Carrot Pakoda

Ingredients:
250 gms carrots, cut into thin round circles50 gms maida (all-purpose flour)50 gms besan (gram flour)1 tsp ginger-garlic pasteSalt to taste1/2 tsp chili powder1 cup curd (yogurt)4-6 green chilies, slit lengthwiseFew sprigs of curry leavesOil for fryingA pinch of orange color

Method:
Mix maida, besan, ginger-garlic paste, salt chili powder, curd, orange color in a bowl along with water and make a fine pakoda batter.
Heat oil in a deep frying pan, dip the carrot circles in the batter and fry in oil until golden brown.
Heat 2 tsp of oil in another pan and fry the green chilies and curry leaves for a while. Also add fried carrot circles and fry for 5 more minutes. Remove and serve hot.

Peas pulav

Ingredients

2 cups basmati rice
1 medium onion sliced
3-4 green chillies slit
3-4 cloves
1 inch cinnamon
1 black cardamom
2 green cardamom
1tsp ginger garlic paste
1/2 cup green peas
1cup coconut milk
salt to taste

Directions
1. wash rice and set aside
2. heat oil,add cloves,cinnamon,green and black cardamom,green chillies,ginger garlic paste and saute adding green chillies and onions till onions turn light brown.add green peas.
3. add the rice and mix well when on heat till the masalas and the rice mixes well
4. add coconut milk, salt and also another 3 cups of water just enough for the rice to cook.
5. pulav is done when the rice is cooked.
6. serve hot with any raita of your choice.

Mixed-Spicy-Pickle

Ingredients:
Raw sour mangoes – 2 No.
Lemons – 10 Nos.
Green chillies – 10 No.
Ginger – 2” piece – 2 No.
Red chilli powder – 1 table spoon
Salt – 2 table spoons
Mustard seeds – 2 teaspoon
fenugreek seeds(methi) – 1 teaspoon
Turmeric powder – 2 teaspoon
Asafoetida – 1/2 teaspoon
Preparation
Roast lightly fenugreek seeds.
Grind with mustard seeds to fine powder

Seasoning ingredients:
Oil – for seasoning – 2 tablespoons
Mustard seeds – 1 teaspoon
Turmeric powder – ½ teaspoon
Asafoetida – 1/4 teaspoon
Make Seasoning:
Heat Oil
Add Mustard seeds, Turmeric powder, Asafoetida
Cool completely before adding to pickle

Making Mixed-Spicy-pickle:
Cut mangoes in your desired size pieces. Cut lemons in 8 pieces. Slit chilies and cut in 1 inch pieces. Cut ginger in thin small pieces.
Mix together mango pieces, lime pieces, ginger pieces, chili pieces, salt, red chili powder, fenugreek and mustard powder, turmeric and asafetida.
Add the cooled seasoning
Mix well and fill in dry airtight bottle.
Shake the bottle/mixture everyday with a dry spoon once per day for about 15 days.
Pickle will be ready to eat in 10-15 days. Serve with any dish such as snacks, rice, roti, poori etc.

Tamatar Soup

Serves: 4
4 cups tomato juice 2 teaspoon(s) cornflour dissolved in a little cold water 1 teaspoon(s) roasted cumin seed powder 1 teaspoon(s) ginger - garlic paste 1 tablespoon(s) milk salt and pepper to season.

Combine all the ingredients in a vessel except for milk and bring to a boil on medium flame.
Let it simmer on low heat for about 4 minutes.

Add the milk and let it simmer again on low heat for about 3 minute(s).
Serve hot with: croutons or bread sticks.

Paddu ( Appe)

Ingredients:

4 cups Bombay rava

1½ cups split black gram (white udad)

dal½ cup thick beaten rice (poha)

½ cup chopped onion

1 tsp minced ginger

Oil,

Salt

Method:
Soak rava and udad dal separately for about 4 to 6 hours.
Grind the udad dal with poha.
Mix in rava and let sit overnight.
Mix in onion, ginger and salt.
Heat the mould and pour a few drops of oil into each depression. Once hot, pour a tablespoon of the batter into each, cover and let cook on low heat for 3 minutes.
Turn and cook for another 2-3 minutes. Serve hot with coconut chutney and sambar