ANDHRA SPECIAL CUCUMBER CURRY

Andhra belongs to spicy food.. Dosakaya curry (cucumber) is very famous in Andhrapradesh. We could eat this with rice and chapathi as well.

Ingredients:

Large cucumber - 1
Onion-2
Tomato - 2
Green chilli -4
Mustard
Cumin seeds
Ginger,garlic paste
Red chilli Powder
Gram masala powder
Turmeric powder
Cooking oil
Salt.

Preparation:

1. Pour the oil in a pan and heat it. Add the mustard,cumin seeds to splutter it.
2. Now add the sliced onion,tomato and ginger garlic paste, Saute it well till the raw smell goes off.
3. Add Chilli powder and garam masala powder, Mix well. Add the cucumber into this mixture.
4. Keep it in flame for 5 minutes or keep it in flame till cucumber become tender.
5. Garnish with coriander.

AWARD TIME:
Hai friends,
Cooking is an art,its symphony of taste,aroma, & colors that tickles the senses.. All could do cooking..But the main thing is it should be tastier and well presented..
By god's gift You all are cooking very well,more than that presenting in a very good manner.. All the good things in this world should be appreciated....

I wanna appreciate your cooking knowledge and wanna give some award as my gifts... so kindly accept it.......

First i would like to say thanks to jay's tasty appetite blog and valar's kitchen for their award's sharing.....
Dear jay and valar kindly accept my thank you award.

kirthi's kitchen- she is the best cook in baking foods..,
valar's kitchen Basics to begin &sugar N spice vidhya.- Even valar and vidhya both started blogging recently, often they posts more things..
Delicious desi dishes(www.rajafood.blogspot.com) a dosa specialist.and more she got a lot of blogs like accupuncture,beauty tips about babies..etc etc..
Relishing food RS - She is a great to cook in other state food....soup,salad and Maharashtra items..

hai krithi,valar,relishing food and sathya (raja's food blog) blog kindly accept my cute little chef award for your blog.

Maha's corner:

She is my first blogging friend and more she gave my first award..... i love to read her comments..not only in my blog..i observed her writings in many other blogs...speciality is she used to write in our mother tongue....i lov ethat so much..

Maha i planned to give this award on april 1st.since india won the match, I am very much happy & today itself i am sending this to you....Kindly accept my gift..

To aipi US MASALA..

She have a very beautiful blog and nice recipes..i love her presentation..Hai aipi kindly accept beautiful blogger award as my gift.

EASY COOK  - Reshmi mahesh - Reshmi is a good cook, her's presentation looks good.

Regional Indian cuisine blog roll - Deepa nair - I could say deepa  A non veg cooking chef...kerala's queen.
Srav's culinary concepts - Sravani is a software engineer, but she spends her precious time for bloging after  work and posting different type of recipes.

Reshmi,Deepa and srav's culinary kindly accept this BEST BLOGGER AWARD.

HAPPY BLOGGING FRIENDS...............


Yours

AMMU MOHAN

SPONGY RASAMALAI

Hello friends,

Today i am in double joy....

The first thing is i have received an award from Jay's tasty appetites who is talented in her blogger works..and more i admired her recipes post..Thank you so much to jay..

The second thing is today i am going to post my 30th recipe in the event of 30recipes in 30days...When i was away from blogging due to some commitments i decided to post 30 recipes in 30days without absence. so that i tried.....here is my 30th recipe RASAMALAI SWEET AN ORIGIN OF ORISSA......

THANK YOU SO MUCH FOR ALL MY BLOGGER FRIENDS, FOR YOUR SUPPORT AND LOVEABLE COMMENTS.

I wanna tell you one more thing.. tomorrow all of you please come to my blog and collect my gifts for your support and lovely comments.

  OK let's go for the recipe..

