Hurulikalu Bassaru / horsegram sambhar

This is my hubby's all time favorite dish which he ask me to prepare atleast once in a week.My mother in law prepares this dish so good and i have learnt from her.This is also called katt saru.In this we cook Huruli ie horsegram in lots of water and drain to keep the Kalu and it's water separate.That Thili saaru then becomes Bassaru with added spices and huruli gets seasoned to eat on the side and that is called as bassaru.here is the recipe,




Ingredients:

For bassaru:

Horse Gram - 2 Cups (Wash and Soak for 4-6 hours)

Jeera - 2 tsp

Onion - 1 Medium size

tomato - 1

Garlic- 10 Small pods

chilli powder- 1tsp

Coriander powder - 1 1/2 tsp

Tamarind - Small lemon size

Coriander leaves - few springs

Curry leaves -few

Oil - 2 tsp

Mustard seeds - 1/2 tsp

Salt as required

For Palya:

Onion - 1 Medium size

Red Chili - 2- 3

Curry leaves - few

Coriander leaves - few springs

Coconut(grated) - 1/4 Cup (Optional)

Oil - 1 tbl tsp

Mustard seeds - 1/2 tsp

Method:

Bassaru:

1. Pressure cook Horse gram with 6 cups of water and Salt until it is done, then drain the horse gram, keep the water( we call this as "kattu") and boiled grams separately

2. Soak tamarind in Luke warm water and after few minutes squeeze the juice, keep aside and discard the husk.

3. Cut one onion finely and fry with 2 drops of oil.

5. Take 1/2 cup of cooked Horse gram and grind with chilli powdre,coriander powder.jeera,fried onions,curry leaves, 5 garlic pods and coriander leaves.

6. Take pan heat 2 spoon oil, add mustard seeds, when it splutters add remaining 5 garlic pods and curry leaves

7. Now add grounded paste, tamarind juice and salt. Boil for 15- 20 minutes if it is getting thick

add little water. Now add "kattu" , adjust salt and boil for 10 more minutes.

Now bassaru is ready.

Palya:

1. Cut the onion finely.

2. Heat 1 table spoon of oil, add mustard seeds, when it splutters add 2-3 broken red chili,onions and few curry leaves.

3. when onion turns translucent add cooked horse gram and adjust salt and mix well and continue to cook for 3-4 minutes and turn off the stove.

4. Add coconut and chopped coriander leaves. Palya is ready

Apple banana Cake

Ingredients:

Wet Ingrendients:

* 4 cups of peeled cored and grated apples (generous)
* 2 mashed bananas
* 1 teaspoon vanilla
* 1/2 cup vegetable oil
* 2 eggs
* 1/2 cup of chopped walnuts

Dry Ingredients:

* 2 cups all-purpose flour
* 2 cups sugar
* 2 teaspoons baking soda
* 1 teaspoon salt
* 2 teaspoons cinnamon

Method:

* Preheat oven to 350 degrees F.
* Combine all the wet ingredients in large bowl and mix well.
* Combine dry ingredients in a separate bowl and mix well.
* Add dry to wet ingredients and mix thoroughly.
* Pour into an UNgreased 9"x13" pan.
* Bake for 1 hour.

Chicken Biryani

Ingredients:

for marination:

1/2 kg chicken
1/2 tsp chilli powder
1/2 tsp dhania(coriander)powder
1/2 tsp ginger garlic paste
1 tsp fresh yogurt
a pinch of garam masala
a pinch of turmeric powder
salt

for biryani masala:

1/2 medium onium chopped
few coriander leaves
few pudina leaves
2-3 green chilles
2 garlic cloves
1/2 inch ginger

for seasoning:

1/2 small cup oil
1/2 tsp saunf
1 tsp mustard
2-3 bay leaves
1 inch cinnamon stick
2 cloves
1 maratha moggu
1 Ananas Hoovu/Star Anise/Chakkra moggu
few chopped onion
1 tomato

1 large cup basamati rice
salt
water



Method:

* Clean the chicken and mix all the above given marination masala.
* Let it marinate for 1hour.
* Meanwhile make a paste of the biryani masala.
* Heat a cooker, put oil in it.
* Put mustard.let it sputter for a sec.
* Add saunf,bay leaves,cinnamon,cloves,maratha moggu and ananas hoovu.
* Then put onion and roast it till brown.
* Later add marinated chicken and mix well.
* Put grounded masala,salt,tomato.
* Mix well and close the cooker.
* Cook it for 1 whistle.
* After cooker cools down,open the lid and mix it well
* Put soaked basamati rice and limited amount of water u required.
* Mix well and close the cooker
* Let the rice cook for another 1 whistle.
* Allow the cooker to cool naturally. Serve chicken biryani hot.

Tandoori Chicken

This is the most all time favorite and easiest recipe in chicken recipe.It is popular outside of India, in other parts of South Asia where it is eaten as a starter before a meal.This recipe needs to marinate at least 8 hours or overnight.Chicken is marinated in yogurt, lemon juice, and plenty of spices, then grilled or baked.It is moderately hot, but the heat is reduced in most Western nations. Cayenne pepper, red chili powder or kashmiri red chilli powder is used to give it a fiery red hue. A higher amount of Turmeric produces an orange colour. In some modern versions, both red and yellow food colourings are used. It is traditionally cooked at high temperatures in a clay oven (tandoor), but can also be prepared on a traditional grill.

