ADDITIONS
TO INDIAN DELIGHTFUL VEGETARIAN FOOD RECIPES
Pal therattipal
Well, I'll let you in on a secret. Usually pal therattipal
involves a lot of stirring and hovering over a hot stove...but this version is
very quick and all that you need is a microwave...and about 8 minutes of your
time(depends on you microwave's power). I found the original recipe
here.
What you need:
Milk powder - 1 pack
Condensed milk - 1 tin
Unsalted butter - 2 tbsp
Cardamom powder - 1/4 tsp
Mix all the ingredients in a microwave safe dish and heat for about 8
minutes....checking constantly and stirring it whenever it starts rising to the
top. When it is a nice reddish brown colour, take it out and when it is warm,
shape it into small balls or if you like you can just scoop it up with a spoon
and serve it as is.
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Pakodam
Now, after all those sweets, if you are craving something that's salty and
spicy, here is some Pakodam....
What
you need:
Gram flour - 1 cup
Rice flour - 3 cups
Salt - as per taste
Red chilli powder - as per taste
Butter - 2 tbsp
Oil - for deep frying
Mix all the ingredients together and knead to a smooth pliable dough by adding a
little water at a time. The dough should be neither too watery nor too crumbly.
It should roughly be the consistency of chapati dough. Heat oil. Now take a
little bit of the dough and fill it into the pakoda nazhi. (I don't have a pic
of the nazhi right now but will post one soon.) Squeeze the dough out in a
circular pattern into the hot oil. Deep fry until golden brown on both sides.
Remove with a slotted spoon so that all the excess oil gets drained out. Store
in an airtight container. This pakodam stays good for several days.
Njoy!!!
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Onion-tomato curry
The name is not fancy....the curry is so easy to make - the recipe - simple to
follow....but the taste is fantastic....Iam still drooling just thinking about
it....can't think of any words that would do justice to the taste. The recipe is
adapted from a Mallika Badrinath cookbook that I have. Let's get to it without
further dialogue.
What you need:
Onion - 1 large, chopped fine
Tomato - 3 large very ripe ones, chopped
Green chilli - 4(adjust to suit your palate), minced
Mustard seeds - 1/2 tsp
Urad dal - 1/2 tsp
Oil - 2 tsp
Salt
Besan(gram flour) - 1/4 cup
Cilantro - to garnish
Heat oil. Add mustard seeds and urad dal. When dal turns reddish brown and seeds
pop, add the green chillies and onion. Fry till onions turn translucent. Then
add the tomatoes and salt. Saute for a few minutes. Make a smooth paste of besan
with water....make sure there are no lumps. Stir this into the curry....stirring
all the while so no lumps are formed. If necessary add some water and cook for a
few minutes until desired consistency is reached.
Garnish with freshly cut cilantro.
This tastes great with chapatis which is what I had it with for dinner last
night.
Oh....yeah....and if u do have any leftovers(hard to believe, but I did have
some)...it makes a great spread for a breakfast sandwich.
Njoy!!!
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A very simple cabbage curry. Love the simplicity and the taste of cabbage in
this form. This is one way i do the curry. No fuss No Mess curry!
Ingredients :-
1 Cabbage Shredded finely.
1/2 Cup - Moong Dal(pasipurup)
Salt as per taste.
For tempering :-
1 Tsp - Oil.
1/2 tsp - Mustard
1/2 tsp - Urad dhal
2 - 3 - Red chillies.
1/4 cup - Grated Coconut.(Optional)
A few curry leaves.
Method :-
~Cook cabbage + dal along with salt in enough water till cabbage is tender.
~Drain excess water from the cabbage through a strainer.
~Prepare oil for tempering. Add mustards - wait for it to sputter, add urad
dal - fry till it becomes golden brown, add chilles - fry for few seconds.
~Add the cabbage, fry for some time till remaining water evapourates.
~Add coconut, if using.
~Garnish it with curry leaves.
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PANEER CHILLI CIGARS
Cooking Time : 10 mins.
Preparation Time : 5 mins.
Makes 10 cigars.
Ingredients
|
|
|
To be mixed into a
fillling
|
|
|
For the filling
|
|
1. |
Heat oil in a pan and
sauté the spring onions till they are translucent. |
|
2. |
Add all the remaining
ingredients including the salt and mix well. |
|
3. |
Cook for about 2 minutes
and then divide into 10 equal portions. Keep aside. |
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How to proceed
|
|
1. |
Cut each samosa patti into
2 to get 125 mm. x 75 mm. (5" x 3") rectangular pieces. You will get 10
pieces in all. |
|
2. |
Mix the flour and water to
make flour paste. Keep aside. |
|
3. |
Place a portion of the
filling at one corner of the samosa patti piece. Roll it up tightly
starting from the end where the filling is placed to make a cigar.
|
|
4. |
Seal the edge of the
samosa patti piece using a little of the flour paste.
|
|
5. |
Repeat for the remaining
pattis and filling. |
|
6. |
Deep fry the cigars in hot
oil till golden brown. Drain on absorbent paper. |
|
7. |
Serve hot with hot garlic
sauce. |
|
Suggested Accompaniments:-
Chilli Garlic
Sauce
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|
seehi kootu (a kannada name)
|
Preparation Time :
5 minutes
Cooking Time : 20 minutes
Serves / Makes : five on single serve |
| |
| Ingredients |
-Urad dhal (4 tbspns.)
