NUTTY BEETROOT SALAD

oohhh this is also one more MAGNIFICENT CLICK for Gayathri from me

INGREDIENTS:----
Fruit vinegar ---- 1 tab sp
Beetroot cooked and greated --- 1 no.
Apple ---- 1 small or 1/2
Lemon juice ---- 1 tab sp
Pecans and walnuts ---- 4 tab sp to garnish
FOR DRESSING:-----
Yogurt --- 1 tab sp
Mayonnaise ---- 1 tab sp
Garlic --- 1 clove crushed and chopped
Parsley --- finely chopped 1 tab sp
If you like you can add fresh mixed salad leaves to this they will give more crunchy ness to the salad.



METHOD:-----
Sprinkle vinegar over the beetroot mix well and cover and leave it in the fridge for atleast 4 hours.
Core and slice the apples,place them in a dish and sprinkle lemon juice to prevent discoloration.
combine the dressing ingredients in a small bowl.
Remove the beetroot from the fridge and add dressing, apple and mix gently to coat with the salad dressing.
TO SERVE arrange handfull of salad leaves in a bowl or a plate and top with a large spoonfull of the apple and beet root mixture.
Now toast the pecans and wal nuts in a dry fry pan over a medium heat for 2 min. or till they become brown and sprinkle over beetroot and apple salad to garnish.
Serve with any bread or roti
I enjoyed this salad with 1 plain roti.

ROSE MILK

Milk ---- 1 glass(full cream milk will give a better taste)

Honey ---- 1 tab sp(or 2 tea sp sugar)

Rose essence ---- 2-3 drops

Red food color --- 2 drops

METHOD : -----

Boil milk and leave to cool and then add Honey, Red food color, and rose essence mix well.

Keep it in the fridge to chill

Mix well before serve and serve chilled.

You can add one scoop of vanilla ice cream or strawberry ice cream to this to give a extra rich taste.

Enjoy your drink.

This rose milk is for my dear friend priya for her first event FIC - PINK /ROSE is started by my one more friend SUNSHINEMOM

PANASAKAYA VADALU ( JACK FRUIT VADAS(Patties) )

Jack fruit ---- 2 cup s peeld and cut in to small pieces

Chanadal(split chick peas) --- 1/2 cup

ginger garlic paste --- 1tea sp

onion --- 1 big

Garam masala powder --- 1 tea sp

Red chilli powder --- 1/2 tea sp

Turmeric powder ---- 1 tea sp

oil --- 1 tea sp +for deep frying

Salt to taste

Method : ----

1. Peel the green skin of jack fruit and chop in to small pieces and wash and aply some termeric and leave a side

2. Soak chanadal for 10 min. and add to chopped jack fruit pieces and cook in a pressure cooker for 2 whistles.

3. Remove the cooker from the heat an let it cool itself then open and drain if any water is there.(make sure there is no water if you have any dought just squeeze all the water with hand)

4. Peel onion wash and cut in to small pieces and add to jack fruit and dal mixture and then add red chilli powder,salt to taste, garam masala, turmeric power, ginger garlic paste, and grind in to a paste. (this paste should be like masal vada paste

5. Remove the jack fruit paste from the blender,grease your palms with very little oil and make vada s (like patties) with jack fruit paste.

6. Heat oil in a deep frying pan and deep fry jack fruit vadas in hot oil in alow flame till nice golden brown color, remove from oil and drain the oil.

Serve hot as a snack or you can serve this vadas as a side dish for rice and sambar or rice and rasam.

Enjoy your meal.

This is my entry for AFAM --JACKFRUIT hosted by lakshmi of Taste of Mysore and event satarred by Maheswari

PUTNALA PODI (VEYINCHINA SENAGA PAPPU PODI-- SPICY CHICK PEA POWDER)

Fried split chick peas ---- 1 cup (veyinchina senagapappu, hurigadale, pori kadalai, chutney dal,dhalia, putnalu )

Cumin seeds --- 1 tabsp

Garlic ---- 6 cloves

Red chilli powder --- 1 tab sp (according to your taste)

Salt to your taste

If you like you can add 1 tab sp dry greated coconut to this my mom won't add coconut to this so I also didn't add if you kie you can add.

