KADHI GOLE (Maharastrian kadhi)

A yummy kadhi for SNC Challenge - july by Prerana. Thank you sharing a tempting recipe.

INGREDIENTS : 

Channa dal -1 small cup
Curd -- 2 cups
Salt to taste
Ginger - a small pinch
Green chillies - 3

Garlic cloves - 3

Asafoetida - 1 tsp

Besan flour - 2 tsps

Sugar - 2 tsps

Jeera - 1 tsp
Chilli powder - 3 tsps
Coriander powder - 2 tsps
Curry leaves
Mustard - 1 tsp
Turmeric powder - 1 tsp

METHOD OF PREPARATION : 

1. Soak dal for 6 hours and strain the water .Grind it coarsely with little Salt , ginger , green chillies ,garlic . Transfer it to a bowl and roll small balls of it.
2. Meanwhile in a pan,  beat well fresh curd with sufficient water to make buttermilk .Add turmeric powder,chilli powder ,salt and mix besan flour to it without lumps. 
3. Switch on the flame ,place the pan and bring it to boil.When it starts boiling , add dal balls one by one .When you drop a ball , give few minutes for it to reach up and then drop the other. 
4. Cook in slow flame , be careful buttermilk shouldnt curdle .
5. Finally temper it with mustard,jeera, finely chopped ginger and curry leaves.

Keluthi Meen Kuzhambu / Catfish curry

INGREDIENTS :

Fish - 1 kg

Pearl Onions - 1/2 cup
Jeera and Methi seeds - 1 tsp each
Pepper - 1/2 tsp

Red Chillies - 10 nos

Tamarind - a big lemon size(soak tamarind in water for 20 minutes and take thick tamarind juice/extract )

Chilli powder- 2 tsps
Fish masala powder - 4 tsps

Turmeric powder - 1 tsp

Salt to taste.

METHOD OF PREPARATION:

1) Grind onion , red chillies,coconut ,Jeera,Pepper and methi seeds with little water .

2) Mariante fish with turmeric powder and salt for few minutes.

3 )Heat oil in a kadai .Add grinded masala with chilli powder , fish masala powder and salt.

4) Then,add tamarind water and bring it to boil .
5) Finally, add marinated fish to it .Leave in slow flame till fish is fully cooked and the oil separates out .

Serve hot with Rice .

Fish Eggs Masala

INGREDIENTS : 

Fish eggs - 200gms
Pearl Onions - 1/2 cup finely sliced
Tomato - 2 medium
Curry leaves- few
Salt to taste
Ginger- garlic paste - 1 tsp
Turmeric powder - 1 tsp
Chilli powder - 2 tsps
Garam masala - 1/2 tsp
Grinded coconut - 3 tbsps

METHOD OF PREPARATION :

1) Heat oil in a pan . Saute onion well till transparent and tender.
2) Then , add sliced tomato and saute well .
3) Add ginger-garlic paste , salt , curry leaves and spice powders .
4) Meanwhile , clean and wash fish eggs well with little turmeric powder.
5) Once , onion mixture is ready , add eggs to it with grinded coconut and mix it up well.Cook till it turned out a dry curry like scrambles egg.

Vegetable Clear Soup

A yummy simple comfort soup for monsoon season for the 5 ingredients Challenge with TOMATO,CARROT,ANY KIND OF HERB,BUTTER AND ONION by Lakshmi Vimala .

INGREDIENTS :

Mixed Boiled Vegetables - 1 carrot , 1 tomato , 1 onion , 1 french beans 
(Boil the vegetables together and store the stock and keep aside)

Boiled tood dal stock - 1 cup
Curry leaves - few
Mint crushed - 1 tsp
Pepper powder - 1 tsp
Butter- 1 tsp
Salt to taste

METHOD OF PREPARATION :

1) Bring to boil the vegetable stock and dal stock together for few minutes .
2) Saute the vegetables in a tsp of butter and then boil it.Mix the boiled vegetables to the stock with salt and mint.
3) Stir it up well and bring it to boil , garnish with coriander leaves.

Serve hot with pepper powder.

Peanut Ginger Thogayal

A yummy spicy chutney with two secret ingredients ,Peanuts and Ginger given by Kalpana for Sshh Secretly Cooking Challenge event by Priya akka.