Ingredients:

3 skinned Chicken Quarters
2 tblsp Lemon Juice
1 tsp ginger garlic paste
1 tsp chilli powder
1/2 tsp coriander powder
4 tblsp Yogurt
1 tsp Ground Cumin
1 tsp Garam masala
1 tsp Salt
food color a pinch
2 tblsp melted Ghee
For garnishing:
Lemon Wedges
Onion rings

Method to make tandoori chicken:

* Make 3-4 cuts in each chicken quarter using a knife.
* Put the chicken in an ovenproof dish.
* put all the above masala ingredients to the chicken and mix it well
* Let it marinate for about 5 - 6 hour.
* Preheat the oven to 350 F
* place chicken in a oven tray and let it roast for about 1 hour.
* Bast frequently and turn once.
* The chicken should be tender and most of the marinade should be evaporated.
* Garnish it with lemon wedges and onion rings and serve hot.

Mangalore buns

This is a easiest recipe and one of the famous mangalorean dish.These are Mangalore Buns.They are a sort of a spongy poori made of maida or all purpose flour kneaded with mashed bananas..kinda sweet from the banana and kind of a mild kick from the black pepper.This can be served as a evening snack with coffee.This is the all time snack served in mangalore and nearby places.i hav made this with all purpose flour or maida and need some perfect standard time of almost 1 hr...or else we can make the dough a previous day before and refrigerate it.i did the same and it came perfect...

Ingredients:

1/2 cup over riped mashed bananas
2 tbl spn sugar
2 tbl spn yogurt
1/8 tea spn baking soda
1 and 1/2 cups to 2 cups wheat flour (traditionally maida is used)
1/2 tea spn cumin seeds (optional)
1/4 tea spn pepper powder (optional)
Oil
Salt

Increase sugar if you like them more sweet. With 2tbl spns they become mildly sweet.

Method:
Add sugar, salt, cumin seeds(optional), pepper(optional), soda and yogurt to mashed bananas. Mix well.
Add wheat flour and mix to make dough. The amount of flour specified is approximate, add enough to make a stiff dough.
Cover it and leave for about 2-3 hrs.
Heat oil.
Take small balls of dough and roll into small puris. Deep fry.
Serve hot.

Gobi manchurian....

This is one of the famous starters in India and it is delicious, spicy and dry. It is made of Cauliflower.


Ingredients:

1 medium sized cauliflower, cut into florets

For marinade:

2 tbsps maida/all-purpose flour
2 tbsps cornflour
1 tbsp ginger-garlic paste
1 tsp soya sauce
1 tbsp tomato sauce
1 tbsp chilli sauce
Salt to taste
Oil for deep frying

For sauce:

1/2 capsicum sliced
1 onion sliced
1 1/2 tbsps garlic chopped
1/2 tbsp ginger chopped finely
3 4 green chillis slit into 2
1 tbsp oil
2 tbsp soya sauce
1 tbsp chilli sauce
1 tsps vinegar
2 tbsps tomato sauce
1 tsp black pepper powder
salt to taste


Method:

Put the cauliflower florets in hot water for about 5 minutes, drain. Mix all the ingredients for marinade with cauliflower and set aside for few min 20-30 mins.
Heat oil for deep frying in a bottomed pan.
Place each floret that is well coated with the marinade into the hot oil. Reduce flame to medium and fry till it turns golden brown.
Remove onto absorbent paper and keep aside.

Before and after frying..
Next, heat oil in a large pan , add the chopped garlic and stir fry for a few seconds. Add green chillis and ginger and then add onions.continue stirring.
Then add the sliced capsicum and stir fry for another 3-4 mins.
Add pepper powder and salt to taste.
add soya sauce, vinegar to it and stir well.
lastly add the deep fried gobi and toss on high flame for 1-2mins. Turn off heat.
Garnish with the chopped spring onion greens and coriander leaves.
serve hot.

mushroom pulao

This s my own creation.It was a late night when i prepared this.Me,my husband, my
son and my best friend had gone for a shopping on that evening.after coming from
there it was already 9 pm.I didnt know what to prepare in instant.In fridge i saw
mushroom and there was kasoori methi.So i stick on to those ingredients and i
made this mushroom pulao and with that i prepared a salad using curd and vegetables called raitha and that came out so yummy....Here i am with a mushroom pulao recipe...




main ingredients:

2 cup rice
1 canned chopped mushrooms
1 medium onion chopped
1 tomato finely chopped
8-10 tbsp oil
10-12 cashew
bayleaves-2
1 star anise
1 maratha moggu
1 bunch methi leaves
1/2 tsp turmeric powder
salt for taste
1/4 tsp garam masala powder

For ground masala :

1 cup mint leaves
few chopped onion
2 or 3 flakes garlic
1 inch ginger
4-5 chilli
1 clove
1 inch cinnamon stick
3/4th spoon coriander powder
1/2 spoon turmeric
few coriander leaves and mint leaves




Method:

Wash a rice and keep it aside.
Blend all the paste ingredients into a fine paste and keep aside.
Take a cooker and put a oil let it heat.
Later put mustard,saunf,bayleaves,anise,maratha moggu,cashew,onion and fry until onion turns light brown
Put the mushrooms,tomato,kasoori methi and fry for 2 min
Later put a grounded masala and let it fry for another 2 min
put turmeric,garam masala.
Put salt and water and pressurize until 1 whistle
Serve pulao with raitha and enjoy the taste.