VEN PONGAL/ GHEE PONGAL RECIPE

INGREDIENTS: Serves 3 people
1.  Raw rice - 2 cups
2.  Split yellow moong dal - 1 cup
3.  Jeera - 1 tablespoon
4.  Cooking oil - 1 tablespoon
5.  Ghee - 1 tablespoon
6.  Curry leaves
7.  Pepper seeds - 1 tablespoon
8.  Salt to taste

METHOD:
1.  Soak the raw rice in water for 10 mins and filter them.

2.  Keep the cooker on flame and pour water and add the rice and salt to taste.

3.  Now keep a pan on fame when it gets hot pour ghee, cooking oil and add peeper, jeera and curry leaves
and stir them and pour them in cooker.

4.  Close the lid of cooker and wait till 2 whistles and off the flame.

Ven pongal is ready to eat.

More to come from Grace Dishes

Happy cooking!

VEGTABLE NOODLES RECIPE/ VEG NOODLES

INGREDIENTS:
1.  Veg noodles - 1 packet
2.  Vegetables like beans, carrot, onion, cabbage, capsicum - 100 g
3.  Sugar - 1 teaspoon
4.  Salt to taste
5.  Pepper powder - 1 teaspoon
6.  Soya sauce - 1 teaspoon
7.  Cooking oil - 3 tablespoon
8.  Chilly sauce/ chilly powder - 1/2 teaspoon

METHOD:
1. Boil the noodles in water with 1 teaspoon of oil for 10 mins.

2. Drain the water once they get boiled and keep it aside.

3. Now take a pan pour some cooking oil and add onion and fry for 2 mins

4. Add the cut vegetables, sugar, water and salt to taste.

5. Let them cook for 10 mins.

6. After they get cooked add soya sauce and the filtered noodles and some salt, pepper powder and chilly sauce and stir them in oil for 5 mins.

Yummy veg noodles is ready to eat

More to come from Grace Dishes

Happy cooking!

CHAPATHI/ CHAPATI RECIPE

 

 INGREDIENTS:
1.  Wheat flour – ½ kg
2.  Salt to taste
3.  Milk small cup
4.  Cooking oil – 2 tablespoon

METHOD:
1.  Take a bowl mix the wheat flour with some oil and salt.

2.  Little by little add milk and water to make a dough.

3.  Now take a tawa and place it on a flame.

4.  Make  the dough  into round small pieces.

5.  Roll them  and spread them on tawa.

6.  Cook both the sides of chapatti first and if u need oil you can add it.

7.  Chapatti is ready to eat with potato.

POTATO FOR CHAPATTI

INGREDIENTS:
1.  Boiled potatoes - 3
2.  Onion – 1
3.  Tomato – 3
4.  Ginger garlic paste – 1 teaspoon
5.  Green chilly – 2
6.  Turmeric powder – 2 pinches
7.  Water – ½ cup
8.  Cooking oil – 2 tablespoon
9.  Mustard – 1 pinch
10.Curry leaves small amount

TO GRIND:
1.  Tomatoes, cumin and green chilly to be ground together.

METHOD:
1.  Pressure cook the potatoes for 3 whistles remove the skin and them into pieces and keep it aside.

2.  Keep a pan on flame when it gets hot pour oil and add mustard, curry leaves, onion, ginger garlic paste and fry them in oil till golden brown.

3.  Add the turmeric powder and ground tomato. cumin and green chilly paste to it and mix the cut potatoes.

4.  Now stir them well and add some water and salt to taste.

5.  potato side dish is ready to eat with chapatti.

More to come from Grace Dishes

Happy cooking!