METHOD:----

1. Dry roast cumin seeds till light aroma comes out and add dhalia to this and switch off the flame leave to cool.

2. Now add salt chilli powder and make a powder

3. At the end add garlic and again griend for 2 sec.make afine powder.

4. Remove from the blender and store

This will stay for 6 months yes but if you add coconut then for ithink only for a month.

Serve this with Idli and Dosa or even you can mix this with hot rice and drop of ghee hummmm yummy

This is my entry for COLORS OF TASTE POWDERS : PODIS AS AN ACCOMPAINMENT at KADUMANGA

KRISHNA PRASADAM(A SIMPLE KHICHDI)

'Whatever you do, whatever you eat, whatever you offer or give away, and what ever austerities you perform - do that as an offering to me' (Krishna speaking to Arjuna, his dear devotee in the Bhagavad - gita.)

So since I am a Krishna devotee what ever i cook in my kitchen i first offer to Krishna then only we have food at home. This simple krishna prasadam is an offering in ISKCON temple and they distribute this prasadam among the devotees all over the day.and also in Madhura(Krishna birth place) temple they serving this as a annaprasadam(annadanam) and in both temples they serve this in small almond leaf cups(donne) and very very hot hot
When i first tasted this in ISKCON temple from that time I made this as my fasting day dinner because this is very light and not much oil and helthy too
while doing fasting for full day and make this in the evening for dinner will give you a very instant energy.this should be like semi liquid not thick like pongal. I hope you all like this.

Raw rice --- 1 cup

Split moong dal ---- 1/2 cup(pesara pappu)

Carrot --- 1 cut in to small cubes

Bottle gourd --- 1 cup cut in to small cubes

Potato -- 1 small cut in to cubes

Ghee --- 2 tab sp

Black pepper corns --- 1 tea sp

Cumin seeds --- 1 tea sp

Asafetida --- 1/2 tea sp

A few curry leaves

Mustard seeds --- 1/2 tea sp

Ground nuts --- 1/4 cup

salt to taste

turmeric powder --- 1/2 tea sp

Method :----

Mix rice and dal wash well and add 5 cups water and all vegetables and cook till done or if you are use ing pressure cooker cook for 3 whistles means rice and dal should be in a mashey textureand vegetables are well cooked.add salt and turmeric powder mix well and keep a side

Now heat ghee in a fry pan add ground nuts and fry till golden color and crisp remove and keep a side.

now add mustard seeds to the same ghee and let them popup then add pepper corns, cumin seeds, curry leaves,asafetida let them fry for a sec. and add this and fried ground nuts(half) to rice and dal mixture mix well .

Garnish with remining ground nuts and serve with pappad(appadam) and lemon pickle.

Enjoy your dinner.yes this is a good choice for dinner.

You can use any other vegetables like green pea s, fresh beans, pumpkin, but not drumstick.

This is my entry for Ramki s Recipes for rest of us - Dinner at Siri' s corner

BANGALADUMPA KOBBARI KARAM KURA (POTATO CURRY WITH COCONUT MASALA)

Potatoe s --- 500 gms

Onion --- 1 big

Greatde coconut(fresh) --- 2 tab sp

Garlic --- 5 cloves

Cumin seeds --- 1 tea sp(dry roast)

Red chilli powder --- 1 tea sp

Oil --- 1 tab sp

Salt to taste

Mustard seeds -- 1 tea sp

Afew curry leaves

Turmeric powder -- 1/2 tea sp

METHOD:----

1. Boil potatoe s, peel and cut in to 1/2 inch cubes and keep a side.

2. Griend onion,coconut,roasted cumin,garlic and red chilli powder with little water in to a coarse paste and keep a side

3. now heat oil in a fry pan add mustard seeds let them popup then add curry leaves and then add potato cubes, salt to taste and turmeric powder and fry till light golden color in a low flame.

4. now add ground paste and fry for 5 min or till nice aroma comes out switch off the flame.

serve hot with rice and any dal or sambar.

enjoy your meal

EGGLESS WALNUT AND DATE CAKE

Maida or Ap flour --- 2 1/2 cups

Butter --- 3 tab sp ( i used 100 gms amul butter)

Milk ----- 1 cup

Curd ---- 1 cup

Seedless Dates --- 1 cup finely chopped

Baking powder --- 2 tea sp

Sugar ---- 1 1/2 cup

Walnuts ---- 1 cup chopped

Vanilla essence --- 1 tea sp

METHOD:------

1. Powder sugar, add butter and blend well to combine.

2. Then add milk at room temperature and mix well and add curd again mix well .

3. Now add chopped dates and vanilla and blend for few min.

4. Add baking powder to flour mix well and add this to milk and curd mixture combine well to mix together(don't mix too long, just fold the mixture to combine together well)

5. Preheat the oven on 200 degree s c for about 10 min .

Now grease a cake pan and pour the mixture and shake gentl and top with chopped walnuts and bake in 190 degrees c for 40 min.

