Fresh Rajma Masala with Chapati

Fresh beans which are peeled and used are high in proteins use this for breakfast. 
Fresh Rajma Masala with Chapati for breakfast, Fresh Rajma cooks fast and is high in proteins. this is a seasonal dish as Fresh rajma are available in summer season, so use the seasonal rajma and make this Rajma masala for breakfast or lunch

Ingredients:
Fresh Rajma peeled: 2 cups
Onion: 2
Tomatoes: 2
Potato : 1
Oil :2-3 sps
Mustard seeds: 1sp
Curry leaves: 4-5

For the Green Masala:
Coconut : 1cup
Green chilies: 4
Coriender Leaves: 1/2 cup

Method to prepare:

First wash the peeled Rajma, and deskin potato & chop in cubes
Chop Onions & tomatoes and keep ready

Make a paste of grated coconut and Green chilies and coriender along with little water

In a Pressure cooker add Oil then add mustard seeds, once it crakles add curry leaves
Then Add the chopped onions and fry nicely, then add tomatoes & fry add little salt so that tomatoes will get mushy fry for 2 min
Add the potatoes and fresh Rajma mix well add coconut Paste grind earlier add little more water
Mix and add salt to taste, cook for 2 whistles

Once cooled down open cooker and mix well
Serve with Chapati, Fresh Rajma Masala with Chapati is ready for breakfast

Kori Gassi Chicken Kabab

Kori Rotti is paper thin Rice rotti is a famous Mangalorean Rotti prefered to dip & soak in gravy & eaten.....best served with Kori Gassi its Chicken curry with thin coconut gravy & aromatic spices of south just arouse your senses....Bon Apitite!!!

Chicken Kabab 
Marinated spicy chicken fried till crisp makes a good Kabab

Marinate Chicken pieces with salt & lemon juice for 10min
Squeeze out then add 1egg, 4sps Redchili powder & 4sps cornflour mix well till coats
Or else you can use Kabab powder(don't add salt of using Kabab powder)
Heat up Oil & deep fry 
Chicken Kabab is ready

Kori Gassi thin chicken gravy
Ingredients

For the Marinate

Chicken : 1/2 kg

Ginger garlic paste 2sp

lemon: 1/2

For the Gravy

Oil : 2sps

Onions : 3
Red Chili: 7-8
Garlic: 6-7 cloves
Coriander powder: 1sp
Fennel(optional): 1/2 1sp

Tomatoes: 1

Coconut: 1/2

Poppy seeds: 3sp

Recipe Chicken gravy

• marinate the chicken with Ginger garlic paste & lemon for 10 min.
• Make paste of Coconut grated with poppy seeds and enough water
• In a pan add little oil add sliced Onions and garlic fry then add red chilies and fry switch off and add Coriender powder & little fennel mix well
• Once cooled down add everything to a blender and make paste with enough water

Method 

• In a Cooker add 2sp oil
• Add the marinated chicken & fry then add 2 tomatoes chopped & saute for 2 min
• Add the above Onion & spices paste fry for 1 min, 
• Add paste of (1/2 coconut with soaked Poppy seeds3sp) mix 
• Add salt & water 2small cups. cook covering the lid for 2-3 visels
• Once cooled open & mix add Coconut milk 1cup & heat it up a bit

Spicy Aromatic Kori Gassi Ready to be served with Kori Rotti

(Note if you prefer thin gravy use Coconut milk instead of whole coconut paste)

EEnjoy this chicken gravy with Kori Rotii available at South Indian Bakery stores or Mangalore stores !!! Kori Gassi & Chicken Kabab Bon Apitite

Mutton Avarekalu(Hycath beans) gravy

Mutton Gravy combined with Avarekalu makes tasty gravy, this seasonal avarekalu goes well with Non vegeterian gravies specially mutton. So Next time try making this  Mutton Avarekalu(Hycath beans) gravy enjoy with Ragi ball & rice for a complete meal

Ingredients:

For the Marinate
Mutton(lamb): 500 grms
Turmeric:1pinch
Red chili powder: 1sp

To grind
Onion: 3
Tomato: 1
Ginger garlic paste: 2sps
Green chilies: 4
Coriender leaves: 1cup
Coriender powder: 2sps
Cloves: 4
Cinamon; 1 inch
Coconut: grated 1/2 cup

Oil: 3-4 sps
Bay leaves: 2-3
Deskined Avarekalu(Hycath beans): 1-2cups
Potato cubed: 1

Method of preparation:

Wash the Mutton 2-3 times thoroughly, remove all water by squezzing
Add red chili powder & turmeric & marinate the mutton for 1/2 an hr