RASAMALAI INGREDIENTS:

• Milk
• Pistachio
• lemon
• Rose water
• Sugar
• Cardamom

 

PREPARATION:

1. Heat milk in pan. bring it to boil and add lemon juice stir slowly till the white thread forms on the milk surface.

2. Strain the milk and wash this thread under cold water,squeeze it keep it separately.

3. Now make the thread into discs. (I didn't get proper shape since i am trying this out first time)

4. Prepare the sugar syrup by adding milk and sugar. After cooling add rose water for flavoring.

5. Now add the disc into this syrup. Garnish with pistachio.

AWARDS FROM JAY'S TASTY APPETITE:

I am sharing these awards to all my blogger friends..kindly accept it.

MILK KOZHUKATTAI

INGREDIENTS

• Rice flour
• Sugar
• Cardamom
• Jaggery
• Milk
• Shredded coconut

PREPARATION:

1. Make a soft dough with rice flour,sugar,Powdered cardamom and coconut mixture by adding little water.
2. Shape them into kozhukattai like karasev.
3. Boil the milk and add sugar or jaggery.
4. Once the milk starts to boil add the kolukattai without breaking.
5. Keep it in flame for another 5 minutes to cook that properly,

CRISPY PANEER PAKORA

INGREDIENTS:

• Besan flour
• Paneer cubes
• Red chilli powder
• Hing
• Salt
• Oil

  PREPARATION:

1. Heat the pan and pour the oil.
2. Take the besan flour, add salt and chilli powder with pinch of hing. Mix with water and make it like a paste.
3. Now dip the paneer cubes in besan flour mix and deep fry it in oil.
4. Serve hot with mint chutney.

SPROUT BEANS MASALA SUNDAL

 In villages people say mixed beans as a முளை கட்டின தானிய சுண்டல்..But in modern days it becomes a Sprout beans or mixed  beans..My granny often make this when we visit her place..Its a healthy recipe too mainly for people with diabetics could eat this without any hesitation

INGREDIENTS:

• Small red beans
• Chick peas
• Whole Green Moong dal
• Cow peas (Blac eyed bean)
• Coconut shredded
• Onion
• Red chilli
• Mustard
• Chana dal
• Curry leaves
• Salt 
• Cooking oil 

PREPARATION METHOD:

1. Soak all the bean items and chick peas  in water half day. Then place all this in wet muslin cloth and keep it aside. If you open in the morning You could see beautiful sprouts.
2. Microwave the sprouts for 1 minute if you dont like the raw taste.
3. In a frying pan add oil and heat it.
4. Now add mustard,Chana dal,Onion, Red chlilli, Curry Leaves, Curry masala powder.
5. Stir fry this and then add the mixed sprouts with salt.
6. Keep it in a flame for 5 minutes. Add the shredded coconut for final touch.

ARISI POORI

This wonderful recipe arisi poori idea is completely from my friend aishwarya..Thank you so much aish..

INGREDIENTS:

• Par boiled rice- 1 cup
• salt
• Cooking oil
• Maida - very little 
• Shredded coconut

PREPARATION METHOD:

1. Soak the par-boiled rice or sonamasoori in water for 3 hours. soak well.
2. Grind it like a paste without adding more water.
3. To this add little maida,shredded coconut & salt to make paste for preparing poori.
4. Now place the paste on polythene cover and make it into round shape by pressing through fingers.
5. In a heated oil filled pan,place the poori, and fry it on both side till it becomes golden and fluffy.
6. Serve hot with your favourite masala.

SEMIYA LADDU

 Laddu is one of my favourite sweet in my childhood...When i grown up i have stopped eating sweets much... Yesterday i went to indian shop and bought some RC novels. In that book i read some of the cooking tips and about this semiya laddu preparation. Now again i started eating laddu :-)..
Here it is for you friends...
INGREDIENTS:

• Vermicelli short - 1cup
• sugar - 1/4 cup
• Ghee - 1/3 cup
• Cardamom - 3
• Dried grapes- 8
• Cashew

 












PREPARATION:

1. In a heated pan pour a little ghee and roast the vermicelli.
2. Grind the vermicelli and sugar together in a blender.
3. Now add the raisins and cardamom to this mixture.
4. To make a mixture to the shape of laddu, heat the ghee and pour it into the mixture.
5. Decorate with cashew nuts.

