TOMATO RICE

Tomato rice is my all time favourite recipe, when ever I don't want to cook complete meal,  I switch to tomato rice, simple and tasty, easy to cook.

Ingredients:
Tomatoes: 6 bigsize(puried)
Rice: 1 and 1/2 cup
Refined Oil: 1/2 tablespoon
Pepper corns: 10-12
Salt: as per taste
bay leaves: 2
Red chilli powder: 1/2 teaspoon
Cumin seeds: 1 teaspoon
Garam Masala Powder: 1/2 teaspoon
Onions: 2 bigsize (Sliced)
Water: 2 and a 1/2 cup (depends upon the soaking time of rice)
Method:
Clean wash & soak rice for atlest 1 hour.
heat oil in a kadhai, add cumin seeds, bay leaves, peppercorns & onions and roast onions till golden brown
Add red chilli powder & tomato puree and cook for 2-3 minutes till mixture is dried,add soaked rice and cook for another minute
Add water and bring to boil on high flame
simmer the gas, half cover the lid and cook for another 7-8 minutes or till rice is cooked and dry.
serve hot with raita or any other accompainment of your choice.

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RAW MANGO CHUTNEY

Raw mango chutney should be made fresh when required , retains it goodness, color and flavours. I am posting recipe of raw mango chutney , simple recipe doesn't require any cooking.

Ingredients:
Raw mangoes: 4 Nos.
coriander leaves : 1 Bunch
mint leaves : a handfull
green chillies: 4 Nos.
Onion: 1 big size
cumin seeds: 1 teaspoon
Salt :as per taste

Procedure:

• Peel raw mangoes, discard seeds and chopp them roughly
• clean coriander and mint leaves
• peel onion and make slices
• mix all the ingredients (except cumin seeds and salt) wash throughly.
• in a grinding jar grind all the ingredints with cumin seeds to a fine paste, add salt according to your taste.

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PAKODI RAITA

Pakodi raita is also known as dahi phulki, a delicious accompainment with meal for summer. In this recipe I am using Amul buttermilk instead of curd, makes this recipe light. you can also replace amul buttermilk with curd according to your choice.
Ingredients:
Besan : 1 cup
Amul butter milk : 500ml pack
water : required for mixing with besan
salt : as per taste
oil : for frying
roasted cumin powder: 2 teaspoon

red chillipowder: 1 teaspoon
garlic: 6-8 pods(crushed)

Method: Mix besan, salt and water, the mixture should not be of pouring consistency(it should be thick)
beat the mixture thoroughly, till it is light and fluffy.(to check that it is ready take a drop in glass of water if it floats than it is ready for perfect pakodi.)
heat oil in a shallow pan and deep fry small pakodis till light color,(as we fry pakodis for kadhi) drain on absorbent paper.
In a serving bowl pour amul buttermilk, add salt and crushed garlic, mix pakodis, sprinkle chilli and cumin powder, serve chilled as an accompainment with main dish.

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BRINJAL FRY

 I like tala hua baigan with dal chawal , this is a simple recipe served as a side dish with easily avialable ingredients
Ingredients:
Big size round brinjals: 2
garam masala powder: 1/4 teaspoon
red chilli powder: 1/2 teaspoon
corianderpowder : 2 tablespoon
salt: as per taste
turmeric powder: 1/4 teaspoon
dry mangopowder: 1/2 teaspoon
crushed kasoori methi: 1/2 teaspoon
oil : for shallowfrying
Method

• heat oil in a wide frying pan
• cut brinjal in thin roundles, making cross marks on both sides with knife

• spread slices and shallow fry them till golden brown on both sides.
• check that brinjal is tender and well cooked.
• simmer the flame, mix all the masala powders in a small bowl.
• sprinkle masala powder evenly on top side of slices and turn the slices, cover both sides with masala, cook them on both sides
• serve as a side dish.

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KATHAL SABJI

Kathal(jackfruit) is my all time favourite, cooked in various ways, today I am writing the recipe of an easy version of kathal.
Ingredients:
Kathal : 250 gms
oninons: large size three
green chillies: 4
garlic pods: 10-12 crushed
ginger: 1" piece
tomatoes: 4 no.s large size
salt as per taste
turmeric powder 1/4 teaspoon
red chillipowder : 1/2 teaspoon
coriander powder: 3 tablespoon
everest : meat masala powder 2 teaspoon
oil : for frying
oil : 1 and 1/2 tablespoon
water: 1 tablespoon

Method:

• cut kathal in medium size pieces, deep fry them
• Grind onion and garlic in grinder just for few seconds, this will crush them
• grind ginger, chilli and tomatoes to fine paste
• in a pressure cooker heat 1 and a 1/2 tablespoon of oil roast onions till golden brown , add redchillipowder and tomato paste, roast for few seconds
• add rest of the spices and simmer the flame
• add fackfruit pieces mix well , roast for 5-7 minutes on low flame till oil seprates
• add one tablespoon of water, cover the lid and cook till 2 whistles

dish is ready serve with roti and salad.

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