In a blender add all ingredients under to grind add water 1 cup & blend to a fine paste

I have used Prestige Clip on pressure cooker to cook the meat
Keep the cooker on heat add oil then add the Bay leaves & fry it
Add Marinated Mutton & fry till it leaves water

Then add the ground paste(Masala) & fry nicely till it leaves sides
Add salt to taste & check the taste if you want more spicy add redchili powder
Lastly add Deskined Avarekalu(Hycath beans) & cubed potato mix well

Add 2 cups water & close cook for 5-6 whistles till the mutton is soft cooked

Tasty Mutton Avarekalu(Hycath beans) gravy is ready to serve with Ragi balls

Chole & Poori for Janmashtami

Chole is a dry chickpeas side dish. Served with Poori for special occasions along with chickpeas, the ingredients typically include onion, chopped tomatoes, coriander seed, garlic, chillies, ginger  and garam masala. 


This can even be made as semi gravy to serve with Chapati or Rice

Ingredients 
Soaked Chickpea: 2cups
Onion: 2
Tomato: 2
Ginger: 1/2 inch
Garlic :5-6 flakes
Coriender powder: 1sp
Garam masala: 1sp
orEverest chole masala: 2sps optional
Redchili powder: 1 sps
Oil: 2-3 sps
Salt to taste

Procedure
Soak chickpeas overnite or 5-6 hrs
Then presurre cook the Chickpeas( Chana )with little salt & water for 5-6 visels 

In a heated Pan, Add Oil  saute Onions chopped till light golden
Then add the Paste of ginger garlic & fry
Add chopped Tomatoes fry add little salt and Chili powder & coriender powder & mix till mushy add little stock( chickpeas water)

Adjust salt to taste & and add Everest chole masala or Garam masala
Fry the masalas & Add cooked Chana (Chick peas) Mix everything add 1 cup water & cook 2-3 min

Spicy tangy Chole is Ready to serve with Poori, special breakfast for Janmashtami birth of lord krishna.

Ingredients For Poori:
Wheat flour : 2 cups
Oil: 2 sps
Water: 1 cup
Salt to taste
Oil for deep frying

Method
Take flour add salt mix make a hole add Oil & water
Mix it slowly to form a soft dough...add flour if necessary
Knead & keep aside for 5 min then
Make  lemon sized balls of the dough
Roll out in a small circle or roll out chapati size and cut out in small circles

In a deep dish Add Oil for deep frying Once its hot add one poori at a time
Deep fry in hot oil first pressing the poori from back of the spatula it will puff up
Then turn around and cook for another minute & remove on absorbent paper
Serve hot 

Soya Pulav

Soya Pulav/ Soya Biryani like any other Pulav, this is a mix of veggies & Rice cooked together with spices. the veggies are cooked along with Soya chunks this makes it protien rich Dish
Soya chunks is a defatted soy flour product, a by-product of extracting soyabean oil. It is often used as a meat extender. It is quick to cook, with protein content far greater than that which comes from meat
Vegeterian Rice special This Pulav is easy to make I have combined Veggies like Cauliflower, Capsicum, Carrots which goes well together with Soya chunks.

Ingredients:

Oil :3sps
Cinamin :1 inch
Cloves:  5
Bayleaf: 2
Carrot:  2
Caulifower: 1 cup
Capsicum: 2
Potato: 1
Onion :2
Tomato :2
Soya Chunks: 2 cups
Pudina leaves: 1/2cup
Greenchilies : 2
Garam masala powder : 2sp
or Biryani masala: 2sps
Gingarlic paste : 2sp
Rice (soaked for 10 min ): 2cups

Recipe:

Soak soya granules in hot water for 5-10 min
Squeeze out & wash in cold water 2-3 times changing water
Squeeze every time you wash it, so that its smell will be minimal
Clean the Veggies thoroughly
Chop  all Ingredients as shown below

I have Used Prestige Clip on cooker to cook this Soya Pulav

In a Cooker Heat Oil add cinamin cloves, Bay leaf, then add Slit green chilies

Add Onion slices & fry, add gingarlic paste saute

Add all veggies one by one & fry then add chopped pudina fry, add tomatoes chopped & fry

Add salt to taste, close lid to soften tomatoes for 2 min, then add Biryani masala powder & Squeezed Soya chunks & fry nicely

And Finally add Rice add water 4 cups (1:2 ratio for rice)

Close & cook 2 vissels (In clip on cooker it cooks in 2 vissels for other cooker try 3 vissels)

Soya Pulav is ready to Serve, Enjoy this spicy Soya Pulav with Cooling yogurt or Raita