Ingredients :
Pinapple cubed pieces - 1 cup
Mango cubed pieces - 2 cup
Grated coconut - 2 cup
Fried red chillies - 2 to 3
Mustard seeds - 1 tsp
Jaggery - little
Salt - to taste
Method :
In a deep vessel steam cook pinapple pieces in water mixed with jaggery and salt for 5 minutes. Set aside it to cool. Grind grated coconut and fried red chillies into a coarse paste. Before transfering it to a vessel, add mustard seeds and grind again into a medium consistency paste.
Note that the prepared masala or mango are not cooked. After transfering masala to a vessel, add the steam cooked pinapple pieces and mango pieces to it and mix well.
Keep it in fridge till serving.
Serve chilled.
Note - THIS IS A RECIPE WITHOUT COOKING MASALA.
You can add grapes to enhance the taste.
Ingredients :
Prawns - 25
Onions - 2 ( finely chopped )
Green chillies - 2 ( deseeded and finely chopped )
Red chilli powder - 2 tsp
Pepper powder - 1 tsp
Turmeric powder - 1/2 tsp
Garam masala powder - 1/2 tsp
Salt - To taste
Ginger - 1 inch piece
Garlic - 10 seeds
Oil - 6 tbsp
Method :
Grind onion, green chillies, red chilli powder, pepper powder, turmeric powder, garam masala, ginger,garlic and salt into a fine paste.
Marinate the prawns by the prepared paste and set aside for half an hour.
In a kadai add the marinated prawns alongwith 1/4th cup of water and bring it to boil till all the water is absorbed by the marinated prawns.
in another kadai heat oil. Add the cooked prawns and deep fry.
Serve hot with white rice and daal.
Ingredients :
White rice / Basmati rice - 1 cup
Beans - 100 gms
Onions - 2
Carrot - 1
Tomato - 1
Everest Shahi Biryani Masala - 2 1/2 tsp
Water - 3 times the rice
Pepper powder - 1 tsp
Green chillies - 2 ( chopped )
Salt - To taste
Coriander leaves - little ( finely chopped )
Oil / ghee - 4 tsp
Method :
Chop the vegetables except tomato into 1/2 inch long thin pieces. Finely chop tomato and keep aside.
In a pressure cooker,put oil / ghee and heat it. After it gets heated, add onions and fry till golden browned. Add tomato pieces and fry for 2 minutes. Add the vegetable pieces and green chillies. Fry till they get soft. Add Everest shahi biryani masala and fry for 2 minutes. Add salt and adaquate water. Cook till 15 minutes by closing the lid ( 4 whistles ). After it gets cooked add pepper powder and mix well.Sprinkle coriander leaves.
Serve hot. Tastes good with raita.
Ingredients :
Corn kernels - 2 cup
Tomato - 1 ( chopped )
Sev - 1/2 cup
Onion - 1 ( chopped )
Coriander leaves - little ( chopped )
Juice of 1/2 lemon
Red chilli powder - 1/4 tsp
Chaat masala - 1/4 tsp
Salt - To taste
Method :
Boil the corn kernels and keep aside.
In a bowl mix all of the above ingredients except sev.
Sprinkle sev while serving as it remains crispy.
Ingredients
Ghoint ( Point-Gourd ) - 5
Phaggil ( Tansal-Gourd ) - 5
White rice - 3/4 cup
Red chillies - 15
A small tamarind piece
Coriander seeds - 1 tsp
Asafoetida ( hing ) - a pinch
Salt - to taste
Water - little
Oil - 1 1/2 cup
Method
Cut Tansal-gourd and Point-gourd into slices. Do not peel or remove seeds. Wash them thoroughly and drain the water. Soak the white rice for 15 minutes in water. Then wash it and drain the water. Keep it aside.
Then grind red chillies + tamarind + coriander seeds + hing + salt + little water. Add white rice , little water and grind again into a smooth paste. Finally marinate the tansal-gourd and point-gourd slices with the prepared masala and deep fry.
Serve hot as a sidedish with daal ( dalitoy ) and white rice.
Ingredients
Rice - 1 cup
Long and short red chillies - 10 to 12
Grated coconut - 1/4 cup
Tamarind - little
Salted Jackfruit - 15 pieces
Salt - only if needed
Method
Soak rice in water for 1/2 an hour. Also soak salted jackfruit pieces in water for 1/2 an hour. Then roughly wash the jackfruit pieces and strain the water completely. Slice them into pieces if needed.
Grind grated coconut, tamarind and red chillies. Then add jackfruit pieces and grind again. Add rice finally to the mixture. Grind again into a medium consistency paste. Add water as per dosa batter consistency while preparing to make dosa.
Note :- Add salt only if required.