-Black pepper (whole)5 to 10 (depending on the hot levels you can eat)
-Dry red chillies (2-3)
-Jeera (2 tbspns.)
-Khus khus (2 tspns.)
-fresh coconut grated (1 cup)
-boiled milk (1 and half cup)
-salt (to taste).
-sugar (2 tspns.) |
| |
| Method |
-Fry urad dhal, black pepper, red chillies,
jeera in a kadai with very little oil for about 2 minutes.
-add Khus khus after you put off the flame.
-finely grind the fried contents along with grated coconut.
Mix this with the boiled vegetable (ridge gourd, cucumber, cayote squash,
red pumpkin, each can be used individually).
boil for 10 minutes,
when complete, add milk, sugar, salt.
Season it with mustard, jeera, hinge.
garnish with corriander.
Serve with hot plain steamed rice.
|
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cauliflower kurmaa |
| |
Preparation Time :
10mins
Cooking Time : 15-20mins
Serves / Makes : 4 |
| |
| Ingredients |
cauliflower -1
onion -3nos
tomato{small} -1
grated coconut -1/2cup
greenchillies -2
saunf -1/2teaspoons
garlicgingerpaste-1teaspoon
garam masala -1teaspoon
|
| |
| Method |
cut ,clean and boil cauliflower and keep
aside.
grind the coconut,grren chillies,tomatointo a thick paste.
heat oil in a kadai,
add saunf , ginger garlic paste ,chopped onions.
add salt .
then , cook for 2mts.
add the coconut paste and saute for 5 mts. add the boiled cauliflower. MIx
throughly, add enough water and boil it for 10 mts. cauliflower kurma is
ready garnish with corriander and some mint leaves.
|
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Beetroot Theeyal |
| |
|
Preparation Time :
10 minutes
Cooking Time : 20 minutes
Serves / Makes : 4 |
| |
| Ingredients |
Beetroot - 2
Green Chilli - 2
Coconut grated - 1 cup
lemon sized tamarind
To fry:
1 tsp Coriander seeds
2 peppercorns
5-6 curry leaves
1 sp hing
3-4 red chillies
|
| |
| Method |
Cut beetroot into small pieces of
approximately 1.5 inches length. Boil them with the slit green chilli, in 1
cup water until soft. Now, add the extract of tamarind to the cooked
beetroot. Add salt and turmeric and simmer.
Fry the grated coconut until golden brown. Keep aside. Fry the other
ingredients mentioned in 1 tsp oil. Grind this with the coconut to make a
fine paste.
Add this ground paste to the beetroot and simmer for 10 mins. Add more water
to make to the consistency of sambar.
Season with mustard, curry leaves,red chilli.
Goes very well with rice. |
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Mango pachadi |
| |
|
Preparation Time :
5min
Cooking Time : 15min
Serves / Makes : 4 persons |
| |
| Ingredients |
onion -1
mango -1
jaggery-50gms
chilli powder-1/2spn
turmeric powder-1/4spn
mustard seeds-1/4spn
water to cook
salt to taste
oil |
| |
| Method |
| Take oil in a kadai,fry some mustard seeds &
add chopped onion into it.After it turns into light brown colour add cut
mango pieces into it.Fry for sometime .Now add turmeric powder,chilli
powder,salt&some water.when it is 3/4th cooked add jaggery into it.Hot,sour&
sweet mango pachadi is ready now |
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Beetroot Chutney |
| |
|
Preparation Time :
10 mnts
Cooking Time : 15mnts
Serves / Makes : 6 Persons |
| |
| Ingredients |
Beetroot(medium Size)- 2 No.s
Channa Dal- 3 tsp
Urad Dhal - 3 tsp
Curry leaves- few
Red Chillies- 5 No.s
Dry Dhania seeds- 1 tsp
Oil- 3 tsp
Salt to taste |
| |
| Method |
Remove the skin, wash and chop beetroots
finely.
Heat Oil in kadai and fry the Beetroots for 10 mnts on low fire and keep
aside.
Now fry the dals, chillies, dhania seeds and curry leaves with little oil
till golden brown.
