haradwaj LS

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  • Ven Pongal

    Ven Pongal

    Serves: 1

    Time to Cook: 15 mins

    Ingredients

    1. Rice: 0.75 cup
    2. Moong dal: 0.25 cup
    3. Water: 3 cup
    4. Hing: .25 tsp
    5. Green chilli: 1 small
    6. Pepper: 0.5 tsp
    7. Jeera: 1tsp
    8. Ginger: 0.5 in grated
    9. Cashew: optional
    10. Curry leaves: 10 leaves
    11. Coriander leaves: few
    12. Salt: to taste
    13. Oil: 3 tbsp

    Procedure

    1. Ground jeera and pepper coarsely
    2. Heat oil in a cooker and shortly fry
      • Ground powder
      • Slit green chilly
      • Coriander and Curry leaves
      • Hing
      3. Ingredients to fry
    3. Add water and wait for it to boil
    4. Put in the washed rice and moong dal into the cooker
    5. Cook for 3 whistles

  • Mutton Curry (Cooker)

    Mutton Curry (Cooker)

    Serves: 5

    Cooking Time: 1hr

    Ingredients

    1. Mutton: 1kg
    2. Onion: 5
    3. Ginger garlic paste: 2 tbsp
    4. Tomato: 2 big
    5. Oil: 8tbsp
    6. Clove: 6 Nos
    7. Cinnamon: 2 in
    8. Bay leaf: 1
    9. Green Cardamom: 2
    10. Black cardamom: 1
    11. Turmeric: 3 tsp
    12. Chilli powder: 1tsp
    13. Cumin powder: 1tsp
    14. Coriander powder: 2tsp
    15. Kasuri methi: 2tsp
    16. Garam masala: 2tsp
    17. Mutton Masala: 1tbsp
    18. Salt: to taste

    Procedure

    1. Make tomato puree by griding the tomato in a mixer grinder.
    2. Heat oil in the cooker.
    3. Add all the whole spices (clove, cinnamon, cardamom, bay leaf) and fry little bit
    4. Add chopped onion and fry till dark brown
    5. Add ginger garlic paste and fry till the raw smell goes away
    6. Add turmeric, chilli powder, Cumin powder and coriander powder and cook for 30 seconds
    7. Add mutton and salt and fry for 10 minutes
    8. Add the already prepared puree and cook for 5 minutes
    9. Add 700 ml water and cook in a pressure cooker for 15 mins
    10. Open the pressure cooker add kasuri methi, garam masala, mutton masala and coriander leaves heat for 10 minutes.
  • Chicken Curry (Cooker)

    Chicken Curry (Cooker)

    Serves: 5

    Cooking time: 45 mins

    Ingredients

    1. Chicken: 1kg
    2. Onion: 4
    3. Ginger garlic paste: 2 tbsp
    4. Tomato: 1 big
    5. Oil: 8tbsp
    6. Clove: 6 Nos
    7. Cinnamon: 2 in
    8. Bay leaf: 1
    9. Green Cardamom: 2
    10. Black cardamom: 1
    11. Turmeric: 3 tsp
    12. Chilli powder: 1tsp
    13. Cumin powder: 1tsp
    14. Coriander powder: 2tsp
    15. Kasuri methi: 2tsp
    16. Garam masala: 2tsp
    17. Salt: to taste

    Procedure

    1. Heat oil in the cooker.
    2. Add all the whole spices (clove, cinnamon, cardamom, bay leaf) and fry little bit
    3. Add chopped onion and fry till dark brown
    4. Add ginger garlic paste and fry till the raw smell goes away
    5. Fry tomato till it becomes soft
    6. Add turmeric, chilli powder, Cumin powder and coriander powder and cook for 30 seconds
    7. Add chicken and salt and fry for 5 minutes
    8. Add half litre water and cook in a pressure cooker for 10 mins
    9. Open the pressure cooker add kasuri methi and garam masala and heat for 10 minutes
  • Onion poha

