Horse-gram & Barnyard Millet Sevai

“Happiness is when you start your day with a good breakfast!!”. I decided to make speciality breakfast on a weekday and make it a family special. And no matter what you cook, it always tasted special when you eat together with your family.

Here is the recipe-

Ingredients

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200 gms Horsegram Vermecelli

200 gms Barnyard Vermecelli (or choose any kind)

 4 tsp oil

1/4 cup peanuts

1/2 tsp mustard seeds

1 tsp Channa dal

6 Green chilies (Cut lengthwise)

A sprig of curry leaves

1 small onion (finely chopped)

1/4 tsp turmeric powder

Juice of 1 lemon 

Salt per taste 

Water ( to cook vermecelli)

Method

———-

• Heat water in a large pot.
• Add 1/2 tsp salt and 1 tsp oil.
• Bring water to boil.
• As the water starts to boil, add vermecelli and cook for 2 minutes.
• Use a large strainer and drain water completely. Set aside cooked vermecelli.
• Heat oil in a skillet. Add peanuts and fry until it starts to turn golden brown. Remove peanuts from oil and set aside. 
• In the same pan with same oil, add mustard seeds, Chanda dal, green chilies , curry leaves and onions in specifies order. 
• Sauté onions until it starts to turn translucent. Add turmeric powder and salt. Mix well.
• Then add cooked vermecelli and lemon juice and mix well in low heat until all ingredients are well combined. 
• Garnish with coriander leaves and peanut.

Shrikhand

Ingredients

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500 ml Yogurt made from whole milk

3/4 cup Powdered Sugar

1/4 tsp Cardamom Powder

Few strands of saffron

Mint leaves

Method

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First line a strainer or a colander with cheese cloth. 

Pour yogurt on the strainer.

Fold the edges of the cloth together and gently squeeze.  Let it rest for 2-3 hours until water starts dripping from cloth. 

Remove hung curd and transfer it to a separate bowl. 

Add sugar and cardamom.

Whisk it with an electric beater for 2 minutes until all ingredients are well combined.

Transfer to serving bowls and refrigerate.

Serve chilled with saffron and mint garnished on top.

Senai Kizhangu Fry | Eddos Tawa Fry

Ingredients

250 gms Eddos 

2 tsp Rice Flour

1 tsp Chili powder

Salt per taste

1/4 tsp Turmeric powder

Oil for Pan frying

Method

• Cook eddos in a pressure cooker with water upto 2 whistling sounds
• After eddos has cook, drain water and peel the skin. Slice each root into small discs and set aside
• In a separate bowl, mix together rice flour, chili powder, salt and turmeric powder. Add 4 tsp of water and make a smooth paste
• Take a small portion of the spice paste and apply it on sliced eddos. Repeat the process for remaining eddos
• Heat oil in a pan. Add 2 tsp of oil. When oil is smoky hot, place eddos on pan and fry on both the sides. It take 2 minutes on each side on medium-low setting. Add more oil to make it crispy
• Serve hot

Schezwan Stir Fried Squash & Broccoli

Ingredients

4 tsp Oil

3 tsp Garlic

1 small Red Onion (diced)

3 cups of Squash (diced)

3 cups of Broccoli florets

2 tsp Store bought Schezwan sauce

2 tsp Dark Soy Sauce

1/2  tsp Black pepper powder

Salt

1/2 tsp Corn Starch mixed with 2 tsp of water

Method

1. Heat oil in wok. Add garlic and saute for 30 sec until lightly brown
2. Add red onions, squash and broccoli. Saute under high heat for 3 minutes
3. Add schezwan, soy sauce, pepper powder, salt and corn starch. Mix well until well combined. Continue to saute for 3 minutes

Pudina Pulav | One pot pressure cooker recipe under 30 minutes

Ingredients

2 cups of Basmati rice (washed and soaked in water for 15mins)

1 small sized Onion (thinly sliced)

1 large Bay Leaf

Juice of 1/2 Lemon

5 tsp Oil

3 cups of Water

Salt

For maslala 1

   7 cloves of Garlic 

   1 inch piece of Ginger

   4 Cardamom pods

   1 inch piece of Cinnamon

   7 Cloves

   6 Green Chilies

   2-3 tsp of water

For masala 2

  2 handful or 1 large bunch of Mint 

  2-3 tsp of Water

Method

1. Grind all the ingredients into a coarse paste listed under "Masala 1" and set aside
2. Heat oil in a pressure pan. Add bay, when it starts to splutter, add onions. Saute until onions are wilted about 3-4 minutes
3. Add ground "Masala 1" paste. Saute until masala get aromatic and oil starts to separate
4. Add water, salt, lemon juice. Continue to simmer
5. Add rice and continue to simmer
6. Grind mint listed under "Masala 2" and pour the contents into the pressure pan
7. Mix well. Cover the pressure pan and cook until 2 whistling count
8. Serve hot

Veg Pulav | One pot pressure cooker recipe

Ingredients

2 cups Basmati rice ( washed & soaked in water for 15 mins)

5 tsp Oil

2 tsp Crushed Ginger & Garlic

1/2 cup Chopped Green onions

1/2 cup Chopped Mint

3 Green chilies (slit lengthwise)

3 cups of Diced Vegetables (potato, carrot, peas)

2 Bay leaf

2 sticks of Cinnamon

5 Cloves

3 Cardamom

1 Marati moggu

1 Black stone flower

3 Mace

1 tsp Sambar powder

Juice of 1/2 Lemon

3 cups of water

Salt

Method

1. Heat oil in a pressure pan. When oil is smoky hot, add all the whole spices - bay leaf, cinnamon, cardamom, cloves, marati moggu, black stone flower and mace
2. When oil starts to splutter, add green chilies, green onions and mint. Saute for a minute
3. Add diced vegetables. Saute for a minute
4. Add sambar powder. Mix well until well combined about 30 sec
5. Add water, lemon juice and salt. Continue to simmer
6. Then add basmati rice. Mix well
7. Cover the pressure pan with lid. Cook upto 2 whistling sounds
8. Serve hot

Pudina Chutney

Ingredients

2 tsp Oil

5 cloves of Garlic (roughly chopped)

4 Green Chilies (roughly chopped)

1 inch piece of Tamarind

1/2 cup Coconut 

1 large bunch or 2 handful of Mint

1/2 tsp Salt

For seasoning

   1 tsp Oil

    1/4 tsp Mustard seeds

   1 Red chili 

Method

• Heat oil in a pan. Add garlic and green chilies. Saute until garlic starts to turn light brown.
• Add tamarind, saute for just few seconds
• Then add mint. Saute until mint starts to wilt
• Add coconut. Saute until coconut starts to turn light brown color
• Remove off from heat and cool 
• Add salt and 1/2 cup of water. Grind the ingredients into a smooth paste
• As an optional step, add seasoning. Add 1 tsp of oil, 1/4 tsp mustard seeds and 1 Whole re chili. When it starts to splutter, pour it over chutney
• Serve it with Indian breakfasts, breads, sandwich and tacos