Recipe

1. curry rice

Ingredients: Recipe For the Curry

• 2 tablespoons oil (vegetable or olive oil)
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon ginger, minced
• 1-2 tablespoons curry powder (adjust to taste)
• 1 teaspoon turmeric powder
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon garam masala (optional for extra flavor)
• 2 large tomatoes, pureed or chopped (you can use canned tomatoes as well)
• 1-2 cups vegetables (carrots, potatoes, peas, bell peppers)
• 1 cup coconut milk or 1 cup yogurt (for a creamy texture)
• 2 cups vegetable
• Salt and pepper to taste
• Fresh cilantro, chopped (for garnish)
• 1 tablespoon lemon juice (optional, for a tangy taste)

• Recipe for the rice
  • 1 cup basmati or jasmine rice (your choice)
• 2 cups water
• 1 teaspoon salt
• 1 tablespoon butter or oil

Instructions:

1. Cook the Rice:

1. Rinse the rice under cold water until the water runs clear.
2. In a medium saucepan, bring 2 cups of water to a boil.
3. Add the rice and salt, then stir well.
4. Reduce the heat to low, cover, and let it simmer for 15-20 minutes or until the rice is tender and the water is absorbed.
5. Fluff the rice with a fork and set it aside.

2. Prepare the Curry:

1. Heat oil in a large pan over medium heat.
2. Add chopped onions and sauté until golden brown.
3. Add the minced garlic and ginger, and cook for another 1-2 minutes until fragrant.
4. Stir in the curry powder, turmeric, cumin, and coriander. Cook for a minute to let the spices release their flavors.
5. Add the pureed or chopped tomatoes, and cook for 5-7 minutes until the mixture thickens.
6. Add the vegetables of your choice, and stir to coat them with the spice mixture.
7. Pour in the coconut milk or yogurt and the vegetable or chicken broth. Stir well.
8. Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes until the vegetables are tender.
9. Add salt and pepper to taste. If you prefer a tangy taste, add lemon juice.
10. Sprinkle garam masala and fresh cilantro before serving.

3. Serve:

• Serve the curry hot over the cooked rice. Garnish with additional cilantro if desired.

Enjoy your delicious Curry Rice

2.Aam Rass puri

Ingredients: Recipe For Aamras:

• 3-4 ripe mangoes (preferably Alphonso or any sweet variety)
• 2-3 tablespoons sugar or jaggery (adjust according to the sweetness of the mangoes)
• 1/4 teaspoon cardamom powder
• A pinch of saffron strands (optional)
• 1/4 cup milk or water (optional, to adjust consistency)
• A few ice cubes (optional, to chill)

Recipe For Puri:

• 2 cups whole wheat flour (atta)
• 1 tablespoon semolina (rava/sooji) (optional, for extra crispiness)
• 1/2 teaspoon salt
• 1 tablespoon oil or ghee (for the dough)
• Water (as needed for kneading)
• Oil for deep frying

Instructions:

1. Prepare the Aamras:

1. Wash and peel the mangoes. Cut the mango flesh into small pieces, discarding the seed.
2. Blend the mango pieces in a blender or food processor until smooth.
3. If the mangoes are not sweet enough, add sugar or jaggery to taste and blend again.
4. Add cardamom powder and saffron strands (if using) to the mango puree and mix well.
5. If you prefer a thinner consistency, add a little milk or water and blend until smooth.
6. Chill the aamras in the refrigerator or add ice cubes if you prefer it cold.

2. Prepare the Puri:

1. In a mixing bowl, combine the whole wheat flour, semolina (if using), and salt.
2. Add oil or ghee and mix well until the mixture is crumbly.
3. Gradually add water and knead the mixture into a stiff dough. The dough should be firm but pliable.
4. Cover the dough with a damp cloth and let it rest for 15-20 minutes.
5. Divide the dough into small lemon-sized balls.
6. Roll out each ball into a small circle (about 4-5 inches in diameter) using a rolling pin. Ensure the puris are of even thickness.
7. Heat oil in a deep frying pan over medium heat.
8. Once the oil is hot, carefully slide one rolled puri into the hot oil.
9. Fry the puri until it puffs up and turns golden brown on both sides. Use a slotted spoon to gently press down on the puri to help it puff.
10. Remove the puri from the oil and drain it on paper towels to remove excess oil.
11. Repeat the process with the remaining dough balls.

3. Serve:

• Serve the hot puris with chilled aamras.
• enjoy your Aamras Puri as a delightful summer treat!

