Mushroom Masala

www.manjulaskitchen.com%2F2009%2F02%2F10%2Fmushroom-with-peas%2F&h=lAQGkCHVb

cabbage rice

Cabbage Rice

http://masalavade.blogspot.com/2009/06/cabbage-rice-for-monthly-mingle.html

Tawa Pulao by Shakthi

Tawa Pulao

http://chefinyou.com/2010/05/tawa-pulao-recipe/

I follow this recipe,except for the foll.changes:

1.I don't add fennel in the tempering.

2.After adding tomatoes,and it gets nice and mushy,I keep mashing it well until it dos'nt remain as pieces,and becomes a nice gravy,only after that I add the capsicum and peas.

3.I add a lil' more Pav bhaji masala,for that extra flavor!

Beetroot Rice by Shakthi

Beetroot Rice

Cook basmathi rice,fluff the cooked rice and leave it to cool completely.

Grate the beetroots.

In kadai add oil,temper mustard seeds,split urad dal,channa dal,curry leaves,slit green chillies,then add finely chopped onions,salt,and saute until the onions turn pink/translucent.

Add Ginger-garlic paste and saute until the raw smell goes.This is optional.

Then add the grated beets,and peas,and saute them until cooked - will take just a few minutes.

Add turmeric pdr,red chilli pdr,lil' - corriander pdr,cumin pdr,garam masala,and mix well to combine.

After all the moisture has gone and the mixture is cooked and dry,add the cooled rice and mix well without breaking.

Garnish with chopped corriander leaves.

Lemon can be squeezed after switching off the stove - this is optional.

Also you can add fried cashews optionally.

organic popcorn by Sowdeswari(posted by Selvi)

Buy organic corn kernels from any health food store.

On a heavy based pot, preferably Stainless steel, add the required
amount of oil(coconut oil/Ghee), just enough to coat the bottom of the
pot. heat it medium. to check if the oil is hot enuf, put a corn kernel
in to it..if it spins then the oil is ready.
once the oil is ready,
add a handful of corn(or just enough to fill the base) in to the pot.
give it a quick shake so that all the corn are covered in oil.
Immediately cover the pot with a lid. You can even shake it after
covering. leave it in a medium heat, it will start popping. all will be
done in 1-2 minutes. take off the heat once the popping noise reduces.

azuki (Red chori) recipe - Erishery by Malathy

azuki (Red chori) recipe - Erishery

I did it without soaking azuki..but one of my friend soaked it for 1 to 2 hrs. and it was good that way..

Ingreients :
azuki - 2 cups
yellow / orange pumpkin - 1/4th
green chillies (3) / red chili powder - 1/2 to 1 tsp (or) based on spice level
Jeera - 1 tsp
coconut - 4 tblsp
coconut oil - 1 tblsp
mustard - 1 tsp
red chillies - 3

1. soak azuki for 2 hours and boil it for 3/4 whisles
2. remove skin and cube orange/yellow pumpkin and boil it in medium heat with salt.
3. Meanwhile grind coconut, green chili / chili powder) and jeera in mixie ( Green chilie version is a bit spicy and chili powder version gives good color. I normally use gc, planning to use chili powder next time).
4. Now mix the cooked beans and the ground mixture with the pumpkin and boil it until raw smell goes.
5. Make thadka with coconut oil, mustard and red chili and pour it in the cooked mix and switch off the stove.

Have it with hot rice..

baked chick pea cutlet by Selvi(Recipe by Divya)

baked chick pea cutlet..shared by divya in raj's grp in FB...

Just blend 1 cup cooked
chickpeas with 1 small chopped onion, ginger, 1/2 tsp melted butter,
paprika, cumin powder, red chilly powder, hing and salt in a food
processor. Add a tsp curd to the mixture. Roll and pat the mixture into
patties. Preheat oven to 350F and bake patties for 15 mins; brush some
butter on patties, flip and bake again for 15 mins!