Gnocchi in tomato-mushroom-basil sauce

Ingredients (Serves 2):
Gnocchi 1 pack - 300g
2 tomato finely diced
10 mushrooms finely diced
3-4 sprigs of basil finely chopped
2 garlic pod - finely diced
2 Tbsp olive oil
Vinegar - 2 Tbsp (just felt like! ;))
pepper powder
salt
grated cheese - 2 Tbs

Method:
1) Heat olive oil in a sauce pan. Add garlic and wait until it turns golden brown.
2) Add tomato and fry for a minute. Add mushroom. Fry for another minute. Cover and cook for 5 minutes on medium heat
3) Add basil and vinegar. Add pepper and salt as needed.
4) Prepare gnocchi as instructed on the packet ;) Duh! :) Mix with sauce, garnish with cheese (i skipped this) and serve!

DONE!!!

Poori Saagu

Ingredients (Saagu):
Mixed vegetables - 2 cup boiled
1/2 onion - chopped
1/2 tomato - chopped
1/2 cup grated coconut
5 green chilli
2 Tbsp hurigadale (roasted chickpea)
1 garlic pod
2 tsp poppy seeds
5-6 sprigs of corainder - chopped
1/2 tsp garam masala powder
2 tsp coriander seeds
2 tsp cumin seeds1 tsp mustard seeds
1/2 tsp asafoetida
2-3 sprigs of curry leaves
1/2 tsp turmeric
Water
Salt
1 Tbsp oil

Method:
1) Grind cumin seeds, coriander seeds, garam masala powder, coriander leaves, poppy seeds, green chilli, hurigadale, coconut, garlic with 1/4 cup of water
2) Heat oil in a frying pan, add mustard seeds and wait for it to splutter. Add asafoetida and curry leaves. Fry for a minute. Add onion fry until it turns translucent. Add turmeric and tomato - fry for a minute.
3) Add the grinded mix and fry for a minute. Add about 1 cup of water and the mixed veggies. Check for salt. Bring it to boil.
DONE!!!

Ingredients: (poori)
3 cups wheat flour
Salt
4-5 Tbsp oil
Water
Oil for deep frying

1) Mix all the ingredients with sufficient water. Check for salt
2) Take a pingpong ball size dough and roll into a circular disc
3) In a deep frying pan, once the oil is heated - gently drop the poori. Once the pooru raises, flip to the other side.
DONE!!!

Shavige idli

Ingredients:
2 cups vermicelli
6 Tbsp yoghurt
1 carrot grated
1/2 onion finely chopped
3 green chilli chopped
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp coriander powder
2 sprigs curry leaves
1 pinch turmeric powder
1 pinch asofoetida
1 tsp salt
1-2 cups of water
Oil

Method:
1) Take 1 Tbsp oil in a frying pan. Roast vermicelli until it begins to turn reddish brown.
2) Take 1Tbsp oil in another frying pan. Add mustard seeds and wait for it to splutter. Add cumin seeds, curry leaves and asofoetida.
3) Add onion and chilli, fry until it turns translucent. Add grated carrot, coriander powder and turmeric powder.
4) Mix this with roasted vermicelli, water and yoghurt. Check for salt. Leave aside for 30 minutes
5) Oil the base of idli moulds and add the shavige mix. Steam to cook for 20-30 minutes until done on medium heat
DONE!!!

Mooli(radish) paratha

Ingredients:
4 cups grated white radish
1/2 onion - finely diced
2 green chilli - finely diced
1 tsp cumin seeds
1 tsp fennel seeds
1 tsp grated ginger
1/2 tsp turmeric
1/2 tsp asofoetida powder
1 tsp garam masala powder
5 cups atta (wheat flour)
Water
Salt
Oil
Ghee

Method (for the stuffing):
1) Take grated radish in a frying pan to remove its moisture. Fresh radish holds a lot of water and its very important to get rid of it. Water begins to separate out and every 5 minutes drain it. Do this for 20 minutes until the radish starts to turn golden brown
2) In a frying pan(low heat) grease the bottom with 3-4 drops of oil. Fry cumin and fennel seeds. Add onion, green chilli and ginger and fry for a minute.
3) Add turmeric powder, garam masala powder, asofoetida, 1 tsp salt and mix.
4) Add radish and fry for 2-3 minutes. Check for salt

