MINT/PUDINA RICE

INGREDIENTS:

Mint ----------------------------1 bunch

Basmati rice -------------------1 cup

Potato --------------------------1 large

Coriander---------------------- 1/2 cup leaves

Cashew nuts ----------- --- ----10

Green chillies------------------ 4

Garlic ---------------------------4 pods

Ginger --------------------------1" piece

Grated coconut ----------------1/4 cup

Onion sliced--------------------1 medium size

Cloves---------------------------4

Cardamom----------------------6

Cinnamon pieces ---------------1 medium

Bay leaves ----------------------4

Cumin seeds--------------------1tsp

oil--------------------------------3 tbsp

DIRECTIONS:

1.Clean and separate the mint leaves from the bunch.

2.Place leaves,slitted green chillies,chopped ginger&garlic,grated coconut in the blender and make a thick paste.

3. Fry cumin seeds,sliced onions,cloves,cardommon,cinnamon,bay leaves,nuts&potatoes in 3 tbsp of oil for 5 mins.

4. Add mint paste,fried mixture to cleanly washed raw rice and mix well.

5.Add 3 cups of water to raw rice and some salt and cook in a rice cooker.

6.Serve hot with a gravy curry or raita.

POTATO OMLETE

INGREDIENTS:

Egg -------------------2

Onions ---------------1/2 cup

Chilli powder --------1/4 tsp

Potato slices--------- thin 10

Salt-------------------to taste

Coriander powder --1/4 tsp

Oil -------------------1 tsp

DIRECTIONS:

1.Heat a pan with 1 tsp of oil.

2.Place the potato slice on the pan.

3.Take a small glass/container with a lid.

4.Place onions,chilli powder,salt,coriander powder in the glass.

5.Mix well and break the eggs into the glass.

6.Close the glass lid and shake well to allow the mixture to mix.

7.Now Fry both side till they start to become dry.

8.Pour the eggs mixture over the slices.

9.Fry on both sides till they are cooked well.

10.Turn off and serve hot

ORANGE LASSI

INGREDIENTS:


Orange --------------1 bigsize

Plain Yogurt-------- 1/4 cup

Sugar ----------------2 tsp


DIRECTIONS:


1.Taka an orange and make slits so that it easy to peel

2.Be careful not to add skin or white fibres ,as they make the drink pulpy and bitter.

3.Now place the peeled slices in blender with sugar .

4.Dont add water.

5.Blend it well so tat it should not be pulpy.

6.Now add yogurt.

7.Blend well and transfer to a glass.

8.If want to serve chilled then place crushed ice.

.

BOILED EGG MASALA

INGREDIENTS:

Eggs---------------------- 5

Oil -----------------------1 tsp

Salt--------------- -------as required

Chilli powder -----------1/4tsp

Chilli sauce -------------1 tsp

Ginger garlic paste------ 1 tsp

Hing---------------------- pinch

Pepper-------------------- 1/4 tsp

DIRECTIONS:



1.Boil eggs in water for 20 mins.

2.Remove the shell and make in-depth cuts on boiled eggs 3.

3.Heat oil in a small kadai.

4.Add hing,ginger garlic paste and fry till raw smell is gone.

5.Now add all the remaining items along with boiled eggs.

6.See that the fried paste goes along the egg.

7.Fry for 5 mins and turn off.

8.Serves as a side dish or entree.

MINT COCONUT/PUDINA KOBBARI CHUTNEY

INGREDIENTS:

Freshly grated coconut------------ 1 cup

Mint/pudina -----------------------1 bunch

Coriander leaves------------------- 1/2 bunch

Cumin seeds -----------------------1 tsp

Green chillies---------------------- 3-4

Roasted peanuts------------------- 3-4 tbp

Water------------------------------- as required

Salt---------------------------------- to taste

Oil -----------------------------------2 tsp

Mustard seeds---------------------- 1tsp

Curry leaves ------------------------few

Urad dal -----------------------------1 tsp

Channa dal------------------------- 1tbsp

Chopped onions-------------------- 1/4 cup

Tamarind paste-----------------------1 tsp

Garlic clove--------------------------- 1

Peeled ginger------------------------- 1/2inch

DIRECTIONS:

1.Heat a 1tsp of oil a small pan. Add the1/2 tbsp of channa dal and let them splutter.

2.Add the green chillis and chopped coriander leaves, and stir fry for 2-3 mts till you get a nice aroma.

3.Add the mint leaves and toss them about for a few seconds.

4.Remove from heat and cool.

5.Grind the grated coconut, sautéed green chillies,roasted 1/2 tsp channa dal ,coriander leaves, mint leaves and roasted peanuts along with salt.

6.At the final stage add tamarind paste,garlic,ginger to the paste and blend together.

7.Heat 1 tsp of oil and add mustard seeds,remaining 1/2 tbsp of channa dal,urad dal and curry leaves.

8.The tempered mixture can be added to the chutney.

9.Lemon juice can be added to the above chutney.

BOBBATLU/BAKSHALU/POLIS

I made these a couple of times(just for records but i guess it could be more..) but everytime it was messy..either the dough was not correct or the stuffing would pop out from allover.The first time i made them was for the last years Sankranthi ,which with no ones help and little knowledge/dedication made the dough and stuffing so perfectly that i couldnt stop looking over at them again and again for my so called meticulous work...But my happiness didnt stay any longer...I stuffed the stuffing in the dough balls,rolled them out and the only dumbest thing i could do is place the rolled out ones on top of each other.I dont know what i was thinking???And of nowhere my hubby came and asked me to comeover to help him with choosing an apartment.We left,came after 2 hrs and then i was so excited to make my hubby taste them.But was too late!!!They became sticky and i couldnt help myself with them.......What else could i do those???...I mixed them all together to form a single dough and roll them out as chapathis.....That wasnt that bad ....From then on i was so careful when it comes to making these bakshalu.......This time i made them and they were sooooo beautiful.....no i wont say that this time!!!

INGREDIENTS: Makes appx 12-15

All purpose flour/Maida------------ 1 cup

Rice Flour----------------------------1 tsp

Sooji----------------------------------1 tsp

Channa dal---------------------------3/4 cup

Jaggery-------------------------------1-1/4 cup or less depending on the sweetness

Milk&water-------------------------- for mixing dough

Salt -----------------------------------pinch

Cardammon powder---------------- 1 tsp

Nut meg powder --------------------1/2 tsp

Oil ---------------------------------as required

Ghee------------------------------- as required


DIRECTIONS:

1.Mix both the flours,sooji,salt,1 tbp of oil and enough of water&milk.

2.Make a very soft pliable dough and set aside for 30mins.

3.Wash and soak channa dal in plenty of hot water for 30 mins.

4..Pressure cook dal till its soft but not broken.

5.Drain out the water,damp wet, let cool and grind to powder without any water.

6.Add jaggery to powdered dal and cook over medium-low flame.

7.Avoid burning the bottom of pan by mixing continiously.

8.The correct consistency is reached once the mixture gets thick & accumalates to middle leaving the sides . See that there are no lumps.

9..Cool down and add both powders and mix well .

10.Take the flour dough and knead well pouring 1 tbp of oil for 5 mins.This step gives extra softness to them.

12.Make small balls and roll out with rollpin.

13.Place dal & jaggery mixture (twice the size of flour ball) in the center.

14.Bring all edges from around to the centre & cover to make a tight ball.

15.Roll, using rice folour to dust, to a chappathi about 6” in diameter.

16.Heat a flat tava.

17.Roast this on medium heat. Flip it & roast the other side.

18.It will become golden coloured on both sides. .Remove & smear ghee