Grind all the above in a Mixie to smooth paste and add salt to taste.
|
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grated carrot curry |
| |
|
Preparation Time :
10 min
Cooking Time : 15 min
Serves / Makes : 4 |
| |
| Ingredients |
carrots 3 grated
onions big 3
green chillies 2-3
curry leaves
rai 1/2 tsp
jeera 1/2 tsp
urad dal 1/2 tsp
oil 2tbsps
coriander
|
| |
| Method |
chop onions lengthwise and silt chillies
length wise
take oil in a kadai and add uraddal, rai, jeera and fry till they splutter
then add curry leaves
then add chopped onions, chillies and fry till they turn brown
now add salt and grated carrot and mix
let it fry for some time till whole of the curry gets dry
garnish with coriander and remove from fire
serves well with rotis and rice. |
| |
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Gobhi Kasoori |
| |
|
Preparation Time :
nil
Cooking Time : nil
Serves / Makes : 4 |
| |
| Ingredients |
florets)
1/2 cup Kasoori methi
1 tbsp + to deep fryOil
1/2 tsp Mustard seeds
2 medium sized Onion (chopped)
4 Green chilli (chopped)
1 tbsp Ginger paste
1 tbsp Garlic paste
2 medium sized Tomato (chopped)
1 tbsp Coriander powder
1 tsp Turmeric powder
1/2 cup Yogurt
Salt to taste
|
| |
| Method |
| Heat sufficient oil in a kadai and deep-fry
until golden brown. Drain onto an absorbent paper and keep aside. Roast and
powder kasoori methi. Heat one tablespoon of oil, add mustard seeds, when
they crackle add onions and cook until golden brown in colour. Add green
chillies and sauté along with the onions. Add ginger and garlic paste, stir
for a moment. Add chopped tomatoes and stir. Add half a cup of water and
cook. Add coriander powder, turmeric powder and cook. Add yogurt and mix and
cook on a high heat for some time. Add fried cauliflower and mix well. Add
salt and roasted kasoori methi powder and mix. Cook for five to seven
minutes and serve hot. |
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|
baingan fry |
| |
|
Preparation Time :
10min
Cooking Time : 15min
Serves / Makes : 4 |
| |
| Ingredients |
tamarind - lemon size,
baingan - half kg
methi seeds- 2 teaspoon ,4 red chillies whole
coriander seeds - 1/2 teaspoon |
| |
| Method |
Boil the baingan in water with tamarind and
haldi and salt till half done.
Strain the water.
Roast and grind the dry masala.
In a kadai, add 1 spoon cooking oil, some hing and the baingans and fry till
they are brown and crisp.Shut the gas stove and add the ground masala
powder. Serve hot.
|
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Paruppu(Dhal) Usili |
| |
|
Preparation Time :
30 mins
Cooking Time : 30 mins
Serves / Makes : 2 |
| |
| Ingredients |
Beans or cabbage--250 gms
Toovar dhal------5 tablespoons
Red chillies-----4-5 nos
Hing ------------a pinch
salt to taste
Oil-----2 tsp
mustard----1 tsp
split urad dhal---1 tsp
curry leaves-----a few
turmeric powder---2-3 pinches |
| |
| Method |
| Soak the Toovar dhal for half an hour and
grind it into a course paste and microwave on high for 1 minute. Then open
and mix it and then microwave once again for 30 secs.Wash and cut the beans
and cook them until tender. Heat oil in a kadai and add the mustard and urad
dhal. When the urad dhal turns slightly brown add the cooked beans and fry
for about 1 minute until the moisture evaporates. Now crumble the microwaved
dhal and add to the vegetable. To this add the salt hing and turmeric powder
and put off the stove after 2-3 minutes. |
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|
Baby corn and Tofu curry |
| |
|
Preparation Time :
1/2 hr
Cooking Time : 45 mts
Serves / Makes : two |
| |
| Ingredients |
Baby corn 1kg
Tofu pcs 1/2cup
Jeera 1/2tsp
salt to taste
pepper pd to taste
Oil 2 tsp |
| |
| Method |
Clean the babycorn and cut into small
pieces.
Cut the tofu(soya paneer)into small pieces as babycorn.
Heat oil in a kadai and add jeera.
When it splutters and the babycorn and fry.
Sprinkle some water and close and cook for 10 mts.
Now add the tofu, salt, pepper powder.
Let it in sim for another 15 mts, till water evaporates.
