Veggie home made Pizza uttapam

Recipe

Ingredients

• 1 cup rice
• 1/2 cup urad dal
• 1/3 cup oats flour
• 1 tsp chopped coriander green
• 1/2 cup chopped onion
• 1/2 cup chopped spring onion
• 1/2 cup chopped capsicum green/yellow/red
• 1/2 cup chopped tomato
• 1/2 cup grated cheese
• 2 tsp green chili chopped
• 1 tsp black pepper powder
• 1 tsp oil
• 1/ 2 cup boiled sweet corn
• 1/2 tsp red chili flakes
• 2 tsp curd not sour
• 2 tsp tomato sauce
• Salt to taste

Method

• Soak rice and urad dal for 4-6 hours and grind them to a batter, avoid using water, little water you can use so that it gets grind properly.
• Ferment the above mixture for 4-6 hours.
• When mixture is fermented add oats flour ,curd,salt,pepper and all the vegetables and stir the batter in one direction to ensure it comes out smooth and fluffy.
• Heat the non- stick pan and pour one and a half large spoon full of the batter on to it.Don't spread it with the spoon,add 1 tsp oil to it and flip it over when bottom turns into golden brown,after flipping add grated cheese ,tomato sauce, chilli flakes,sweet corn and coriander leaves and cover with it a lid.
• Cook it on medium flame for 4 minutes.
• Your pizza / uttapam is ready to serve

Kuttu ke pakore / Singhare ke pakore

Recipe

Ingredients (servings for 4)

• 1 cup Singhare ka atta(chestnut flour)/Kuttu ka atta
• 3 Sliced potatoes
• 3 Green chilli sliced
• 1 tsp Black pepper powder
• oil for frying
• 1 tsp Chopped Coriander leaves
• Water to knead
• Salt according to taste

Method

• Filter the kuttu flour using a sieve.
• Add in a bowl sieved flour, green chilies,black pepper powder, salt, potatoes and chopped coriander.
• Take some water to knead it well to the extent of softness and smoothness.
• Further, you need to make a smooth paste and that too, without adding any further water.
• Now it’s time to heat oil in a wok (kadai).Like we fry pakora's make the pakora's of the above mixture and put them in hot oil ,fry till the moment the colour of pakoras transforms in to reddish- brown.
• You can easily use tissue paper to take away oil.

Sabudana Vada/snacking

Recipe

Ingredients

• 200 gm cup sago (sabudana)
• 250 gm boiled and mashed potatoes
• 1/4 cup rajgira flour
• 1 tsp grated ginger (adrak)
• 1 to 2 green chillies, chopped
• 1 cup boiled and mashed potatoes
• 1/2 tbsp lemon juice
• 2 tbsp chopped coriander (dhania)
• Salt to taste

Method

• Wash the sabudana. Drain and keep aside for about 2 hours. If necessary, sprinkle a little water to moisten the sabudana.
• Mix the sabudana along with all the other ingredients and knead lightly to form a soft dough.
• Divide the mixture into 12 equal portions. Shape each portion into a round and flatten slightly.
• Deep-fry the vadas in hot oil until they are golden brown in colour and drain on absorbent paper.
• Serve hot with green chutney/tomatao sauce/hot tea.
• Crispy Sabudana Vada are ready ...Enjoy!!!

Sabudana (Sago) Khichidi /Vrat Ka Khana

Recipe

Ingredients (Servings 4)

• 1 cup Sabu dana (sago)
• 1/2 tsp Sugar
• 2 Green Chillies chopped lengthwise
• 1/2 cup crushed and slightly fried peanuts
• 1 boiled and peeled potato
• 2 tsp Oil
• 1 tsp Cumin seeds
• 1 tsp Lemon juice
• Normal Salt / Rock Salt to taste
• 1 lemon
• 1 tsp chopped Coriander green leaves

Washing And Soaking of sabudana

• Wash the sabudana in water 2 -3 times.
• Then soak them in water just enough to cover the top of the sabudana.
• Use a flat bottom vessel for soaking.
• Soak the sabudana in water for 6 - 8 hrs before you plan to make the khichdi. Every 2 - 3 hrs fluff them with the help of a fork.
• Later if you feel that the sabudana still has a hard center then sprinkle some water on them and wait for 30 mins for them to get soft. Fluff again with a fork and check.
• Repeat the process till you get perfectly soft centered pearly sabudana.
• Each and every pearl will be soft and well shaped. Also the sabudanas will double in volume.

