the journey continues…

I tried this recipe from ChefInYou which came out very well.

Ingredients
Potatoes
Oil /Butter ( I added both)
Lemon
Oregano
minced garlic
Salt
Pepper

Cut the potatoes in to wedges.Fry in a pan using butter/oil.Cook for 15 minutes(till it becomes soft).
Add garlic,lemon juice,salt and pepper.Oregano or cilantro for extra taste.An easy and tasty starter for the lunch menu!

Besan laddus are quite easy to prepare and they last long also.Prepare and keep in a air tight container.
Ingredients :
Besan – 2 cups
Sugar – 1 cup
Ghee – 1/2 cup
Cardamom pwd – 1tsp

Take a pan and heat the besan flour till the raw smell goes.Keep the heat on a medium flame and heat it slowly till it gives a nice aroma.Once the aroma comes remove it from the stove,add ghee and sugar (powdered) and mix it thouroughly.Let it come to a warm state.
Add the Cardamom pwd.Make small balls using hand.Suppose the mix becomes very dry and if you are unable to make the balls then you can add little milk to it.
[Mix will become dry if you fry it on the stove for more time or if you cool it for a longer time.]

Ingredients :
Brinjols (small,prurple ones) – 5-6
Green chillies – 3
Tomato – 2 (medium size)
Oil
Mustard seeds – 1 tsp
Methi seeds – 1 tsp

For tempering:
Oil – 1 tsp
Mustard seeds – 1/2 tsp
Red chillies – 1
Hing – a pinch

Cut the brinjols in to small pieces.Heat oil in kadai,add mustard,methi seeds and green chillies.Fry it for few seconds and add the brinjols.When brinjols turn dark brown,add the tomatoes and fry till the tomatoes become soft.
Grind everything in a mixer and temper it.

After Deepavali till December its the month of Nellikayi or gooseberry’s in India. Nellikayi is a very good source of Vitamin C .We used to pluck these from trees during Diwali holidays.Eat 2-3 raw gooseberry’s and drink cold water after that.You will never forget that sweet feeling in your stomach .

Nellikai [Gooseberry] – 4 medium size
Shredded Coconut – 1 cup
Green chilly – 2
Cumin Seeds – 1 tsp
Salt – as required
Buttermilk – 1 cup

For tempering
Ghee/Oil – 1 tsp
Mustard seed – ½ tsp
Red chilly – 1
Curry leaves – 3 to 4

Cook the nellikayi in cooker till it becomes tender and remove the seeds.Grind the cooked nellikayi,coconut,cumin seeds,green chillies in a mixer in to a smooth paste.Mix the paste with the buttermilk.
Add salt and temper it with mustard seeds,red chillies and curry leaves.Serve with hot rice.