This curry can be served with rice items. |
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PALAK STUFFED BREAD KOFTA |
| |
|
Preparation Time :
45-50 min
Cooking Time : 15-25 min
Serves / Makes : 4 persons |
| |
| Ingredients |
Kofta :-
3 – 4 Palak Leaves (finely Chopped) ;1 cup Coriander leaves(finely chopped)
;½ cup cashew nut & kishmish ;½ cup Paneer & cheese grated ; 1 tsp
Chilly-ginger paste; ½ t sp garam masala; Salt to taste; 3-4 Potatoes
(boiled & smashed), 5-6 bread slices
Curry: -
3-4 tomatoes ; 2-3 onions; ½ cup cashew nuts paste; ½ cup coconut grated, 1
tsp garam masal ; 1 tsp chilly – ginger paste; red chilly powder; turmeric
powder; cumin-coriander powder, and whole garam masala; ½ cup curd
|
| |
| Method |
Kofta :-
Take boiled and smashed potato in one bowl then deep the bread slices in
water and squeeze out extra water with hands and then smash them with potato
add little salt to it. Leave it aside. Now prepare filling just add all
remaining ingredients in one plate. now make a ball from potato and bread
mixture and fill in the filling and give it shape of kofta and just deep fry
them and leave them on kitchen paper for removing access oil.
Curry :-
Take little oil in one pan and heat it. Now add all whole garam masala i.e.
.clove, black paper whole, cinnamon, fennel seed, dry red chilies and white
Till and let it to cook for 2-3seconds now add all masalas and stir for a
while add little water so that masala‘s does not get burn now add onion,
tomatoes and coconut and fry them till the oil gets separated now add curd
to it and let dissolve in the gravy. As soon as the oil starts coming out
switch off the gas and let it cool. After cooling just blend it in a
mixer-grinder to a smooth paste. Now take little oil in a pan and heat it
add 2-3 dry red chilies and basil leaves and now add the paste and add
sufficient water to is and salt to taste and let it boil. As soon as it
starts boiling add koftas in it and cook it for 4 -5 min. and put off the
gas.
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Baked Potatoes with Creamy Vegetables
|
Preparation Time :
15 minutes
Cooking Time : 50 minutes
Serves / Makes : 4 |
| |
| Ingredients |
4 potatoes, scrubbed
1 Tbsp. plus 1 tsp. vegetable oil
1/4 cup unsalted butter
1 medium onion, finely diced
1 cup carrots blanched, peeled and finely diced
1 cup broccoli florets blanched, chopped
1/2 cup dry sherry
1/4 cup sour cream
2 tsps. corriander leaves chopped |
| |
| Method |
| Preheat oven to temperature 425°F. Rub
potatoes with oil. Pierce with a fork all over. Bake about 50 minutes, or
until tender. Melt butter in a large heavy nonstick tawa over medium heat.
Sauté onion and carrots 2-3 minutes, or until soft. Add broccoli and sauté
3-5 minutes. Add sherry and increase heat to high. Boil 1 minute or until
sauce thickens. Remove from heat and stir in sour cream. Season with salt
and pepper to taste. Cut potatoes lengthwise, halfway through. Press down on
either side of cut, and mash lightly with a fork. Stuff potatoes with
vegetables. Sprinkle with chopped corriander leaves. |
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Majjige Huli ( Moru kolambu)
|
| |
|
Preparation Time :
10mins
Cooking Time : 20mins
Serves / Makes : 4 |
| |
| Ingredients |
White pumpkin - 1/2kg
Green chillies - 4
Chenna Dal ( soaked) - 1 tbsp
Turmeric - 1/4 tsp
Jeera - 1 tsp
Dhania - 1/4 tsp
CUrry leaves - 1 string
Coconut - 4 tbsp
Hing powder
For tadka
Oil - 2 tsp
Mustard seeds - 1 tsp
Curds 1/4 cup
|
| |
| Method |
Clean the white pumpkin and cut length wise.
Boil white pumpkin (do not pressure cook).
Grind coconut, jeera, turmeric, dhania, green chillies, hing and soaked
channa dal.
Add the ground masala and salt to the boiled pumpkin. Once it starts boiling
add curry leaves.
Finally before switching off the gas add curds. Stir for 2 mins.
Prepare tadka and pour on top.
|
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|
SOYA FRIED CURRY |
Preparation Time :
10 MINS
Cooking Time : 20 MINS
Serves / Makes : |
| |
| Ingredients |
FOR MAKING PASTE
RED CHILLY 5
PEPPER 1 TSP
CUMIN SEEDS 1/2 TSP
COCONUT GRATED 1/2 CUP
CORIANDER SEEDS 2 TSP
FOR MAKING GRAVY
CINNAMON 1 STICK
SAUNF 1 TSP
CURRY LEAVES
ONIAN CHOPPED 200 GM
GINGER-GARLIC PASTE 1 TSP
GREEN CHILLY SLIT 2
TOMATO CHOPPED 200 GM
CURD 1/4 CUP
CHILLY POWDER 1 TSP
CORIANDER POWDER 2 TSP
PRESOAKED SOYA CHUNKS 200GM
SALT TO TASTE
CORIANDER LEAVES TO GARNISH
OIL |
| |
| Method |
MAKE A FINE PASTE WITH RED
CHILLY,PEPPER,JEERA,COCONUT GRATED,CORIANDER SEEDS.
HEAT OIL IN A PAN.