NOTE: If you wanna give colorful looks to your laddu,you could add Kesar powder.

RED JALAPENO GREEN APPLE THOKKU

 I am uninterested to eat the sambar ,tamarind gravy and korma often. When i was discussing about my boredom and not eating our usual dish, with my mom she gave me a great idea to prepare some tasty thokkus. She asked me to prepare thokku with bajji chilli(ooty milagai) with red apple.
                  To my surprise i could only find  jalapeno and green apple instead of that.. so i tried with it. Luckily this tastes good.........so i named it as red jalapeno green apple thokku.


Here is my share for you friends.............

INGREDIENTS:(Servings for 2)

• Red jalapeno pepper
• green apple shreded
• Garlic
• Sliced onion
• Cumin seeds
• Lemon
• Gingely oil
• Salt

For thokku podi:

• Dhaniya - 1/2 teaspoon
• Fennel - 1/2 teaspoon
• Fenugreek
• Pepper - 1/2 teaspoon
• poppy seeds- 1/2 teaspoon
• Sea algae
• Cumin seeds
• Red chillies - 3

Fry all these ingredients in a very little oil and powder it. keep it aside.

Preparation method: 

1. Remove the seeds from jalapeno. Cut into pieces and then shred the green apple after remove the skin.
2. In a skillet add the gingelly oil. when it becomes heat add the sliced onion,jalapeno,garlic and cumin seeds.
3. After the raw smell goes off, change this mixture into the blender.
4. grind all these with salt, lemon ,tamarind and jaggery. Grind it like a paste.
5. In a separate pan pour the gingely oil and heat it. Now add the ground mix with thokku podi powder.
6. Keep it in flame for 5 minutes then turn off.

This thokku will give more taste when you mix and eat with rice. You could enjoy this thokku with your idli and dosa's too.......

CHUTNEYS ROUND UP (எட்டு வகை சட்னிகள் )

Hai friends enjoy this small collections of chutney from my kitchen for your favourite idli and dosa........

1. Chick peas chutney
2. Onion dariya dal chutney
3. Tomato chutney
4. Coriander chutney
5. Peanut chutney
6. Onion chutney
7. Mint chutney
8. Coconut chutney

INGREDIENTS FOR CHICK PEAS CHUTNEY:

• Chick peas
• Sesame
• Ginger
• Garlic
• Lemon Juice
• Mustard
• Curry leaves
• Grated coconut
• Crushed garlic
• Green chilli
• oil
• salt

PROCEDURE:

1. Soak the chick peas for 2 hours . cook it in microwave for 3 minutes.
2. Grind the sesame seeds with little oil,garlic,ginger,grated coconut a little and keep it aside.
3. Grind the chick peas as a smooth paste in a blender with little lemon juice & chilli
4. Add this mixture with ground sesame seed mix. Add require salt.
5. In a pan ,pour the oil and heat it. Add mustard and curry leaves untill it starts crackling.
6. Now add the chick peas paste to this. serve it As a dipping sauce,bread spread or else for idly dosa. If you use red chillli powder instead of green chilli it will give you a proper inidan taste.

INGREDIENTS FOR ONION DARIYA DAL CHUTNEY

• Onion
• Coconut shreded
• dariya dal
• Tomato
• Clove
• Cinnamon
• Sea algae
• Bay leaves
• green chilli
• salt
• Oil

PROCEDURE:

1. In a heated skillet pour the cooking oil.
2. Add onion,Fennel seeds,coconut,Tomato,green chilli,dariya dal and salt. fry this. Keep it aside.
3. Cool it for some time then grine it in a blender.
4. Now splutter the masala ingredients like cinnamon,sea algae and bay leaves in oil.
5. Add the ground mixture into the pan.
6. Stir well Till it become proper consistency. serve hot for your idli and dosas..

