HOTCHULHA

Ingredients:

• French cut Beans – 1 lb
• Raw Coconut – 1/4 Cup
• Green Chillies – 5
• Zeera – 1/4 Tea Spoon
• Amchur Powder – 1/8 Tea Spoon
• Tadka Seeds – 1 Table Spoon
• Curry Leaves – 10
• Salt to taste
• Oil – 2 Tablespoons

Method:

1. Boil French cut Beans for 5 minutes and keep them aside.
2. In a Grinder, put the Coconut, Green Chillies and Zeera, then Grind them Coarsely.
3. Take a heavy bottom pan put the oil and bring it to heat and then put the Tadka seeds and when splatter, put the curry leaves and and then add Boiled Beans and saute for 5 minutes.
4. Now it s time to add Coarsely ground mix and Salt  to Beans and fry it for another 5 to 10 minutes and finally add Amchur and mix it well and take it off from the heat.

* Serve this with roties or Rice Items.

Ingredients:

• Baigun – 6 medium size – cut into inch pieces.
• Fresh(raw) peanuts – 1 Cup
• Onion – 1 medium dice into small pieces
• Ginger-Garlic Paste – 1 Tablespoon
• Coconut Powder – 1 Tablespoon
• Red Chili Powder – 1 Teaspoon
• Turmeric – 1/4 Teaspoon
• Clove Powder – 1/8 Teaspoon
• Salt to Taste
• Oil – 2 Tablespoons
• Cilantro – 1 Tablespoon

Method:

1. Take a heavy bottom add put 2 tablespoon of oil and heat.
2. Add onion and saute till the onion become soft add the ginger-garlic paste and fry till the raw smell goes off.
3. Add the coconut powder and fry till it looks light brown, add salt, clove powder, turmeric, red chili powder.
4. Cut baigan pieces and fresh shelled peanuts and add 1 cup of water and cover with lid and cook till it looks like gravy curry.
5. Garnish it with cilantro.

* Serve this with Roties or Rice Items.

* If the Fresh peanuts are not in season you can try the following alternative.
    Soak dry peanuts in water and soak it for 1 hour and boil the peanuts, drain and use this in
    curry. It will taste the same as fresh ones.

Ingredients:

• Paneer – 7 Oz – Cut into inch pieces
• Onion – 1 big – thinly chopped
• Tomato – 1 Big
• Carrot – 1/4 cup – small pieces
• Milk – 1/2 Cup
• Beans – 1/4 Cup
• Peas – 1/4 Cup
• Turmeric – 1/4 Teaspoon
• Red Chillie Powder – 2 Teaspoon
• Garam Masala – 1/4 Teaspoon
• Clove Powder – 1/8 Teaspoon
• Ghee – 1 Teaspoon
• Ginger Garlic Paste – 2 Tablespoon
• Dry Mint – 1/4 Teaspoon
• Cashews – 10
• Raisins – 1 Tablespoon
• Salt to taste
• Oil – to deep fry
• Coriander Leaves – 1 Tablespoon – Chopped thinly.

Method:

1. In a small pan, put one cup of water and add all the veggies and boil them for 10 minutes, drain and keep them aside.
2. Take a small pan and put 1/2 cup of oil and bring it to heat and fry cashews, raisins and keep them aside.
3. Put the diced paneer and deep fry and take paneer out and keep it aside.
4. Put two slits on the tomato and microwave it and then take the skin off and grind it to fine paste.
5. Take a heavy bottom pan and put 4 tablespoons of oil and one teaspoon ghee and add onion and mint then fry till they become soft.
6. Put the ginger-garlic paste and fry it till the raw smell goes off.
7. Put the turmeric, garam masala, clove powder, red chillies powder, salt and tomato paste and mix it well.
8. Now put the cooked veggies, fried paneer, fried cashews and raisins.
9. Add milk and cook it on medium heat till it become thick and garnish it with cilantro.

Serve it hot with Roties or rice items.