PUT CINNAMON,SAUNF,CURRY LEAVES,ONION CHOPPED
AND SAUTE UNTIL GOLDEN BROWN.
WHEN ONION TURNS GOLDEN BROWN ADD GINGER GARLIC PASTE,GREEN CHILLY
SLIT,TOMATO FINELY CHOPPED,CURD,RED CHILLY POWDER,CORIANDER POWDER.
SAUTE UNTIL RAW SMELL OF POWDER GOES AND TOMATO BECOMES MUSHY.
ADD SOYA CHUNKS AND SALT.
SAUTE UNTIL RAW SMELL OF SOYA GOES.
ADD THE GROUND PASTE AND SAUTE AGAIN TILL OIL LEAVES THE SIDES.
NOW SWITCH OFF AND GARNISH WITH CHOPPED CORIANDER LEAVES.
|
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|
Vegetable Kootu |
Preparation Time :
10 mins
Cooking Time : 15 mins
Serves / Makes : 4 |
| |
| Ingredients |
Beans-15
carrot-1
potato-1
Dill - 1 cup
Tuvar Dal-1 cup
For Powder
Urad dal - 2 tsp
Chenna dal - 2 tsp
jeera - 1 tsp
Pepper - 1/2 tsp
Coconut - 3 tbsp
Red chilli - 2
hing powder |
| |
| Method |
Wash all the vegetables and cut them length
wise.
Mix vegetables and tuvar dal and cook in pressure cooker till 2 whistles
Dry roast the ingredients for masala (except coconut) and then grind the
masala.keep aside.
Once the vegetables and cooked, place it in a pan and add the ground masala.
Add salt and allow it to cook for 10 minutes. Add curry leaves and lemon
juice.
|
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|
quick vegetable kurma |
Preparation Time :
5 minutes
Cooking Time : 10 minutes
Serves / Makes : 2 |
| |
| Ingredients |
2 cloves, 1 small cinnamon and 1 elachii
onion medium 1
green chillies 2
ginger garlic paste 1tbsp
chilli pd 1 tbp
dhania pd 2 tbsp
salt
tomato 2
potato big 1
cauliflower florets 1/2 cup
coriander and curry leaves
coconut grated 1/2 cup with 1 tsp jeera
|
| |
| Method |
Add 2 tbsps oil to cooker ,when hot add
whole spices,
slit green chillies, then finely cut onion, saute well
till onion turns brown, then add ginger garlic paste,
saute for 2 minutes, then add spice powders -chilli,
dhania and salt,saute well till moisture gets absorbed
, add tomato well squeezed with hand, saute till oil
seperates, now add the vegs , add 1 cup water and
pressure cook for 2 whistles, meanwhile grind coconut
with jeera into a fine paste, open the cooker lid
addthis paste and add 1 more cup of water and allow to
boil for a few minutes,now your kurma is ready.Garnish
with coriander leaves and serve hot with rice ,dosas,
idlis or chappathis. |
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|
Gravy on the Roll |
| |
|
Preparation Time :
20
Cooking Time : 30
Serves / Makes : 4 |
| |
| Ingredients |
200 gms tomatoes
250 gms peas
300 gms potatoes
½ lt milk
100 gms onion
50 gms cashew nuts
½ lt water
2 tbsp bread crums
Green chilly – ginger paste
1 ½ tsp salt
1 tsp jeera
1 tsp whole dhaniya ( coriander)
8-10 cloves
dalchini
pepper powder
corn
100 gms paneer
1 ¼ tsp turmeric
1 tsp red chilly powder |
| |
| Method |
boil potaoes and mash it.
Add bread crums, coriander leaves, 1 spoon chilly sauce, lemon juice, salt,
green chilly – ginger paste, garam masala.
After mixing make rolls of oval shape.
Deep fry.
For gravy prepare the tomato puree, and make cashew nut powder.
Heat oil in the pan, fry onion add cashew nut powder, turmeric powder, red
chilly powder, tomato puree and boiled peas.
Heat till the gravy becomes thick.
On the roll pour the gravy and garnish with coriander leaves.
|
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|
Paneer Makhanwala |
Preparation Time :
15mins
Cooking Time : 15mins
Serves / Makes : 2 |
| |
| Ingredients |
250 gms paneer (cut into cubes)
1ts Ginger Garlic paste (5 garlic cloves and 1 inch ginger)
1 Onion chopped
1 Bay Leaf
1 inch Cinnamon Stick
3 Cloves
2 Cardamon
1ts Red Chilli Powder
1/4ts Turmeric Powder
salt to taste
1/2 ts Garam Masala Powder
2tb Cream or Malai
1/2 tb Coriander (chopped)
3tb Tomato Puree (or 1 tomato cut)
1/4 ts sugar
1ts Kasoori Methi
1tb Ghee
|
| |
| Method |
Heat 1tb Ghee in a heavy saucepan. Add
onion, ginger garlic paste, bay leaf, cinnamon, cloves, cardamon fry till
onion is golden brown
Then add the dry masala (red chilli powder, turmeric powder, garam masala,
salt, sugar, kasoori methi)
Then add tomato puree or cut tomatoes, fry for 2 mins. Remove from gas.
