Wish a Happy Ugadi

Mushroom Curry

Ingredients:-

Mushrooms - 1 Lb
Onions - 3 nos.
Red chilli powder - 1 tsp
Turmeric powder - 1/4 tsp
Salt to taste
Oil for frying

corriander powder 1Tbs

Boiled milk 1/2 Cup
Fresh corriander leaves for garnishing.

Method:-

Wash and cut mushrooms into small pieces or keep them whole if button mushrooms.
Now in a pan add 3 spoons oil and preheat it. Add onions to the oil and fry till they get golden brown.
Now add mushrooms, red chilli powder, turmeric powder and salt to taste and fry them for about 5 minutes.
Add 1/4 cup of water to it and on medium heat let it cook for another 5minutes.

Now add corriander powder and milk ..Mix well and cover it.

When Mushrooms are cooked & keep stirring for few minutes till all the water evaporates & when it comes in the form of thick gravy type.

Finally garnish with chopped coriander leaves.

Serve with rice.

Kakarakaya masala(Bagara karela,Bitter Gourd Gravy)

Ingredients:-

Bitter Gourd 6 medium sized

Salt to taste
Onions 2
Turmeric Powder
Oil to fry

Red chilli to taste.

Red chillis 2.

For paste:-

2 tsp sesame seeds
2 tsp ground nut
2 tsp grated coconut

2Tbs Coriander seeds

Method:-

Peel and reserve the scrapings of the karelas.
Cut karelas into thin slices.
Heat 2 Tbs oil in a pan and fry the sliced karelas to crisp. keep aside.

Heat 2 Tbs oil in a pan and mustard seeds and red chillis .When the mustard seeds starts to split..and add onions and fry to light brown .

Now add the paste and salt and mix well.Cover and cook (low fair) till oil seperates.
Now Add the fried karela to the above mixture and cover.Allow to cook for 8-10min in medium fair. Check the salt.

Serve hot with chappatis or plain rice.

Egg Fried Rice

Ingredients :-

3 Cups cooked Basmati rice
1 Onion sliced
2 Eggs
1 Cup Mix vegatables
4-5 tbsp oil
2 tbsp Soy sauce
2 tsp Chilli sauce
2 tsp Pepper
Salt to taste

Method:-

A frying pan and add the oil.When the oil is hot, add the eggs. cook the eggs and keep aside.

Heat 2 tbsp of oil in a pan and add onions and fry till golden brown.Add all the vegetables and some salt and fry till it becomes tender and crispy.

Add Soy sauce, Chilly and Pepper and mix the vegetables fry for a few min.

Add the rice and cooked eggs ....stir-fry for a few mintues.Stir in the cooked vegetables, scrambled eggs and sauces and combine the rice, egg and vegetables gently, till the rice is evenly coated.

served hot.

Tomato chutney

Ingredients:-

Tomato 3 medium (chopped)

chopped garlic 1/2 tbsp

Onion ½ sliced

Red chilis 3

Oil 1 tsp

Salt to taste.

Hing a pinch

Mustard seeds ¼ tsp

Curry leaves few

Method:-

Heat 1/2 tbs of oil in a pan,fry the onion and garlic for few seconds until they turn translucent next add the tomato & chili and let cook until they become soft and juicy.

Let it cool completely.

Grind it with little water.

Heat 1/2 tbs of oil and do the seasoning starting with hing. When the mustard seeds starts to split, switch off the stove and add the curry leaves. Pour into the chutney and mix well.

Served for idli/dosa ..

Paramannam(Sweet Rice Pudding)

Ingredients:-

Rice: 1 cup
Milk 4 cup
Jaggery 1 cup
10-15 Cashewnuts
1 tbs raisins
Cardamom (powder) 1/2 teaspoon
Ghee 2 tablespoon

Method:-

Wash and soak rice in water for about fifteen minutes.

Heat a pan and bring milk to a boil.Lower heat and add the rice to the milk.Cook until the rice is soft and the mixture looks thick. Now add jaggery and cardamom powder.Cook till jaggery dissloves and mix well.

Heat ghee in a pan and add cashew nuts. Fry for 1-2 mts till the cashewnuts turn light brown and Add raisins and stir for a few seconds.

Add this along with the remaining ghee to the cooked Rice.and add cocount pices and mix well and Remove from the heat...

Serve hot or cool..

Ariselu

Ingredients:-

Raw Rice - 1kg

Jaggery (grated) - ¾ kg
Oil or Ghee - to fry

Method:-

Wash the rice once and soak them in water for 24 hours.

Drain and spread the rice on a clean cloth and let it dry completely. Dry grind the rice to a fine powder.

Sieve the flour and keep aside.

Boil the jaggery until it gets thick consistency ..

Take some water in bowl and pour some of the boiled jaggery to it. Roll with your finger. When it forms into a ball shape, it is done..

Remove from heat and gradually add the rice flour to this syrup stirring constantly. Be careful that no lumps are formed. Remove the dough from fire and let it cool down to the room temperature.

When slightly cool make big lime size balls of it.

Heat ghee in pan.

Apply ghee to a polythene cover, place a ball in the middle and press with your fingers to a circle.

Keep a low flame and fry each disc in oil till it turns nice deep golden brown in colour. Remove the fired ariselu from oil and place it between two flat ladles and press tightly to remove excess oil.

Spread pressed ariselu on a broad plate till it becomes cool. Repeat the procedure till the dough is completed.

Store the cooled ariselu in an airtight box.