Ingredients:

• Rice noodles – 2 Cups – Cooked & Drained
• Napa Cabbage – 2 Cups – Shredded
• Red Capsicum – 1 – Shredded
• Carrot- ½ – Shredded
• Onion – ½ – Cut into tiny pieces
• Green Chilies – 3  – Cut into tiny pieces
• Ginger – ½ inch – Cut into tiny pieces
• Garlic – 1 clove – Cut into tiny pieces
• Peanuts – ¼ Cup – Dry roasted
• Hot sauce – 1 Teaspoon
• Soy Sauce – ½ teaspoon
• Tomato Ketchup – ½ Teaspoon
• Salt to taste
• Peanut Oil – 2 Tablespoons
• Eggs – 2 (Optional) 

Method:

1. In a bowl put 4 cups of water, put it on stove, bring it to heat, put the rice noodles and salt, cook it for 3 minutes, then drain the noodles, and keep them aside.
2. Grind the peanuts coarsely and keep them aside.
3. Take a heavy bottom pan and put the oil and bring it to heat and add onion, green chilies, ginger and garlic and sauté them for couple of minutes.
4. Now add all the veggies and sauté them for couple more minutes. Do not overcook the veggies, they should have a bit of crunchiness.
5. Put the salt, tomato ketchup, hot sauce and soy sauce and then the cooked rice noodles, mix it gently, sprinkle the peanuts, and then take it off from the heat.
6. Garnish it with green onions and serve it hot.

Ingredients:

• Plantain – 1 Cut into 1 inch pieces.
• Green chillies – 3 cut into small pieces.
• Tadka Seeds – 1 Teaspoon
• Red Chillies – 2
• Curry leaves – 1 stem
• Red chillies powder – 1/4 teaspoon
• Dry Roast & Grind the following two items.
  • Sesame Seeds – 1 tablespoon
  • Peanuts – 1 Tablespoon
• Coriander Leaves – 1 Tablespoon – Finely Chopped.
• Salt to Taste
• Oil – 2 Tablespoons

Method:

1. In a pan, put the plantain pieces, pinch of salt and sprinkle 2 tablespoons of water and boil until plantain become soft.
2. In a frying pan, put 2 tablespoons of oil and bring it to heat and put the tadka seeds. When they start crackle, put the curry leaves, green chillies and red chillies and fry them for couple of minutes.
3. Add plantain pieces and saute them for 5 minutes.
4. Add the salt, red chillies powder and mix it well. Lower the heat and sprinkle the ground sesame & peanut powder and mix it gently.
5. Take it off from the heat and garnish it with Cilantro.

Tip: Serve it with hot white Rice and Rasam/Sambar.

Ingredients:

• Potato – 1 big cut into 1 inch pieces
• Onion – 1 Cut into finely chopped
• Ginger-Garlic Paste – 1 Tablespoon
• Cashew – 1/4 Cup – Soak them in warm water.
• Shazeera – 1/4 Teaspoon.
• Green Chillies – 7
• Curd – 1/4 Cup
• Garam Masala – 1/4 Teaspoon
• Milk – 1/2 Cup
• Cloves – 4
• Oil – for deep frying.
• Salt to Taste.
• Cilantro – 1 Tablespoon – Finely Chopped

Method:

1. Put the curd in stainer and stain the water out of it.
2. Grind the cashews to a fine paste.
3. In a pan, put the oil and bring it to a heat and deep fry the potato pieces to golden brown and keep them aside.
4. In a pan, put 3 tablespoons of oil and put the Shazeera, cloves then put the onion and saute till the onion becomes soft.
5. Add the ginger-garlic paste and cashew paste and fry till the oil separates from it. Put salt, garam masala and stained curd and saute for couple of minutes.
6. Add the milk and 1/2 cup of water and bring it to a boil and now toss in the fried potato and cook on medium heat for 5 minutes till the gravy thickens,
7. Garnish it with cilantro.

Tip: Serve this with hot Roties or Pulao.

Ingredients:

• Fresh Methi leaves – 1 Cup – chopped thinly
• Chanadal – 2 Tablespoons – Soak them in water for 30 minutes.
• Onion – 1 big – Cut into small pieces
• Ginger-garlic paste – ½ Teaspoon
• Turmeric – ¼ Teaspoon
• Coriander Powder – ¼ Teaspoon
• Amchur  Powder – ¼ Teaspoon or one pinch
• Green Chillies – 5
• Oil –  2 Tablespoons
• Salt to taste.

