required:oil-1 tbsp,onion-1 big finely chopped,mustard seeds-1/2 tsp,1/2 kg-pumpkin skinned and diced,g&g paste-1 tsp,green chillies-2 slit,salt-according to taste,red chilli pd-1 tsp,grated jaggery-3 tsp,curry leaves-1 sprig,turmeric pd-1/4 th tsp
method
heat up the oil in a pan and pop the mustards.next add the cumin seeds,onion,green chillies,curry leaves,turmeric pd,salt.after the onion turns light golden add the ginger&garlic paste.saute for a min and put the pumpkin pieces into the pan.tip in red chilli pd.cover with a lid and cook on low flame until the pumpkin turns soft.lastly add the jaggery and wait until it melts.also adjust the salt and chilli pd.mix nicely and turn off after 2 min.
required:1/2 kg yam,green chillies-15-18,tamarind-lemon size,garlic-3 cloves,salt-according to taste,cumin seeds-1 tsp,turmeric-2 pinches.
for tempering:oil-1 tbsp,dry red chillies-1,mustard seeds-1 tsp,chanadal-1 tsp,uraddal-1 tsp,curry leaves-2 sprigs
method
cut the yam into pieces and put the pieces in a mixie.also add green chillies,cumin seeds,tamarind,salt,garlic,turmeric in the same jar and grind smoothly.prepare the tempering with the above ingredients and turn off.immediately put the ground chutney into tempering and cover.
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required: mushrooms-680 g or 24 oz,thickcurd-2 tbsp or greek yoghurt,red chilli pd-1/2 tsp,tandoori masala pd-1/2 tsp(store bought),garam masala pd-less than 1/4 th tsp,salt-1/2 tsp,g&g paste-1 tsp,lime juice-2 tsp,olive oil-3 tsp.
method
soak the skewers for 30 min and also marinate the mushroom in lime juice,salt for 10 min.
use the remaining ingredients and marinate the mushrooms again for 30 min.
put three or four mushrooms which are of the same size on a skewer.put the skewers on a stove top grilling pan.keep turning them in between to cook them evenly until the grill marks form.also diced onion and green pepper which are marinated in the same paste can be skewered in between the mushrooms.
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required:roasted chanadal pd-1 glass,2 tsp-white sesame seeds,red chilli pd-approximately 2 tsp,salt-according to taste,unsalted butter-1tsp,riceflour-4 glasses,carom seeds-2 tsp,oil-to deep fry
method
put the store bought riceflour in the deep freezer for a day or two and pass it through a sieve.mix all the dry ingredients and check the salt and spice.add butter to this and mix well.then pour water to make a soft chapathi dough.take a muruku press and fill it up with the dough.take two plates and reverse them.apply oil to them.press the dough onto these plates.gently tap the plate on the edge of the frying pan so that the dough falls into the heated oil.take care to see that the dough doesn't fall from height because it will splatter the oil and also keep applying oil to the plates if the dough is not falling off. if the dough does not easily pass through the press add little water to loosen it up.keep the bowl with the dough covered so that it does'nt dry up.the dough can also be mixed in batches.after fried remove with a slotted spoon.
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