Method

• Chop the potatoes into small cubes.
• Heat the oil/ghee in a pan and add cumin seeds.
• When the cumin seeds crackle add the green chillies.
• Add the chopped potatoes and stir well.
• Let them cook till they are light brown on the outside. Add sabudana mixture and mix gently.
• Let it cook for 10 - 15 mins stirring occasionally and scraping the sabudana layer from the bottom of the vessel.
• When the pearls get translucent and shiny sabudana is ready.
• Then add crushed and slightly fried peanuts, sugar and salt. Stir and make sure every thing gets mixed well.
• Sprinkle some lemon juice over it and garnish it with chopped coriander green leaves.
• Serve hot.

Hyderabadi chicken dum biryani

Recipe

Ingredients (servings for 4)

• 3/4kg chicken(with bone), washed and drained completely
• 3 large onions, finely sliced
• 3 tbsps chopped coriander leaves
• 1 tsp saffron
• 1/2 cup luke warm milk
• 2 tbsps ghee + 5 tbsps oil
• 1/4 cup Mint Leaves
• 2 cloves
• 1 bay leaves
• Salt according to taste

For marination

• 3/4 cup thick curd/yogurt
• 8-10 green chilli, make a small slit in them
• 1 1/2 tbsps ginger garlic paste
• 1 tbsp red chilli pwd (adjust)
• 1/4 tsp turmeric pwd
• 3/4 tbsp coriander pwd
• 1/2 cup chopped coriander leaves,chicken biryani
• 3/4 cup pudina/mint leaves
• juice of 1 lemon
• 1 3/4 tsps salt

Biryani masala, Make Powder

• 7 cloves
• 1″ cinnamon stick
• 4 elaichi/cardamom
• 3/4 tsp jeera
• 10 pepper corns
• 1 red chilli dry

Ingredients to cook rice

• 4 cups Basmati rice
• 5 cloves
• 4 cardamoms
• 1″ cinnamon stick
• 4 bay leave
• 10 mint leaves
• 1 tbsp oil
• 1 1/2 tbsps salt
• water as required

Method

• Marinate chicken with the ingredients called for ‘marination’ along with biryani masala pwd. Keep aside for 4 hrs or a min of 1 1/2 hrs. While the chicken is marinating, work on the rest of the preparation.
• Cook basmati rice in lots of water along with bay leaves, cloves, cinnamon, cardamom, elaichi, oil, salt till its half cooked. Strain the water and spread the rice on a large wide plate. Allow to cool. Heat 1 tbsp oil + 1 tbsp ghee in a vessel, add sliced onions, saute for 8-10 mts till caramelized. Remove and keep aside.
• Add the saffron to the luke warm milk and combine well. Keep aside.
• Take a wide deep vessel to prepare the biryani. Add 3 tbsps oil, add the marinated chicken and spread out over the vessel. Cook on high for 2 mts. Add a tbsp of oil over the chicken pieces. Reduce flame.
• Spread half of the rice over the chicken layer, pour half a tbsp of ghee all over the rice, add half of the caramalized onions and spread over the rice. Next sprinkle a tbsp of coriander leaves and pour about one fourth cup of saffron milk over the rice. Over this layer, spread the remaining rice. Again pour half a tbsp of ghee all over, add remaining caramelized onions and spread over the rice. Finally sprinkle a tbsp of coriander leaves and pour remaining saffron milk over the rice.
• Place lid and over the lid place a heavy weight and seal the edges with wheat dough. Cook on high flame for 2 mts. Remove the vessel from the stove and place a iron tawa. Allow to heat. Reduce to low flame and place back the biryani vessel on the iron tawa and cook biryani for 23-25 mts. Turn off heat and do not remove lid for 10 mts.
• After 12 mts, remove lid, combine gently and serve hot with raita