Method:

1. In a food processor put the soaked chanadal & green chillies, grind them coarsely, and keep them aside.
2. Take a heavy bottom pan, pour 2 tablespoons of oil, and bring it to heat.
3. Put the onion and sauté it for couple of minutes.
4. Add ginger-garlic paste and fry this until raw smell goes off. Add the chopped Methi leaves and fry them for couple more minutes.
5. Lower the heats, put Turmeric, Coriander powder, salt, and mix it well.
6. Now add the chanadal mix and fry this until chandal mix cook through.
7. Sprinkle Amchur powder, adjust the salt, and take it off from the stove. 

It goes well with hot Roties or White Rice with Sambar/Rasam.

Ingredients:

• Beetroot – 1 medium – dice into small cubes.
• Tomato – 1 small, cut into small pieces
• Onion – 1 medium – cut into big pieces.
• Green chillies – 6
• Ginger Garlic Paste – 1 Tablespoon.
• Coriander Powder – 1/2 Teaspoon
• Clove Powder – 1/4 Teaspoon
• Turmeric – 1/4 Spoon
• Coconut – 1 inch piece
• Cilantro – 1/4 cup to garnish
• Oil – 3 Tablespoons.
• Salt to taste.
• Rice Flour – 1 Teaspoon
• Mint Leaves – 2 

Method:

1. Mix Rice flour in Curd and keep it aside.
2. In a food processor, put onion, green chillies, coconut, ginger & garlic paste and grind it to fine paste and keep it aside.
3. Take a pressure cooker and put 3 tablespoons of oil and bring it to heat.
4. Now put the ground onion paste and fry it till it seperates from oil.
5. Add coriander powder, clove powder, salt, mint leaves and turmeric powder  beetroot and tomato and mix it well.
6. At this point add the curd mix and 1 cup of water and put the pressure cooker lid on and let it cook for 3 whistles.
7. Now garnish it with cilantro.

Tip: Serve this with hot Roties.

Ingredients:

• Plantain – 1 Cut into small rounds
• Tadka Seeds – 1 Teaspoon
• Ginger- ½ inch piece
• Garlic  – 2 cloves
• Pepper – ¼ Teaspoon
• Red chilly powder – ¼ Teaspoon
• Curry Leaves – 1 Stem
• Salt to taste.
• Red Chilies – 2
• Oil –  2 Tablespoons

Method:

1. In a mortar and pastel, put the Ginger, garlic and pepper and grind it coarsely.
2. Take a heavy bottom pan, pour 1 tablespoon of oil, and bring it to heat.
3. Put the tadka seeds, curry leaves, red chilies and let them crackle. Add Cut plantain slices, salt, sprinkle it with 2 tablespoons of water, put the lid on, and cook it for 5 minutes.
4. Now take the lid off from the pan and let all the water evaporate and put the remaining oil in the pan and fry till the plantain looks crispy.
5. 5.       Put the ground ginger, garlic, pepper and red chillies powder and saute it for couple of minutes and take it off from the heat. 

It goes well with White Rice with Sambar/Rasam.

Ingredients:

• Peas – 1 Cup – Boil and keep it aside
• Onion – 1 Cup – Cut  into small pieces
• Green Chilies – 2 cut into long lengths
• Carrot – 1/2 Cup – Boil and keep it aside
• Ginger-garlic Paste – 1 Table Spoon
• Tomato – 1/2 cup – Cut into small pieces
• Zeera Powder – 1/4 Teaspoon
• Garam Masala – 1/4 Tea Spoon
• Coriander Powder – 1/4 Tea Spoon
• Red Chili Powder – 1/4  Tea Spoon
• Cashews, Poppy Seeds, Cardamom Paste – 1 Table Spoon
• Salt – to Taste
• Oil – as required
• Water – 1 Cup
• Mint – 1o leaves.

Method:

1. Take a heavy bottom pan and put the oil.
2. Put the onion and green chilies and saute till they look transparent.
3. Now put the ginger-garlic paste and fry till the raw smell goes off.
4. Now put the Carrot, peas, mint leaves, zeera powder, Coriander powder, garam masala, red chili powder, salt and mix it well .
5. Put the Cashew Paste and tomato and stir it well and put  1 cup of water and let it cook on low heat until everything come close and should look like  gravy curry. Adjust the salt and garnish it with cilantro.

Tip: It goes well with roties and fried rice.