After the mixture is cool make a smooth paste in the blender.
Remove the paste from blender into a pan, add cubes of paneer. 2tb malai,
coriander.Cook for 5 mins. Serve Hot |
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|
Vegetable Lasagne |
Preparation Time :
30 minutes
Cooking Time : 45 minutes
Serves / Makes : 5 |
| |
| Ingredients |
1.2 courgettes
2.250 gms mushrooms
3.250 gms baby aubergine
4.3 onions
5.3 tomatoes
6.ginger garlic paste
7.ragu red lasagne sauce
8.ragu white lasagne sauce
9.lasagne sheets
10.cheddar cheese
11.2 table spoon oil.
12.red chilli powder,salt,garam masala to taste |
| |
| Method |
1.Cut all the vegetables in round shape.
2.chopped the onion finely
3.Heat the oil in a pan.
4.add finely chopped onions to it and cook for 3 minutes.
5.add ginger garlic paste to it.
6.heat oil in other pan.
7.add aubergines to it and cook it for 5 minutes on low flame.
8.add courgettes and mushrooms to onions.
9.cook it for 5 minutes
10.add red chilli powder,salt,garam masala powder to taste.
11.cook for 2 minutes
12.add red lasagne sauce to it.
13.cook for 5 minutes.
14.In a baking tray,spread half of the mixture of mushroom and aubergine.
15.on top of it spread half the micture of aubergine.
16.put lasagne sheets on top of it.
17.spread white sauce onto lasagne sheets.
18.Repeat the same procedure for other half mixture from no 14 to 17.
19.on to white lasagne sauce,put the tomatoes cut into round slices.
20.spread the grated cheese on to tomatoes.
21 put into oven and bake for 30-45 minutes |
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|
Aloo Curry |
Preparation Time :
10mins
Cooking Time : 5 mins
Serves / Makes : 2 |
| |
| Ingredients |
3 Boiled potatoes
2tbsp oil
1/2 tsp hing
1& 1/2tbsp. chilli powder
half tsp tumeric powder
4 whole garlic cloves
1tbsp garlic paste
salt to taste
4-5 kokum
coconut milk/paste
chopped coriander
|
| |
| Method |
Cut boiled potatoes into small pieces. Apply
salt, tumeric, chilli powder, garlic paste and kokum to it, mix well and
keep it for 5 mins
Heat oil, put slightly mashed garlic cloves, hing and the cut (masala)potatoes.
Saute it well till oil starts separating. Add some water and coconut paste
and bring it to a curry consistency.Boil it for 2 mins. Add chopped
coriander and serve hot. |
______________________________________________________________________________________________
|
Paraval / Pottal Chutney |
Preparation Time :
20 mts
Cooking Time : 3 mts
Serves / Makes : Six |
| |
| Ingredients |
Paraval / Pottal ( chopped to slices )- 250
gms
Cooking medium - Two table spoons
Rai - One Teaspoon
Chana dal- Two table Spoons
Urd Dal - Two table Spoons
Grated Kopra - Two table Spoons
Dry Red Chillies - 5 nos.
Green Chillies - 2 nos.
Ginger piece - About i" long
Currey Leaves - about 4 or 5 stems
Salt - One teaspoon
Tamarind Pulp - One Table Spoon
Jaggery ( Grated ) - One Table Spoon
Hing - Half teaspoon |
| |
| Method |
Wash the Paraval and slice without pealing
or removing seeds.
Place a shallow frying pan over fire. Add Two table spoons of Cooking medium
and add Rai to it. Allow Rai to flutter.Now add the Chana Dal, Urd Dal red
chillies . Fry till the dal becomes golden brown. Then add all the other
ingredients ( except Tamarind and Jaggery ).Saute for some time adding three
Table Spoons of water and close it with lid for about three minutes on high
fire
( taking care not to burn ). Open the lid immediately and lower the fire
.Mix it well,
allow to cool and tranfer it into a Mixi jar adding the Tamarind and
jaggery.Grind this to fine paste to get Chutney consistensy adding water if
necessary.
|
________________________________________________________________________________________________
|
brinjal kotsu |
Preparation Time :
5min
Cooking Time : 10 min
Serves / Makes : 4 |
| |
| Ingredients |
brinjal 4 to 5
tamarind pulp 1/2 cup
green chillies
curry leaves
mustard seeds
turmeric powder
oil 1tsp
asfoetida 1 pinch |
| |
| Method |
first apply little oil on the brinjals and
heat on direct flame till it is cripsy brown ie the outer skin breaks up and
keep aside.