INGREDIENTS :

Ginger -  a small lemon size
Peanuts - 2 tbsps
Toor dal - 2 tbsps
Red Chillies - 3
Salt to taste
Coconut pieces - 6
Cabbage / Onion - 1/4 cup sliced
Mustard and Urat dal - 1 tsp each , Curry leaves - few for tadka.
Tomato - 1 small

METHOD OF PREPARATION :

1) Heat a spoon of oil . Once hot , roast peanuts well till done and keep it aside in a bowl.
2) Then , roast coconut pieces , ginger with red chillies and transfer it to the roast peanuts bowl.
3) Then , roast well the toor dal and add it to the roasted ingredients.
4) Then , saute cabbage and tomato together till done , well cooked for few minutes.
5) Allow them to cool down completely.
6) Finally , blend them in a mixer with very little water and temper it with mustard,urat dal and curry leaves.

Serve with Dosa , Idly or Rice.

SAKKARAI PAAL PONGAL

Aadi festival is celebrated for the birth of the tamil month of Aadi (July - August)
This festival is special for various forms of Amman(Godess Durga). Sundays, Tuesdays and Fridays of this month are considered very auspicious.For this year's, first aadi velli , a traditional neivaidhyam for amman.

SAKKARAI PAAL PONGAL :

INGREDIENTS:

Rice - 1 cup
Moong dal - 1/4 cup
Jaggery as your wish --i used 200 gms
Milk-1/2 litreCashews,Badam and elachi --few numbers
Ghee

METHOD OF PREPARATION :

1) Boil water in a pot . Once it starts boiling , add rice and dal with little water and milk.
2) Leave in medium flame and cover it with a lid.
3) Meanwhile dissolve jaggery in hot water and filter the impurities .
4) Once the water in rice pot is drained completely , add jaggery syrup and mix them well .
5 ) Add 1 cup of ghee , stir it up. Leave it flame till it thickens .
6) Garnish it with ghee roasted cashews,badam and elachi .

BABY POTATO FRY

INGREDIENTS :

Baby potatoes - 100 gms
Turmeric powder - 1 tsp

To powder : 

1 tsp Jeera/Cumin seeds
1 tsp pepper 
6 Dried Red Chillies
3 Garlic cloves
1/4 tsp Fennel seeds

Salt to taste

METHOD OF PREPARATION :

1 ) Heat oil in a wok . Saute well peeled potatoes for few minutes.
2) Then add the grounded powder with salt and turmeric powder.
3) Simmer to slow flame and cover with a lid for few minutes. Then , cook them in the open wok.. Stir it up for every 3 minutes till done.

Serve hot with Rice.

CABBAGE PAKODA

INGREDIENTS : 

Besan flour - 1 cup

Cabbage chopped - 1/2 cup

Chilli powder - 2 tbsps

Ginger - a small piece finely sliced

Onion- 1 finely chopped

Salt to taste

Asafoetida- 1 tsp 

METHOD OF PREPARATION : 

1) Mix all the said ingredients with little water a bit coarsely .

2) Heat oil in a kadai . Once hot , drop a spoon of batter and fry till golden brown .

Serve hot .

SEMIYA BIRIYANI

Ingredients :

Semiya/Vermicilli - 200 gms (Roasted or plain)

Onion (big)    -   1 medium
Tomatoes        -   1 medium
Green chillies    -   3
Coriander leaves   -   1 handful finely chopped
Curd       -   1/2 tsp
Ginger        -    a small piece
Garlic        -   8 cloves
Curry masala   powder -  3 tsps
Chilli powder    -   2 tsps
Coriander powder    -   2 tsp
Turmeric powder    -   1 tsp
Ghee sufficient
Salt to taste
Cardamom   - 2
Cloves        -  2
Cinnamon  sticks - 3

Brinji leaf - 1

Fennel seeds powder - 1 tsp

Veggies(Carrot, capsicum, sweet corn, potato ) - 1/2 cup

Anasi poo - 2

METHOD OF PREPARATION :

1 ) Heat a tsp of oil in a kadai .Roast plain semiya well till golden brown and leave it aside.Then, a tsp of ghee in the same kadai, Add whole spices till the flavour rules out .Followed by sliced onion and fry till transparent.

2) Add chopped tomato and fry till it mixes well with onion.
3) Add ginger  garlic paste and bay leaves.
4) Then add all the spice powders and salt. Add sliced veggies,cover with a lid and cook for 5-10 minutes .Add sufficient water to it and bring it to boil.
5)  Finally add semiya in it and stir it up well .Cover with a lid and cook till done.Garnish with coriander leaves.

Serve hot.

Linking it with Sapana'a  Down through the memory lane event, started by gayathri.