SPICY RICE BHAAT

Ingredients

200 GMS of sona masoori raw rice
1/2 tspoon black pepper
1/2 spoon jeera
1/2 spoon coriander seeds ( dania)
1/2 spoon of mustard seeds
1/4 spoon menthi seeds
1/2 spoon of chana dal for seasoning
1/2 spoon urad dal for seasoning
1/2 spoon mustard seeds for seasoning
1 tablespoon of ground nuts
3 to 4 green chillis
1 spoon of soaked tamarind pulp
1/2 cup of grated coconut
2 tspoon of oil
little curry leaves
coriander leaves
salt to taste

Preparation

Cook 200 gms of rice in a pressure cooker by adding water ( double the quantity of rice) for 1 cup add 2 cups of water. cook it for 2 whistles in cooker. Meanwhile take a mixie add pepper,dania,jeera,mustard seeds,and menthi seeds and powder it. Add green chillies,grated coconut, tamarind and pulp add little water and grind it (along with the spices powder) to a paste.Let the paste be like a thick chutny. Take a thick pan or kadai add oil to it . On a low flame Heat oil and add mustard seeds to pop then add urad dal, chana dal, groundnuts, curry leaves after it is fried well. put off the stove. Now add cooled cooked rice to this add the chutny and salt as per your raste and mix it well withhand or with a table spoon. Garnish this with coriander leaves .This tastes very delicious and hot.

Cashew badam burfi

Ingredients
1/2cup of powdered Cashew nuts
1/2 cup powdered Almond nuts
1 Cup of pure ghee
2 cups of sugar
1 cup of chiroti rava (small rava)
1 cup of milk
Greased plate r tray with 1/2 spoon of ghee

Preparation

Powder cashew and almond nuts dry in mixie to fine powder.This powder of both cashew and badam should b 1 cup measure. Take a thick pan or kadai transfer this cashew and badam powder to it add sugar, milk, ghee, and rava and mix it well and keep this mixture aside to soak exactly for half an hour.After half an hour keep this mixture on a stove on low flame and keep stirring continously for half an hour till the mixture becomes thick and leaves the sides of the pan. Transfer the entire mixture to the greased plate r tray and spread it and after 10 minutes. cut it into diamond shaped or square shaped pieces. This tastes yummy and wonderful.

Menthi leaves uduru palya (dry curry)

Ingredients
2 bunches of fresh menthi leaves (cut the leaves seperately and clean it in water thoriughly)
1 cup or 125 gms of toor dal
salt to taste
1 tspoon of mustard seeds
1 pint of SSP asafoetida powder
1 or 2 tspoons of chilli powder
2 or 3 cups of water
2 teaspoons of medium or upama rava
Little oil

Preparation

First cook 1 cup of toordal in water in a thick kadai or pan or vessel directly on stove on low flame. Keep adding water as and when required so that the dal must not get burnt.Donot cook in pressure cooker. Keep stirring. Donot boil the dal completely. After the dal is cooked to 3/4th consistency that is the toor dal should be felt in hands.Add chillipowder, rava and salt and mix it and keep it aside. Add oil in a thick vessel r kadai after heating, add mustard seeds to pop,asafoetida powder, add menthi cut leaves, and stir it and fry it without water for 5 minutes. after it is finely fried add the dal mixture to it and stir it. This tastes delicious with rice, chapati, and rotis.

Tomato instant pickle

Ingredients
4 to 5 medium size tomatoes cut into small pieces
salt to taste( 1/2 to 1 tspoon)
1/4 spoon turmeric powder
1/2 spoon fried mustard seeds powder
1/4 spoon fried menthi seeds powder
1 teaspoon of red chilli powder
little jagery powder
1 pint of ssp asafoetida powder
1 teaspoon of refined oil
1/2 spoon mustard seeds
2 spoons of tamarind juice
little water
preparation
Place a thick kadai r small vessel on the stove on low flame add oil after heating add mustard seeds to pop add turmeric powder, hing r asafoetida add tomatoe pieces add tamarind juice,salt, chilli powder, mustard seeds powder, menthi powder,jaggery powder and water. Boil it for 5 minutes on low flame to thick paste. This pickle is very tasty and can b eaten with chapati, dosas, pooris, rotis and also rice.This will stay for 2 days if kept in fridge.

Cucumber Instant Pickle

Ingredients
1 small size mangalore cucumber(yellowand green colord)
little thick tamarind juice
1/2 tspoon salt
1 tspoon of chilli powder
1/2 tspoon of fried mustard seeds powder
1/4 tspoon of fried menthi seeds powder
1/4 cup of water
little jaggery powder(optional)
1 tspoon of refined oil
1/2 tspoon mustard seeds
1 pint of asafoetida
preparation
Remove the skin of the cucumber and cut into small pieces do not cut the seeds portion. Place a nonstick kadai r a thick bottom vessel on stove put the oil after the oil is heated add mustard seeds till it is split. Add asafoetida and add cucumber pieces add salt and tamarind juice and little water,and also jaggery powder(optional) add chilli powder, menthi powder, mustard seeds powder and after mixing it well, let the mixture boil for few minutes. Add salt as per your taste.make the entire process on low flame. it should b in semi liquid consistency. Now the aroma pickle is ready.you can eat this with chapati rotis or rice or dosas.

Rice Flakes upama

Ingredients
3 cups of thick rice flakes or Poha in hindi approx (200 gms)
1 cup of water
1 tsp of salt ( salt to taste)
50 gms of powdered fried gram dal
1 small cup of grated cucumber (half small size cucumber)
4 grated green chillis
1 medium size capsicum(optional)cut into small pieces
1 tablespoon of green peas (optional)
little coriander leaves and curry leaves
2 tsp of oil
1 tsp of gram dal (bengal dal)
1 tsp of urad dal
1 tsp of mustard seeds
1 lemon juice
1 cup of grated coconut
preparation
soak rice flakes in water for 10 minutes, remove excess water, add powdered fried gram floor, salt, grated cucumber, coriander leaves and lime juice and mix it well keep this aside.
keep a thick vessel r kadai r pan on the stove on low flame add oil to it after heating add mustardseeds, gram dal and urad dal after splitting, add chilli paste curry leaves and capsicum pieces and green peas mix well.Let the mixture b on the flame for 5 minutes till capsicum gets cooked. Put off the stove. Add the rice flake mixture already prepared to it mix it well again. Reheat the whole mixture on low flame add grated coconut to this and mix well and put off the stove. Now the upama is ready. serve it hot. it tastes delicious.