MENTYA PAPPU OR METHI DAAL

“NANDINI HOTELS” in Bangalore is famous for its Andhra flavour,I love vegetarian meals in nandini, whenever I get chance to dine out I go for nandinis, pappu with steamed rice with little ghee and some dry chutney and Andhra pickles…mmmm  mouth watering…


INGREDIENTS

Toor daal (split pigeon daal)                  1 cup
Fenugreekleaves/dill leaved                   1 cup
Onion                                                 1 small
tomato                                               1 small
green chilli                                          2
Cumin seeds                                       ½ tsp
Coriander leaves                                  1 tsp
Red chilli                                            2
Tamarind                                            1 inch
Galic pods                                          3-4
Mustard seeds                                    ¼ tsp
Curry leaves                                       5-6
Asafoetida                                         pinch
Oil                                                    1 tbsp
Salt                                                  to taste


METHOD OF PREPARATION
Wash daal and fenugreek leaves,
Add chopped fenugreek leaves, onion, tomatoes, greenchilli  and 2 cups of water to daal,
Pressure cook the dall for 3 vistles, when the pressure comes down add tamrind juice salt and cook for another 5 minutes,
For seasoning heat oil in a pan add mustard seeds, cumin seeds curry leaves, asafetida and red chilli and fry,
Add the seasoning to the dall,

Serve pappu with steamed rice and pickle.

CAPCICUM CARROT BREAD PIZZA

 
There was a time I was free for almost full day except I used to work parttime for a small company,That time i will be infront of tv for around 6  to 8 hours, I like to watch cookery shows  in TV, I used to note down all the recipes and try out whenever I feel like or when I find all the ingredients available in house,
my brothers tell that ”she only fill the book with recipes never tried”….those days never come back….now no time to prepare the regular food..but still sometimes I watch recipe shows though my husband never allow me to watch….last week I saw this dish on tv and I tried it next day ….
it came out very good...here it comes


CAPCICUM CARROT BREAD PIZZA

INGREDIENTS



Bread pieces                                       4 pieces
Semolina(rawa)                                   2 tbsp
Carrot grated                                      2 tbsp
Capcicum finely chopped                       1 tbsp
Green chilli paste                                 ½ tsp
Cheese grated                                    1 tbsp


Salt to taste


METHOD OF PREPARATION


Mix all the ingredients except bread, apply the mixture on one side of bread
Place the bread on pan with little butter so that the mixture is on upper side
Then flip the bread to roast the other side, fry till it get the roasted colour,
Serve the pizza with sauce.

VEG FRIED RICE WITH VEG MANCHURIAN

Usually i dont try chinese recipes except manchurians,on demand of my husband i decided to prepare fried rice and veg manchrian for him,then i found the recipe from vahrevah chef and i tried...it came out very tasty..here is the recipe 

VEG FRIED RICE

INGREDIENTS

Basmati rice cooked 2 cups

Onion 1/2 cup

Spring onion chopped 2 tbsp

garlic chopped 1 tsp

ginger chopped 1 tsp

greenchilli 3-4

capcicum 1/4 cup

carrot 1/4 cup

cabbage 1/4 cup

beans 1/4 cup

soya sauce 2 tsp

white pepper powder 1/4 tsp

Salt to taste

METHOD OF PREPARATION

Cook the bastami rice and spread to cool, mix a tablespoon of oil to prevent it to become sticky,

Cut carrot, capcicum, cabbage and beans to around ½ inch pieces

Heat oil and add garlic,ginger pieces, green chilli and onion ,sauté fir 2 to 3 minutes.

Now add all the chopped vegetables again sauté for 5-7 minutes on high flame,

Add soya sauce and whitepepper powder and salt and mix it properly

Now add the cooked rice and mix it thoroughly and fry for 5 minutes

Garnish it with spring onion.

VEGETABLE MANCHURIAN

INGREDIENTS

Cabbage finely chopped 1 cup

Carrot finely chopped 1 cup

Beans finely chopped ½ cup

Garlic chopped 1 tsp

Green chilli chopped 1 tsp

Spring onion 2 tbsp

Corn flour 2 tbsp

All purpose flour(maida) 1 tbsp

Salt to taste

Red chilli powder 1 tsp

Pepper powder 1 tsp

Oil for deep frying

Soya sauce 2 tbsp

Tomato sauce 1 tbsp

Salt to taste

FOR MAKING MANCHURIAN BALLS

First boil the finely chopped carrot,cabbage and beans and squeeze the water with thin muslin cloth, don’t throw the water it can be used to make sauce later.

In a blow mix the boiled vegetables, finely chopped green chilli ginger and garlic , add 1 tbsp of maida to it and add 2 tbsp of corn four for binding,1/2 spoon red chilli powder,1/4 spoon of pepper powder little soya sauce and salt ,

Mix all to make small balls of 1.5” diameter.roll it in cornflour and deep fry the balls.

FOR MAKING MANCHURIAN SAUCE

Heat 2 table spoon of oil in a pan,

Add chopped garlic,ginger and greenchilli,and fry.

Add spring onion finely chopped and fry for 3 to 4 minutes

Now add soya sauce, red chili powder, pepper powder,salt and tomato sauce(optional),

Mix 1 tsp of corn flour in a ½ cup of water and add it to pan to make the sauce thick.

And also add the water strained from cooked vegetables,

Cook the gravy to become little thick.

Now add the fried vegetable balls to gravy and cook for 4-5 minutes.

Serve hot vegetable Manchurian with fried rice.