Steamed Cabbage and Carrot

Steamed Cabbage and carrot - Simple to cook, tasty to eat
Required ingredients
Cabbage-1/2
Carrot-1
Coconut – 4 pieces
Salt – to taste

For seasoning
Mustard seed-1 tsp
Oil – 1 tsp

Preparation method:
Put cabbage and carrot in pressure cooker and add water to it. Pressure cook up to 3 whistles.
Crate the coconut into fine pieces (crated coconut is also readily available in the market)
Drain the water in the pressure cooked cabbage and carrot.
Add the crated coconut and salt. Season it with the mustard seed.
Tasty steamed cabbage and carrot is ready
↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓食材はこちらです↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓

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Lemon Rice

Lemon Rice

Required Ingridients
Lemon-1/2
Turmeric- 1 tsp
Rice – 1 cup
Water – 2 cup

For seasoning:
Red chilli whole-4
Gram Dal-1 tbsp
Mustard seeds-1 tsp


Preparation method:
Boil water in a big pan capable of cooking the rice. When the water boils, add the rice to it. Wait for 15 minutes (check whether the rice is cooked by taking a seed of rice). In the mean time, take juice from lemon. Add turmeric to it.
Heat the oil in pan. Add the ingredients for seasoning and fry it for a minute (till the gram dal turns slightly red and mustard spatters).
Add the prepared juice to rice. Season it with the ingredients fried.
↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓食材はこちらです↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓

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Cucumber Dal

Cucumber Dal:
Required ingredients:
Cucumber-2
Masoor dal-1 tbsp
Water – 1 cup
Salt – to taste
Turmeric – 1 tbsp
Preparation method:
Cut the cucumber into small pieces.
Put masoor dal and water into pressure cooker. Pressure cook up to 3 whistles.
Now add the cucumber into the cooked contents. Pressure cook for one more whistle.
Add turmeric and salt to the cooked contents.
Eat along with rice and ghee. Also good to eat with Chapatti, Roti
↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓食材はこちらです↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓

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Brinjal Chatni

Brinjal chutney:
Brinjal - 4 nos
Onion - 1
Tomato - 1
Red chilly whole-4
Asafetida – a little
Mustard seed – for seasoning
Salt – to taste

Preparation method:
Pressure cook the above ingredients up to 3 whistles.
Once cooked, drain the remaining water in it. Allow it to cool down for some time.
Grind the cooked contents in mixer.
Transfer it to the pan. Heat the contents till it boils. Season it with mustard seed
Good to eat with Dosa and Idly
↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓食材はこちらです↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓

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Bisibela Bath

Required ingridients:
Toor Dal -> 1 cup
Rice -> 1/2 cup
(Sona Masoori or regular kind, not basmathi)
Mixed Diced vegetables -> 2-3 cups ( more the veggies,the healthier)
( Beans, Carrots, Potato, Capsicum/green pepper, Onion, Chow-chow/chayote, Knol-kohl/kohlrabi)
Dry Copra or dry coconut -> 1/4 cup grated

Take a big vessel and add about 2 Tbs of oil, washed toor dal, a pinch of turmeric and 6 cups of water. Boil till the toor dal is almost done. This will take about 1/2 an hour. Toor dal can also be pressure cooked but make sure it's not overcooked. While the dal is getting cooked , step 2 can be prepared.
STEP 2 - BBB powder ingredients:
Channa dal/ Kadlebele -> 2 tsp heaped (i normally use the white plastic disposable spoon)
Urad dal/uddinbele -> 1 tsp heaped
Dalchini/cinnamom bark/ chakke -> 6-8 half inch pieces
Lavang/ cloves/lavanga -> 5-6
Elaichi/Cardamom/yelakki -> 2

Methi seeds/ menthya -> about 8 seeds
Dhania seeds/ coriander seeds -> 1/4 cup
Dry red chillies -> about 10 depending upon spice consumed
Curry leaves -> a few sprigs

Take a drop of ghee/clarified butter and fry all the above dry ingredients in the same order....dals first and once they turn reddish-brown, the others follow. Fry till a nice aroma picks up. Cool and powder it.

STEP 3
Wash and drain the rice and add to the boiled dal along with the mixed diced vegetables. Add water such that the vegetables are just immersed and boil. When the rice is half done, add salt and dry copra. Mix in about 1/2 tsp of tamarind paste and stir well. By now the consistency should have picked up to a semi solid state.


STEP 4
Add water to the BBB powder from step 2 and make it into a paste. This avoids the powder getting clumped. If powder is added directly to the boiling mixture, clumps form and the powder dosen't get mixed in well.


STEP 5 - Bringing it all together:
Mix in the BBB powder paste to the step 3 mixture and check for salt. Make sure the BBB is a little watery otherwise it will become hard when it cools. Switch off the stove after a single boil. Season with mustard seeds, Asafoetida/heeng and curry leaves. Enjoy with a dollop of ghee and potato chips or papad.
↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓食材はこちらです↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓

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Beans Curry

Required Ingredients:
Beans - 150 grams
urad dal-1 tsp
mustard seed-1tsp
tomato-1
onion-1/2
curry powder-1 tbp
salt


Preparation method:
Put beans in preasure cooker and add water to it.cook upto 3 whistle
place oil in Pan,
put mustard seed
urad dal, onion fry it for an minute then add tomato , curry powder and beans to it.
Stir it well, add little amount of water and salt.
↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓食材はこちらです↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓

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フレッシュトマトと絹かわ茄子のミルフィーユ ミートソース風味

■ フレッシュトマトと絹かわ茄子のミルフィーユ　ミートソース風味
　　by Liberale@BOXERISM

【材料】
　トマト(小2個),
　絹かわ茄子(1本)
　バジル(2～3本)
　チーズ (1枚)
　塩コショウ(少々）
オリーブオイル(少々）
ミートソース （お好みの量）

【 作り方】
① トマトとナスは食べやすい程度(1cm)の厚みで輪切りにします。
② ナスは塩水に10分ほど漬け、ペーパータオルで水切りします。
③ 耐熱皿にオリーブオイルを敷き、トマトとナスを交互に重ねて円形にします。
④ ③の上に、ミートソース、チーズをかけ、180℃のオーブンで焼きます。
⑤ 仕上げにちぎったバジルをのせて出来上がり。



ミートソースは市販のものでも十分ですが、自宅で作る場合、隠し味にシナモンを入れると香りが優しくなります。
クラッカーやバケットに乗せて食べても美味しいし、食パンやナンなどに乗せて焼けばピザにもなります。
↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓食材はこちらです↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓↓

※日野農園直販所はYahoo!,楽天より安くお買い求めいただけます。クレジットカード利用できます！