TOMATO SESAMY CHUTNEY

INGREDIENTS :

Tomatoes : 4
Sesame seeds : 1/2 cup
Jeera  : 1 tsp
Coriander seeds : 1/4 cup
Green chillies : 5
Turmeric powder  : A pinch
Salt as required

FOR TEMPERING :

Urad dal: 1/4 tsp
Jeera    :  1/4 tsp
Mustard seeds : 1/4 tsp
A pinch of Hing
Red chillies : 2 broken
Curry leaves

METHOD :

Heat a pan on medium heat, add very little oil and roast sesame seeds, coriander seeds for 1 minute until they change to light golden colour and keep them aside. (If coriander seeds not available with you, can use dhaniya powder while maing a paste.  But for better result dhaniya seeds are recommended.) In the same pan add tomato pieces, green chillies, jeera and fry them for 2 minutes and keep aside. Take above roasted sesame seeds, tomato pieces, green chillies, jeera, coriander seeds, turmeric, salt into a blender and make a smooth paste by adding very little water. Meanwhile in a pan for tempering add oil. Add mustard seeds, jeera, urad dal, red chillies, hing, curry leaves and fry for 2 minutes. Remove the above grounded paste into a bowl and the tempering to it and mix well. Serve with  any breakfast or rice.

VEG CHAMAN BIRYANI

       Chaman means paneer. In kashmir people calls paneer as chaman. Try this veg.chaman biryani.

INGREDIENTS  :

Basmati rice  : 2cups
Paneer   :  200 gms
vegetables ( carrot, beans, green peas, cauliflower) You can take vegetables as per your choice.
A bunch of Coriander & mint leaves
Onions : 2
Yoghurt : 3tbsps
Safforn : pinch
Milk to soak safforn
Whole garam masala ( Cloves, elachi, cinnamon, black cardamom, bay leaf, star anise)
Tomatoes : 2 small
zeera : 1tsp
Ginger garlic paste  : 3tsps
salt to taste
Red chilli powder : 3tsps
Turmeric
Dhaniya/coriander powder :  3 tsps
Garam masala : 3 tsps
Zeera powder : 1tsp
Ghee
Oil

Preparation :

Bring 8 cups of water to a boil in a large saucepan. In water add salt to taste, elachi,cloves, cinnamon, large elachi, star anise. When the water boiling add the washed basmati rice. Stir gently. Turn off the heat when the rice is about 3/4th cooked and drain the rice in colander immediately.

Chop onion into long slices and deep fry them until it gets golden colour and keep it aside.  

Soak saffron into warm milk and keep it aside.

Boil the vegetables in pressure cooker and keep it aside.

Cut paneer into small cubes. Marinate the paneer with 3 tbsp of yoghurt, salt, 1 tsp of red chilli powder,  1 tsp of garam masala, 1 tsp of ginger & garlic paste, pinch of turmeric.  Keep a side for 10 mins.

Then fry the paneer pieces in 3 tbsp of oil.  Keep the marinated yoghurt which we can use it later.

Now  it is very easy to make biryani after keeping  everything ready.

Main process :

Heat a  pan and add 2tsp of oil and 1 tsp of ghee, add zeera  and  some whole garam masala (2 cloves, 2 small cinnamon sticks, 2 black cardamom, 2 star anise, bay leaf), chopped onions and green chillies. Stir well. Add ginger and garlic paste also add tomato pieces.  When tomatoes become mushy add coriander and mint leaves and stir well. Now add boiled vegetables. Add salt,  1 ½ tsp of red chilli powder, turmeric, 1tsp of dhaniya powder, ½ tsp of zeera powder, 1tsp of garam masala. 

 Mix it well and after 3 mins add leftover  paneer marinated yoghurt and mix well and  after  3 mins add fried paneer pieces.  Now sabji is ready.

Now arrange rice and sabji  in layers.

Take a wide pan add little ghee and add  2 tbsps of curry and spread it.layer half of the cooked rice on the top of the vegetables and add chopped coriander and mint leaves. Sprinkle the fried onions. Now again repeat the process. (1^st  layer curry, 2^nd  layer rice, 3^rd layer coriander and mint leaves 4^th layer fried onions.) After spreading everything add 1tsp of ghee and  saffron milk cover it with lid or foil. Check the seasoning. (If necessary add salt water. ) 

Place the pan on tawa and keep it on stove,  Cook it on very low flame  up to  15-20 mins. Then the rice absorbs the sabji flavour.  Now your veg chaman biryani is ready to serve.

