AAVA PULIHORA (TEMPLE PRASADAM)

Preparation time: 1 Hour

Ingredients:

1/4 kg Cooked Rice

1/2 glass tamarind pulp

1 tbsp turmeric

1 tbsp chana daal

1 tbsp urad daal

1 tsp mustard seeds

2 red chillies

2 green chillies

curry leaves

1/2 inch ginger

hing

jaggery (optional)

5 tbsp oil

salt to taste

For aava paste:

2 tbsp mustard seeds

30 gms ground nuts

1 tsp turmeric

3 red chillies

Preparation method:

To prepare aava paste:

1. Witout oil, fry the ground nuts till light brown, add red chillies and fry for 2 mins, and keep them aside, untill they are cooled

2. In a mixie jar, add mustard seeds, turmeric and grind to a fine powder

3. Now add fried ground nuts and red chillies to a fine powder

4. Add some water and grind to a fine paste, and keep the paste aside

To prepare pulihora paste:

1. In a pan, add 5 tbsp of oil, mustard seeds, channa daal, urad daal, green chillies, ginger, curry leaves, red chillies and fry well.

2. Now add the tamarind pulp (add water if pulp is very thick), salt, turmeric, jaggery, fry them till the water evaporates and the daal becomes soft.

3. switch off the stove and let it cool

To prepare pulihora:

4. Take the cooked rice in a big plate, add this tamarind paste and mix well till the paste is evenly mixed with rice.

5. Now add the aava paste to the rice and mix well.

MUSHROOM MASALA

Preparation Time: 50 mins

Ingredients:

Mushrooms 250 gms

2 big tomatoes

1 big onions

1 inch ginger

1 tsbp jeera

2 cloves

1/2 inch cinammon

chilli powder

turmeric

corriander powder

salt to taste

Preparation Method:

1. For the gravy, grind tomatoes, onions and ginger to a fine paste

2. Slice the mushrooms and boil for 10 minutes, untill they become soft. Drain the water and keep them aside.

3. In a pan, heat oil, add jeera, cloves, cinnamon, and fry them for 1 minute

4. To this, add the tomatoe paste, corriander powder, turmeric, salt, chilli powder and fry well till the oil oozes out.

5. At last, add boiled mushrooms and fry well, so that the gravy is coated to the mushrooms

Serve hot with rice or chapatis

Tip: For better taste, you can add 2 tsp sugar at last

PAV BHAJI

Preparationtime: 45 mins

Ingredients:

4 Burger buns
2 potatoes
1 carrot
8 bean strings
50 gms peas
1 small capsicum
1 big onions
1 big tomato
Oil
Butter
Red chilli powder
pav bhaji masala
Salt to taste

Preparation method:

1. Pressure all chopped vegetables for 5 whistles (except tomato and capsicum)

2. Mash them into fine paste

3. Take a pan, heat oil (or butter) and add finely chopped onions and finely chopped capsicum fry them till they become soft. To this add finely chopped tomatoes

4. Now add vegetable paste, salt, chilli powder and pav bhaji masala

5. Add small cup of water and boil them for 10 min till the water evoprate. Switch off the stove

For the Buns:
1. Heat the pan and add small piece of butter
2. Open the burger bun and roast them on both the sides
3. If you are spice lover, you can add red chilli powder when butter melts

Garnish with chopped corriander leaves, onions and lime juice.

6 MINUTE KALAKAND

Ingredients:

1 Milkmaid tin (200 gms)

2 tbsp curd

2 tbsp ghee

Preparation method:

1. Pour the Milkmaid contents into a microwavable glass bowl

2. Add curd and ghee to the mixture and mix well for few minutes

3. Turn microwave into high and heat the mixture for 6 minutes (stir the mixture inbetween, every 2 minutes)

4. You observe that milk splits into kalakand. You can microwave for more time, if milkmaid is still seen in the mixture.

Tip:

1. Do not use ready made yoghurt.

2. Nestle milkmaid is ideal for preparing this.

BRINJAL PEAS CURRY

Preparation Time: 40 mins

Ingredients:

Green Brinjal - 1/4 kg

Green Peas - 50 grms

Seaseme seeds powder (Nuvulu podi) - 2 tbsp

Oil

Turmeric

Tamarind Paste

Red chillies

Mustard seeds

Curry leaves

Salt to taste

Preparation Method:

1. Prepare mild tamarind juice, Add turmeric and salt.

2. Cut brinjals into 4 halves, green peas and add them in tamarind juice, boil them untill they become soft

3. Drain the water and again put it back on the stove

4. On other side of a stove, heat oil, add mustard seeds, red chillies, curry leaves and fry till the mustard seeds split, add this thadka(popu) into boiled brinjals.

5. Add salt and Boil them till brinjals give good smell, switch off the stove.

6. Now add seaseme seeds powder (Dry roast few seaseme seeds and red chillies, let them cool and grind to a soft powder)

You can serve with hot rice and ghee

Tip: You can use purple brinjals if you do not get green ones