INGREDIENTS FOR TOMATO CHUTNEY

•  Onion - 1
• Tomato (medium size)- 2
•  Dry chilli
•  Black gram
• Oil
• Salt

1. Chop the onion & tomato.Heat the oil in a small kadai & fry the dry chilli & keep aside.
2. Then fry the black gramtill gloden brown &Add the onion ,cook till it becomes light brown.
3. Then add the tomato & cook for 5 minutes.Now put the salt & cook for 3 minutes.
4. Remove the kadai from the fire & keep it for 10 minutes.
5. Now, in a blender  first grind the dry chilli & then grind the rest.Chutney is ready.

INGREDIENTS FOR CORIANDER CHUTNEY:

• 2 bunches of fresh cilantro leaves
• 1/4 cup sliced shallots
• Dry red chilies
• 1tsp tamarind extract
• Curd
• Salt to taste
•  urad dal
•  oil

1. Heat oil in a frying pan, add the urad daal and fry till it starts to brown. Remove the daal from the oil and keep aside.
2. Add the red chilies to the same pan, fry for a few seconds. Add the shallots and fry till the shallots are soft. Add the tamarind extract and the cilantro leaves to the pan. Mix well and fry for a few seconds till the water evaporates, and the leaves shrink down considerably.
3.  Now add all the ingredients and curd into the mixi.Grin coarsely.
4. Add the salt and fried dal to the chutney finally.

INGREDIENTS FOR PEANUT CHUTNEY

• 1 cup roasted  peanuts
•  small onion sliced
•  dry red chillis,
•  small lemon sized tamarind 
• Coconut

For seasoning:1/2 mustard seeds
1/2 split black gram dal
8-10 curry leaves
1/2 tsp oil

Grind all the ingredients together in a blender. Finally add seasoned mustard and dal to the chutney.

INGREDIENTS FOR ONION CHUTNEY:

• Onion
• Green chilli
• urid dal
• Tomato a little
• Tamarind
• Mustard
• Curry leaves
• Salt
• Oil

Fry the onion,tomato,green chilli and little tomato in a pan and then grind it in  a blender. Season with mustard and curry leaves 

INGREDIENTS FOR MINT CHUTNEY

• Mint leaves
• Green chilli
• Curd
• lemon juice
• Coconut
• Tamarind
• Salt

For seasoning oil,onion,asafoetida and mustard

Grind all the ingredients together finally season with mustard,onion,and asafoetida

INGREDIENTS FOR COCONUT CHUTNEY

Grated coconut - 1 cup
Dariya dal
Green chillies - 4 nos
Ginger - 1/2 inch piece
Tamarind pulp - 1 tsp
Salt - As reqd
For seasoning:
Oil - 1 tsp
Mustard seeds - 1 tsp
Asafoetida - A pinch
Curry leaves - A few

Grind coconut,ginger,tamarind, dariya dal,salt together in a mixi. season with mustard,asafoetida and curry leaves.

ASOKA ALWA

Hai friends sweeten your day with this asoka alwa. when i was a child i am very much eager to eat asoka alwa in marriages and festivels. Often i ask my mom to prepare. Today when i was thinking about those days i decided to prepare this moongdal alwa.....here it is......


if anyone know why people named this asoka alwa..when i asked my hubby he started telling about "THE GREAT KONG ASOHKA"(for kidding)
So i am very much eager to know the name reason.. plz clarify it for me.......

INGREDIENTS:

• Moong dal
• Maida1/2 cup
• Wheat flour 1/2 cup
• Sugar 1cup
• Milk
• Ghee
• Cashew powder
• Cardamom 3
• Kesari powder - little

COOKING METHOD:

• Pressure cook the moong dal. Mash the dal & add the sugar  keep it aside.
• In a separate pan roast the maida and wheat flour.
• Add moong dal, milk,cashew powder,kesari powder to the maida & wheat flour. Mix well. Make it like a paste without lumps.
• Add 1/4 cup of ghee and keep stirring.
• when cooking is done completely add the cardamom and nuts.

