GOPI MANCHURIAN

RECIPE SUBMITTED BY,            

LAVANYA SATISH,
ABU DHABI

*GOBI MANCHURIAN*

Gobi - 1 (min 10 to 15 florets)
Capsicum - 1 diced
Onion - 1 diced
Ginger chopped
Garlic chopped
Aachi gobi manchurian pwd
Tomato ketchup
Coriander leaves chopped

Wash the gobi florets & set aside
Mix 50 gms of gobi manchurian pwd with little water & put the gobi n mix it well
See that the mixture coats the gobi well & leave it aside for 10 min
In a pan add a tsp of oil
Add the diced onions ginger garlic & sauté it
Add the capsicum
Add salt & tomato ketchup (according to your taste)
Now deep fry the gobi & remove it in a kitchen tissue to avoid excess oil
Now add the fried gobi to the sautéed onion capsicum mix
Mix it we'll
Garnish with coriander leaves
If u want a gravy manchurian add a tsp of corn flour mixed in water after sautéing the onion capsicum & bring it to a boil. Then add the fried gobi.

BREAKFAST NO.22.PALAK PANEER PARATHA

RECIPE SUBMITTED BY,            

LAVANYA SATISH,
ABU DHABI

PALAK PANEER PARATHA
Ingredients
For the dough:
Whole wheat atta - 4 cups
Water
Salt

For the stuffing:
Paneer - 8 to 10 cubes
Palak - 2 cups
Green chillies - 2
Garlic - 2 cloves
Salt
Besan - 1 Tbsp
Aamchur pwd - 1/2 tsp
Wash the palak, squeez the water and cut the stems
Cut them into two halves & put in a chopper
Add green chillies & garlic to it
Add the paneer pieces to it & grind it in the chopper.
(Do not use mixer....it should b a dry mixture n not a paste)
Now remove it in a bowl add besan, aamchur pwd n salt.
Mix it nicely.
In a pan add 1/2 tsp of oil n put this mixture in it.
Just saute it till the water content reduces n becomes dry. Let it cool.
(CAN ALSO B USED WITHOUT BEING SAUTED)
Now roll parathas with the dough & place little stuffing in it, close it and roll it again.
Fry it in a tava & serve it with pickle n curd.

PANEER VEGETABLE BIRYANI

RECIPE SUBMITTED BY,            

LAVANYA SATISH,
 ABU DHABI

PANEER VEGETABLE BIRIYANI & RAITA
Ingredients:
Basmati rice - 2 cups
(washed & soaked in 4 cups of water for 15 min)
Onion - 1 big (sliced)
Beans, carrot, potato - cut in julians
Cauriflower - few florets
Peas
Butter - 1 tbsp
Cinnanom stick - 1/2 inch
Cardamom - 2
Bay leaf - 1
Cloves -2
Red chilli pwd -1 tsp

For masala paste:
Green chillies - 2
Garlic -2 cloves
Ginger - 1 inch
Coriander leaves (chopped) -handful
Grind this into a fine paste.
Method:
In a heavy bottomed pan add 1 tbsp of butter
Add the spices mentioned above once the butter melts
Add onions n fry them till it becomes slightly pink
Add the ground masala paste to it
Once the raw smell goes, add the vegetables
Add 1 tsp of red chilli pwd
Add salt according to your taste.
Mix it well
Now strain the water in a seprate vessel from the soaked basmati rice.
Add the rice to the pan n just give it a stir. ( too much stirring can break d rice)
Now once the masala has coated the rice well
Add the strained water
Just mix it once and close it with a lid.
Cook ot in a low flame.
Once in between u can remove the lid n give it a stir.
When the rice is done without any water content n stickyness remove it from the stove.
Serve it hot with onion tomato raita.
Tips:
People who love paneer can fry the paneer separately n add it to the biriyani once it is done n hot.

Javvarisi/ Sabudhana Payasam

RECIPE SUBMITTED BY,            

LAVANYA SATISH,

ABU DHABI

Javvarisi/ Sabudhana Payasam
Javvarisi -1/2 cup
Water - 4 cups
Milk - 3 cups
Sugar -1/2 cup
Ghee - 2tsp
Cashew
Dry grapes
Cardamom pwd

In a heavy bottomed pan fry the javvarsi in a tsp of ghee for a minute or two.
Pour four cups of hot water n let the javvarisi boil nicely
When u find javvarisi becoming glassy n cooked remove it n strain the starchy water
Let the javvsrisi cool
Boil three cups of milk with cardamom pwder n sugar
Add the boiled javvarisi
Saute cashew n dry grapes in a tsp of ghee
Add it to the payasam
Bring it to a boil
Serve hot.