6. After 40 min check with a knife or a tooth pick if it comes out clean then cake is done

7. remove from the oven and let it cool.

HERBED WHITE BEAN SOUP

INGREDIENTS:---
Dried white beans ---- 1 cup
Vegetable stock --- 4 cups
Water ----- 2 cups
Carrot --- 1 no. chopped
Yellow onion ---- 1/4 cup chopped
Garlic ---- 2 cloves crushed and chopped
Dried parsley --- 1 tea sp
Dried sage --- 1/2 tea sp
Dried crushed rosematy -- 1/4 tea sp
Dried basil --- a pinch
Salt to taste
Ground black pepper --- 1/4 tea sp
Small potato cooked and mashed --- 1 no.

METHOD:----

Soak white beans in water for over night.

In a pressure cooker add beans,carrots, onions, and all herbs, salt to taste,crushed garlic,vegetable stock and cook for 3 whistles,switch off and let it cool open and mix well and add mashed potato and water again bring back to heat and bring to a full boil season with ground pepper powder boil for 5 min. more and serve hot.

Garnish with greated cheese and chopped parsely

In original recipe they cooked this soup on stove top in a open sauce pan that will take long time so I changed that and cooked in pressure cooker.I hope you all like this.

PALAK SAAG

Spinach (palak) --- 3 bundles

Onion --- 1 medium finely chopped

Green chilies --- 4 finely chopped

Oil --- 1 tea sp

Cumin seeds --- 1/2 tea sp

Ginger --- 1/2 inch piece greated

Turmeric -- 1/2 tea sp

Salt to taste

Method :---

Clean and wash for 3-4 times in water and steam cook palak to blanch remove and let it cool and chop very finely or you can puree the saag, and keep it a side

Make sure there is no water in the saag.

Now heat oil in a fry pan add cumin seeds and let them popup then add chopped ginger and onion, green chilies and fry till brown.

Then add finely chopped saag and mix well with spoon to combine well and add Salt to taste and turmeric stir well and remove from the heat.

Serve with butter on top with roti s or rice

This will be a good combo with missi roti and naan

You can mix 2-3 types of greens to make this saag like spinach and fenugreek and radish leaves, or spinach, chauli(totakura mullakeerai, Amarnth leaves) and fenugreek leaves.

This recipe is for RCI:HARYANA hosted by easycrafts at Simpleindiandood event started by Lakshmi of Veggie cuisine

ONION RAVA DOSA

INGREDIENTS

Semolina --- 1 cup

A.p flour or maida ---- 1/2 cup

Rice flour --- 1/2 cup

Green chillies --- 4 finrly chopped

Onion --- 2 finely chopped

Cumin seeds --- 2 tea sp lightly crushed

Salt to taste

Sour curd ---- 1/2 cup

Ginger ---- 1 tea sp greated

coriander leaves ---- 2 tab sp chopped

Tomato ---- 1 big chopped

curry leaves a few chopped

Oil for making dosas

METHOD:----

Mix semolina(rava), maida, rice flour,salt to taste, cumin seeds, greated ginger, finely chopped green chilies,chopped tomato,chopped curry leaves,chopped coriander leaves and chopped onion mix well and add sour curd and make like a paste. mixing by hand is a good idea you can use a whisk also mix well and leave a side for 1/2 hour to 1 hour.

After a 1 hour add little by little water and make like a thin dosa batter.

Now heat a dosa pan and sprinkle some oil and pour 1 laddle full rava dosa batter in to a circle and let it come to the center itself dont spread with spoon. Pour the batter from little hight so that it can spread it self.

and sprinkle some oil on edges let it cook till nice golden color and then flip the other side and let it cook for few min. then remove and serve.

