How to prepare Masala Chitranna

Ingredients

Oil - 2 tsp
Mustard seeds - 1/2 tsp
Curry Leaves - 4-5
Hing - a pinch
Peanuts - 10-15 seeds
Channa dal - 1/2 tsp
Urad dal - 1/2 tsp
Onion - 1/2
Ginger-Garlic Paste - 3/4 tsp
Fenugreek seeds - 1/4 tsp
Cumin Seeds - 1/2 tsp
Green Chillies - 7
Turmeric - 1/4 tsp
Tamarind thick paste - 1/2 tsp
Salt - to taste
Cilantro for garnishing

Procedure

1. Dry Roast Cumin seeds (1/2 tsp), Fenugreek seeds (1/4 tsp) and Mustard seeds (1/4 tsp) individually and powder them
2. In a Pan add oil, when oil is hot add mustard seeds, hing
3. When mustard seeds start spluttering add curry leaves, Peanuts, Channa dal and Urad dal
4. When channa dal and urad dal are golden brown add Ginger-Garlic paste, Onion,Green Chillies, Turmeric
5. Once onion and chillies are done add Salt, Tamarind paste and powder prepared in step 1.
6. Let it cook for 2-3 more min
7. Garnish with coriander leaves

Server Hot with Rice

How to prepare Gobi Parata

Ingredients

Gobi Shredded - 1 cup
Green Chillies - 7
Onion - 1 small
Salt - to taste
Chat masala - 1/4 tsp
Garam masala - 1/2 tsp
Jeera/Cumin Powder - 1/2 tsp
Coriander leaves - 2 tbsp
Aata - 1 cup
Olive Oil
Water
Yogurt - 3tbsp
Red Chilli Powder - 1/5 tsp

Preparation



Prepare dough

1. Prepare aata dough by mixing aata, salt, water and a tsp of olive oil and let it rest for minimum 30 min by coverng it.


Prepare filling

1. In a bowl take shredded Gobi, to that add green chilli paste, onion finely chopped, salt, chat masala, garam masala powder, Jeera powder and mix well
2. Take the mixture in a vessel and cook it well untill all the moisture is evaporated from it and gobi is cooked. Add chopped coriander leaves and mix well
3. Take the cooked mixture in a plate and let it cook down to room temperature.
4. Make balls of cooled mixture

Prepare parata

1. Take aata dough and rool it to approximately 4-5 inch width
2. Place the filling ball in middle and close all the edges and seal it.
3. Roll the parata well with help of enough amount of dry aata
4. Cook it on tawa by sprinkling olive oil on both sides

Prepare Yogurt dressing

1. Take 2-3 tbsp of thick yogurt in a plate
2. Add some salt and mix well
3. Sprinkle some chat masala and red chilli powder
4. Garnish with cilantro






Server hot along with yogurt and pickle :-)

How to prepare Tomato Gojju

Ingredients

Olive oil - 1 tbsp
Mustard seeds - 1/4 tsp
Hing - pinch
Curry leaves - 5-6
Green chillies - 3
Channa dal - 1/2 tsp
Urad dal - 1/2 tsp
Onion - 1 small finely chopped
Tomato - 2-3 finely chopped
Sambar Powder - 1 or 1 1/2 tsp
Turmeric - 1/4 tsp
Salt
Water
Cilantro for garnishing

Preparation

1. In a vessel heat oil, add mustard seeds, hing, curry leaves
2. Add channa dal, urad dal and cook until golden brown
3. Add onion, green chillies, turmeric and cook untill it is translucent
4. Add tomatoes and cook well
5. Once tomatoes are tender add sambar powder, little water, salt and cook for 3-4 min
6. Garnish with corinader leaves

Serve hot with chapati or rice :-)

How to prepare peanut coconut chutney - Karnataka Style

Ingredients

Peanuts - 1/5 cup roasted
Fresh grated coconut - 1/4 cup
Green chillies - 8 roasted
Salt - to taste
Tamarind - marble size
Curry leaves - 3 leaves
Cilantro - hand full
Garlic - 1-2 pods optional

Preparation

1. Dry Roast Peanuts on medium flame untill nice aroma comes out
2. Roast green chillies on same pan
3. Remove the skin of roasted peanuts
4. In a mixer take peanuts, roasted green chillies, salt, grated coconut, tamarind, garlic (optional), curry leaves and grind it
5. Once the chutney is 3/4 grinded add cilantro to it and grind it again

Serve with any indian bread or Rice or Idli:-)

How to prepare Jeera Rice from left over rice

Ingredients

Leftover Rice
Jeera/Cumin seeds - 2 tbsp
Green chillies - 8
Salt
Ghee/Butter - 2 tbsp
Curry leaves - 8-9
Cilantro for garnishing
Garam masala Powder - 1/2 tsp

Preparation

1. Heat Butter or ghee in a vessel, add cumin seeds, curry leaves and green chillies
2. Add Salt, garam masala and rice, mix well and cook for 3-4 min
3. Add some more ghee if you do not want it to be dry
4. Garnish with cilantro

Server hot with any curry