STRINGLESS BEANS USILI

Even Its the classic dish in south india, This is the first time i am preparing usili with stringless beans instead of using our green beans. But it tastes good while eating with buttermilk gravy and it will give more taste with the combination of sambar rice.

Ingredients:

• Stringless beans
• Chana dal
• Urad dal
• Asafoetida
• Onion
• Curry leaves
• Cumin seeds
• Fennel seeds
• Red chilli

STRING BEANS USILI

Cooking procedure:

• Soak the both dal in the water for 2 hours. Grind it in a blender coarsely with asafoetida,cumin seed,fennel seeds and red chilli.
• Add the turmeric powder and place it in a idly cooker for 5 minutes.
• In a heated skillet pour the cooking oil fry the onion and curry leaves in that.
• Now add the stringless beans pieces into that mixture and mix well.
• Add the salt and ground dal mixture.
• Keep it in flame for 5 minutes.Serve hot.

FRESH VEG KEBAB

Now a days kebab has become a part of everyday cuisine in many countries. Once  the kebab means its a variety of meat dishes in skewers..but now a days veggies also enjoy the kebab word and the dish. Cooking veggie kebabs is easiest thing rather than cooking rice and even healthy too. Since i am a veggie eater when people eat non veg kebab we also can do such type of veggie barbecue.

INGREDIENTS:

• Olive oil
• Vinegar
• Lemon juice
• Chilli sauce
• Pepper (grounded)
• Cauliflower
• Red onion
• Tomato
• Paneer
• Baby corn
• Green bell pepper
• Red bell pepper
• Stringless beans
• Salt

COOKING PROCEDURE:

1. Mix olive oil,lemon juice,Vinegar,Grounded pepper and salt together in a bowl. Toss the vegetables and keep it in refrigerator for 1 hour.
2. Now place the vegetables on a skewers and grill it for 5 minutes. Turn off when it become tender.
3. Marinate with chilli sauce or any other sauce you like.

SEMIYA PULAO

Hai friends,since I am going  out of station today I am submitting my 19^th recipe as a simple one semiya pulao in this early morning (6am) ( 30recipes in 30day concept)…tomorrow surely I will give my best one.

INGREDIENTS:

• Roasted vermicelli
• Beans
• Carrot
• Peas
• Onion
• Ginger garlic paste
• Cinnamon
• Sea algae
• Clove
• Mint leaves
• Bay leaves
• Salt
• Turmeric powder
• Oil/ghee

SEMIYA PULAO

COOKING PROCEDURE

1. In a wok heat the oil/ghee. Fry the masala ingredients like cinnamon,clove,sea algae, clove, bay leaves and mint leaves.
2. Then fry all the vegetables and onion with the masala ingredients.
3. Pour 1 and half cups of water (If u add I cup of roasted vermicelli) which is already mixed with turmeric powder.
4. Let it boil for 5 minutes and add salt.
5. Now add the semiya little by little. Mix well
6. Once all the water is absorbed well by vermicelli spread the cilantro leaves and serve hot.

NOODLES PAKORA

We all addicted to the crispy snacks. Its a instant and easy to make it..Try this......

INGREDIENTS:

• Noodle bar
• Sliced onion
• Green chilli
• Ginger
• Chana dal
• Peanut
• Chana dal gram powder
• Salt
• Oil

Cooking procedure:

1. Boil the noodles in 2 cups of water.(I used chinese medium noodles. We could use maggi instead of that)
2. When its cool mix with besan flour,salt,onion,chilli, ginger,chana dal and peanut.
3. Add water to form a smooth,thick batter
4. Heat oil in a wok. Make the mixture into shapes like other pakoras.
5. Fry the both sides in oil till it become golden.
6. Serve hot with mint chutney.

