SARBATH - SUMMER COOLER

Rush your yummy recipes for FAST FOOD - NOODLES EVENT .

INGREDIENTS :

Lemon juice with pulp of 1 whole lemon.

Sugar to taste

Water - 1 1/2 cup

Nannari syrup - 1/2 cup

Ice cubes

METHOD OF PREPARATION:

1) Mix all the ingredients in a big bowl.See to it whether sugar dissloves completely.

2) Serve with ice cubes.

Linking this to Kirthi's Serve it chilled .

Divya's Show me your summer cooler .

OATS DOSAI VERSION 2

INGREDIENTS:

Oats - 1 cup
Dosa batter - 1 cup
Jeera - 2 tsps
Onion - 1 finely chopped
Green chillies - 5
Salt
Ginger - finely chopped
Curry leaves

METHOD OF PREPARATION :

1) Grind oats finely and mix with dosa batter.
2) Temper it with jeera,curry leaves , onion, finely chopped ginger and green chillies.
3) Mix it well and make dosa.

Serve hot with chutney.

CAPSICUM FLAVOURED SPINACH

INGREDIENTS :

Spinach - 3 bundles
Tomato - 1
Onion - 1
Capsicum - 1 big
Salt to taste
Pepper powder/Turmeric powder - a pinch

METHOD OF PREPARATION :

1) Heat oil in a pan . Once hot , saute onion till tender.
2) Then add sliced tomato and saute till skinny .
3) Add capsicuma and saute for 2 minutes.
4) Add chopped spinach and sprinkle little water.Cover with a lid,till the veggie is cooked.
5) Once done , add salt and pepper powder with turmeric powder.

Serve hot with Roti.

Sending this to Veggie/Fruit a month event hosted at Rasoi .

Other Spincah recipes for the event are :

Spinach Potato Subzi
Spinach mor curry
Spinach Chutney

BRINJAL CURRY - MOM'S SPECIAL

Rush your yummy recipes for FAST FOOD - NOODLES EVENT .

Hai friends ,

Am back again after an unexpected break with my laptop down . This is yet another special recipe from my mom. We all love this . About to post this for Mother's Day but couldn't make it .



INGREDIENTS :

Brinjal - 100 gms
Red Chillies - 2
Curry leaves
Mustard and Urat dal - 1 tsp each
Grinded coconut - 4 tbsps
Salt to taste

METHOD OF PREPARATION :

1) Heat oil in a pan . Add mustard and urat dal . When it splutters , add onion , red chillies and curry leaves .Saute till tender.
2) Add sliced brinjal and little water.Cover with a lid and cook till tender.
3) Add a pinch of turmeric powder , salt and coconut and mix it well . Cook till the raw smell leaves and flavour rules out .

Seerve hot with Rice .

BRINJAL TOMATO CHUTNEY

This is one of my favourite chutney . It is a special chutney of all the tiffin centres in Madurai . Very rare to get Idli without this chutney.



INGREDIENTS :

Toor dal - 2 tbsps
Brinjal - 3 medium
Tomato - 1
Onion - 1
Chilli powder - 1 1/2 tsp
Turmeric powder - a pinch
Channa dal - 1 tsp
Mustard - 1 tsp
Curry leaves
Salt to taste

METHOD OF PREPARATION :

1) Boil toor dal , tomato and chopped brinjal for 7-8 whistles till the veggie is well cooked .
2) Heat oil in a kadai . Add mustard and channa dal . When it gets roasted , add curry leaves and onion .Saute till tender.
3) Add dal mixture to it and other ingredients . Allow it to boil for 5 minutes.Garnish with coriander leaves.

Serve hot with Idli .

BITTERGOURD FRY

INGREDIENTS :

Bittergourd - 3 big
Onion - 1
Tomato - 1
Chilli powder - 1 tsp
Pepper-jeera powder - 1 tsp
Turmeric powder - 1 tsp
Salt to taste
Curry leaves
Grated coconut - 4 tbsps

METHOD OF PREPARATION :

1) Heat oil in a pan. Once hot , add sliced onion and saute till tender .
2) Then , add tomato and saute till skinny .
3) Add gourd to it with little water and cover with a lid . Cook in slow flame .
4) Once the gourd is cooked well without any water , add the other ingredients and mix it well.
5) Finally , add the grated coconut and fry it till done.

Serve hot with Curd Rice.

VEGETABLE RICE - KHICHURI BENGALI RECIPE

INGREDIENTS :

Cauliflower florets and Potato cubed - 2 cups
Jeera - 2 tsps
Biriyani leaves
Chilli powder - 1 1/2 tsp
Turmeric powder - a pinch
Green chillies - 3
Rice - 1 cup
Moong dal - 4 tbps
Salt to taste

METHOD OF PREPARATION :

1) Cook rice and moong dal for 2 whistles with 2 cups of water.Allow the steam to leave and keep aside.
2) Heat oil in a pan . Once hot , add jeera , green chillies and biriyani leaves .
3) Then , add veggies and powders to it .
4) Fry with sufficient oil . Fry till the veggies are cooked well.
5) Once done , mix this with rice . Add ghee to it .

Serve hot with Raitha.Sending this to Priya's Flavours of Bengal event , initially started by Nayna .

recipe source : bangalinet.com