then in bowl make the tamarind pulp into little watery consistency.
now mash the roasted brinjals while it is hot and mix with the tamarind
pulp.
mix salt and turmeric also in the tamarind pulp and heat just for 2 to 3
minutes.
after removing from the gas tamper the brinjal kotsu that is prepared from
the above procedure by taking little oil (specially coconut oil) with
mustard seeds, curry leaves and green chillies and asfoetida.
|
_______________________________________________________________________________________________
|
stuffed ladys finger |
| |
|
Preparation Time :
30 mins
Cooking Time : 45 mins
Serves / Makes : 4 persons approx |
| |
| Ingredients |
Fresh Tender Ladys finger-1/2 kilo
besan/gram flour-1 cup
chilli powder 2 tsps
grated coconut-1 cup
chopped coriander leaves-1 cup
chopped green chillies-4-5
lime juice-5 table spoons
asafoetida powder-1 tsp
sugar-2 tsp
salt to taste
turmeric powder-1 tsp
chopped cashewnuts-1 tbps |
| |
| Method |
wash and wipe ladys finger thoroughly
slit them lengthwise taking care not to break the pod
now stuff the mixture well taking care not to overdo the same.
Likewise stuff all the ladysfinger with the mixture.
set aside.
take a tava and drizzle 3 tablsp. of olive/sunflower oil and shallow fry
these stuffed veggies until done. Do not over cook and allow the green color
to remain.
make sure the inside is well cooked.
Serve with a dip as starter, or serve as part of main course. |
___________________________________________________________________________________________________
|
Stuffed Cabbage leaves in Spicy Tomato Curry
|
| |
|
Preparation Time :
45mins-1HR
Cooking Time : 30mins
Serves / Makes : 4 |
| |
| Ingredients |
For the stuffed cabbage leaves:
cabbage 1
for the stuffing:
Boiled mixed vegetables -1cup(beans,carrots,corn,potatoes,peas)
oil 1tsp
corriander powder 1tsp
chilli powder 1tsp
garam masala 2tsp
jeera seeds 1tsp
fennel seeds 1tsp
For the spicy tomato Curry
butter 2tsp
jeera seeds 1tsp
cloves 2
bay leaf 1
Tomatoes 4 large ( Blanced & pureed)
tomato ketchup 2tbsp
onions grated 1/2cup
garlic paste 1/2tsp
ginger paste 1tsp
green chillies finely chopped 2tsp
fresh corriander leaves chopped 1/2cup
garam masala 1tsp
sugar 1tsp
salt
curds 1cup
besan 2tsp
|
| |
| Method |
FOR THE STUFFED CABBAGE:
Carefully Remove the cabbage leaves whole without tearing it . we need about
6 leaves .
wash it in cold water and keep aside.
in a large pot bring water to boil.
once the water starts to boil,add 2tsp salt and then put the cabbage leaves
one by one in the water.
allow it to be in the water for about 2mins.
remove the leaves and shock it in a ice water bath.
remove and pat dry the leaves.
( the above procedure can be done 1 day ahead).
For the stuffing,
heat oil in a kadai.
add oil,jeera and sauf. allow it to splutter ,next add the chilli powder,
corriander powder and garam masala. fry for a min and add the boiled mixed
vegetables in it.
mix well and slightly mash them with the back of the spoon.
remove and cool.
(This stuffing can also be made 1 day ahead).
Take one cabbage leaf and place 2tsp of stuffing mixture in the middle. fold
the edges and roll the cabbage like a spring roll.
prepare all the cabbage leaves similarly.
Now Steam the cabbage leaves for 8mins.
For the curry
Mix the curd with besan ,salt, garam masala,green chillies, garlic and
ginger paste, suagar, and tomato puree in a kadai.
Allow this to boil until the raw smell of the besan has gone and the curry
slowly starts to thicken.Now add the fresh corrinader leaves and ketchup and
mix well.
now the curry is fully thickened and cooked,remove in a serving bowl.
Heat butter and allow it to melt.add jeera seeds, cloves,and bay leaf.now it
splutters add the onions and fry them till transculent.
Now pour this over the curry.
Remove the stuffed cabbage and carefully place it on the curry.
serve it with plain aromatic basmati rice and papad. |
| |
____________________________________________________________________________________
|
VEGETABLE DELIGHT |
Preparation Time :
20 min
Cooking Time : 15 min
Serves / Makes : 6 to 8 |
| |
| Ingredients |
100gm. Baby corn
100gm. Baby onions
100gm. Small tomatoes [colorful cherry tomatoes]
100gm. Peas
200gm. Potato [shredded]
200gm. Carrots [shredded]
100gm. Paneer [cut in to long thin strips]
Coconut milk extracted from one small coconut.
2tablespoon cashew nuts
1cup milk.
2 teaspoons corn flour.
Salt to taste.
