Loochi With Aloo/Potato Postho

Ingredients:

For Loochi:

Maida/All- Purpose Flour 1/2 cup
Wheat Flour 1/2 cup
Salt to taste
Warm Water 1/2 cup[as Needed]

For Aloo Postho/Poppy seeds/Gasalu:

Boiled Potato 2 medium size
Poppy Seeds 2 tbsp
Green Chilli 4
Turmeric 1 /2 tsp
Onion 1 small (optional)
Kala Jeera 1 tsp
Salt
Oil

Method:

Preparation of Loochi:

• Make dough out of flour (atta),maida, salt and ghee as you would do for any paratha/roti 10 minutes before and cover it with wet muslin cloth and keep aside.

• Divide into small balls about small- size, and roll out into 2" rounds on an oiled board. Heat vegetable oil in a wok or saucepan. Add a little salt to the oil to keep it from smoking. Fry the puri one at a time, holding them under the oil on the first side until they puff. Turn and fry till light brown; drain.

Preparation of AlooPostho:

1. Soak the poppy seeds for 15 min and grind it& keep aside.
   
2. Take the kadai heat with oil and add kalajeera fry 1 min
3. And add Chopped Green chilli ,Onions fry another 2 min

4. Then add Boiled Potato , Poppy Seeds,salt and water(as required for gravy ) cook another 10 min.
   

Note:Poppy seeds was very important this dish;
Serving size:3 -4 people
Serve with Puri/Roti

Ravva Laddu

Ingredients:

Sooji 1 1 /2 cup
Sugar 1/2 cup
Fresh Coconut scrap - 1 tbsp
Cardamom Powder 1/4 tsp
Cashew ,Raisins each 6
Milk - Enough to make Laddu

Method:

• Fry sooji in 1 tbsp. of ghee until aroma rises and remove from stow

• Add Sugar to hot Rava
• Fry Coconut scrap in a little ghee until aroma arises and mix with hot rava
• Fry Cashew nuts and Raisin in a little ghee and add to above mix
• Add the remaining ghee and cardamom powder

• Mix together thoroughly and make round balls (Add milk if r required to make a firm laddu)

Palak Paneer/Spinach With Indian Cheese

Today I made the famous North-Indian dish Palak Paneer .Actually This Palak Paneer first I learned from Vah-rehva.com .This is so delicious and so healthy too......

Ingredients:

Spinach/Palak 3 cups
Paneer 1 cup

Paneer Cubes Onion 1
Tomato 1
Garlic 1 pond
Green Chilli 4
Chilli powder 1 tsp
Cumin Powder 1 tsp
Coriander Powder 1 tbsp
Dry FenuGreek Leaves 2 tsp
Turmeric powder 1 tspAll Spices Whipping Cream 1 tbsp (optional)
Coriander Leaves
Salt to taste
Oil
Whole Garam Masala:

Cloves 3
Cinnamin 1 " stick
Caradamom 2

Method:

• First cook the palak with water about 2 -3 min, let it cool down and make smooth paste keep side.

• Finally Chop the onions ,tomato,green chilli and coriander leaves
  
• Take the pan with 2 tbsp oil then add whole garam masala,sliced garlic fry 1 min
• Add onions and green chilli cook until onions are brown color.

• Then add tomato and turmeric, coriander ,cumin,chilli,salt fry and cook about 5 min.
• Then add dry fenugreek leaves.
• Next add Palak Paste cook 5 min.
  
• Then finally add paneer pieces , cook another 2 -5 min.

• Add whipped cream and coriander leaves turn off the stove.

• Serve with Roti/Naan.
  

Mutter Paratha

Ingredients:

Dough:

Whole Wheat Flour (Atta) 1 cup
Maida 1/2 cup
1/2 tsp Salt
Oil/Ghee
Warm Water as needed

Stuffing:

Fresh Ginger 1 tssp
Green Chilies Minced 2-4
Cooked Mutter (Green Peas) 1 cup
Garam masala 1 tsp
Salt to taste
lime Juice 1/2 tsp
Finely chopped coriander
Oil for frying

Method:

1. Make dough out of flour (atta),maida, salt and ghee as you would do for any paratha/roti 30 minutes before and cover it with wet muslin cloth and keep aside.
2. Grind the green chilli and cooked peas keep aside.
Peas Paste
3. For stuffing heat oil in a kadhai over moderate heat. Toss in ginger, Fry until ginger starts turning brown.
4. Then add peas paste stir-fry for about 2 minutes
5. Add remaining ingredients like sugar amd lime juice and stir-fry for about 2 minutes. Remove the pan from the heat and allow to cool.
6. Make two medium size chapati, add the filling to the one chapati and cover it with the second one. Seal the edges so that mixture doesn't come out.
7. Now roll it slightly.

