APPAM BY DIVYA SHENOY

INSTANT APPAM

APPAM

INGREDIENTS :

1 cup rava

1 cup rice flour

1 cup curd

1 green chillIes

1 small onion

1 inch ginger

1/2 tsp pepper powder

1 string curry leaves

1/2 tsp powder hing
salt 

METHOD :

Mix the above ingredients and leave it for 0.5 hr hour. 

Take out hot hot appam.

STUFFED BRINJAL MASALA BY RESHMA BHAT

STUFFED BRINJAL 

INGREDIENTS :

Peanuts - 20 gms 

Turmeric powder - 1 tsp 

Chilly powder - 1 tsp 

Kurashani Powder / Jeera powder - 1 tsp 

Garlic - 1 pod 

Onion - 1 

Tomatoes - 1 big 

Coriander leaves - 2 tsp 

Brinjal - 6

METHOD :

Roast peanut n white til n let it cool .grind roasted peanut n til along with turmeric, chilly powder n kurashani powder (gural in kannada-black coloured like jeera) salt as per taste,garlic.....chop 1onion n tomatoe(if masala required more add more)add the grind paste to onion n tomato add coriander leaves mix well n fill the masala in slitted brinjal....

 heat oil add little turmeric n put all filled vangi in to oil ( oil req more bcs its engay means enne kai)on the top of vangi add remaining masala with little/req qty of water cover the lid n let it cook for sometime once vangi get cooked n masala becomes thick switch off the gas n add coriander

NAVARATNA KURMA BY SHAMALA BHAT

NAVARATNA KURMA 

1 or 2 carrots, peeled and chopped

1 cup shelled peas

1 large potato

1 cup chopped green beans

1 cup chopped cauliflower/gobi

8-9 babycorn, chopped

2 thick round pineapple slices, chopped

for the royal paste:

2 tbsp poppy seeds/khus khus

¼ cup almonds/badam

¼ cup cashew/kaju

2 tbsp melon seeds/magaz

for the korma:

2 medium sized onions, sliced

2-3 green chilies/hari mirch, chopped

½ tbsp chopped or crushed ginger/adrak

1 and half cup dahi/curd/yogurt

½ cup cream

½ tsp mace/javitri and green cardamom powder ( just crush a pinch of mace and 2-3 green cardamoms in a mortar-pestle)

½ tsp turmeric powder/haldi

1 or 2 tsp red chili powder/lal mirch powder

4-5 tbsp ghee

salt as required

whole garam masala:

5 green cardamom/chotti elachi

1 black cardamom/badi elachi

5 cloves/lavang

1 stick cinnamon/dal chini

1 bay leaf/tej patta

a pinch of mace/javitri

for the garnish

10-12 pistachois

10 cashewnuts

10 almonds

10 walnut halves ( optional)

1 tbsp raisins

1 tbsp sunflower seeds (optional)

1 tbsp melon seeds (optional)

1 tbsp chopped mint leaves

a pinch of saffron strands/kesar

½ tbsp julienned ginger

INSTRUCTIONS

Preparing the paste:

soak poppy seeds for 30 minutes in water.

blanch the almonds and remove the skin.

make a fine paste of the blanched almonds, poppy seeds, cashew-nuts, melon seeds with around ½ cup of water.

Preparing the garnish:

blanch the almonds and pistachois. later remove the skin.

soak the almonds and pistachois with the cashew, sunflower seeds and raisins in warm water for 15 minutes.

you can either chop the dry fruits or halve them. but keep the raisins whole.

preparing the korma:

heat ghee in a handi or a deep pan. add all the whole garam masala mentioned above and fry till they crackle.

add the sliced onions and brown them.

now add the ginger and green chilies and stir for a minute.

lower the flame or close the flame if you want. we will be adding turmeric and red chili powder. care should be taken they do not get burnt.

add both the turmeric and red chili powder. add the veggies, curd and the paste. add salt

add ½ cup or 1 cup water depending on what consistency you want of the gravy

mix well.

cover and simmer the veggies till they are cooked.

once the veggies are cooked, add the cream and stir it with the rest of the korma for a minute.

thats it. sprinkle the mace and cardamom powder and half of the garnish.

stir and serve the navratan korma with the remaining garnish.

the navratan korma goes well with jeera rice or roti or naan.

SOYA CHILLY WITH GRAVY BY RETHISH PRABHU

CHINESE HO JAYEEEEEEEEEEEEEE

SOYA CHILLY WITH GRAVY

INGREDIENTS :

Dark soya sauce - 2 tsp 

Curry leaves - 1 string 

Vinegar - 1 tsp 

Salt - 1 tsp 

Cubed capsicum - 1 small

Onion - 1 

Soya chunks - 100 gms 

Corn flour - 1 tsp 

Oil - 3 tsp

Ginger - 1 inch 

Garlic - 1 pod 

Green chillies - 1 

Method : 

Soak soya chunks for an hour. Squeeze the water, then mix in salt n corn flour. Keep for 30 mins. Heat little oil in a pan and roast till golden brown. You can also deep fry. 

Heat oil in a vessel . Add curry leaves. Then chopped ginger, garlic and green chillies. Let the raw smell go. Then add cubed onion and capsicum. Then add roasted chunks. Then add all sauces,ix properly. Add salt if required and water. Let the Mix boil. Then mix a spoon corn flour with little water. Pour in the curry. Cook till thick n attains required consistency. Serve hot.

JHAT PAT BHENDI BY ANURADHA MUDALAGIRI KAMATH

JHAT PAT BHENDI 

Ingredients 

1/2 kg okra/ bhindi

1 big bunch coriander leaves 

7-8 green chillies 

3 pods of peeled garlic 

1.1/2 inch ginger 

Oil salt

Turmeric powder n coriander powder (optional)

METHOD :

Finely chop coriander leaves along with the green chillies garlic n ginger in a chopper. Add salt. You may also add in turmeric n dhania powder. Slit bhindis n stuff with the chopped mixture. Shallow fry on tawa till done. Alternatively you can add them into a kadhai n cook till done.