Tindora Pickle

Ingredients:

Tindora chopped - 30

Salt - 1 tbsp

Red Chilly Powder - 1tbsp

Mustard Powder - 1tbsp

Methi powder - 1tbsp
Lemon - 1

Asafoetida -1/2tsp

Oil- 2 tbsp

Mustard seeds - 1/2tsp

Cumin seeds - 1/2tsp

Curry Leaves - few twigs

Garlic Crushed - 4

Cumin seeds - 1/2tsp

Method:
1.Saute the chopped tindoras in a pan.

2.Saute until half cooked and allow it cool for few minutes.

3.Take a bowl and add all the powders (Red chilli,Mustard,Methi,Asafoetida),lemon juice,salt and tindoras.

Seasoning:

1.Heat oil in the pan.

2.Add mustard seeds,cumin seeds,garlic,asafoetida and curry leaves into the pan.

3.Mix it with tindora.

Tip: Spread chopped tindoras on dry cloth or tissue paper,so it can absorbs the water.

Powders:

Mustard powder: fry it on dry tawa for couple of minutes and powder it.

Methi powder: Fry it on dry tawa for few minutes and powder it.

Fish Fry

Ingredients:

Fish fillets - 7

Oil - 3 tsp

For the marination:

Turmeric powder - 1/2tsp

Red chilli powder - 1tsp

Ginger garlic paste - 1tsp

Coriander powder - 1tsp

Cumin powder - 1 tsp

Garam masala - 1/4 tsp

Pepper powder - 1/2 tsp

Salt to taste

Egg - 1

Lemon - 1

Make a paste of all the above ingredients.

Method:
1.Clean and rinse the fish fillets.

2.Marinate the fillets for 20 minutes.

3.Spray oil on non stick pan,fry marinated fish fillet for 4-5minutes.

4.Flip over the fried fish and let it fry on the other side.

Tip:- Cleaning the Fish:- Rub tumeric and salt on the fish and rinse it in water.

Shrimp and Egg curry

Ingredients:

Shrimp - 500 gms

Eggs - 4

Onions chopped - 1 cup

Tomatoes chopped - 3/4 cup

Green chilli chopped - 2

Garam masala powder 1/2 tsp

Red chilli powder 1 tsp

Coriander powder - 1/2 tsp

Tumeric powder - 1/4 tsp

Ginger paste - 1/4 tsp

Oil - 1 tbsp

Cilantro chopped - few twigs

Salt to taste

Method:

1.Heat oil in a non stick pan. Add green chilli,ginger paste and onions,saute them over medium heat until onions becomes transparent.

2.Add tomatoes and cook until tender.

3.Add all the powders( Tumeric, coriander, red chilli,gaam masala) and fry them for a minute 4.Add Shrimp and cook until its tender.

5.Add beaten eggs and mix well and fry it for few minutes.

6.Garnish with cilantro and pinch of garam masala.

Tip:Cooked shrimp can also be used instead of raw.

Raagi Dosa

Ingredients:

Raagi Flour - 2 cups
Urdh dhal - 1 cup

Rice Flour - 1 cup

Beaten Curds - ½ cup

Salt - to taste

Green Chilies - 5

Cumin Seeds - 1 tsp

Onion - 1 big

Cilantro - half bunch

Curry leaves - 2 strands

Oil - to sprinkle on dosa

Method:

- Grind Urdh dhal into smooth paste,Add 2 cups of raagi flour and a cup of rice flour.

- Beat a cup of curds till soft and add it to the flours.

- Mix well with a whisk by adding water to make a thin batter like ravva dosa.

- Slice 5 medium size green chilies to small pieces and add it to the flour.

- Chop a big onion into small pieces and add it to the flour.

- Chop coriander leaves and curry leaves into small pieces and add them to the flour.

- Mix well.Let it sit for 15-30 minutes.
- Heat a non-stick griddle and pour the batter around it and make a round dosa.
TIP: Wipe the griddle with sliced onion.
- Fry both the sides by adding little oil.
- Transfer the dosa to a serving plate and serve hot with ghee and any pickle or curry.
NOTE: Add grated carrot and coconut to the batter for different variety.

Makes: 15-16 Dosas

Moong Dahi Vaada

For Vaada:

Moong Dhal (whole) - 2 cups
Ginger - 1 inch

Chillies - 5

Salt to taste

Oil to fry

For Dahi :

Dahi (yogurt) - 500gms

Ginger (grated)- 1/2 tsp

Cilantro finely (chopped) - few twigs

Green chilies (chopped) - 2

Salt to taste

Cumin powder - 2 tsps

Red chili powder to taste

Preparation:

For Vaada:

- Clean, wash and soak the daal for 3-4 hrs.
- Grind it into smooth paste with ginger and chillies.
- Add salt to taste.
- Heat oil in a pan and drop a spoonfuls of batter and fry till golden brown.
- Take the hot vadas and put in cold water for 2-3 minutes.
- Now Take them out of water and squeeze the water and keep aside.

For Dahi:

- Blend the curd (yogurt) and little water until it is smooth.
- Keep in refrigerator for an hour to get chilled.
- Add salt, red chili powder and cumin powder.

Serving:

- In a deep dish arrange vaada and pour dahi over them.
- Now add tamarind chutney and green chutney.
- Garnish with cilantro.
- Serve the dahi vadas chilled.