
• 3 tablespoons rice flour
• 2 tablespoons fried gram flour
• 1 ½ tablespoons hot oil
• 1 pinch cooking soda 
• ¾ teaspoon red chilli powder 
• 1 teaspoon garlic paste
• 1 to 1 ½ teaspoon ajwain 
• ½ teaspoon Salt (adjust to taste)
• water as needed to make dough
• Oil as needed

Preparation 

• Powder 2 tbsps of roasted gram in a mixer or spice jar. The powder must be fine.
  

  
• On a medium flame heat oil in a kadai for deep frying. While the oil heats, Place a sieve over a mixing bowl. Add besan, flour, soda and fried gram flour and sieve them together.
  

  
• Add red chili powder, ajwain, hing,salt, garlic paste and hot oil. Mix everything well. Pour water little by little and make a dough. It should not be sticky or too stiff.
  

  
• Sticky dough will make very oily karasev. Too stiff and crumbly dough will make hard karasev. If the dough turns sticky, just drizzle some dry flour and mix. If it turns too dry then just sprinkle little water and make mix it.Choose a murukku plate that has thick holes to make karasev. Grease the murukku mould and transfer half of the dough to it.
  

  
• Check if the oil is hot enough by dropping a small piece of dough in the oil. If it raises and doesn’t brown quickly the oil is hot enough & is right for deep frying.Hold the murukku maker with both your hands, 2 to 3 inches above the oil surface. Then press down gently in the oil. Squeeze them across the pan. When you see the sev is about 3 inches long, take a spoon and gently break them. Since the dough is very light, sev easily gets broken and falls off into the kadai.
  

  
• serve karasev as evening snack .
  

  

  
  

  
  

Gongura pappu

INGREDIENTS 

• ¾ cup toor dal 
• 1 cup gongura leaves chopped 
• 1 onion medium
• 6 green chili slit 
• 1 pinch turmeric

Seasoning

• Oil or ghee as needed
• ½ tsp cumin
• ¼ tsp mustard
• 2 Red chili broken
• 1 to 2 garlic pods
• 1 sprig curry leaves
• Salt as needed
• 2 Curd chilies 

Preparation 

• Wash dal and cook with 2 cups of water until smooth or for 2 to 3 whistles.
  

  
• Soak gongura leaves in salted water for some time. Wash them and drain aside.
  

  
• When the pressure goes off, open the lid and mash the dal if you desire smooth dal. Chop gongura finely, slice onions, slit chilli and add them to the dal along with salt.
  

  
• Cook until the leaves are fully cooked.Heat a pan with ghee or oil. Add cumin, mustard, garlic and red chili, curd chili. when the spices begin to splutter, add curry leaves .
  

  
  Switch off the stove and pour this to the dal. 
  

  

Tilapia fish fry

Ingredients:

• 1 lb tilapia fish peices
• 1 tbsp red chili powder
• 1 tbsp. ginger garlic paste
• 1 tsp turmeric
• 1 tsp lemon
• 4 tbsp oil
• salt

preparation:

1.  Marinate fish pieces with lemon, red chili powder, ginger garlic paste, turmeric and salt for 30 minutes.
   
2. Heat oil in pan for  shallow fry place fish pieces one by one.
   
3. serve hot fish fry with coffee.
   

Coconut Burfi

Ingredients:

•  4 cups coconut
• 1½ cups sugar
• 1 to 2 tablespoons ghee 
• ½ teaspoon cardamom powder or elaichi
• 2 tablespoons cashews chopped or pistachios
• 2 cups milk 

Preparation:

    

• • Add coconut and pour milk.
    

    
  • Mix and bring it to a boil on a medium flame.
    

    
  • Reduce the heat and cook until the milk is evaporated.Then add sugar and cook until the moisture is completely evaporated.
    

    
  • Add ghee and continue to cook stirring constantly until the mixture turns dry & leaves the pan.
    

    
  • If it still has moisture then cook further to dry it. Keep stirring continuously at this stage and cook until the mixture turns dense, thick and sticky. It also turns very aromatic and leaves the pan. If you prefer a very soft set burfi then take it off a bit early.
    
  • Transfer the mixture to the greased pan and press down with a spatula. 
    

    
  • Sprinkle nuts and keep aside at room temperature for 3 to 4 hours to set.
    

    
  • Slice the coconut burfi. Leave it at room temperature for 8 to 10 hours to set completely.Cool and store.