Aloo Gobi

Ingredients:
Aloo/potatoes - 2 (peeled and diced)
Cauliflower/Phool gobi - 1 (medium - cut into florets)
Oil
Onion - 1 (chopped)
Green chillies - 3 (slit)
Cumin seeds - 1/2 tsp.
Kashmiri red chilli powder - 1/2 tsp. (or as per taste)
Turmeric powder - 1/2 tsp.
Coriander powder - 2 tsp.
Amchur powder - 1/4 tsp.
Ginger - 1.5 tsp. (grated)
Cumin powder - 1/2 tsp.
Garam masala - 1/4 tsp.
Salt (to taste)
Coriander leaves - few

Method:
Heat oil in a pan and add the cumin seeds. When the seeds sizzle, add onions and saute till translucent.
Add green chilli and ginger. Saute for a few seonds.
Now reduce the heat and add the powders.
After a few seconds, add potatoes and florets. Mix well till the spices blend well with the veggies.
Add salt to taste.
Cover the pan with a lid and let the veggies cook till they turn tender.
Stir every 2 to 3 minutes. If the veggies are too dry, then add 1/4 cup of water (I didn't add any water).
Check if the potatoes are tender.
Finally, add garam masala and coriander leaves. Stir well.
Enjoy with phulka rotis, naans or with puris.

Sent off to "Flavours Of Punjab" event hosted by Pari and started by Nayna.

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Rajma Sundal

Ingredients:
Rajma - 1 cup
Ginger - 2 tsp. (chopped)
Green chillies - 3 (slit)
Coriander seeds - 1 tsp.
Whole dry red chillies - 2
Chana dal/bengal gram - 1 tsp.
Amchur powder - 1/4 tsp. (or as per taste)
Chaat powder - 1/4 tsp. (or as per taste)
Salt (to taste)
Oil
Curry leaves - 1 sprig
Coriander leaves - 2 tbsp. (chopped)
Mustard seeds - 1/2 tsp.
Cumin seeds - 1/2 tsp.

Method:
1. Soak rajma for 10 to 12 hours. Cook the rajma in fresh water and with salt to taste.
2. Heat 1/2 tsp. of oil and add bengal gram, red chillies and coriander seeds. Fry till golden color. Cool and powder them.
3. Heat oil in a pan and add mustard and cumin seeds. When they splutter, add ginger, curry leaves and green chillies. Saute for a few seconds.
4. Add rajma and the spice powder and toss. Sprinkle coriander leaves, amchur and chaat powder. Toss again.
5. Remove from heat and enjoy this spicy and tangy sundal.

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Vaca Preta

It's a very simple and easy recipe which is perfect for summer. We often used to enjoy this dessert/drink in fast food restaurants in Texas and Florida.

Ingredients:
Coke - as required
Vanilla ice cream - 2 scoops

Method:
First, add a scoop of ice cream in an empty glass.
Then pour the coke.

Again add another scoop on the top or blend the two to form like a milkshake.

Sent off to "AWED-Brazil" hosted by Sara and started by DK.

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Cracked Wheat (Godhumai Rava) Payasam

Ingredients:
Cracked wheat/godhumai rava - 1/2 cup
Milk - 1 cup
Jaggery/gud (powdered)- 1.5 to 2 cups (or according to taste)
Coconut milk - 2 cups
Green cardamom powder - 1/4 tsp.
Ghee/Clarified butter  - 2 tsp.

Method:
1. Melt 1 tsp. ghee in a pan and sauté the rava for 3 to 4 minutes or till you get a nice aroma.
2. Add this rava in a pressure cooker. Pour 2 cups of hot water. Pressure cook up to 4 whistles.
3. Now add 1 cup of milk and stir, let it cook in low flame. Stir in between.
4. Meanwhile in a sauce pan, add the jaggery and 1/4 cup of water. Stir well. Bring it to a boil. Remove the impurities from the syrup. Pour the syrup on the rava. Mix. After 4 to 5 minutes, add the ghee and cardamom powder.
5. Remove from heat and add the coconut milk.

Note:
Adding cashews and coconut pieces is optional. I didn't add them.

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Sooji Appam and Kadalai Paruppu Sundal

Sooji Appam

Deep-fried appams fried in sunflower oil

Ingredients:
For outer cover:
Maida/APF - 1/2 cup
Wheat flour - 1/2 cup
Ghee/Clarified butter  - 1/2 tsp.
Salt - a pinch

Method:
1. In a bowl, add maida, salt, wheat flour and ghee and mix well.
2. Add water little by little and knead the mixture into a dough. Cover and keep aside for half an hour.




Sooji appams shallow-fried with ghee


For stuffing:
Rava/sooji/semolina (fine) - 1/2 cup
Sugar - according to taste
Cardamom powder - a pinch
Ghee

Method:
1. Add 1/2 tsp. of ghee on the pan. Add rava and saute till it turns to light golden color.
2. Add 1 cup of water and mix well to avoid lumps. Cook the rava in low flame.
3. Combine sugar and when it becomes thick, add cardamom powder and 1 tsp. of ghee.
4. When the sooji leaves the sides of the pan, remove from heat and cool it.

Preparation for appam:
1. Divide the dough (outer cover) into equal-sized balls. Flatten them into round disks (puris) with a rolling pin.
2. Place 1 tsp. of sooji stuffing in the centre of the disk. Cover all the edges by bringing it to the centre, seal and again flatten them into disks.
3. Continue this process with the remaining balls.
4. Shallow fry or deep fry the appams.


Kadalai paruppu sundal

Ingredients:
Bengal gram/chana dal/kadalai paruppu - 1 cup
Salt (to taste)
Coriander leaves - 2 tbsp. (chopped)
Grated coconut - 1 tbsp.

To temper/tadka:
Mustard seeds - 1/2 tsp.
Split urad dal - 1/2 tsp.
Green chillies - 2 (slit into halves vertically)
Dry red chilli - 1 (cut into 4)
Curry leaves - 1 sprig
Asafoetida powder - a pinch
Oil

Method:
1. Soak bengal gram for an hour. Cook them till tender with salt to taste. Drain the water.
2. Heat oil in a pan and all the tempering ingredients.
3. When the seeds splutter, add the bengal gram and toss gently.
4. Remove from heat and add the coriander leaves and coconut. Mix gently.

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Peanut Sundal

Ingredients:
Peanuts/verkadalai (dry) - 1 cup
Salt (to taste)
Mustard seeds - 1/4 tsp.
Cumin seeds - 1/4 tsp.
Split urad dal - 1/4 tsp.
Curry leaves - 1 sprig
Whole dry red chilli - 1 (cut into 4 pieces)
Grated coconut - 1 tbsp.
Oil

Method:
1. Soak peanuts for an hour or two. Cook separately or in a pressure cooker till tender with required water and salt to taste. Strain the peanuts. Keep aside.
2. Heat oil in a pan and add the seeds and dal. When they crackle, add red chillies, curry leaves and sauté for 4 seconds. Add the peanuts and sauté.
3. Remove from heat and add the grated coconut.

Note:
If the peanuts are fresh, boil them without soaking.

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