Spinach Tofu Chapati / Tofu Palak Roti

Spinach tofu chapati / Tofu palak roti is made with wheat flour, palak leaves and tofu. The following ingredients are needed to prepare Spinach Tofu Chapati / Tofu Palak Roti. 

Ingredients:
Spinach.-1 cup chopped
Tofu.          - 400 gm
Wheat flour.-3 cups
Water.          -as needed
Salt.             - to taste
Oil.              -2 tbsp

Method:
1). Wash and clean spinach (palak). In a mixer jar add cleaned spinach and tofu and grind to a smooth paste.

2). Transfer the ground spinach tofu mixture to a large bowl. Add wheat flour, required salt and oil into the mixing bowl. Mix well and knead it into a smooth and soft dough.

3). Divide the dough into equal portions and make dough balls. Roll each dough ball on a rolling board and make thin round rotis.

4). Heat a flat tawa and place the rolled roti on hot tawa. When small bubbles come on the top of the roti flip the roti to cook the other side. Cook the roti until brown spots appear on both sides. Remove the cooked roti from tawa. Repeat the process with the remaining dough balls.

Spinach Tofu Chapati / Tofu Palak Roti is ready to serve with dal or any side dish of your choice. 

Chana dal Raw Jackfruit Coconut Masala Curry

 Chana dal jackfruit coconut masala curry is very tasty and easy to prepare curry made with raw jackfruit adding cooked chana dal and freshly ground coconut masala paste and goes well with rice. The following ingredients are needed to prepare Chana dal Raw Jackfruit Coconut Masala Curry.

Ingredients:

Raw Jackfruit.   -500gm

Chana dal.          -1/2 cup

Grated coconut.  -1 cup

Dry red chilly.     -6

Turmeric powder.-1/4 tsp

Urad dal.              -1 tsp

Mustard seeds.     -1 tsp

Fenugreek /methi.-1/4 tsp

Water.                   -as needed

Salt.                      -to taste

Coconut oil.         -2 tsp

Method:
1). Wash and pressure cook chana dal on medium flame adding enough water to cook  for 5-6 whistles or until chana dal becomes soft. Switch off the flame and allow the pressure to release.naturally.

2). Cut and remove the outer green thorny skin of raw jackfruit. Chop the jackfruit into small pieces along with its raw bulbs, raw seeds, raw rags and middle core portion.

3). In a wide bottom pan add the chopped raw jackfruit pieces along with its raw bulbs, raw seeds, raw rags and middle cor portion. Boil and cook the chopped raw jackfruit pieces adding enough water until soft on medium low flame.

4). Add cooked chana dal and required salt into the pan and mix with the cooked jackfruit pieces.

5). In a mixer jar add grated coconut, dry red chilly, turmeric powder and grind to a smooth paste adding very little water. Add the ground coconut masala paste into the pan and mix with the cooked chana dal and cooked jackfruit pieces. Boil and cook the coconut masala curry for a few minutes and switch off the flame.

6). Heat 2 tsp coconut oil in a small pan for tempering. Add urad dal and saute well. Splutter mustard seeds and fenugreek seeds. Switch off the flame and pour the tempering into the chana dal jackfruit coconut masala curry in the pan and mix well.

Chana dal Raw Jackfruit Coconut Masala Curry is ready to serve with rice.

Tomato Onion Coconut Masala Curry

Tomato onion coconut masala curry is a very easy to prepare tasty curry that can be served with rice, dosa, idli or appam.The following ingredients are needed to prepare Tomato Onion Coconut Masala Curry. 

Ingredients:
Ripe red tomato -2 medium
Onion.                -1 medium
Green chilly.       -2
Ginger chopped. -1 tsp
Garlic cloves       -4
Turmeric powder.-1/4 tsp
Coriander leaves. -1/4 cup chopped
Grated coconut.   -1 cup
Mustard seeds.     -1 tsp
Curry leaves.        -1 sprig
Water.                   -as needed
Salt.                      - to taste
Coconut oil.-1 tsp +1 tsp

Method:
1). Chop tomato and ginger into small pieces. Slit green chillies. Chop onion into lengthy slices. Finely chop coriander leaves along with stems. Keep aside.

2). Heat 1 tsp coconut oil in a cooking pan. Add chopped garlic cloves and saute well. Add chopped ginger and saute well. Add chopped onion slices, slit green chillies and required salt into the cooking pan. Saute well and cook on low flame for a minute. Add chopped tomato and saute well. Add turmeric powder and mix well. Add finely chopped coriander leaves with stems into the cooking  pan and saute well everything. Switch off the flame and allow the sauteed ingredients to cool.

3). Once cooled add all the sauteed ingredients in a mixer jar and grind along with grated coconut to a smooth paste adding 1/4 cup of water.

