Spring Onion & Tomatoe Masala (Relish)

1 or 200 grms Bunch of spring onion cut into 1 inch pieces

2 Large tomatoes finely chopped

1 Large Onion finely chopped

1 Sprig curry leaves

2 tbsp Coriander leafs finely chopped

1/2 tsp Cumin powder

1 Large tbsp Coriander powder

1 tsp Chilly powder

1/2 tsp turmeric

1/2 lemon

For tempering

1/2 tsp Mustard seeds

1/2 tsp cumin seeds

1/2 tsp Split chick peas

1/2 tsp Split black gram dhal

1 pinch of Asafoetida

1 Dry red chilly

2 tbsp Oil

1 tsp Salt

Heat a wok add 2 tbsp oil temper with mustard seeds allow to splutter and add split chick peas, black gram dhal , cumin and fry till golden add red chilly and asafoetida fry for a sec add curry leaves and fry add onion fry add the dry masala cumin, coriander, chilly & turmeric powder and fry add tomato fry add salt fry for 3 mins add spring onion fry for another 5 mins allow the masala to incorporate well add lemon coriander leafs and serve hot with roti, Bread or rice...enjoy...:)

I've also done detail video on youtube do watch subcribe and post your comments..enjoy...:)

Aloo Paratha Step by Step Recipe

Tip 1:- Do not over cook the potatoes...to get good results while rolling the roti if the potatoes are over cooked there are chances of filling coming out of the roti.

Tip 2:-For roti dough Sift the whole wheat flour and maida before forming roti dough.

Ingredients:

3 Large Potatoes (Boiled and mashed)

1 Medium Onion (Finely chopped)

2 Green chilly (Finely chopped)

2 tbsp Coriander leafs (Finely chopped)

1 tsp Mint (Finely chopped)

1/2 tsp Cumin powder

1 tbsp Chilly powder

1 tsp Garam masala

2 tbsp Oil

Salt to taste

For the roti dough:

1 Cup of whole wheat flour

1/2 Maida or all purpose flour

1 tsp salt

2 tsp Oil

1 Water

Method:

Step 1:-Heat a wok add 2 tbsp of oil and fry onion and green chilly fry till transparent add all the dry masala chillypowder, cumin powder and garam masala to the onion and fry add the coriander and mint fry for a sec add the boiled potatoes add salt and fry till masala gets incorporated in the filling set the masala a side to completely cool before filling into the roti.

Step 2:- Sift the flour and mix salt and oil add water as you get to a dough consistency the dough should be very soft and knead the dough to get best roti's cover set aside for at least 1/2 hr before preparing roti.

Step 3:- Roll out 2 small roti and spread the filling layer the second roti and seal the edges and gently roll out once more fry the roti on a hot tava or pan adding butter or oil serve hot with ketchup , butter or curds ....enjoy....:)

Fenugreek Leafs/ Methi /Vendikeerai Pulao Recipe

I'm updating this recipe with new video and pics. Fenugreek leaves is a herb. In India we use it in dried format or fresh leaves to enhance the aroma and taste of curries and pulao. 

These methi leaves  are known for its medicinal properties. According to Ayurveda when consumed regularly these leaves help curb diabetic levels, relieve joint pain, body pain and also helps in hair growth. 

Since both my parents are diabetic we consume these greens on a regular basis and also try to include it in as many dishes as possible.

Subscribe to me on Youtube English and Tamil Channels for regular updates 😉

Ingredients: 

1 Cup Basmati Rice, Jeera or Bullet Rice

3 Medium Tomatoes blanched and crushed

1 1/2 Large Onion Sliced

1 Bunch Fenugreek leaves (coarsely chopped)

2 Tbsp Ginger and Garlic Paste

2 inch Piece Cinnamon

3 Cloves

3 Cardamom pods

1 Bay leaf

1 Tbsp Tomato Ketchup

1 Tsp Chilly powder

1 Tsp Coriander powder

1/2 Tsp Turmeric powder

1/2 Cup Coconut or Cows Milk

2 Tbsp Oil

1 Tbsp ghee ( clarified butter)

1 Tbsp salt

Finely Chopped Mint, Coriander and 1/2 Lime Juiced for Garnish...

Method:

Wash and soak rice for 10 mins.

Heat a pressure cooker add oil and ghee fry cinnamon, cloves, cardamom and bayleaf allow the spices to splutter.

Add the onions, slit chillies, ginger and garlic paste fry till onions turn transparent. Add the crushed tomatoes, chilly powder, coriander powder and chilly powder fry till oil is separated from the masala.

Add the fenugreek leaves and tomato ketchup fry for 2 more minutes. Drain excess water from rice. Transfer the rice to the masala fry for a minute. 

Measure and add liquid water and milk. For every cup rice add 1 cup milk and 1 cup water. Once the liquid is added stir adjust salt as per taste cover, place a whistle and cook on high flame for three whistles.

After three whistles remove the pressure cooker from flame allow the pressure to release for 2 minutes before opening. Open the lid and mix the pulao garnish with mint coriander and lime juice before serving...Serve hot...Enjoy :)

Cucumber & Carrot Raita Recipe

Southindian style carrot and cucumber raita recipe... tadka maar ke😉

Ingredients:

1 Cup Cucumber

2 Carrots

1 Large Onion

1 tsp Mustard

1/2 tsp Cumin seeds

1 Dried red chilly

2 Green Chilly

1 Pinch Asafoetida / Hing

Curry Leaves

1 Cup Yogurt

2 tsp Oil

Salt

Method: 

Deseed the cucumber and finely chop.

Shred the carrots.

Finely chop the onion and chilly.

Finely chop the coriander and curry leaves.

 

Combine all the veggies with whisked yogurt in a mixing bowl.

Add 1 tsp of salt before serving only.

Heat oil in a fry pan and add mustard, cumin, red chilly and hing add the curry leafs and fry for a second and temper raita. 

Enjoy this raita with pulao or any rice dishes or can even be served as a dip along with corn chips...do try this recipe and post your comments...enjoy...:)