3. cucumber pachadi (yougurt-based side dish)

Ingredients: Recipe For the Pachadi:

• 1 medium cucumber, peeled and finely chopped or grated
• 1 cup yogurt (curd), whisked
• 1-2 green chilies, finely chopped
• 1/2 teaspoon cumin seeds
• 1/4 teaspoon mustard seeds
• 1-2 tablespoons grated coconut (optional)
• 1 tablespoon oil
• Salt to taste
• Fresh coriander leaves, chopped (for garnish)

• For Tempering:
  • 1 teaspoon oil
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon cumin seeds
  • 1-2 dried red chilies
  • 5-6 curry leaves
  • A pinch of asafoetida (hing)

Instructions:

1. Prepare the Cucumber:

1. If using grated cucumber, squeeze out excess water before using.
2. In a mixing bowl, combine the chopped or grated cucumber with whisked yogurt.
3. Add finely chopped green chilies, cumin seeds, mustard seeds, grated coconut (if using), and salt.
4. Mix everything well until the cucumber is fully coated with yogurt.

2. Tempering:

1. Heat oil in a small pan over medium heat.
2. Add mustard seeds and let them splutter.
3. Add cumin seeds, dried red chilies, and curry leaves. Sauté for a few seconds until aromatic.
4. Add a pinch of asafoetida (hing) and stir briefly.
5. Pour the tempering over the yogurt-cucumber mixture.

3. Garnish and Serve:

• Mix the tempered spices into the pachadi.
• Garnish with fresh coriander leaves.
• Serve chilled or at room temperature as a side dish with rice, sambar, or any South Indian meal.

Enjoy your Cucumber Pachadi as a refreshing and tangy accompaniment to your meal!

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4. Aaloo Methi

Ingredients: Recipe of aaloo methi

• 2 medium-sized potatoes, peeled and diced
• 2 cups fresh methi leaves (fenugreek leaves), washed and chopped
• 2 tablespoons oil
• 1 teaspoon cumin seeds
• 1/2 teaspoon mustard seeds (optional)
• 1 green chili, finely chopped (optional)
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (adjust to taste)
• 1/2 teaspoon coriander powder
• 1/2 teaspoon garam masala (optional)
• Salt to taste
• 1 tablespoon lemon juice (optional, for a tangy flavor)

Instructions:

1. Prepare the Methi Leaves:

1. Wash the methi leaves thoroughly to remove any dirt.
2. Chop the leaves and set them aside.

2. Cook the Potatoes:

1. Heat oil in a pan over medium heat.
2. Add cumin seeds and let them sizzle. If using mustard seeds, add them and let them pop.
3. Add the chopped green chili (if using) and sauté for a few seconds.
4. Add the diced potatoes and stir well.
5. Sprinkle turmeric powder, red chili powder, and coriander powder over the potatoes.
6. Mix well to coat the potatoes with the spices.
7. Cover the pan and cook the potatoes on low heat for about 10-12 minutes, stirring occasionally, until they are soft and cooked through.

3. Add the Methi Leaves:

1. Once the potatoes are cooked, add the chopped methi leaves to the pan.
2. Stir well to mix the methi leaves with the potatoes.
3. Cook uncovered for another 5-7 minutes, stirring occasionally, until the methi leaves wilt and cook down.
4. Add salt to taste and mix well.
5. If using garam masala, sprinkle it over the dish and stir.

4. Finish and Serve:

1. Turn off the heat and add lemon juice if you prefer a tangy flavor.
2. Mix well and serve hot with roti, paratha, or as a side dish with dal and rice.

Ingredients: Recipe for Roti

• 1 cup whole wheat flour (atta)
• 1/2 teaspoon salt
• 1 tablespoon oil or ghee (optional, for softer rotis)
• Water (as needed to make the dough)

Instructions for Roti:

1. Prepare the Dough:

1. In a mixing bowl, combine the whole wheat flour and salt.
2. Add the oil or ghee (if using) and mix it into the flour until the mixture resembles coarse crumbs.
3. Gradually add water, a little at a time, and knead the dough until it is soft and pliable. The dough should be slightly softer than for parathas but firm enough to roll out.
4. Cover the dough with a damp cloth and let it rest for 15-20 minutes.

2. Roll Out the Rotis:

1. Divide the dough into small, equal-sized balls (about the size of a golf ball).
2. Lightly flour a rolling surface and rolling pin.
3. Flatten one dough ball slightly with your fingers, then roll it out into a thin circle (about 6-8 inches in diameter). Try to keep the thickness even.

3. Cook the Rotis:

1. Heat a tava or griddle over medium-high heat.
2. Once hot, place the rolled-out roti on the tava.
3. Cook for about 30 seconds until small bubbles start to form on the surface.
4. Flip the roti using tongs or a spatula.
5. Cook the second side for about 30 seconds, then press gently with a cloth or spatula to help the roti puff up. It should have golden brown spots.
6. Flip again if needed, and cook for a few more seconds until both sides have golden brown spots.
7. Remove from the tava and keep the roti warm in a covered container or wrap in a cloth.

4. Serve:

Enjoy your Aloo Methi with fresh, warm roti for a delicious and comforting meal!