Serve hot with raita or any gravy of your choice.

CUCUMBER YOGHURT SALAD

INGREDIENTS :

Cucumbers finely chopped - 2
Mashed Garlic  - 1 clove  (Optional)
Mint (Dried / Fresh)
Plain yoghurt -1 cup
Salt to taste
Lemon juice - 1tsp

PREPARATION :



Mix yoghurt, garlic, salt and mint. Mix finely chopped cucumber.  Add lemon juice if desired.It gives sour taste to your salad.  Chill and serve.

MOOLI - ALOO PARATHA / DAIKON RADISH&POTATO PARATHA

  Mooli/radish is a root crop. In andhra, people call it as 'Mullangi'. Some people don't like to eat mooli (Including me),  so i have tried mooli with aloo.  This occassion i want to discuss about Mooli/ radish/Mullangi.

 The mooli or daikon radish is a member of the Brassica family of vegetables, which also includes Brussel sprouts and broccoli. All of these have anti-cancer properties and are of great health benefit.

The Egyptians made oil with the seeds of this radish and it has been found that they contain a high percentage of glucoraphenin, a more potent anticancer agent than the glucoraphosatin found in the roots.

The benefits of radish against certain ailments and on certain body parts :

Jaundice: Radish is very good for the liver and the stomach and it is a very good detoxifier too, that is, it purifies blood. It is miraculously useful in jaundice as it helps removing bilirubin and also checks its production.
Piles: Radish is very rich in roughage, i.e. indigestible carbohydrates. This facilitates digestion, retains water, cures constipation (one of the main causes for piles) and thus gives relief in piles. Being a very good detoxifier, it helps heal up piles fast. Its juice also soothes the digestive and excretory system and this also relieves piles.
Weight Loss: Radishes are very filling, i.e. fills your stomach and satisfies your hunger easily without giving you many calories, as they are low in digestible carbohydrates, high in roughage and contain a lot of water. It is a very good dietary option for those determined to lose weight.
Cancer: Being a very good detoxifier and rich in vitamin-C, folic and anthocyanins, radish helps cure many types of cancer, particularly those of colon, kidney, intestines, stomach and oral cancer.
Skin Disorders: Vitamin-C, Phosporous, zinc and some members of vitamin-B complex, which are present in radish, are good for skin. The water in it helps maintaining moisture of the skin.
Urinary Disorders: Radishes are diurectic in nature, i.e. increase production of urine. Juice of radish also cures inflammation and burning feeling during urinating. It also cleans the kidneys and inhibits infections in kidneys and urinary system. Thus it helps a great deal in curing urinary disorders.

Apart from above benefits, radish is a good appetizer, mouth and breathe freshener, laxative, regulates tabolism, improves blood circulation, is a good treatment for headache, acidity, constipation, nausea, obesity, sore throat, whooping cough, gastric problems, gallbladder stones,dyspepsia etc.

Now let's come to the recipe :)

INGREDIENTS  :                     FOR DOUGH  :

Mooli / Radish : 1                      Atta

Aloo  :  2 Medium size               Salt to taste

Green chillies : 2                         Water

Onion : 1/2

Salt to taste

red chilli powder :  2 to 3 Tsp

Dhaniya powder : 3 tsp

Garam masala powder : 11/2 tsp

Turmeric : 2 pinches

Coriander Leaves

Butter

METHOD : 

Mix together atta and salt to taste. Add water and knead into a stiff dough. Cover and rest it for ten to fifteen minutes.

peel and grate the radish. Heat the pan and add finely chopped onions, grated mooli, dhaniya powder,salt, red chilli powder, garam masala, little turmeric, finely chopped green chillies. mix well and fry till the radish become dry.

Take 2 medium sized potatoes and peel it. Cut each potatoes into 6 to 8 pieces and boil it in a pressure cooker, no need to add water for boiling. Mash the boiled potatoes and add salt, red chilli powder, dhaniya powder, garam masala, little turmeric and chopped coriander leaves.

Mix fried mooli and aloo. Mix it well.

Divide the dough into equal portions. Flatten each portion. Take some dough and roll into small chapathi put 2tsp of stuffing and cover all the sides. Make sure the edges thinner than the centre and gather the edges and roll into a ball. Roll out into a paratha.

Place paratha on the hot tawa. Turn over and add little butter. (can use oil /ghee.)  Turn over and add some more butter on the other side too. Roast till both sides are golden and crisp on the outside. Serve hot with yoghurt.