Tomato Gojju Recipe | HungryForever

Tomato Gojju is one of the easiest side dish (South Indian Style Tomato Curry Recipe) that can be made, especially when you are pressed for time. 

INGREDIENTS

• 3 cups cherry tomatoes
• 1 tbsp cooking oil
• Fenugreek seed
• 1/4 tsp Mustard seed seeds
• 1/2 tsp Asafoetida - a pinch
• 2 sprigs Curry Leaves
• 3-4 dried red chillies
• 1-2 tbsps crushed jaggery
• 1 tsp Salt
• 1 tbsp Rasam powder
• 2 cups Water

INSTRUCTIONS

1. Halve the cherry tomatoes. You can leave some of them whole if you wish.
2. Heat the oil in a heavy bottomed pan or kadai.
3. Add the fenugreek seeds, mustard seeds and curry leaves. Once the mustard seeds splutter, add the asafoetida and red chillies.
4. After sauteeing for few seconds, add the whole and chopped cherry tomatoes, salt, jaggery, rasam powder.
5. Add 1.5 cups water, cover and bring to a simmer.
6. Cook until the tomatoes are softened. Check for seasoning and adjust if required. The end taste must be a balance of spicy, salty and sweet.
7. Remove into a serving bowl and serve hot with steamed rice.

Recipe Link: https://www.hungryforever.com/recipe/tomato-gojju-recipe/

Moong Dal Paratha Recipe | HungryForever

A delicious and simple paratha recipe. 

INGREDIENTS

• 1/2 cup green moong dal with skin split green gram
• 1 1/2 cups whole wheat flour gehun ka atta
• 1/2 cup boiled peeled and mashed potatoes
• 1/2 cup finely chopped onions
• 2 tsp coarsely powdered coriander seeds dhania
• 1/4 cup finely chopped coriander dhania
• 1/2 tsp garam masala
• 1 tsp powdered sugar
• 1 tsp chilli powder
• 1/2 tsp dried mango powder amchur
• 2 tsp Oil
• Salt to taste
• whole wheat flour for rolling gehun ka atta
• 3 tsp Oil for cooking

INSTRUCTIONS

1. Take the moong dal and wash well.
2. Now soak the dal in a bowl for about 2 to 3 hours.
3. In a large bowl, add all the ingredients.
4. Start kneading the dough and add water as and when required
5. When the dough is kneaded. Divide into 12 portions and roll each portion into a ball.
6. Now roll out each ball into a circle.
7. On a non stick tava, add some oil. Once the oil is slightly heated, place the paratha and cook until They turn brown on both sides.
8. Serve hot.

Recipe Link: https://www.hungryforever.com/recipe/moong-dal-paratha-recipe/

Cauliflower Methi Paratha Recipe | HungryForever

A vegetable paratha is so convenient to eat when you’re in a hurry to get the day started. Try these mildly spiced cauliflower and methi parathas for a filling and nourishing morning meal. 

INGREDIENTS

• 6 half cooked whole wheat chapattis
• Oil for cooking

For The Stuffing

• 2 cups grated cauliflower
• 1 cup finely chopped fenugreek leaves methi
• 2 tsp Oil
• 1 1/2 tbsp finely chopped green chillies
• 1/4 tsp Turmeric powder haldi
• salt to taste

INSTRUCTIONS

For the stuffing

1. Heat the oil in a non-stick pan, add the green chillies and turmeric powder and sauté on a medium flame for a few seconds.
2. Add the cauliflower and sauté on a medium flame for another 2 to 3 minutes.
3. Add the fenugreek leaves and sauté on a medium flame for 1 to 2 minutes.
4. Remove from the flame and divide the stuffing into 6 equal portions. Keep aside.

How to proceed

1. Place a chapati on a clean dry surface, spread a portion of the stuffing on one half of the chapati and fold it over to make a semi-circle.
2. Heat a non-stick tava (griddle) and cook the paratha, using a little oil, till it turns golden brown in colour from both sides.
3. Repeat steps 1 and 2 to make 5 more parathas.

Recipe Link: https://www.hungryforever.com/recipe/cauliflower-methi-paratha-recipe/

Aval Puttu Recipe | HungryForever

Aval Puttu is a delicious sweet snack and is prepared during Krishana Jayanthi festival. This dish is very easy to cook . 

INGREDIENTS

• 1 cup Aval Poha
• 1/2 cup jaggery
• 2 tbsp Coconut
• 6 cashews broken
• 1/4 tsp cardamom powder
• 21/2 tsp ghee
• Salt to taste
• Water for jaggery syrup

INSTRUCTIONS

1. Dry roast poha for 3mins until nice aroma wafts.Add 1/2 tsp ghee and fry the cashews and set aside.Cool down and grind in mixer to a fine rava mixture.Collect it in a mixing bowl, mix salt, mix well and keep aside.
2. Sprinkle little water, mix well add water little by little till the mixture holds together when you press with it with your palms.Set aside for 10mins.
3. Meanwhile take your jaggery and add 1/2 cup water to it and mix well.Strain to remove impurities.Now take the strained jaggery mixture in a pan and heat it up till it becomes thick.
4. Keep water in a plate to check the consistency.When you pour a drop of the jaggery syrup in water it should not get dissolved, in the first pic you can see that it gets dissolved so keep boiling got few more mins until you reach a consistency when a drop is poured it should not get dissolved, it should form a soft ball.This is the correct consitency.
5. Now keep in low flame add cardamom powder then powdered aval mixture and mix well.
6. Sprinkle little water and cook covered for 2mins until its fluffy and the aval is cooked to soft.Add grated coconut and cashews.Mix well.Finally garnish with ghee, fluff it up and switch off.

Recipe link: https://www.hungryforever.com/recipe/aval-puttu-recipe/

Vendakkai Thayir Pachadi Recipe | HungryForever

This is very tasty and delicious popular south indian side dish.Try this recipe and share your experience. 

INGREDIENTS

• 200 g Ladyfinger/Vendakkai
• 1-2 Green chilies
• ½ cup Fresh grated coconut
• 2 cups
• Fresh thick curd
• ¼ tsp Mustard seeds
• Few curry leaves
• Salt to taste
• 2 tsp Oil

For Tempering

• 1 tsp Oil
• 1 tsp Mustard seeds
• 2 dry red chilies

INSTRUCTIONS

1. Wash and pat dry the lady’s finger. Cut them into small pieces.
2. Heat oil in a wok. Add the ladyfinger pieces, cover and cook for about 5 minutes.
3. Remove the lid and fry for another 5 to 10 minutes, on low heat, stirring occasionally.
4. Once the ladyfinger is fried well, add salt and mix well.
5. Remove from heat and let it cool.
6. Grind the coconut, green chilies, mustard seeds and curry leaves to a smooth paste adding a little water.
7. Beat the curd well; add the coconut paste and fried ladyfinger. Mix well and check for seasoning.
8. Heat 1 teaspoon oil in a small frying pan. Add mustard seeds, once they splutter pour over the pachadi.

Reicpe Link: https://www.hungryforever.com/recipe/vendakkai-thayir-pachadi-recipe/