Serve hot with coconut chutney

PANASAKAYA JIDI PAPPU MASALA KURA(BABY JACKFRUIT AND CASHEW NUT CURRY)

Chopped baby jack fruit --- 1 cup
Chopped onion --- 1 big (very finely chopped or greated)
Tomato --- 1 big chopped
curd --- 1 tab sp(yogurt)
Red chilli powder --- 1 tea sp(or according to your taste)
Turmeric powder --- 1/2 tea sp
Salt to taste
Oil --- 1 tab sp
Cumin seeds -- 1/2 tea sp
Clove ---4 no.
Cinamon --- 1/2 inch piece 3 no.
Cardamom --- 4 no.
Broken cashew nuts --- 10 no.
Ghee --- 1 tea sp
FOR PASTE:---
cashew nuts --- 10 no.
Poppy seeds --- 1 tea sp(you can replace poppy seeds with mellon seeds)
Garlic --- 6 cloves
Ginger --- 1/2 inch piece peeled and chopped
Dry roast cashew nuts and poppy seeds and griend all above ingredients with little water in to a smooth paste.
chopped coriander leaves for garnish.
METHOD:----
peel wash sand chop baby jack fruit and cook in a pressure cooker for 1 whistle
Heat oil in pan add cumin seeds, clove, cardamom, cunamon and let them popup then add chopped onion adfry till onion become soft.
Now add chopped tomato, salt to taste, turmeric powder,red chili powder mix well and let it cook till tomato become soft now add yogurtmix well and then add ground paste mix well and fry for few min.
Add little water to cook masala till oil leaves from the sides ofthe pan.
Now add chopped and cooked baby jack fruit to masala mix well add 1/4 cup water and cook in a high flame till all water evaporates and curry become little dry (but dont make this curry fully drythis should be like tokku)
Now fry broken cashew nuts in 1 tea sp ghee and pour over the curry and switch off the flame and dish out in ti a serveing bowl and sprinkle chopped coriander leaves on top and serve hot.

This curry is a very good combo for roti and naan or you can have with hot rice also and one more is you can use this as a sandwich filling

Enjoy your meal.

This is my entry for AFAM --JACKFRUIT hosted by lakshmi of Taste of Mysore and event satarred by Maheswari

And also my entry for Garnishing Event at Food Fanatic.

CAULIFLOWER AND PASTA BAKE

Small shell pasta ---- 1 cup
Olive oil ---- 1 tab sp + 1 tea sp
Salt to taste
Butter --- 1 tab sp
Wheat flour --- 1 tab sp
Milk ---- 1 cup
Garlic --- 1/2 tea sp finely chopped
Ground nutmeg --- 1/4 tea sp
Dry thyme --- 1/4 tea sp
Here you can use 1/4 cup Sharp cheddar cheese and 1/2 cup grated parmesan cheese, or even swiss cheese also 1/2 cup.
Dry red chilli flakes --- 1/2 tea sp
Cauliflower --- 1 cup cut in to bite size pieces
Red bell pepper --- 1/2 cup chopped
Sweet corn kernels --- 1/4 cup

METHOD:-----

Boil water in a sauce pan and add 1 tea sp olive oil and pasta to boiling water and cook till done and drain water and pour cold water and drain the cold water also and leave a side.

Cook cauliflower in salted water till it become tender drain water and keep a side.

Now heat 1 tab sp butter and 1 tab sp olive oil in a sause pan add chopped garlic and chopped red bell pepper and fry for few min.

Then add wheat flour mix well and add milk very slowely and whisk till mixture boils and thickens(now you can add cheese s if you are useing) and add salt to taste, nutmeg, thyme and stir till blended.

Now add cooked cauliflower, corn kernels, and cooked pasta check salt and add Dry red chili falkes mix well check the taste .

Now pour in to a baking dish,If you like sprinkle some grated cheese on top and bake uncoverd at 350 degrees c for 20 min. remove from the oven and leave for 10 min. and serve.

enjoy your meal.

Since I don't like cheese very much so I don't add cheese if you like cheese you can add.

