TOMATO RICE

Ingredients:

1 cup rice

1 tbsp ghee

2 red chilies

¼ th tsp mustard seeds

¼ th tsp cumin seeds

½ tsp chana dal

½ tsp urad dal

1 tsp ginger chopped

2 green chilies chopped

10 curry leaves

Salt

1 onion finely chopped

Pinch of hing

3 tomatoes

¼ tsp red chili powder (optional – if you like spicy)

Pinch of garam masala

Chopped coriander leaves for garnish

Method:

1.    In a heavy bottom vessel, boil 2 cups of water for that add salt and rice. Allow it to cook.

2.    In other pan, heat 1 tbsp ghee, add red chilies, mustard seeds, cumin seeds allow them to splutter.

3.    Now add chana dal and urad dal, cook it till they get slightly brown color.

4.    Add ginger, green chilies, curry leaves, onion, salt and hing. Cook till onion become translucent.

5.    Add tomato, red chili powder (optional). Cook till tomatoes are bit smashed. Add a pinch of garam masala

6.    Now add boiled rice and mix it

7.    Garnish with coriander leaves.

PANEER BHURJI

Ingredients:

Paneer 200gms (use shredded paneer)

Oil 2 tbsp

1 onion (cut finely)

1 tomato

1tsp cumin seeds

1 tsp red chilli powder (or as per your taste)

¼ th tsp turmeric powder

½ tsp garam masala powder

Salt

1 tsp ginger garlic paste

1 tsp coriander powder

Chopped coriander leaves for garnish

Method:

·        If you don’t have shredded paneer, take the frozen paneer and keep it in warm water for 15 minutes….it will become soft, then with the use of food processor shred it.

1.    Heat the pan add oil, add cumin seeds, ginger garlic paste stir it for few seconds

2.    Now add onion fry till they become translucent, add salt

3.    Add tomato cover and cook for 2 minutes till the tomatoes are soft

4.    Now add all the dry ingredients turmeric powder, coriander powder, red chilli powder, garam masala powder mix them properly. Cover and cook for 4-5 minutes

5.    Check for salt if required add more

6.    Add paneer mix well cover and cook for 3 minutes. Garnish it with coriander leaves.

SPICY PORK (MANGALOREAN STYLE)

Ingredients:

1kg pork (cut in small cubes and wash)

4 onions (cut in cubes)

Garlic 15 cloves

6 green chilies (slit them)

1” ginger

4 cloves

2” cinnamon stick

Lime size tamarind (soak tamarind in warm water for 15 minutes)

Bayleaf 3

Salt

½ tsp bafat powder

Dry roast and Grind the following:

12 dry red chilies

          1” cinnamon stick

          4 cloves

          1 tbsp coriander seeds

          1 tsp cumin seeds

          ¼ tsp pepper corns

          1 tsp mustard seeds

          ¼ tsp turmeric powder

Method:

1.    Heat the pot add cloves, cinnamon, bayleaf, meat, ginger, garlic, tamarind juice, green chilies, salt, powdered spices and onions. Mix well and add 2 cups of water, cover and cook for 30 minutes.

2.    Check for salt, if required add more.

3.    Now add bafat powder, and continue cooking for other 10-20 minutes, or till the meat is tender