Tindora and Capsicum rice

INGREDIENTS:

Rice...1 cup,cooked
Tindora.....1lb
Capsicum....1
Onion.....1
Tomato....3
Ginger garlic paste..1tsp
Coriander powder...1tsp
Cumin powder....1tsp
Red chilly powder...1tsp
Garam masala...1/2 tsp
Salt....as required
Coriander leaves...1 cup chopped

For Tampering:
Cumin seeds..1tsp
Mustard seeds...1tsp
Curry leaves....1stalk

METHOD:

• Cut tindora into long pieces.
• Heat 2 tbsp of oil in a pan.Fry the tindora pieces and fry them until they turned golden brown.
• Remove them from heat and heat another 2 tbsp of oil in that pan.
• Add mustard seeds,cumin seeds and curry leaves.
• When they began to splutter add chopped onion.
• Add ginger garlic paste when the onion fried a little.
• Fry them until the garlic paste smell comes out.
• Now add chopped capsicum.Cook for some time.
• Add chopped tomato.Cover with lid and cook until the capsicum is cooked well.
• Now add the powders and salt.add chopped coriander leaves.Mix well.
  
• Add fried tindora.Mix well .
• Add cooked rice slowly and mix well.
• serve hot.

Happy Mother's day to all moms and would be moms.I got one little flower pot and hand printed gift card from my daughter.:-)

Mysore Pak

HAPPY NEW YEAR to all.I hope everybody succeed in keeping their resolutions going on.

Coming to the dish ,this was my anna(elder brother)'s recipe.The credit goes to him only.

INGREDIENTS:
Bengal Gram flour........2c
Ghee......................1c+4tbsp
Sugar.......13/4th cup
water for making syrup.....same as sugar
Elaichi( green cardamom)...crushed..1tsp

METHOD:

• Grease a round plate /pan with ghee and keep aside.
• Heat a nonstick pan and add fry the gram flour until it reaches golden color and smells nice adding 4tbsp of ghee in between ,one spoon at a time.
  
• Mean while take the sugar and water in another pan and make syrup .
• Stir the syrup until it reaches thread/string consistency.
• Heat the ghee on low flame.
• When the syrup reaches the required consistency ,pour the gram flour along with ghee ,stirring continuously.(u need help of another one here).
• Stir the the mixture continuously until the mixture starts to leave the bottom the pan and u know the difference when stirring.
• Pour immediately into the greased pan.Cut into required shape when it is little bit cooled and hardened.

Enjoy ur strain....

Kandi podi(Toor dal powder)

This is my entry for Jihwa for Toordal hosted by Linda .

INGREDIENTS:
Toordal...........1c
Cumin Seeds.....2tbsp
Hing(aseafotida).........1/2tsp
Red chillies..........8-10
salt...............as required




METHOD:

• Dry roast the toordal,cumin seeds and red chillies.
• Grind them to a fine powder adding salt and hing.

Serve with rice.


This is a perfect combination with Vankaya pulusu pachadi.

Allam Pulusu(ginger stew)

INGREDIENTS:
Ginger root......1/4th lb
Shallots.............5
Garlic........2
Red chilly......2
Coriander seeds....1 tbsp
Cumin seeds....1tsp

Grind all the above to a paste.

Tamarind juice.......1/2 c
Salt....as required
turmeric....1/2 tsp

METHOD:

• Heat 3 tbsp oil in a pan.Fry the paste until oil comes out.
• Add tamarind juice ,turmeric and salt.
• Boil with the tamarind juice for 15 minutes or until the tamarind juice evaporates to half.
• Serve hot with white rice.It tastes good when it is hot only.

It helps controlling flu and cough.