4). Transfer the ground tomato onion coconut masala paste into the cooking pan. Add 1/2 cup of water and mix well. Boil and cook the tomato onion coconut masala curry for a minute and switch off the flame.

5). Heat 1/2 tsp coconut oil in a small pan for tempering. Splutter mustard seeds. Add curry leaves and saute in oil for a second and switch off the flame. Pour the tempering into the tomato onion coconut masala curry and mix well.

Tomato Onion Coconut Masala Curry is ready to serve with rice, dosa, idli or appam. 

Fried Rice with Peas and Carrots

 Fried rice with peas and carrots also known as Carrots and peas fried rice is a variety of rice made with carrots, frozen green peas, onion, ghee fried and cooked basmati rice and can be served with plain curd or onion curd raita.The following ingredients are needed to prepare Fried Rice with Peas and Carrots / Carrots and Peas Fried Rice.

Ingredients:
Basmati rice.     -1 cup
Carrots,             - 2
Green peas.      -1/4 cup frozen
Onion.               -2
Green chilly.     -2
Ginger.              -a small 
Garlic. cloves.   -3
Cinnamon stick.-1 small
Cloves.              -3
Cardamom.       -3
Pepper powder  -1tsp
Soy sauce.         -1/2 tsp
Water.                -2 cups
Salt.                   - to taste
Oil.                    -1 tsp
Ghee.-1tbsp + 1tbsp + 1tsp

Instructions:
1). Wash and soak basmati rice in water for 30 minutes. Drain water completely from it and keep aside. Chop onion into thin lengthy slices. Chop ginger and garlic cloves into small pieces. Half slit green chillies. Keep aside.

2). Heat 1tbsp ghee in a pressure cooker. Add cinnamon stick, cloves and cardamom and saute well. Add soaked basmati rice and fry in ghee for a minute on low flame. Add 1tsp salt and 2 cups of water into the cooker vessel and mix well. Close the cooker vessel with a lid and cook the rice for 1 whistle on high flame. Switch off the flame and keep aside the ghee fried and cooked basmati rice.

Method:
1). Heat 1tbsp ghee and 1tsp oil in a wide bottom pan. Add half slit green chillies, chopped ginger and chopped garlic cloves into the pan and saute for a second.

2). Add chopped onion and required salt into the pan and saute well until onion turns translucent.

3). Add chopped carrot and frozen green peas into the pan and sprinkle little water. Cover and cook the vegetables until soft on low flame. 

4). Add 1tsp soy sauce into the pan and mix with the cooked vegetables. Add ghee fried and cooked basmati rice into the pan and mix well.

5). Add pepper powder into the pan and mix with all the ingredients in the pan and cook for a minute and switch off the flame.

6). Add 1tsp ghee on the top of the fried rice and cover the pan with a lid for a minute.Transfer the fried rice with peas and carrots to a serving plate.

Fried Rice with Peas and Carrots / Carrot and Peas Fried Rice is ready to serve with plain curd or with onion curd raita.

Peanut Shallots Chutney

Peanut shallot chutney is very tasty and easy to prepare chutney made with peanuts adding shallots, green chilly, tomato, garlic cloves and goes well with dosa, idli or appam.

The following ingredients are needed to prepare peanut shallots chutney.
Ingredients:
Raw Peanuts.-1/2 cup
Shallots.-6
Garlic cloves.-1
Tomato.-1 small
Green chilly.-2
Red chilly powder.-1/2 tsp
Asafoetida/ hing - a pinch
Urad dal.-1tsp
Cumin  seeds.-1/2 tsp
Coconut oil.-1tbsp+1tsp
Water.-as needed
Salt. -to taste
Mustard seeds,-1/2 tsp

Method:
1). Heat a pan and dry roast raw peanuts on low flame for 5 minutes or until colour changes. Keep aside the dry roasted peanuts to cool.

2). Heat 1tbsp coconut oil in a pan and add urad dal and saute well. Splutter cumin seeds. Add slit green chilly, chopped garlic and chopped shallots into the pan and saute well till shallots become light golden colour. Add copped tomato and saute well until soft. Add a pinch of asafoetida /hing powder, red chilly powder and required salt into the pan and saute well. Add 1tbsp of water and mix everything for a minute. Switch off the flame and allow the sauteed ingredients to cool.

3). Once cooled add all the sauteed ingredients and dry roasted peanuts in a mixer jar and grind together to a smooth paste adding little water.Transfer the ground peanut shallot chutney to a bowl.

4). Heat 1tsp coconut oil in a small pan for tempering and splutter mustard seeds. Switch off the flame and pour the mustard tempering into the peanut shallots chutney in the bowl and mix well.

Peanut Shallots Chutney is ready to serve with dosa idli or appam.