In this recipe I used small shell pasta but you can use any small shape pasta.
This is my another entry for JFI- CAULIFLOWER at Paajaka event started by Indira of Mahanandi

PANASA POTTU AVAPETTI KURA(BABY JACK FRUIT WITH MUSTARD PASTE)

Panasa kaya ---- Baby jackfruit---- Kathal--- Panasa pottu avapetti kura, this one is from costal andhra . Here we use baby jackfruit with mustard paste, avery good combo with rice and rasam or pappupulusu(andhra sambar)How to cut a baby jack fruit:----
Select a fresh green hard baby jackfruit.
now aply oil and little turmeric to your hands and knife and peel the green skin and put the peeled jack fruit in to salted water or very thin butter milk this reduce the smell(if you dont like normaly baby jackfruit don't give that much smell like big jack fruit)
And now remove from the water and chop the jackfruit like shredded cabbage If there are any seeds don't worry they tastes good like cashew nuts or if you dont like just remove and chop
Aply some more turmeric to the copped jackfruit and leave a side.

Baby jackfruit --- 1/4 kg or 1 1/2 cup finely chopped

Onion ---- 1 small finely chopped

Green chilies --- 3 chopped

curry leaves a fwe

Tamarind pulp --- 1 tab sp

Asafoetida --- 1/4 tea sp

For paste ---

Mustard seeds --- 1 tea sp

Red chilies ---- 2

Add little water and make a smooth paste(this is the treditional way but if you don't want to do all this hard work you can just add 1/2 tea sp rechilli powder to 1/2 tea sp french dijon mustard paste and leave a side for few min. and then add this to curry)

Oil ---- 1 tab sp

mustard seeds -- 1/2 tea sp

Urad dal --- 1 tea sp

Dry red chilies --- 2 broken

Chana dal --- 1 tab sp

Salt to taste

Normaly they don't use onion in this curry but I made a change I hope you all like this change.

METHOD:-----

Place jack fruit with 1/2 tea sp salt in a pessure cooker add enough water to cover it and cook for only 1 whistle.switch off the flame and let it cool itself then open and drain off the water let it cool to hold and squeeze the extra water. and keep a side.

Now heat oil in a pan add mustard seeds and let them popup then add chana dal, urad dal, broken dry red chilies, curry leaves and then chopped onion and green chilies and fry till onion become brown then add tamarind pulp and salt to taste (remember that we add salt to jack fruit pieces also) mix well and cook till raw smell of the tamarind disappears, then add asafoetida and mix well and add chopped jackfruit and fry till the moisture evaporates or fry till the curry becomes dry.

now switch off the flame and leave the curry for 10 min. to become warm,once the curry is warm then add mustard paste mix well and cover with a lid immediately and leve this curry for 5 hours before serve that means if you are going to have this for dinner make this curry in the afternoon if self.

enjoy the curry with rasam rice or pappulusu or even with hot plain rice with a few drops of ghee on it.

enjoy your meal.

This is my entry for AFAM --JACKFRUIT hosted by lakshmi of Taste of Mysore and event satarred by Maheswari

OLIVE AND BASIL BREAD

INGREDIENTS:----
OLive oil --- 1 tab sp
Onion --- 1 small finely chopped
Wheat flour --- 2 cups
White floue ---- 2 cups
salt --- 1 tea sp
Jalapeno pepper --- finely chopped 1/2 tea sp
Easy blend dry east --- 1 tea sp
Stoned black olives -- 1/3 cup finely chopped
Black olive paste --- 1 tab sp(take some chopped black olives and grind in to a smoothpaste with little water in a blender)
Fresh Basil leaves --- 1 tab sp finely chopped (can use dry basil also)
fresh parsley chopped --- 1 tab sp
Hand hot water ---- 1 1/4 cup

Heat olive oil in a frying pan add chopped onion and fri for 5 min, remove and keep a side

Sift flour,salt in to a large mixing bowl.

mix chopped jalapeno and yeast mix well and make awell in the center then add fried onion , chopped olives and olive paste, basil chopped and parsley now add enough hand hot water and make soft dough.

Transfer the dough to a lightly floured surface and knead for 10 min. or till smooth and elastic.

Place this dough in a greased bowl cover with a kitchen towle and leave in a warm place for 1 hour or till it become double in size.

after 1 hour remove the towle and punch the dough down and shape the dough in to 20cm/ 8in rounds and place on the prepared baking sheet and cover the sheet with a kitchen towle or plastic bag again leave in a warm place to rise.

Now preheat the oven in 400 F for 10 min. And place the prepared and rised bread dough in the preheated oven and bake for 10 min. in 400 F and then low the heat for 375 F and bake for 20 -30 min.

