Multi grain vegetable idlis

Multi grain vegetable  idlis
Ingredients
2 cups broken red rice
1 tbsp of each moong dal, channa dal, tur dal, bajra, Ragi, Jowari, wheat
1/2 cup of urid dal
1/2 tsp methi seeds
Salt to taste
1 fresh coconut grated
1/2 bunch Coriander leaves
4 garlic cloves
2 green chillies
1 carrot grated
1 beet root grated
Sasame oil for greasing the idli moulds
Method
Wash the rice,the pulses and grains. Soak it in water for 6 to 8 hours. Grind the rice, pulses,grains and the methi seeds together. The batter should be thick and not very fine. Cover and keep it over night. Next day add salt to taste, 1/2 cup grated coconut, grated carrot and beet. Mix the batter well. Grease the idli mould with oil and cook it till done. Serve it with green coconut chutney.

For green coconut chutney take coriander leaves, chillies, salt to taste, coconut grated and garlic and grind the ingredients.

Gobi (Cauliflower) ke Danthal (stems) ki Sabzi

Gobi (Cauliflower) ke Danthal (stems) ki Sabzi
Ingredients
Stem and leaves of a big cauliflower ( green part of a fresh cauliflower) cut in to medium size strips
Salt to taste
1 tbsp coconut oil
5 to 6 curry leaves
1/2 tsp cumin seeds
1 whole red chilli
For the masala paste
4 tbsp coriander leaves
1/4 tsp cumin seeds
4 garlic cloves
2 green chillies
2 tbsp coconut grated
1 small piece of ginger
1 tbsp curd
1/2 tsp sugar
1/2 pack Dabur coconut milk

Method

Grind all the ingredients for the masala paste. Take a pan and add coconut oil. Heat the oil and add cumin seeds, curry leaves and red dry chilli. Add the cauliflower stems and leaves and sauté it for few minutes. Now add the masala paste and cook the cauliflower stems and leaves. Add water in between and  cook on a slow flame till the  cauliflower stems and leaves are tender and all the water has almost evaporated. Drizzle some coconut oil from top and have it with hot rice...

Mochar chop

Mochar chop
Ingredients :
For the filling
Banana flowers -  2 cups   boiled and mashed
Potato - 1 boiled , peeled and mashed
Bay leaf - 1
Cumin seed - 1/4 tsp
Ginger paste - 1 tbsp
Green chilli paste -  1/2  tsp
Salt - to taste
Sugar- 1/2 tsp
Ghee- 1 tbsp
Turmeric powder - 1/4 tsp
Garam masala powder - 1/2 tsp
Roasted Cumin powder - 1/2 tsp
1 tbsp broken Kaju nuts fried
1/2 tbsp resins

For frying
Bread crumb as required
Corn flour - 4 tbsp
Refine oil as required (For deep frying)

Method :
Remove the outer purple covers one by one and take out the real flowers, till you reach the yellow coloured inner flowers. Discard the outer covers and center portion. Boil the flowers with turmeric powder and salt in a pressure cooker.Drain out the water and mash.

Heat ghee in a pan add cumin seeds and bay leaf. Now add  boiled mashed banana flower, mashed potato, salt and all the ingredients,  except  the ingredients for frying. Stir at low flame until all the moisture content is completely gone. Remove the heat and cool the mixture. Remove the bay leaf from the mixture. When it is cooled, make small oval shape of it.In a bowl take corn flour and water and make a batter. Dip the oval  shaped cutlets.Lay the bread crumbs on a plate and coat the patties with crumbs on both side, shed any excess crumbs.Heat oil in a non-stick pan on medium heat and shallow fry until lightly brown on both sides. Drain on to paper towels. Serve hot with tomato sauce.

Rahu or Katla macher tel jhol

Rahu or Katla macher tel jhol
Ingredients
6  pieces of Rahu or Katla fish
1 big tomato finely sliced
4 green chillies slit
Mustard oil to fry the fish
1/2 tsp turmeric powder
Salt to taste
1/2 tsp kalonji
1 tbsp coriander for garnishing
Method
Rub the fish with salt and 1/4 tsp turmeric. Heat up the mustard oil well and fry the fish in Mustard oil. Keep the fried fish aside. Now take out the excess mustard oil and keep 2 to 3 tbsp of mustard oil in the pan. Add kalonji, green chillies and tomatoes. Saute it well. Now add the salt and remaining turmeric powder. Add 2 cups of water boil it well and add the fried fish and again boil it for 5 minutes till the curry reduces to 1 1/2 cups. Now add coriander leaves for garnishing and 1/2 mustard oil on top. Serve with hot rice.

Tarkari diye Moonger dal (Moong dal with veggies)

Tarkari diye Moonger dal (Moong dal with veggies)
Ingredients
1/2 cup moong dal
1 small tomato chopped
1 green chilli slit
1/2 cup radish diced
1/4 cup peas
2 tbsp desiccated coconut / fresh grated coconut
1/2 tsp turmeric powder
1/2 tsp coriander powder
1/2 tsp cumin powder
1/2 tsp curry powder
1/2 tsp cumin seeds
1/2 tbsp ghee
1 bay leaf
2 pinch hing
1 red whole dry chilli
Salt to taste
Coriander leaves for garnishing

Method
Wash the moong dal and soak it in water for some time. Take a cooker add ghee. As the ghee heats up add cumin seeds, hing, red chilli and bay leaf. As the cumin seeds starts to crackle add the dal, 1 cup water, tomato, radish, green chilli, peas, desiccated coconut, salt and all the powder masala. Pressure cook it. At least 3 to 4 whistles should come. Let the cooker cool down. Before serving garnish it with coriander leaves. Have it hot with rice.....