    Onion poha

    Ingredients

    1. Poha: 150 gms
    2. Oil: 2tbsp
    3. Onion: 2 big chopped
    4. Mustard seeds: 0.5 tsp
    5. Hing: 1 pinch
    6. Haldi: 0.5 tsp
    7. Jeera: 0.5 tsp
    8. Green chilli: 1
    9. Curry leaves: 10 leaves
    10. Lemon juice: from half lemon
    11. Ground nut: 2 tbsp
    12. Coconut powder: 2 tbsp
    13. Coriander leaves
    14. Salt
    15. Sugar

    Procedure

    1. Wash poha properly and add  1.5tsp each of salt and sugar and keep it aside
    2. Heat oil and fry groundnuts
    3. Using the same oil heat mustard till it splutters.
    4. Then add jeera,  curry leaves, hing.
    5. Fry onion it becomes glassy
    6. Add a pinch of Haldi and fry a bit more
    7. Mix the poha and ground nut.
    8. Cover the pan and leave for 30 seconds
    9. Open and garnish with coriander, dry coconut and squirt lemon juice
  • Rasam

    Rasam

    Cooking time: 15 mins

    Serves: 2

    Ingredients

    1. Tamarind: Gooseberry size
    2. Rasam powder: 1tsp
    3. Tomato: 1 big size
    4. Green chilli: Long slitted
    5. Hing: 1 pinch
    6. Toor Dal powder: 2tsp
    7. Garlic: 4 cloves
    8. Curry leaves: 10 leaves
    9. Coriander leaves
    10. Salt
    11. Sugar: 0.5 tsp

    Procedure

    1. Soak tamarind in water for 15 mins
    2. Take the following in a bowl
      • Crushed tomato by hand
      • Slitted green chilli
      • Rip curry leaves and coriander leaves
      • Crushed garlic
      • Add all other ingredients mentioned above except tamarind
    3. Add half litre water
    4. Add tamarind juice and adjust the sourness as per your liking
    5. Boil the broth for 5 minutes

  • Scrambled Eggs

    Scrambled Eggs

    Cooking Time: 15 mins

    Ingredients

    1. Oil: 3 tbsp
    2. Eggs: 4 beaten
    3. Big Onion: 1 Big Size
    4. Tomato: 1 Medium Size
    5. Ginger Garlic Paste: 1tsp
    6. Turmeric: 1tsp
    7. Chilli powder: 0.5 to 1 tsp
    8. Jeera Powder: 0.5 tsp
    9. Coriander powder: 0 tsp
    10. Salt: to taste
    11. Coriander leaves (Optional)

    Procedure

    1. Heat oil and then fry onion till golden
    2. Add ginger garlic paste and fry till raw smell goes away
    3. Add cut tomato and stir for sometime
    4. Add salt to taste
    5. Add turmeric, chilli powder and jeera powder and fry a little longer
    6. Wait till it is cooked properly and then add the beaten eggs. Keep stirring until it dries.
    7. Garnish with coriander
  • Potato Fry

    Potato Fry

    Ingredients

    1. Oil (Sunflower / Mustard): 3 tbsp oil
    2. Potato: 4 medium size potato peeled and Julienne cut
    3. Onion: 1 medium size sliced
    4. Salt: to taste
    5. Turmeric: 1 tsp
    6. Chilli powder: .5 or 1 tsp
    7. Coriander leaves (optional)

    Procedure

    1. Heat oil in a pan
      • If you are using mustard oil then heat till the bubbles clear out. Otherwise it will taste bad
    2. Fry onion till brownish
    3. Lower the flame and add turmeric
    4. Add cut potatoes and fry
      • Open fry without covering for 5 mins
      • Lower the flame and cover it
      • Stir it occasionally and keep checking till the potato becomes soft
    5. Garnish with coriander after switching the gas off (optional)