Remove from the oven cool slightly on a wire rack and serve warm

We enjoyed this OLIVE AND BASIL BREAD with RICCOTTA CHEESE SPREAD.

Ihope you all like this recipe

Enjoy your break fast.
This is my entry for AFAM - OLIVES hosted by priya and event started by Maheswari

RICCOTTA CHEESE SPREAD

This recipe i have adopted from priya As per priyas recipe she used cream cheese(low fat) but i want to make a chenge here so i used thick fresh yogurt(skim) and i like that taste. Ihope priya you like this change.
INGREDIENTS:------
Riccotta cheese --- 1/2 cup
Dijon mustard ---- 1 tea sp
Pepper powder --- 1/4 tea sp
Dry basil powder --- 1/4 tea sp
Yogurt ---- 1 tab sp
Salt if need
Whisk all above ingredients in a bowl and serve chilled. you can use this as a spread or for salads.

SHAHI TUKDA

INGREDIENTS:------

Bread ---- 5 slices

ghee ---as required for frying

Khoya(kova sweet less) ---- 100 gms

Sugar --- 100 gms

Cardamom powder

Milk ---- 1 litre

If you want can add sliced almonds and cashews but here i used fresh fruit so i did't use any dry fruit

I used 3 no. Strawberries for 1 serving so choice is your s

METHOD:------

Boil milk in a heavy bottom pan till it become thick and 1 lit. milk become 1/2 lit.keep stiring till it become thick.

Then add sugar now it will be little thin so boil for some 5 more min.

Now mash the khoya with hands and add to boiling milk and mix well to dissolve khoya well in milk and it become like a rabdi now rabdi is ready.Add cardamom powder.

Remove the crust from the bread and cut them in to pieces(normaly we cut bread in to triangular shape pieces but i gave them heart shape here i made this for v.day for my hubby).

now in the same time heat ghee in a deep frying pan and fry the bread pieces till nice golden color remove from the ghee and drop them in to boiling rabdi and switch off the flame and let them soak for a few min. and serve hot top with dry fruits,

but i like this delicious dessert with fresh fruit pieces yummmmm.

normaly this served as dessert sweet but try when it is hot believe me you just love it.

Enjoy your dessret.

This delicious dessert is going for Priyanka s Cooking With Luv For Luv

BROCCOLI DIJON

I have adopted this recipe from here and i liked it very much, in original recipe they used butter and flour and i replaced them with olive oil and wheat flour that is my choice.

Broccoli --- 1 small flower wash and trimmed

Onion ---- 2 tab sp finely choppes or minced

Olive oil --- 2 tab sp

Skim milk --- 1 cup

Flour --- 2 tab sp(i used wheat flour)

Dijon mustard --- 2 tab sp

Salt to taste

Pepper powder -- 1/2 tea sp

Sugar ---- 1 tea sp

Lemon juice ----- 1 tea sp

METHOD:-----

cook Broccoli in salted water till tender, drain water and keep a side.

Heat olive oil in a pan add onion and fry tilll onion become soft and then add flour mix well and cook for a min. then slowly pour milk stirring constantly.

mix till it become little thick then add mustard, salt , pepper and sugar now remove from heat and then add lemon juice

Take drain broccoli in a bowl and pour the sauce over it and sreve.

I enjoyed this with orange rice.

Try this and enjoy your meal.

ORANGE RICE

French cusine - some times elegant,some times rustic, and always exquisite- cam be intimidating for a beginner to lern.It can be done witha few precticed cooking methods and some signature ingredients. For French people location makes a difference in what cusine is prepared. there are many regional sapecialties.typical french foods are made with there regional products like French apples, leeks, mushrooms, various squash and stone fruits are among the most commonly used produce, and some cheese s also. this recipe I have adopted from here as per recipe this festive creole rice dish tastes delicious with sea food and lightly steamed vegetables and only chan ge in the recipe i have done is i used orange juice with water to cook the rice it improves the aroma. And the rice is simply delicious.

INGREDIENTS:--------

Olive oil ---- 1 tab sp

Yellow onions ---- 1 cup chopped

Salt to taste

Ground red pepper (red chili powder)(cayenne) -- 1/4 tea sp

Navel orange -- 1 medium peeld and chopped

Fresh orange juice --- 1/2 cup

water --- 1 1/4 cup

Long grain rice --- 1 cup

Bay leaf --- 1 no.

