HOTCHULHA

Ingredients:

• Poha – 4 Cups
• Sagoo – 2 Cups
• Daliya – 1 Cup
• Peanuts – 1/2 Cup
• Cashews – 1/4 Cup
• Kismis(Raisins) – 1/4 Cup
• Salt to taste
• Sugar – 1/4 Teaspoon
• Chillie Powder – 1/2 Teaspoon
• Curry Leaves – 2 Stems
• Turmeric powder – 2 pinches
• Oil – 4 cups – to deep fry

Method:

1. Take a heavy bottom pan and put 4 cups of oil and bring it to heat.
2. Deep fry Poha, sagoo, Daliya, Peanuts, Cashews, Kismis and curry leaves individually and put this on paper towels to drain off  the excess oil.
3. Put all these things in a big bowl and add salt, turmeric, red chilli powder and sugar and mix it gently and let it cool off.
4. Store this mix in a air tight box.

This would be a good snack on go for your long drives this summer.

Tags: chudwa, snack

Ingredients:

• Moongdal – 1/2 Cup
• Semiya – 1 Cup
• Onion – 1 medium cut into long lengths
• Green Chilies – 8 Cut into long lenghts
• Raw coconut – 1 Tablespoon (Grated)
• Cilantro – handful – cut into tiny pieces
• Ginger-garlic Paste – 1 Teaspoon
• Cloves – 2
• Cinnamon Stick – 1/2 inch pieces
• Salt to Taste
• Oil – 3 Tablespoon
• Ghee – 1 Teaspoon

Method:

1. Dry roast the moong  dal and cook it in water till the moong dal is half done, then drain it and keep it aside.
2. Dry roast the semiya and boil it in 2 cups of water along with a bit of salt. Drain this and keep it aside.
3. Take a heavy bottom pan and put 3 table spoons of oil and 1 tablespoon of ghee and put the onion and green chillies and saute it for couple of minutes.
4. Now add cloves and cinnamon stick, ginger-garlic paste and fry this till the raw smell goes off.
5. Add salt, cooked semiya and moongdal and 1/2 cup of water and mix it well and cover it with a lid and cook it on medium heat till all the water evaporates and looks like kichidi.
6. Garnish it with coconut and cilantro.

Serve it hot.

Tags: kichidi

Ingredients:

Method:

1. Mix both the flours in a bowl

1. Grind the garlic & Fennel seeds in a grinder along with water or rice flour
2. Mix the Stuff in the flour
3. Put the red chillies powder, salt and little bit of oil and mix it
4. You can put some water also in the dough.
5. Put the Pan and start making murukus with the Muruku Press.
6. Make sure these are little brown before taking it out.

Enjoy you Murukulu…

Tags: Murukulu

Ingredients:

• Boiled Garbanzo – 2 Cups
• Grape Tomato – 7 cut into halves.
• Cilantro – Handful – Cut into tiny pieces.
• Lemon Juice – 1 Table Spoon
• Shallots – 1 large cut into tiny Pieces.
• Olive Oil – 1 Tablespoon
• Salt & Pepper – as per your taste

Method:

1. Mix everything and keep this in fridge for 1 hour
2. Serve it cold with some chips or sandwich.

Tags: garbanzo

Ingredients:

• Maida(all purpose) Flour – 1.5 Cup
• Sugar – 1 Cup
• Vanilla Essence – 2 teaspoons
• Eggs – 2
• Vegetable Oil – 1/2 Cup
• Water – 1/2 Cup
• Salt – 2 pinches
• Unsweetened Coca Powder – 3 Tablespoons

Method:

1. Pre-heat the oven to 350 degrees.
2. Put all the dry ingredients and mix them well.
3. Now put all the wet ingredients and mix them slow with hand mixer.
4. Grease the 9 inch pan and put this mix and bake it for 40 minutes.

Your Chocolate Cake is ready!

Tags: cake, chocolate

Ingredients:

• Gobi – 2 cups florets
• Onion – 1 big dice into small pieces
• Green chilies – 2 cut into small pieces
• Ginger-garlic paste – 1 tea spoon
• turmeric – 1/4 tea spoon
• Clove powder – 1/4 teaspoon
• Salt – to taste
• Oil as needed
• Red chili powder – 1/2 teaspoon
• Cilantro – handful
• Besan – 1 tablespoon

Method:

1. Cook Gobi in 2 cups of water along with 1/4 teaspoon of salt for 10 minutes, drain and keep it aside.
2. Take a heavy bottom pan and put 6 tablespoons of oil and let it heat.
3. Put onion, green chilies and saute them for couple of minutes, Now add ginger-garlic paste and fry till the raw smell goes off.
4. Now add the gobi and fry till gobi looks golden color.
5. Add clove powder, turmeric, red chili powder, salt and mix it well.
6. Now sprinkle the Besan and mix it well.
7. Garnish it with Cilantro.

