AAM RAS WITH POORIS

Recipe Source & Acknowledgement: Homely Food
It's better not to say anything about aam ras. Litterally 'aam ras' means mango juice. It is more than a juice, a luscious, gorgeous, sweet and tasty mango delicacy, goes well with pooris.

INGREDIENTS:
2 Cups Mango Pulp (Alphonso)
1/2 Cup Sugar or as per sweetness of mango
1/2 Cup Milk
1/4 tsp Cardamom Powder
A Pinch of Saffron (optional)

METHOD:
Combine mango pulp, sugar, saffron, cardamom powder and milk in a jar. Blend all together for 60 to 90 seconds.

Pour in Serving bowls, keep in refrigerator for 1-2 hours before serving. Served chilled with warm pooris.

Sending to: Jagruti's Mom's event- Food She Loved; Authentic Indian Sweets @ Nivedhanam

MIX VEGETABLES IN DAL

Recipe Source & Acknowledgement: Homely Food

My mom cooked well this 'paanch misali sabjir dal' or mixed vegetables in dal mainly in Winter season, when vegetables such as carrot, green peas, tomato, green beans, cauliflower are widely available. It is not very spicy or hot, goes well with plain rice. We really bored with making and eating the same dal everyday, so veggies and spices add a variety to the simple dal. 

INGREDIENTS:
1/2  Cup Yellow Lentils (Toovar/Arhar dal)
1 Onion (sliced)
2 Pods of Garlic (crushed)
1 Tomato (chopped)
1 Small Carrot, cut into thin slices
A Handful of Green Peas (frozen)
100 gm Eggplant, cut into medium cubes
8 Green Beans, cut in 1&1/2" pieces
8-10 Okras, trim from both end
2 Green Chillies (chopped)
1 tbsp Fresh Lemon Juice
1/2 tsp Turmeric Powder
1/2 tsp Red Chilli Powder
1/2 tsp Coriander Powder
1/2 tsp Garam Masala Powder
1/2 tsp Dried Mango Powder (amchur)
Chopped Coriander Leaves For Garnishing
Salt to taste
3 tbsps Oil

FOR TEMPERING:
1 Dried Red Chilli
A pinch of Asafoetida
1/2 tsp Mustard Seeds
1/2 tsp Cumin Seeds
1/2 tsp Fenugreek Seeds
1/2 tsp Urad Dal
10 Curry leaves

METHOD:

In a pressure cooker, boil dal and set aside.

Heat oil, add tempering ingredients. 

When they crackle, add onion, crushed garlic, mixed vegetables and tomato in it. Fold well.

Now add all dry spice powder in it. 

Saute for a minute and pour 3/4 cup water in it. Mix nicely. Cover and cook for 10 minutes on medium heat.

Pour boiled dal along with water in it. Mix thoroughly. Boil for another 3-4 minutes and switch off the heat now.

Garnish with chopped coriander leaves. 

Serve hot with steamed rice accompanied with fries, pickles or salad.

Sending to: Homely Food Event / Giveaway

Sending to: Taste of the Tropics @ ESHO-BOSHO-AAHARE

Sending to:  Jagruti's Mom's event- Food She Loved

APPLE RAITA

Recipe Source & Acknowledgement: Homely Food
This is a quick and easy to make raita with minimum ingredients, yet delicious. Very simple and healthy recipe but yummilicious.

INGREDIENTS:
1 Apple
1 Cup Plain Yogurt
Sugar/Honey to taste (I used Honey only)
Few Pinches of Roasted & Pounded Cumin Seeds
Few Pinches of Black Pepper (freshly crushed)
A pinch of Black Salt

METHOD:
Wash and cut apple into tiny pieces.

Churn yogurt with black salt and honey. Mix the apple pieces into yogurt. Sprinkle cumin and black pepper powder on the top. 

Serve chilled, with any rice dishes or as a side of chapati-sabzi.

Sending to:  Homely Food Event / Giveaway

Sending to: Jagruti's Mom's event- Food She Loved

DRUMSTICKS POTATO CURRY

Recipe Source & Acknowledgement: Homely Food

This is a no onion-garlic-tomato recipe, yet a delightful dish. It is a very easy and simple way to make, very comforting food, but tastes great!

