VEGETARIAN KHUSKA

 INGREDIENTS:
Basmati rice - 2 cups
Tomato - 1
onion - 2
green chilli
Mint leaves- 1/2 bunch
Ginger garlic  paste
grated coconut - 1 tbsp
Red chilli powder
Kesar powder (optional)
Turmeric powder
Elaichi
Cinnamon
Fennel
Sea algae
Kasakasa
Garam masala
water - 2 cups
Ghee

PREPARATION:

• In a preheated skillet pour the ghee,fry all the masala spices with onion
• Grind together coconut, Chilli powder, Kesar powder Garam masala and ginger garlic paste
• Add chopped tomatoes & Green chilli to the skillet with grounded masala. Saute it well. (Add vegetables if u want)
• Now add the Basmathi rice, Mint leaves, water and salt.
• Pressure cook. Serve hot with onion raitha and chips.

MIXED VEGETABLE PAKORA

Ingredients:

• Onion
• Shredded cabbage
• Peas
• Corn
• Carrot
• Curry leaves
• Besan flor
• Turmeric powder.
• Salt
• Cooking oil

Preparation:

1. In a bowl mix the onion, shredded cabbage,corn, carrot,peas and curry leaves with salt.
2. Add water little by little to make a sticky dough.
3. Drop small balls in the preheated oil. Fry until it becomes golden brown color.
4. Serve hot with your favorite chutneys.

JACK - FRUIT SEED FRY

When summer starts all the summer time fruits also arises..Jack fruit is the national fruit of Bangladesh.Jack fruit seeds are indeed very rich in protein and nutritious..These seed fries are easy to make.. It would make a great combo with sambar rice and rasam.

Ingredients:

• Jack fruit seeds
• Cumin seeds
• Onion - 1
• Tomato puree
• Garlic pods
• Green chilli
• Red chilli powder
• Garam masala powder
• Mustard
• Salt
• Cooking oil

PREPARATION:

1. In a preheated oil splutter the mustard,cumin seeds and garlic pods.
2. Fry the onion and green chill. With this mixture  add tomato puree. Saute it well.
3.  Pressure cook the Jack fruit seeds.
4. If its cooked properly add Garam masala powder,chilli powder and salt. Mix well.
5. Keep it in flame for 10 minutes. Serve hot with sambar rice.

CILANTRO PAKORA

Quick and versatile snack is always a pakoras.......Cilantro is having more medicinal constituents...  Nothing beat the taste of cilantro pakoras.

 Ingredients:

• Cilantro leaves 
• Fennel
• Garlic
• Onion
• Green chilli
• Salt
• Cooking oil
• Maida
• Rava (Roasted)

Preparation:

1. Pour the oil in a heated skillet.
2. In a blender grind the cilantro leaves, Fennel, Garlic and green chilli.
3. Add this mix to maida and roasted rava to make like bajji mix.
4. Now add the diced onion and salt to this paste.
5. Once mixed well, drop the pakora into the preheated oil.
6. Fry the both sides till it become golden. Serve hot with your favorite chutneys.

I AM SENDING THIS RECIPE TO KRITHI'S KITCHEN Guest hosting "Herbs and Flowers in my Platter" - Coriander leaves/Cilantro.

CILANTRO- CUCUMBER JUICE

I love the flavour of cilantro juice......When we mix with cucumber it gives yummilicious flavour.. Totally a rich of vitamin C health drink.........

Cilantro leaves having more medicinal values..The whole plant(seeds,stem and leaves) is filled with medicinal constituents. Its beneficial in treating nausea,indigestion,dysentery, Hepatitis and ulcer..some times helps in curing Typhoid..

REGULAR DRINKING OF CORIANDER JUICES LOWER THE BLOOD CHOLESTEROL

PREPARATION:

1. Wash the coriander leaves and cucumber pieces in water.
2. Keep it in a blender with Butter milk and salt.
3. Blend it nicely and filter it.

I AM SENDING THIS RECIPE TO KRITHI'S KITCHEN Guest hosting "Herbs and Flowers in my Platter" - Coriander leaves/Cilantro.

CORIANDER MUNGDAL GRAVY

INGREDIENTS:

• Coriander leaves
• Diced onion
• Tomato
• Green chilli
• Garlic pods
• Cinnamom
• Curry vadagam
• Garam masala powder
• Chilli powder
• Cooked mung dal
• Turmeric powder
• Cooking oil / Ghee
• Salt

PREPARATION:

1. Wash the coriander leaves thoroughly. Keep it in a separate bowl.
2.  Dice the onion,chilli, tomato and garlic pods.
3.  In a heated pan pour the oil or ghee. Fry the onion.Tomato, green chilli, cinnamon and Curry vadagam Saute it well.
4. Now add the coriander leaves,garam masala powder, Chilli powder and turmeric powder with little water and Stir well.
5. When the raw smell went off add the cooked mung Dal onto it.
6. Keep it in flame for 5 minutes. If you add little bit lemon juice it will be more tasty.
7. Serve hot with rice or rotis.

I AM SENDING THIS RECIPE TO KRITHI'S KITCHEN Guest hosting "Herbs and Flowers in my Platter" - Coriander leaves/Cilantro.

 

MINI GHEE OOTHAPPAM.(Vegetable oothappam)

 I never say no to dosas....I love to eat dosa in any form like raagi,kal dosa, oothappam, rava dosa and masal dosas...... Often i prepare dosa at home..This time i prepared little bit with vegetables to make a oothappam.Children likes to eat colorful foods..If you feed dosa with vegetables. its healthy too..

INGREDIENTS:

• Idly batter fermented
•  Onion
• Carrot
• Peas
• Red pepper
• Cabbage (optional)
• Ghee

PREPARATION:

1. In a non stick dosa pan pour the flour and spread the vegetable
2. Sprinkle some ghee on top.
3. Roast it in both sides. Serve hot with your favorite chutneys.