Tags: Gobi Fry

Ingredients:

• Tomatoes – 2 cups – medium pieces
• Onion – 1 big – cut into big chunks
• Chanadal – 1 Tablespoon – soaked in water for an 10 minute
• Tamarind paste – 1 teaspoon
• Curry leaves – 1 stem
• Red chili powder – 1/2 teaspoon
• Coriander powder – 1/4 teaspoon
• Turmeric Powder – 1/4 Teaspoon
• Tadka Seeds – 1/2 Teaspoon
• Salt 0 to taste
• Oil – 2 tablespoons

Method:

1. Take a pan and put 2 tablespoons of oil and get it to heat.
2. Put tadka seeds and curry leaves. Once they crackle, put the onion pieces and saute it for 2 minutes.
3. Add chanadal, chili powder, turmeric, salt and coriander powder and mix it well.
4. Add tomato pieces and put 1/4 cup of water.
5. Let it cook till all the water evaporates and looks like curry.

Tip: You can serve this with hot Roties or white Rice.

Ingredients:

• Frozen Corn – 2 Cups
• Corn Starch – 1 Teaspoon.
• Milk – 1 Cup
• Salt & Pepper – as needed
• Cilantro – 1 Teaspoon(shredded)
• Olive Oil – 1 Teaspoon

Method:

1. Take a pressure cooker and put corn and 3 cups of water and cook it for 3 whistles.
2. Let it cool and grind this in food processor. Put this back in cooker and add Olive Oil, Salt, Pepper and bring it to boil.
3. Mix the corn strach in milk and put this in boiling liquid and cook it for 10 minutes.
4. While serving put the cilantro and a dollop of sour cream.

Serve it hot. Serve this with a piece of left over bread.

Ingredients:

• Rice – 1 Cup
• Curry leaves – 1 Stem
• Baigan (Brinjal) – 3 medium – cut into long lengths
• Onion – 1/2 –  cut into long lengths
• Green Chillies – 8 – cut into long lengths
• Peanuts – 1/4 Cup
• Mustard Seed – 1/4 Teaspoon
• Dry Coconut – 2 Inch Pieces
• Urad Dal – 1 Teaspoon
• Chana Dal – 2 Tablespoons
• Turmeric – 1/4 Teaspoon
• Clove Powder – 1 pinch
• Salt – to Taste
• Oil – 3 Tablespoons
• Cilantro – 1 Tablespoon

Method:

1. Cook the rice in 1.5 cups of water and keep it aside.
2. Dry roast the Peanuts, Coconut, Urad dal and Chana Dal individually and grind it to Powder Form and keep it aside.
3. Take a heavy bottom pan and put 3 tablespoons of oil, when the oil is hot, put mustard Seed, Onion, Green Chillies and curry Leaves and saute it for couple of minutes.
4. Now put the Baigan pieces, salt, Turmeric Powder and clove powder and Saute on medium heat till the Baigan cooks through.
5. Mix the ground powder mix with cooked Rice and put this in Baigan pan and mix it well.
6. Garnish it with Cilantro.

This goes well with Raita.

Tags: Baigan, Vangi

Ingredients:

• Chicken – 1 Lb – Cut into small Pieces
• Birakaya(Chinese Okra) – 2 medium – Cut into small pieces.
• Onion – 1 medium – Cut into small pieces.
• Tomato – 1 medium – Cut into small pieces.
• Ginger-garlic Paste – 1 Tablespoon
• Turmeric – 1/4 Teaspoon
• Red Chili Powder – 1 teaspoon
• Clove Powder – 1/4 Teaspoon
• Salt to taste
• Oil – 3 Tablespoons
• Cilantro – Handful.

Method:

1. Take a pressure cooker and put 3 tablespoons of oil and put onions and saute for couple of minutes.
2. Add ginger-garlic paste and fry this till the raw smell goes off.
3. Put the chicken pieces and saute it for couple minutes and put turmeric, red chilli powder, clove powder, salt, birakaya pieces and tomatoes and mix it very well and put Cilantro and add a cup of water and pressure cook this for 3 whistles.

Serve it with white Rice.

Tags: birakaya, chicken, chinese Okra