INGREDIENTS:
4 Drumsticks, peeled and cut into 2" pieces
2 Potatoes, peeled, boiled, cut into cubes
3 tbsps Gram Flour (besan)
2 Green chillies (chopped)
1/4 tsp Cumin Seeds
A pinch of Asafoetida (hing)
1/2 tsp Turmeric Powder
1/2 tsp Coriander Powder
1/2 tsp Red Chilli Powder
2 tbsps Tamarind Water
1 tbsps Chopped Coriander Leaves (cilantro)
Salt to taste
3 tbsps Oil
Water As Required

METHOD:

Soak tamarind for few minutes in warm water. Squeeze to take out juice from tamarind, keep it aside. Boil potatoes and drumsticks, take care not to make drumstick mushy. Drain water and set aside.

In a bowl, mix gram flour, dry spice powders and 3 tbsps tamarind water. Make sure there are no lumps in it.

Heat oil in a pan or wok. Add cumin seeds, asafoetida and chopped green chillies. Saute for a minute. Add gram flour tamarind mixture, roast it for 3-4 minutes. 

Add boiled potatoes, drumsticks and salt in it. Fold nicely. Add 1/2 cup water. Cook for another 3-4 minutes. Sprinkle coriander leaves on the top, turn off the heat now. 

Drumstick potato curry is ready to serve with steamed rice.

Sending to: Homely Food Event / Giveaway

Sending to: Taste of the Tropics @  ESHO-BOSHO-AAHARE

Sending to: Jagruti's Mom's event- Food She Loved

MUNG SPROUTS SAMOSA

Here is another recipe, a yummy mouthwatering snack from Homely Food. 'Samosa', a favourite appetizer to most of the Indians. It looks like a 'hot pocket', filled mostly with vegetables, oftenly minced meat, paneer and other things can be used in it. My mom used to make samosas and served as a evening tea-time snack. Mom likes the tiny sized samosa, not like store bought. Here, I made it according to my mom, she always filled samosas with alomost dry filling. So, I modified it and according to 'her' made filling by sauteed it in oil with other spices. It given a very delicious and tasty filling actually. Lets come to the recipe...

INGREDIENTS:
FOR OUTER COVERING:
1&1/2 Cups Wheat Flour
1/2 tsp Carom Seeds (ajwaan)
3 tbsps Oil
Salt to taste
Water to make dough

FOR FILLING:
3/4 Cup Sprouted Mung Beans
2 Medium Potatoes (peeled & boiled)
1/2 tsp Cumin Seeds
2 Green chillies (chopped)
1/2 tbsp Dried Mango Powder (amchur)
1/2 tbsp Roasted Coriander Seeds (pounded)
1/2 tsp Red Chilli Powder
1 tsp Garam Masala Powder
2 tbsps Oil + Oil for deep frying
Coriander leaves (chopped)
Salt to taste

METHOD:

Boil mung sprouts and drain excess water. (May use this water to make other curry). Keep mung dry. 

Heat 2 tbsps oil in a pan or kadhai. Add cumin seeds and green chillies followed by roughly mashed potatoes in it. Fry for 2 minutes. Mix all dry spices in it.

Fold nicely for a minute or two. 

Add boiled mung sprouts in it. Fold well.

Stir for 3-4 more minutes, till it turns almost dry. Add chopped coriander leaves and mix. Remove from heat and set aside. Filling for samosa is ready now.

Take flour, salt, carom seeds, 3 tbsps oil in a pot. Add water little by little and knead a smooth dough. Cover the dough with a wet cloth and set aside.

With dough make 12 equal lemon sized balls.

Roll out each into a small chapati. Cut them alongwith diameter of the circle and make two equal halves.

Brush the edges with little water and form a cone with each semi-circle. With finger just press the parts where edges meet.

From open end, put the above filling. 

Again seal with water and close it. Do the same process with all the balls.

Heat enough oil for deep frying in a wok. Fry the samosas till they are golden brown. Take them out of oil and drain on a kitchen pepper to absorb excess oil from those. Serve hot with chutney or tomato chilli sauce. Enjoy!!!

Linking to: Homely Food Event / Giveaway; Jagruti's Mom's event- Food She Loved