PANEER BUTTER MASALA

INGREDIENTS:(Servings for 2)

• Cottage cheese
• Sliced onion(1Big onion)
• Tomato puree
• Cashew nut-5
• Cardamom
• Coriander seeds-little
• Sour cream
• Red chilli - 2
• Clove
• Cinnamon
• Sea algae
• Salt
• Cooking oil/Ghee

Cooking procedure:

1. Cut the cottage cheese into pieces and place it in water. Then microwave it for 1 minute. This process makes the paneer very soft.
2. In a heated wok,Pour a ghee fry the sliced onion,sea algae, cashew,coriander and Red chillies. keep it aside & cool it
3. Transfer this mix into the blender. Add tomato puree,sour cream,elachi, cinnamon, clove and salt. Grind it nicely.
4. In a wok, Pour a ghee and add all these  ground mixtures. 
5. Mix well and keep it in flame for 5 minutes.
6. Now add the paneer cubes into this gravy mix. Simmer for another 5minutes until all the flavour is absorbed into paneer.
7. Serve hot with chapathi,roti etc.

VANGI BATH

Vangi bath is a famous karnataka recipe. In tamilnadu we use brinjal(vangibath) to make sambar,koottu,fry and more. By using this we could make a rice also.Lets enjoy the kathrikai sadham.

INGREDIENTS:

• Cooked rice
• Brinjal
• Grated coconut
• Onion
• Red chilli powder
• salt
• curry leaves
• oil
• Mustard
• little ghee

For powder:

• Coriander seeds
• Bengal gram
• red chilli
• Poppy seed
• clove
• Cinnamon
• Jaggery

COOKING PROCEDURE:

1. Fry the ingrdients(Except jaggery) for powder slightly and grind it keep it separately.
2. Fry the grated coconut in pan and mix it with above mixture.
3. Cut the brinjal into very minced pieces. Keep it in water to avoid the color change.
4. In a heated wok  pour a little ghee, fry the onion.and add the mustard and curry leaves mix well till it starts spluttering. Now add the brinjal and fry it for 5 minutes.
5. Add the powdered ingredients into the pan. keep it in flame for anothe 5 minutes till the raw smell goes off.(Add salt)
6. Add cooked rice and mix gently.
7. Enjoy your vanghi bath with onion raitha and chips.

BEANIE TORTILLA WRAPS

INGREDIENTS:

• Onion
• 1/2 cup shredded cheese
• Fresh spinach leaves
• lettuce
• Corn
• Coriander seeds
• Red beans (1 tin)
• Jalapeno pepper
• mayonnaise sauce
• Plain tortilla wraps

COOKING PROCEDURE:

1. Gently fry the onions,ground coriander seeds in olive oil.
2. Then mix with baked corn,jalapeno pepper,mayonnaise and red beans.
3. To this add a little spinach and lettuce leaves.
4. Divide this mixture among tortilla wraps. Sprinkle with Shredded cheese.
5. Fold one end of each tortilla up about 1 inch over filling. Fold right and left sides over folded end,overlapping. Fold remaining end down.
6. Your healthy recipe is ready now. You could eat this with any spicy sauce..

CHICK PEAS CHUTNEY

INGREDIENTS:

• Chick peas
• Sesame
• Ginger
• Garlic
• Lemon Juice
• Mustard
• Curry leaves
• Grated coconut
• Crushed garlic
• Green chilli
• oil
• salt

COOKING PROCEDURE:

1. Soak the chick peas for 2 hours . cook it in microwave for 3 minutes.
2. Grind the sesame seeds with little oil,garlic,ginger,grated coconut a little and keep it aside.
3. Grind the chick peas as a smooth paste in a blender with little lemon juice & chilli
4. Add this mixture with ground sesame seed mix. Add require salt.
5. In a pan ,pour the oil and heat it. Add mustard and curry leaves untill it starts crackling.
6. Now add the chick peas paste to this. serve it As a dipping sauce,bread spread or else for idly dosa. If you use red chillli powder instead of green chilli it will give you a proper inidan taste.

CHICK PEAS NUTRITIONAL INFORMATION:

This food is low in Saturated Fat, and very low in Cholesterol and Sodium. It is also a good source of Dietary Fiber, Protein and Copper, and a very good source of Folate and Manganese.

