Peanut Amti (Shengdana amti)

Peanut Amti (Shengdana amti)

Servings - 4 persons

Preparation time - 15 min

Ingredients :

100gm - roasted peanut powder

ginger according to taste

2 nos - green chillies

Jaggery or sugar

Kokum or imli

Curry leaves

Cumin seeds

asafoetida

Cilantro

Ghee

Method :

1. Grind roasted peanut powder, cilantro, green
chillies, ginger, kokum and cumin seeds with some
water.

2.Heat some ghee in a pan. When hot add some
cumin seeds to it and allow to splutter. Add curry
leaves.

3. Add the above ground mixer and mix well.

4. At the end, add salt and some sugar or jaggery.

5. Cook it well and serve hot.

Sabudana khichadi

Sabudana khichadi

Servings : 4 persons

Time for preparation : 15 min

Ingredients :

2 cups - Sabudana

1 tea spoon - ginger paste

2 tea spoons - chopped green chillies

2 tea spoons - lemon juice

1 large potato

2 tea spoons - oil

4-5 leaves curry leaves

2 tea spoons - dhaniya zeera powder

1 tea spoon - asafoetida (hing)

2 tea spoons - zeera

1 tea spoon - mustard seeds

4 table spoons - crushed peanuts

grated coconut for garnishing

chopped cilantro according to liking

salt to taste

Method :
1. Wash the sabudana, drain the water and keep for atleast 4 hours.

2. Heat some oil in a deep pan. When the oil is hot put some asafoetida. Then put some jeera and mustard seeds. Allow them to splutter.

3. Then add the curry leaves.

4. Then add the green chillies, ginger and potato and fry well.

5. When potatoes are cooked well, add the sabudana, salt, peanut crush, dhaniya zeera powder and lemon juice and mix well.

6. Close the lid and allow it to cook well.

7. Garnish with chopped cilantro and grated coconut and serve hot.

Ragi Roti and Coconut chutney dry

Ragi Roti

Ingredients :
3 cups Ragi flour
1 medium onion
2 teaspoon jeera
2 teaspoon green chilly finely chopped
1/2 teaspoon asafoetida (hing)
water
salt



Method :
1. Mix chopped onion, jeera, hing, salt, green chilly chopped and ragi flour in water to make a hard dough.
2. Make small balls and tap it round.
3. Make some small holes in it, so that it cooks well and roast on a pan with some oil. Roast on both the sides.
4. Serve it hot with dry coconut chutney and yummy butter.

Coconut chutney dry

Ingredients :
200 Grams fresh coconut
2 teaspoon jeera
some cilantro/coriander
2 teaspoon green chilly chopped
1/2 teaspoon asafoetida (hing)
1 teaspoon garlic paste
salt

Method :
1. Add all the above ingredients in a mixer.
2. Grind all the ingredients dry and serve with Dosa, Idli or anything.

Dal palak

Dal palak

Servings - 4 persons
Preparation time - 20 min


Ingredients :
2 teaspoon dhaniya-jeera powder
1/2 teaspoon turmeric powder
2 teaspoon ginger-garlic paste
1 teaspoon red chilly powder
1 teaspoon mustard seeds
1 bunch spinach/palak
1/2 Asafoetida (Hing)
Cilantro/coriander
1 medium tomato
2 teaspoon jeera
1 medium sized
1 cup toor dal
salt to taste
onion
Oil






Method :
1. Take some oil in a pan and make it hot. Add Asafoetida (Hing) and
haldi to it. Then add jeera and mustard seeds.
2. Add onions fry till golden brown. Then add chopped tomato and cook well.
3. Add cooked toor dal, cooked palak, water and chopped cilantro.
4. Add salt, red chilly powder and dhaniya-jeera powder.
5. Cook well.






Tips :
1. If you like sour taste you can add some tamarind water and jaggery along with it. Tastes good.
2. If you like peanuts also can be added.

