Happy Vinayaka Chavithi

I have made a clay Ganesh idol for the first time on the occasion of Vinayaka Chaturthi this year, here you go the pictures!!

Black eye kidney beans salad

               

Wash and Soak Black eye kidney beans for 2 hours.

Presser cooks the beans and then drains the water.

Heat the Kadai then fry beans for a while by stirring occasionally.

Add some salt and red chilly powder and combine well.

Turn off the heat and then add Grated carrot, thin slices of raw mango, little lemon juice to taste.

Have it alone or serve with chapatti’s.

Sorakaya Pachadi (Bottle ground Chutney)

Ingredients
Sorakaya ( Bottle Ground)150 gm
Tamarind little
Dry red chilies
Green chilies 4
Cumin seeds 1tbs
Urad dal 1tbs
Poppy seeds 20 gm
Salt to taste
Seasoning
Oil 2 tbs
Mustard seeds1 /4 tbs
Urad dal 1/4 tbs
Channa dal 1/4 tbs
Curry leaves

Method
 Heat little amount of oil in kadai.Add dry red chilies, green chilies, Cumin seeds, Urad dal, Poppy seeds and fry it well and keep it aside.
In the same kadai add chopped bottle ground pieces and let it cook until bottle ground pieces becomes soft and cook well.
Then First grind the fried ingredients
Then add bottle ground pieces, tamarind and salt  and make into smooth paste with out adding water.
For seasoning again heat oil in kadai , add mustard seeds . once it  starts splutter add Urad dal, Channa dal and curry leaves.
Mix this seasoning into the grinned paste.
Serve the  bottle ground chutney  with rice along with plain dal.

Beans cuury

Ingredients

Beans  1/4 k.g

Dalia Powder  4 to 5 tbs
Seasoning
Oil 2 tbs
Dry red chilies 2
Mustard seeds 1/4 tbs
Urad dal 1/4 tbs
Channa dal 1/4 tbs
Cumin seeds 1/4 tbs
Curry leaves

To make Dalia Powder
Dalia Or Roasted channa dal 1/4 cup
Dry red chilies 6
Salt to taste
Cumin seeds 1/4 tbs
Grind  them all above ingredients with  out water to make into powder.
Store into a container
Method
Wash and chop the green beans
Heat oil in a kadai add dry red chilies , Mustard seeds .Once it starts splutter add urad dal, channa dal, cumin seeds and curry leaves.
Now add chopped green beans into kadai and combine well.
Then add turmeric powder and little salt and stir it.
Close the kadai with lid let it coo until beans cook well and become soft by stirring occasionally.
Open the lid and sprinkle dalia powder and combine well and cook for another 5 mins without lid by stirring.
Turn off the heat and serve beans with hot rice.

Pesara pappu kattu

Ingredients

Moong dal 1 cup

Green chilies 2 to 3

Ginger small piece

Garlic 2 (Optional)

Turmeric powder a pinch

Lemon juice to taste

Salt to taste

Coriander leaves

 Seasoning

Oil 2 tbs

Mustard seeds ½ tbs

Cumin seeds 1 tbs

Dry red chili 1

Curry leaves

Method

Presser cook the washed moong dal along with green chili pieces, chopped ginger and turmeric powder for 5 mins.

Once the presser gone from the cooker then put the cooker on heat and add salt, about ½ glass of water and let it bring to boil.

Once it cooks well them add lemon juice and mix it well.turn off the heat.

Heat oil in a kadai then add dry red chili, Mustard seeds, cumin seeds and curry leaves.

Mix the seasoning in to the moong dal.

Garnish with coriander leaves.

Serve with rice or chappati.

Cauliflower Pickle

Ingredients

Cauliflower 1/2 k.g

Lemon Juice 1/2 cup

Salt 1 1/2cup

Red chili powder 1 cup 

Mustard seeds powder 1/2 cup

Fenugreek seeds powder 1 tbs

Turmeric powder 1/4 tbs

Oil for seasoning

Asafoetida  a pinch

Green chillies 6 to 8

Add caption

Method

Cut the cauliflower into medium size pieces.

Boil the cauliflower pieces into water for 2 mins and drain the water.

Then wipe the pieces with clean and dry cloth.

Let the cauliflower pieces dry for 5 to 6 hours under shade and keep aside.

In a mixing bowl take cauliflower, salt , red chili powder, mustard seeds powder, Fenugreek  seeds powder, turmeric powder , lemon juice and mix well.

Heat oil in kadai and season with asafoetida.

Mix the oil into cauliflower pickle.

Cut the green chillies into length wise and mix into pickle.

Let the Pickle soak for one day.

Then serve with hot ghee rice.

Note: This pickle will lost for 1 month. Can also last for longer if store it in refrigerated.

Tomato Rice

Ingredients
Basmathi Rice 2 cups
Tomatoes 3big
Onions 1 big
Green chillies 3 to 4
Ghee3 to 4 tbs
Cardamoms 2
Bay leaf 1
Cinnamon  1 small
Coriander leaves

Method
Wash and soak rice for 15 minutes.
Boil the tomatoes in water .
Remove from water and peel the skin and grind to smooth paste.
Mix water into tomato paste to measure 4 cups of water.
Cut onions and green chillies lengthwise.
Heat Ghee in rice cooker fry Cardamoms, Cinnamon, Bay leaf.
The add onions and green chillies and fry till onions turn into light brown color.
Add tomato water in rice cooker.
Once water starts boiling then add rice , salt  and mix well.
Cook till  the rice well cooked.
Garnish with coriander leaves.
Serve the tomato rice along with Raitha.