BANANA BLOSSOM VADAI (வாழைப்பூ வடை)

INGREDIENTS:

Plantain flower - 1 medium

Channa dal - 1 cup ( soak in water for 2 hrs)

Turmeric powder - half cup

Water - 2 cups

Onion - 1 medium 

Salt as required

Oil 

MASALA:

Fennel seeds 

Peeled garlic - 2 to 3 pods

Green chillis - 3 

METHOD:

1. Chop the banana florets nicely and add it in salted water or in turmeric mixed water to avoid blackening.
2. Grind the chana dal.
3. Add ground masala,sliced onion,green chilli ,curry leaves and mainly chopped plantain florets with  ground chana dal.
4. Take a tablespoon of the batter and shape it into a ball. Flatten it by pressing a little. Deep fry both sides until golden brown.
5. Vazhaipoo vadai is ready and can be served with coconut chutney.

MOONGDAL CUCUMBER SALAD

INGREDIENTS:

• Moong dal
• Cucumber
• Mint leaves
• 1tbs pepper powder
• Salt

PREPARATION:

• Soak dal in a bowl for 1 hour
• To this add cucumber, pepper powder and mint leaves with salt.
• Mix well. Slightly add lime juice for taste.

BABY CORN FRY

A tasty finger food made with fried baby corn..serve as a snack or a starter.

INGREDIENTS:

• Baby corn
• Corn flour
• soya sauce
• salt

METHOD:

Combine plain flour, cornflour, salt, 1 tsp soya sauce, pinch of blackpeper and 1 tsp of ginger-garlic-green chilli paste in a bowl and mix it throughly. Add the baby corns in the mixture, mix well and deep fry in a kadhai till it turns golden brown from all the sides. Keep aside.

AUBERGINE & POTATO SAMBAL

INGREDIENTS:

• Aubergine(Brinjal)
• Peeled potatoes
• Garlic pods
• Shallots(Type of small onion)
• Chilli sauce
• Sambal

SAMBAL PREPARATION:(CHILLI PASTE)

Grind the red chiilli(Add more chilli if u wanna taste more spicy),shallots and garlic together in a blender. Heat up a wok with olive oil. As soon as the oil is heated , Stir fry these blended ingredients together in a wok till the raw smell goes off. Keep it aside.

COOKING METHOD:

• Rinse the egg plant with water and wash thoroughly. Apply olive oil on aubergine & potato pieces.
• Cut the aubergine into medium size pieces, potato as well.
• Marinate the aubergine and potato with Sambal. Add a little chilli sauce over the aubergine,potato mixture. Leave it for 5 minutes.
• Roast it in a oven for 20 minutes.
• Sprinkle over the coriander leaves. Slightly squeeze the lemon juice over the food.
• Spoon the sambal into a Separate bowl as a dipping sauce.

30 RECIPES IN 30DAYS

Dear friends,

I wanna  post 30 recipes in 30 days in this march month from 1st. I would love your help! If you have a recipe that you love, please email me at racchimohan@gmail.com & I will happily put your yummy  recipe on the blog.  
 so friends CHEER ME, ENCOURAGE ME...AND HAVE A  WALK WITH ME........come on..lets enjoy the march month recipes.......
 HAPPY BLOGGING............
with love
AMMU MOHAN

STUFFED PEPPER with MASHED POTATOES

INGREDIENTS:

•  4 Large peppers
• chopped medium onion
• oregano(type of mint powder like thulsi flavour)
• olive oil
• mashed potato
• corn
• carrot
• Grated cheese
• Butter

METHOD:

• Cut a slice off the top of each pepper, remove centre core and seeds.
• Apply with olive oil and then stand the peppers upright in an oven.
• In a heated pan melt the butter and fry the chopped onion,mashed potato,carrot and corn with oregano
• Pile the mixture into the pepper shells.
• Top each pepper with grated cheese.
• Bake for 25 minutes in a pre-heated oven at until the pepper becomes soft