BREAKFAST NO.20 VENPONGAL

RECIPE SUBMITTED BY,            

LAVANYA SATISH,

ABU DHABI

PONGAL CHUTNEY
Pongal:
RAW Rice - 1 Cup
Moong dal - 1/4 cup
Pepper corns
Jeera
Curry leaves
Ghee
Ginger
Salt

In a pan dry roast moong dal just for a minute
Add that to a cup of rice in a pressure cooker
Add 3 cups of water
Wait for three whistles.
In a pan add 2 tbsp of ghee jeera n pepper, ginger, curry leaves to it
Now add this to the cooked rice n dal
Add salt n mix it nicely
Serve it with varietybof chutney's n Sambar.

SIDE DISH GRAVY NO.3 CHANNA KOFTA KADI

RECIPE SUBMITTED BY,            

LAVANYA SATISH,

ABU DHABI

CHENNA KOFTA KADI
For Kadi:
Curd - 2 cups
Besan- 1 tbsp
Hing
Salt
Green chillie -1 slit
Ginger - chopped
Cumin seeds

For Kofta:
Kabuli chenna (boiled) -1/3 cup
Methi leaves - handful
Coriander leaves
Green chillies - 2
Method
Mix 1 tbsp of besan with 2 cups of curd without any lumps
Add salt n hing to it
In a pan add 1 tsp of oil
Add cumin seeds, green chilli
Add the mixed besan curd batter
Bring it to a boil n switch off the stove
{Can make it thick or little flowy by adding water according to your choice.}
For kofta grind boiled chenna, methi leaves, coriander leaves, green chilli & salt in a mixer without adding water.
{If it becomes watery add a tsp of besan to it}
Now make koftas of this mixture
Steam it for 10 min
Let it cool
Add this to the kadi.
Serve it with hot phulkas.

VARIETY RICE NO.1 COCONUT RICE

RECIPE SUBMITTED BY,            

LAVANYA SATISH,

ABU DHABI

Coconut Rice & Dangar Raita
For coconut rice:
Cook rice seperately n keep it aside to cool down.
In a pan add two tbsp of oil
Add mustard seeds wen it crackcles add 1 tbsp of chenna dal
Add 3 green chilles split
Add curry leaves
Now add a cupful of grated coconut
Fry this till it turns light brown
Now add this mixture to the rice
Add salt according to the quantity of rice n mixture taken.
Mix it well
Fry Appalam n break 2 appalams in the mixed rice (optional)
Can put few cashew while frying to make it rich.

For Dangar Raita:
Dry roast 2 tbsp of urad dal in a pan till it becomes light brown.
Let it cool
Powder it in a mixer
Now add the powder to a bowl of beaten curd
Mix it nicely without lumps
Put tadka with mustard seeds, urad dal, one red chilly & curry leaves.
Add the tadka to the Raita
Add salt.
Raita with coconut rice is a gud combination
Note: Dangar Raita is gud for health especially ladies as urad dal helps in strengthening the hip bones.
☆ DO NOT ASK ME WHY IT IS CALLED DANGAR......I HAV NO IDEA.

BREAKFAST NO.14 PAROTTA WITH PANNEER BURJI

RECIPE SUBMITTED BY,            

LAVANYA SATISH,

ABU DHABI

Parrota with Paneer Burji
For paneer burji:
Paneer- 1 pkt
Onions- 2 finely chopped
Tomato - 1 finely chopped
Green chillies - 3/4 chopped
Capsicum - finely chopped
Coriander leaves - chopped
Salt

Add oil to a pan
Add jeera
Add chopped onions, green chilles
Add tomatoes, saute them well
Add salt, add capsicum n crumbled paneer with coriander leaves.
Mix them well.
Serve it with parrota/ rotis/ phulkas.