Method (for the dough):
1) Add 1 cup of water, 1 tsp salt and 3 Tbsp oil to the atta and keep aside for a few minutes. Knead the dough. Add more water to get the right consistency (as that of chapathi dough)

Method (for the paratha):
1) Take a small ball of the dough. Pat it into a small circular disc on wheat flour and roll it into a small chapathi (approximately 10cms in diameter). Make two of these.
2) On one of the chapathis - spread the stuffing (about 1-2 Tbsp). Place the other chapathi and roll again.
3) Place this on a pan(medium heat),  sprinkle a few drops of ghee. After a 2 minutes - flip to the other side. Sprinkle a few drops of ghee on this side too. Keep it on the pan until both sides are done.

DONE!!
Goes well with yoghurt and chilli pickle... :)

Avrekaalu Akki rotti

Ingredients:
1 1/2 cup rice flour
1 cup avrekaalu - boiled
1/2 onion - finely diced
2 Tbsp yoghurt
1 Tbsp oil
4 green chilli - finely diced
2 tsp cumin seeds
1/2 tsp pepper powder
2-3 sprigs of curry leaves - finely chopped
Pinch of turmeric
Water
Salt (1 1/2 tsp approximately)


Method:
1) Mix all the above ingredients with sufficient water to get the desired consistency
2) Place a fistful of dough on an oiled baking paper and pat it into thin circular disc. Sprinkle a few drops of oil on it when done.
3) Place the uncovered side of the rotti on a heated pan (along with baking paper). Remove the baking paper after a minute. Flip to the other side after another minute. Roast on both sides until parts of the rotti starts turning golden brown..
DONE!!!

Menthe tambli

Ingredients:
4 Tbsp yoghurt
2 Tbsp coconut
1/2 cup water
3/4 tsp fenugreek seeds
1 tsp cumin seeds
2-3 dry red chilli
1 Tbsp oil
1/4 tsp turmeric
Salt
1 tsp Mustard seeds
8-10 curry leaves
1/2 tsp asofoetida

Method:
1) Heat 1/2 Tbsp oil in a small wok. Add fenugreek seeds and cumin seeds. Fry until they start to change their colour
2) In a blender, grind the above with coconut, turmeric, salt and red chilli
3) In a mixing bowl, mix yoghurt, water and the paste above. Check for salt. Add more water to get the required ocnsistency.
4) Heat the remaining 1/2 Tbsp oil in a small wok. Add mustard seeds and wait for it to splutter. Add asofoetida and curry leaves. Mix it with the tambli prepared above

Pav Bhaji

Ingredients:
1 medium sized onion - finely chopped
1 medium sized green capsicum - finely chopped
3 medium sized tomato - finely chopped
1 1/2 cup mixed veggies - finely chopped and boiled
1 medium sized potato - boiled and finely chopped
2 garlic cloves - minced/crushed
3 green chilli - minced/crushed
2 Tbsp butter/ghee
1/4 tsp turmeric
1 1/2 Tbsp Pav Bhaji masala
1/2 tsp black salt
1 tsp red chilli powder
1 tsp salt
4-5 sprigs of corainder - finely chopped
1 sprig of dill - finely chopped (optional)

Method:
1) Heat butter/ghee in a frying pan. Butter is typically used in Pav Bhaji - I had to make do with ghee as i had no butter at home :-)
2) Add onion and capsicum and fry for 3-4 minutes. Add minced green chilli and garlic. Fry for a minute.
3) Add tomato and fry for 3-4 minutes.
4) Add turmeric, red chilli powder, pav bhaji masala, black salt, salt and fry for a minute.
5) Add mixed veggie and potato. Fry for a minute.  Check for salt. Reduce the heat. Cover and cook for 4-5 minutes(While doing so, every minute or two do give it a stir)
6) Remove from heat. Mash it for a minute with a potato masher
DONE!!
Serve with finely chopped spring onion, coriander and a wedge of lemon.