Mint Corrander Chutney

Ingridients:
Mint 1 bunch
corriander 1/4 bunch
yoghurt 1/2 cup
Garlic 1 clove (optional)
onion 1/4 mediun
green chillies as per taste
l ime 1 medium
Ginger 1/4" (optional)
salt to taste
no seasoning required
Preparation :
put all the ingridient in blender and do whatever u want blend it grind it or mix it or do anything to make it a smooth paste. And your delicious chutney is ready to serve it with anything you would like to eat.......

Tomato chutney......On demand ;)

INGREDIENTS:
Tomatoes-3: Wash and chop finely
Red chilli- 2-3
Garlic- 5 flakes
onion- half
tamarind- small amount- soak in warm water and take the waste off.
salt
oil
curry leaves- 7-9
Coriander leaves- 1/4 bunch (optional)

For tadka:
Mustard seeds
urd dhal- 1 teaspoon
Asafoetida- 2-3 pinches

METHOD:
Take oil in kadhai, add red chilli, garlic and then onion. fry till it becomes translucent. Add tomato and fry till they become soft and moisture evaporates. Switch off the flame and add tamarind and curry leaves, coriander leaves and salt. Let it cool and grind to coarse paste. Put tadka and mix in chutney.

Tips

I have three small tips for today.

1. Boiling potato in microwave: Take a potato wash it and make 5-6 cuts in it by poking a knife into it. Wrap the potato in a plastic food wrap or you can use a plastic bag also(This helps to keep the potato moist and not dry off). Keep the potato in microwave for 2 min(this time may vary depending on the power of microwave and size of the potato). Let it cool and peel.

2. Sometimes when you eat pineapple it irritates your mouth and throat. To avoid this after peeling the pineapple I rub some salt on it and wash it in running water. Doing this also makes it more tasty by giving it a slight salty flavour.

3. Whenever you are heating ghee for tadka, heat it on a high flame till it smokes and then reduce the flame to low for sometime and then add masalas to it. This process increases the flavour of ghee.

Delectable Patty Recipe

Have u guys ever think of enjoying patties at home...........Oh very easy,no effort......Ahhh the taste......so yummy.......here is how we prepare....buy PUFF PASTRY form any grocery store(i bought it from fredmeyer in the frozen section)........Thaw it for 40 minutes at room temp or follow the instruction given on that.........prepare your filling of either potato or paneer or anything you like....If you want to cut the fold it will come out more puffy or its fine to just fold without cut, anyhow patty is always patty it wont turn anything else.......Enjoy it at home!!!!!!!!!!!!!!!

Samosa

Ingridients:

Potatoes - 4 big

carrot - 1 big

Peas - 1/2 cup

cauliflower - 1/2 cup

peanuts -1/2 cup
Onion - 1/2 cup chopped

Ginger - 1 teaspoon

Ajwain - 1/2 tea spoon

kalonji(onion seeds)- 1/4 teaspoon

mustard seeds -1/2 tea spoon

cumin seeds -1/2 teaspoon
green chillies - according to taste

garam masala -1 teaspoon

corriander pdr -1/2 teaspoon

chat masala pdr - 1/2 teaspoon

corriander leaves

maida 1 cup

salt according to taste

oil for deep fry

Preparation of dough:

Take maida in bowl add salt,1 spoon oil, ajwain(carrom seeds) kalonji(onion seeds) and mix it well evenly.Add water and make soft dough, cover and put it aside.

Preparation of Masala(stuffing):

Heat oil in a pan add jeera mustard and ajwain together.Add green chillies, onoin and ginger fry them till brown.Add carrots cauliflowers and fry them till it become little tender then add peas and the garam masala corrander pdr,chat masala pdr and add partly mashed(crushed) potatoed add roasted peanuts and corriander leaves. keep it aside

Preparation Of Covering:

make a small balls of dough and roll it like chapaties with a rolling pin but it should not be a circle it has to roll little oval in shape. Cut it in diameter. we will use one half to make one samosa. Now fold the diameter part. Lift the one radius corner of diameter and lay over the another to make a nice cone,Press to seal. Hold the cone in hand and stuff the filling and seal the open part. press it nicely so that it wont be open in oil once put into for deep frying. serve hot with any chutney but dhaniya chutney will go nicely.

Home remedies for babies

Home remedies are especially significant for me coz here in US doctors give only Tylenol for everything and anything, which is kinda good but I used a lot of home remedies so that my son suffers a bit less.

For cold & cough:
1. Mix haldi and sugar in milk: This is my fav coz it literally does no0t let the cough build up.

2. Honey + warm water: Since we dint have any cough syrups for babies, this solution coats the throat and helps a lot in cough.

3. Honey + ginger juice: Works like honey and warm water

4. In case of fever make a paste of dry ginger (Saunth), apply on forehead and wash when dry.

For stomach issues:
1. Roast a teaspoon of jeera or ajwain and add 1 tumbler of water at the end. Boil this water till it becomes half.

What home remedies do you use when your child falls sick?

Modakam

I made modakam for first time for the Ganesha homam we did at our place. I thought they were really tough to make so I never tried....and I was correct;). But the mould I got from India came in as my life saver. I asked the recipe from one of our Tamil friend. To be frank they were very pretty to look at (coz of the mould) but taste wise little more jaggery would have been perfect. But overall not too bad for first time.


INGREDIENTS:
Rice flour: 2 cups
A pinch of salt

For filling:
Channa dhal: 1/2 cup
Jaggery
Elaichi: 3-4
Grated coconut: 1 table spoon

METHOD:
Filling: Pressure cook Channa dhal till it becomes soft and well smashed. Now melt the jaggery with very little water in microwave or stove and add Channa dhal + grounded elaichi + grated coconut. For me there was too much water in the boiled dhal, so the mixture came out to be very watery. So I kept the mix on medium flame on gas and kept stirring it till it became a very thick paste. The I made small balls out of this mixture.

Batter: Mix the rice flour and pinch of salt with water. The consistency is really important. Be care full even 3-4 drops of water makes it thin.

Now fill the mould with the rice flour batter and spread it inside the mould, so that all the walls are covered, now keep the filling ball in the center and seal it with little more rice flour batter. Then steam cook the mould in an idli cooker for 5min.

Matar ki kachauri

After so many days of packing, shifting and unpacking again in the new house, I made matar ki kachauri for dinner yesterday:)

INGREDIENTS:
Peas:2 cups
Onion: 1/2 medium
Garlic: 2-3 pods
Garam masala: 1/2 teaspoon
Dhania powder: 1 teaspoon
Red chilli powder: As required
Salt

Wheat flour
Water to kneed the flour

METHOD:
Grind (onion+garlic) and peas seperatly. Now take oil in kadhai and fry onion + garlic till golden brown. Add peas paste + garam masala + dhania powder + red chilli powder and salt and cook open till the masala becomes dark green and dry.
Kneed the dough with water and little salt. Stuff the peas masala and deep fry them like poori on medium flame.