Padwal dalimbi

Padwal Dalimbi is snake guard cooked with spices, garnished with coconut, coriander and pulses.

Preparation time: 10 minutes

Cooking time: 20 minutes

Serves: four

What you need:

* 200 grams dalimbi beans (white beans),sprouted
* 250 gram snake guard
* 50 ml vegetable oil
* 5 grams mustard seeds
* 5 grams cumin seeds
* 2 fresh green chillies, chopped
* 5 grams asafoetida
* 5 grams turmeric powder
* 3 spring curry leaves
* 40 grams jaggery
* 4 amsul (dried kokum)
* Salt to taste
* 25 grams fresh coconut, grated
* 10 grams coriander leaves, chopped






How to make:

* Peel the sprouted beans and cut the snake guard into semi-circular slices.
* In a pan, heat the oil. Add the mustard seeds, cumin seeds and green chillies for slight tempering.
* Add the asafetida, turmeric powder and curry leaves. Add the beans and snake guard slices.
* Add water and cook over medium heat.
* Add jaggery, amsul and salt and mix well.
* Finish by adding fresh grated coconut and chopped coriander leaves.

Coriander Rava Idli

A staple to the south Indians,Idlis are now relished everywhere in the country as an evening snack.There are some things that should remain unchanged but this new version of idlis will surely appeal to your taste buds.




Here's how you can relish idli with a twist.

What you need:

• 2 cups Rava
• 2 cups Butter Milk
• 2 finally chopped Green chillies
• 1 finely chopped onion
• 3 tbsp oil
• 1 tbsp Ghee
• 1 cup finely chopped coriander leaves
• 2 tbsp curry leaves
• 1 1/2 tsp salt
• 1 tsp bengal gram
• 10 cashews
• 1/4 tsp mustard seeds

How to make:

• In a medium saucepan, roast Rava with 1/2 a spoon ghee
• Mix the rava with sour buttermilk
• keep stirring so that no lumps are formed
• Fry bengal gram and mustard seeds in a fry pan
• Add onions,chillies,coriander and curry leaves
• keep frying the mixture for 2-3 mins .
• Place cashews fried in ghee on the idli plate
• Pour the rava mixture on well oiled idli plates.
• Serve hot

Enjoy your Coriander idli with some coconut chutney on the side and make your evening a delightful one.

Aloo Paratha

For making Aloo Parantha you need-
Potatoes 5 (boiled, peeled and well mashed)
2 cups Wheat flour
2 tsps Coriander powder
1 tsp. Cumin powder
1/2 tsp. Cumin seeds
1 tsp. Red chilli powder
Salt to taste
Coriander leaves(finely chopped)
Ginger grated
2 tbsps. Oil



Way to prepare Aloo paratha-
Mix all the ingredients into a large bowl.Rub together to form a crumbly mix.Now slowly add water,little by little knead well to make a smooth, pliable dough. Cover and set aside for an hour.

Roll the dough between your hands till they are smooth and without cracks. Very lightly flour a rolling board and roll each ball into a circle.

Heat a griddle and fry the parathas one at a time. Put a paratha on the griddle.Flip when you see tiny bubbles rise on the surface of the paratha.

Now drizzle a bit of oil on the top and spread well over the surface of the paratha. Flip again in 30 seconds and drizzle oil on this surface too.

The paratha is done when both sides are crispy and golden brown.


Aloo Paratha is a popular Indian breakfast recipe. A paratha(especially a stuffed one) tastes simply great even with a blob of butter spread on it.You can even try it with thick spicy curries
but it tastes best when served with pickle and curd.

Paneer Amritsari Awesome

This is a traditional local recipe of Punjab. Paneer Amritsari is awesome with its spicy taste and thick and rich gravy.

Preparation

Time: 30 minutes
Sufficient For: 5-6 Persons

Ingredients:

500 grams of firm Cottage Cheese (Paneer)
2 Sliced Onions (In Rings)
1 tsp. ginger grated
1 tsp. garlic crushed fine
1/2 tbsp. Coriander (finely chopped)
1 tsp. Ajwain
3/4 Cup Gram flour
1 tsp. Red chilli powder
1/2 tsp. Turmeric powder
1/2 tsp. Tandoori masala
1/2 tsp. Punjabi garam masala
1/2 tsp. Sugar
1 Anardana powder
Salt to taste
2 tbsp. oil

Method of Preparation

Cut Paneer into small cubes
Make a thick mixture of flour, salt, ginger, garlic, turmeric, ajwain,
garam masala & tandoori masala.
Sprinkle some water if necessary. Add 1/2 tbsp. oil, mix well.
Use 2 tbsp. mixture to marinate onions, and rest to marinate paneer cubes.
Marinate paneer for 10 minutes.
Either fry paneer pieces or grill them on a bar-be-que skewer or grill
mesh till crisp and brown.
Heat remaining oil, add onions, saute till light brown.
Add marinate paste, stir well and cook.
When dry add fried paneer, chilli, anardhana powder, sugar, salt. Toss well.
Serve hot garnished with coriander.