PAROTTA WITH PANNEER BURJI

BREAKFAST NO .13 . AAPPAM

RECIPE SUBMITTED BY,            

LAVANYA SATISH,

ABU DHABI

Aappam & Kadalai
For Aappam Batter:
Raw rice / Idly rice - 3 cups
Urad dhal - 1 tsp
Fenugreek seeds - 1 tsp
(Soak all the three together for 4 to 5 hours)
While grinding add 1cup of grated coconut & a handful of cooked rice.
Add salt & a pinch of baking soda.
Mix it well & leave it to ferment overnight.

For Kadalai:
Soak 2 cups of brown chenna over night.
Cook it in pressure cooker with a teaspoon of red chilli pwd & coriander pwd.
For gravy:
Shallots - 10/15
Garlic - 2 cloves
Curry leaves
Oil
Add oil to the pan
Fry the shallots & garlic
Add salt, Red chilli pwd n coriander powder
Let it cool
Put it in a mixer, add two spoons of boiled channa
Grind it to a fine paste.
Now put oil in the pan, add curry leaves & the ground paste.
Add the remaining boiled channa to it.
If needed add little salt n water.
Serve it with hot Aappam.

Aappam with Kadala Curry

BREAKFAST NO.12 VEG.SALAD WITH BREAD TOAST

RECIPE SUBMITTED BY,            

LAVANYA SATISH,

ABU DHABI

VEG.SALAD WITH BREAD TOAST

For Salad:
Boiled chenna - 1 cup
Boiled red kidney beans - 1 cup
Red & green capsicum - 1 cup
Feta cheese - 10 cubes
Pepper - 1/2 a teaspoon
Olive oil - 1/2 a teaspoon

For Bread Toast:
Toast whole meal bread n spread butter .
A big bowl of salad with bread toast completes your healthy breakfast.

BREAKFAST NO.9 CHAPPATHI AND ALOO GOBI

RECIPE SUBMITTED BY,            

LAVANYA SATISH,

ABU DHABI

 

Aaloo Gobi

Ingredients & Method:

For Chappathi:

Wheat Flour, Salt, Water

Knead the dough and set aside. Make the dough soft as possible, which helps in keep the Chappathi soft for a long time.

Make chappati and fry in a tava with little oil.

For Aaloo Gobi:

Aaloo – 2 (Peel the skin and cut into cubes)

Gobi – 1 (take the florets, soak in hot water with little turmeric powder)

Onion – 1 (Sliced)

Tomato – 1 (chopped)

Ginger garlic paste

Red chili powder – 1 tsp

Coriander powder – 1 1/2 tsp

Turmeric powder- a pinch, oil, salt, jeera, coriander oil, Cream (Optional).

In a pan add a tsp of oil, add jeera, once it splutters add onions, fry it until it turns brown, and add tomatoes, turmeric powder. Let that cook together. Now add ginger garlic paste, potatoes, salt and little water. Close it with a lid. Let the potatoes cook. Once it is half done, add red chili powder, coriander powder and the Gobi soaked in hot water. Mix it well. Add little water close it with a lid and keep it in sim. After 2 min remove the lid. Check whether it is done. Leave it without lid for another half a minute so that the excess water will be absorbed. Finally garnish with coriander leaves. To add richness can add cream, but it’s optional.

Chappathi and Aloo Gobi by Lavanya Satish

BREAKFAST NO.8 POORI AALOO

RECIPE SUBMITTED BY,            

LAVANYA SATISH,

ABU DHABI

 

BREAKFAST NO.8

POORI AALOO

Ingredients & Method:

For Poori:

Wheat Flour, Pinch of salt, Water.

Knead the dough and set aside. (Just for half an hour)

Add minimal water while kneading and keep it dry so that the poori will not absorb much oil.

Make poori and Fry in hot Oil

For Aaloo:

Potatoes – 4/5

Onion – 2 (sliced)

Tomato – 1 (chopped)

Green chilies – 3 (slit)

Ginger – An inch (grated)

Turmeric powder, salt, Mustard seeds, Chenna dhal – a spoon ful, Curry leaves.

Boil the potatoes with a pinch of turmeric, peel the skin, mash it and set aside.

In a pan, add one tablespoon of oil, add mustard seeds, and once it splutters add chenna dhal, curry leaves, green chilies, and a pinch of turmeric powder.

Add onions, let it turn brown, add chopped tomato, add salt and let it cook. Once the tomato nicely blends with the onion, add the mashed potatoes and little water. Mix it well. Let it for half a minute. Bring it down. Aaloo masala is ready.

Poori Aloo by Lavanya Satish