Poha Bhopali / Indori Poha

Recipe

Ingredients (Servings 4)

• 2 cups Poha ( Poha is of 3 types thick, medium and thin), buy medium type
• 1 tsp rai
• 1 tsp saunff
• 1 tsp chopped green chillii
• 1 tsp chopped green coriander
• 1 finely cut medium size onion
• 1 finely cut medium size potato
• 8-10 curry patte/metha neem
• 1/2 tsp haldi
• peas / matar or peanuts / moongfalli to add (optional)
• 1 lemon 
• 1 tsp sugar
• 4 tsp cooking oil
• Salt according to taste

Method

• Wash the poha and soak it in strainer.
• In a frying pan/kadai add oil , then add curry patte ,rai, saunff, onion, green chilli, matar and potato. Cook it on slow flame and cover it with some plate or cover.
• Now to the poha add haldi , salt and sugar and mix properly in a bowl.
• When potatoes are cooked add the poha and mix properly, cook it for atleast 5-7 minutes on slow flame.
• When cooked add lemon to it and garnish it with coriander green leaves chooped.
• Serve it hot, you can also add besan laung sev /bhujia while serving , it will add to taste. You can also add peanuts , fry it separately and add it to poha before serve.

Tips : Instead of poha you can take oats/steamed rice it will taste awesome. 

Healing with spices

Turmeric 
Relieves itches and mild skin diseases during monsoons, its intake purifies blood, good for curing cold and cough. 

Fenugreek 
Cures body aches, aid for chronic cough problems,brings relief to gout and combats diabetes,helps to reduce the enlargement of the spleen. 

Asafoetida 
Cures variety of stomach ailments ranging from indigestion to diarrhea. A mixture of equal parts of asafoetida,camphor and pure honey is also believed to cure toothaches and other joint pains.

Black pepper 
Combined with pure honey and few drops of ginger juice clears throat infections.Black pepper also rejuvenates and builds up appetite. 

Coriander seeds 
It helps in digestion and insomnia.They enhance the digestive process by encouraging enzyme action,thus relieving flatulence. 

Cardamom 
Highly effective in combating bad breath,nausea,headaches,piles and minor eye irritations.Also beneficial in relieving gas and heartburn caused by excessive consumption of garlic and onion. 

Cinnamon 
It is anti-microbial in nature.It is used for the treatment of common digestive disorders. Half a tsp of its powder everyday reduces blood sugar levels with type 2 diabetes. 

Cloves 
Beneficial during fever,cough and cold.Also relieves arthritic pain and curing insect bites. 

Sesame seeds 
Proven digestive cure.Prevents hair loss. 

Fennel 
Improves eyesight,aid digestion and cure obesity. 

Cumin 
Its seeds haves astringent,cooling,antispasmodic ,sedative,digestive and antiseptic properties. 

Mustard 
Prescribed as an aid for toothaches,bruises,stiff neck,rheumatism,colic and respiratory troubles.

Barf Ka Gola

Recipe

Ingredients

• Ice - 4 cups crushed
• Rose Syrup/ Rooh afza 4 tablespoon
• Lemon juice - 2 tablespoon
• Honey / powdered sugar - 4 tablespoon
• Black Salt 1/4 Tsp

Method

• Crush the ice in ice crusher or in a mixture grinder. Put crushed ice in a glass and now add rose or roohafza syrup to it.
• In a conatiner mix 1/2 cup water, add sugar/honey to it , then add salt and lemon juice to it.Mix properly.
• To the Glass ful of crushed ice and roohafza ,add the above solution(honey/sugar, lemon juice and salt).

Sip it quickly before it melts.