Juthika Foods

VEGETABLE STEW               Nowadays,stew is fast becoming a sought after dish,because of its unique taste and nutritional value. Its richness and taste come from coconut milk. Whether it is veg or non-veg,its popularity is the same. Here,I have tried to make it authentically. Try this yummy and easy making recipe,and enjoy with your family and friends. Preparation time : 15 mins. Cooking time : 30 mins. Servings : 2 - 3 persons Ingredients :  Potato / alu - 2 ( big ) Carrot / gajar - 2 nos. Onion / pyaj - 2 nos.( medium ) Green peas / hara matar - 1 and 1/2 tbsps. Green chillies / hari mirch - 3 nos. Ginger / adrak - 1 inch Curry leaves / meethi neem - 10 to 12 leaves Black pepper / kali mirch pwd ( optional ) - 1/2 tsp Coconut / nariyal oil - 2 tsps. Coconut / nariyal milk ( first extract ) - 1/2 cup Coconut / nariyal milk ( second extract ) - 1 full cup Salt / namak - acc. to taste Preparation : Cut the potatoes and the carrots

SHUNDUL                           Shundul is a popular dish in Tamilnadu,a south - indian state. The main ingredient here is kala chana or commonly known as desi chana in India. This dish is full of nutrition,and can be had as a breakfast or as a snack. Follow the steps below,and certainly,you will end up your morning breakfast with a satisfied smile. Preparation time : 3 hrs.and 35 mins. Cooking time : 15 mins. Servings : 3 - 4 persons Ingredients :  Kala chana ( whole bengal gram ) - 2 cups / 300 gms Coconut - 1/2 part / 1 cup ( grated ) Onion / pyaj - 2 nos. ( medium ) Ginger / adrak - 1 and 1/2 inch Curry leaves - 10 - 12 nos. Mustard seeds / sarson ke dane - 1 tsp full Whole red chilli / lal mirch - 1 no. Oil / tel - 2 tbsps Salt / namak - acc. to taste For the masala pwd. : Coriander seeds / dhania - 2 tsps Bengal gram / chana dal - 1 and 1/2 tsp Split black gram / dhuli udad - 1 tsp. Whole red chilli / sukhi lal mirch - 2 nos.

   Mewa Pulao                   'Mewa'  means dry fruits - with which variety of recipes are made since ages. Pulao or pilaf  is one of a delicacy in Asian cuisine. And,when this delicacy is prepared with dry fruits,then,it becomes a shahi dish - isn't it ? Pulao ,is usually served as a main course,with dahi (curd), achar (pickle),or salad,etc.,as well as any vegetables. Here,this preparation of pulao is on a sweeter side,so,it can be enjoyed with any spicy veggies or salad. Preparation time : 1 hr Cooking time : 20 - 25 mins. Servings : 2 - 3 persons Ingredients : Basmati rice/chawal -  2 cups/300 gms Ginger/adrak - 1 inch . Red chilli pwd. - 1/2 tsp. Bay leaves/tej patta - 3 nos. Cinnamon/dalchini - 1 & 1/2 inch Green cardamom/choti ilaichi - 5 nos. Cloves/laung -  5 nos. Mace/javitri - 2 nos. Orange/kesri food color - 1/4 tsp Sugar/chini - 2 tbsp. Cashewnuts/kaju - 13/14 piece Raisins/kishmish - 1 tbsp. Pistachio - 1 tbs