Muli or raddish paratha

Muli or Raddish paratha

Servings - 4 persons

Preparation time - 20 min

Ingredients :
1 teaspoon green chilly finely chopped
2 teaspoon dhaniya-jeera powder
1/2 teaspoon turmeric powder
250 grams Muli or raddish
1/2 Asafoetida (Hing)
Cilantro/coriander
2 teaspoon jeera
salt to taste
Oil




Method :

1. Take some oil in a pan and make it hot. Add Asafoetida (Hing) and
haldi to it. Then add jeera.

2. Add grated raddish and chopped cilantro.

3. Add salt and green chilly. Fry it for sometime.

4. Roll the wheat flour ball in a small circle. Put some muli/raddish masala
into the circle. Fold in the shape you wish and roll it into the shape
you wish.

5. Roast the paratha in butter and have hot with any sabji or pickle of
your choice.

Coriander/Cilantro paratha

Coriander/cilantro paratha

Makes 8 parathas

Time of preparation - 20 min

Ingredients :
1 bunch Cilantro/coriander (makes 8 parathas)
1/2 teaspoon red chilly powder
1/2 teaspoon turmeric powder
1/2 Asafoetida (Hing)
2 teaspoon jeera
salt to taste
Oil




Method :
1. Take some oil in a pan and make it hot. Add Asafoetida (Hing) and haldi to it. Then add jeera.
2. Add the chopped cilantro.
3. Add salt and red chilly powder. Fry it for sometime.
4. Roll the wheat flour ball in a small circle. Put some cilantro masala into the circle. Fold in the shape you wish and roll it into the shape you wish.
5. Roast the paratha in butter and have hot with any sabji of your choice.

Mughlai gobi

Mughlai gobi

Serves: 4 persons

Cooking time (approx.): 20 minutes

Ingredients :
2 tablespoons grated paneer / cottage cheese (optional)
finely chopped coriander leaves for garnishing
1 teaspoon hot spice mix (garam masala)
2 small sized cauliflowers (whole)
1 teaspoon garlic finely chopped
1 teaspoon red chilli powders
2 teaspoons coriander seeds
1 teaspoon each of turmeric
1 tablespoon each of ginger
2 large onions finely sliced
2 tablespoons cashewnuts
1" piece cinnamon broken
1 teaspoon cumin seeds
fresh cream (optional)
1 cups tomato puree
4 green cardamoms
4 tablespoons milk
4 tablespoons oil
2 green chillies
6 cups water
salt to taste



Method :
1. In a pan roast together cumin seeds, coriander seeds, cinnamon, cardamoms and cashewnuts till they are aromatic. Fry the sliced onions on medium level till brown. Allow to cool. Grind together browned onions, roasted spices, green chillies and chopped ginger-garlic with a little water.
2. In a pan bring to boil the water along with some salt. Place the cleaned cauliflowers in hot water for about 10 minute(s). Remove from water, wash well and wipe dry.
3. Heat half the oil in a heavy-bottomed pan till hot. Add the cauliflowers (flower side in oil). Cover and cook while stirring occasionally on medium level till the cauliflowers are browned lightly and cooked. Remove fried cauliflowers from the pan and keep aside.
Add the remaining oil, heat it till hot and fry the paste on medium level till the oil separates. Add the turmeric powder, hot spice mix (garam masala), red chilli powder and fry for a few seconds. Add the tomato puree, water and sprinkle salt to taste. Mix well.
Reduce the flame and add the milk slowly whilst stirring to get a thick gravy. Stuff a little of this gravy in between the cauliflower florets and stems. Add some water to the remaining gravy to get a desired consistency. Add some of the chopped fresh coriander, grated paneer / cottage cheese (optional) and simmer for about 5 minutes. Pour the gravy into a bowl. Now place the stuffed cauliflowers in the same pan and pour the gravy over it evenly. Cover tightly and keep on low flame for about 5 minutes or till it is heated through fully.
4. Alternatively arrange the cauliflowers topped with gravy on a serving plate and heat through in a preheated oven. Garnish with fresh cream (optional) and finely chopped coriander leaves.


Tips :
To make this dish richer, a desired amount of fresh cream could be added at the stage when the cauliflowers are almost but not fully done.