METHOD:----

Heat olive oil in a sauce pan add chopped onion and fry till they become soft then add salt and cayenne and cook for few more min.

now add bay leaf, half orange piecesmix once and add water and rice, orange juice mix well bring to a full boil in a high flame then cover with a lid reduce the heat in to a very lowest heat and cook till done

Switch off the heat and remove the bay leaf and stir before serving.

I enjoyed this with Broccoli Dijon

TOMATO RICE

INGRIDENTS:------

cooked rice --- 2 cups

Tomatoes --- 4 big ripe

Onion --- 1 big

Green chilies ---- 3no.

Garlic ---- 6 cloves

Oil ---- 1 tab sp

Mustard seeds --- 1/2 tea sp

Urad dal --- 1 tea sp

Chanadal --- 1 tea sp

Cumin seeds --- 1 tea sp

Dry red chilies ---- 2 broken

Afew curry leaves

Turmeric powder --- 1/2 tea sp

Red chili powder ---- 1 tea sp

coriander powder --- 1/2 tea sp

cumin powder --- 1/2 tea sp

Salt to taste

METHOD:---

Peel, wash and chop onion and garlic very finely, wash and chop tomatoes very finely slit green chillies.

Heat oil in a fry pan add mustard seeds and let them popup then add urad dal, chana dal,cumin seeds, dry red chilies and curry leaves let them fry for few sec.

Then add finely chopped onion and garlic and fry till onion become soft then add chopped tomatoes and salt to taste let them cook till tomatoes are become pulpy.

Now add turmeric powder, red chili powder, coriander powder, cumin powder mix well and cook till oil leaves from the sides of the pan cook in a low flame.

Now mix well and add 1/4 cup water mix well and again cook till it become like a chutney.

Then add cooked rice to this tomato mixture remove from the heat and mix well to combine well and leave for 10 min. to half an hour then serve

Serve with potato fry (bangaladumpa vepudu) or with pappad and onion curd chutney

Agood choice for lunch box.

Enjoy your meal.

KADHI PAKODI

FOR THE PAKODIS:-----

Chick pea flour(besan) ----- 1 cup

Red chilli powder ---- 1 tea sp

Cumin seeds --- 1 tea sp crushed

finely chopped coriander leaves --- 1 tab sp

Salt to taste

Ajwain ---- 1 /2 tea sp

FOR KADHI:-----

Slightly sour yogurt (curd) ---- 2 cups

Water --- 2 cups

chick pea flour --- 1 tab sp

turmeric powder --- 1/2 tea sp

Coriander powder 1/4 tea sp

Red chilli powder --- 1/2 tea sp

Ghee or oil --- 1 tab sp

green chilies --- 3 slit

Mustard seeds ---- 1/2 tea sp

Cumin seeds ---- 1/2 tea sp

methi seeds --- 1/4 tea sp

Red chilies ---- 2 no.

Garlic ---- 3 cloves crushed

Curry leaves a few

Salt to taste

Oil for deep frying pakodis

Onion --- 1 small sliced

Tomato --- 1 small sliced(Tomato and onion is optional )

METHOD:-----

Mix the yogurt, 1 tab sp chick pea flour, turmeric powder,coriander powder, salt to taste, 1/2 tea sp red chilli powder whisk well make sure that there are no lumps in that.

Now pour this in to a sauce pan and boil on a medium flame bring to a full boil and keep it in a low flame and let it cook

In the mean while mix all pakodi ingridents in a bowl and make a thick batter with waterthis batter should be like fitters batter.

Heat the oil in a deep frying pan and drop 1 tab sp full batter in to the hot oil and deep fry till golden color and remove from oil and add them to the boiling kadhi

Now heat ghee in a small pan add mustard seeds, cumin seeds, methi seeds green chilies, red chilies, crushed garlic curry leaves, and fry till light brown color and add slice onion and tomato and fri till they become soft and add this to kadhi mix well and switch off the flame, cover and leave for 10 min. to 1/2 hour.

By this time kadhi become thick, garnish with chopped coriander and serve with piping hot boild rice

This kadhi pakodi is for RCI:HARYANA hosted by easycrafts at Simpleindiandood event started by Lakshmi of Veggie cuisine