8. Heat the griddle,Spread it on the paratha and shallow fry over low heat. Turn it and again pour oil or butter on the other side.

9. Then your Mutter Paratha is ready.

10. Serve with any curry/Raitha
    

Ridge Gourd Masala Curry

Ingredients:

Ridge Gourd
Tomato

For the ground masala:

Medium size Onion(chopped) 1
Green chillies (5-6 as per your taste) or Red Chilli powder (1 tsp)
Dry coconut shredded (3 tsp)
Jeera powder (1 tsp)
Coriander leaves
Ginger-garlic paste (half tsp)


For Seasoning:

Jeera 1 tsp
Mustard Seeds 1 tsp
Curry leaves
Turmeric Powder 1/2 tsp
Dry chilli 1

Method:

• Except leaving the Tomato and Onion, remaining everything you grind into a fine paste adding little bit of water. Now add the chopped Onions and grind it such a manner that onion pieces should be coarse.
• whatever may be the name ...all are one and the same.....so, coming ..to the masala, it looks like this one shown on the left side.

• Now take, a pan add 3 tbsp of oil, add seasoning : jeera, mustard seeds,2-3 dry red chillies and Curry leaves and this ground masala, pinch of turmeric powder and fry well for 6 - 7 minutes.
  
• Take the chopped tomatoes and add to this mixture and again fry for 3 minutes.
• Add salt ,chopped big pieces of Ridge Gourd of size 1" and fry well for 3-4 minutes.

• Usually, I use green chillies, but this time used chilli powder for this recipe. Then, add 1.5 to 2 cups of water , mix well , cover the lid and keep on medium heat.
• Let it cook for 5-6 minutes. When the gravy starts becoming thick, switch off the stove..........Good with any type of rice or parathas.

Egg Palette Curry/Egg Ahhu Curry

This is very taste and spicy dish.Suddenly relatives/friends are came to your home.what do you do, you can search all over in your refrigerator but those veggies are time taken process.Then you can try this egg palette curry.It was Quick and Easy going process.I hope You will Enjoy this Curry!!

Ingredients:

Eggs 5 Onions 2
Green Chilli 4
Chilli powder 1 tsp
Turmeric Powder 1/2 tsp
Coriander powder 1 tbsp
Cumin Powder 1 tsp
Ginger garlic paste 1 tbsp
Salt
Water 1 cup
Cloves 3
Cinnamon 1 " inch Stick
Oil 2 tbsp

Method:

• First Cut The Onions and Green chilli very small pieces.


• In a Non stick pan heat with oil and add Cloves and cinnamon fry 1 min
• Then add Onions , Green chilli .when onions are turn golden brown color add ginger garlic paste ,turmeric powder and little bit salt.

• If you want add tomato's u can add this time and add coriander powder,cumin powder,chilli powder ,salt to taste cook another 3 to 5 min.

• In the pan you can put small holes/gaps,then pour the one whole egg into one hole/gap like this: You can add all eggs in the same way:
  
• Don't touch them , Cover it and cook 3 min on each side.Be careful don't break it
See my Palette Here
• Then adjust the seasonings finally add coriander leaves.
• Your Egg palette Curry is Ready to eat
  
• Serve with Rice/Roti
  
Serving Size:5 people

Pumpkin Stew/Butter Squash/Gummadi Kaya Pulusu

My dad use to grow pumpkins in our Field(agriculture )., My mom made different varieties ( mostly South Indian). We gave so many to our neighbors, friends and relatives and still pumpkins were all over.Indian weather conditions suits really well for this wonderful squash.
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Ingredients:

Pumpkin 7- 8 cubes
Onion 1 big
Tomato 2
Green Chilli 4
Chilli Powder 2 tsp
Tamarind pulp 2 tbsp Or To taste
Jaggery/Sugar 2 tbsp ( But I preferred Jaggery)
Gram Flour 1tbsp( Optional) Mix With little water
Water 11/2 cups
Salt

For Seasoning :

Mustard Seeds 1 tsp
Urad Dal 1 tsp
Channa Dal 1 tsp
Jeera 1 tsp
Turmeric Powder 1/2 tsp
Curry Leaves
Oil 2 tbsp

Method:

• Cut the pumpkin into medium sized pieces.
Pumpkin Cubes
• Finally Chop the onions , tomato and green chilli
  
• Heat a wide pan .Add 2 tbsp of oil and do all seasonings
  
• When they done add the chopped Onions.Fry till the Onion is well fried.

• Then add Tomato , green chillis,Turmeric,Chilli powder
• Then Next add Tamarind extract .
  

• Add the sweet pumpkin pieces.,Add salt, water Cover and cook until they done.

• Then finally add Jaggery,Gram Flour Mixture

• It will give a good taste for this curry..
• Serving with Steamed rice.
  

Serving Size :4 -5 people