GRIND TO PASTE THE FOLLOWING
3 cm. ginger,
8 flakes garlic,
6 green chilies,
5 cloves,
5cm. Cinnamon,
2 teaspoons coriander seeds,
8 black peppercorns.
|
| |
| Method |
| Heat 2 tablespoons oil in a pan, add the
ground paste. Stir on a low heat till well-fried Add all the vegetables,
except tomatoes. Stir for 2 min. Add little water and cook the vegetables
till they become little soft. Add salt and coconut milk, after2-4 boils pour
corn flour paste [dissolve in 1 cup milk]. Now add paneer strips and
tomatoes and cashew nuts. Simmer it on low heat remove from heat when gravy
becomes thick. Serve hot. |
| |
_____________________________________________________________________________________-
|
Mixed Vegetable Kootu |
Preparation Time :
30 minutes
Cooking Time : 30 minutes
Serves / Makes : 4 to 6 |
| |
| Ingredients |
1)3 cups of mixed vegetables like
Aloo,carrot, white pumpkin, coyote squash, egg plant, drum stick,snake
gourd,green peas, etc(No onion or garlic)
2)Tamarind- small lemon size
3)Toor dhal-1/4 cup
4)White Chana-1/4 cup
5)Turmeric powder-1/2 teaspoon
6)salt to taste(upto 2 teaspoons)
For the Gravy
1)Grated coconut-1/4 cup.
2)Dhania seeds- 3 tablespoons
3)Red chillies- 4 to 6
4)Chana Dhal-2 tablespoon
5)Methi seeds-1/2 teaspoon
6)Cumin seeds-1/2 teaspoon
7)Black Pepper-1/4 teaspoon
8)Tender curry leaves- 1 sprig
For Seasoning and Garnishing:
1) Ghee or oil- 2 teaspoons
2)Mustard seeds-1 teaspoon
3)Urad dhal(split)-2 teaspoons
4)Asafoetida (hing) powder-1/4 teaspoon
3)Roasted peanuts- 2 to 3 tablespoons
5)Roasted and coarsly powdered sesame seeds-2 teaspoons
6)Curry leaves and Coriander leaves
|
| |
| Method |
Cooking:
Soak the Chana over night and cook it seperately.
Wash and pressure cook the toor dhal with a pinch of turmeric powder.
Soak tamarind in water, microwave for a minute ,sqeeze and extract one cup
juice.
In a pan add very little oil and fry red chilies, dhania seeds, chana dhal
and methi seeds.
Add the coconut and curry leaves when the mixture is brown, fry for a minute
and remove from fire.
When cool,add the cumin seeds and pepper and grind in the mixie adding
necessary water to make a paste.
Wash and cut the vegetables to 1" pieces(any uniform size will do).
In a large kadai add one tablespoon oil .When hot, add the vegetables and
stir well.
When the vegetables start to sizzle add the tomato, fry for a minute and add
the tamarind juice.
Add turmeric powder and a pinch of hing.Stir often and add water if
necessary.Add one teaspoon of salt.
When the vegetables are done to your liking (either a litle bit cruncy or
well cooked),add the cooked chana, toor dhal and the ground gravy.
Add the remaining salt 1/2 to 1 teaspoon.Mix well and stir. Add water to
adjust gravy to your desired consistency.
When everything boils well remove from fire.Add the finely chopped coriander
leaves.
Seasoning and Garnishing:
In a pan add one table spoon of ghee or oil.Keep the heat to medium.
Add mustard seeds.When mustard seeds crackle , add the urad dhal.
When the urad dhal is brown add the already roasted peanuts, hing, split
green chilies, and curry leaves in the same order.
Mix well and add it to the kootu. Add the roasted and crushed sesame seeds.
Mix well.
Serve hot with plain rice or rotis or dosas |
________________________________________________________________________________________________
|
Stuffed baingan with gravy |
Preparation Time :
15 minutes
Cooking Time : 20-25 minutes
Serves / Makes : 4 |
| |
| Ingredients |
Brinjals(small ones)- 8-10
for masala-
grated Dry coconut- 12-16 tbsp or if u r using dry coconut flakes from
indian store- 8-11 tbsp (because i have to grate dry coconut to get grated
d.c and its time consuming, i use dry coconut powder or flakes from indian
store , and i think the dry coconut flakes/powder which u get in american
store contain some sugar -not sure)
peanuts- 3-4 tbsp
dhania seeds- 2 tsp
jeera 1 tsp
khara/red chilli powder- .5-.75 tsp
salt - 1.5 tsp
rasam/sambhar masala pd- 1-2 tsp
tamarind- 1 ball of amla size or ur taste or u can omit
yellu/til seeds- 2 tsp
garlic- american size(big size)- 2-3
|
| |
| Method |
Put all the ingredients except the baingan
of course in a blender starting with dry ingredients and adding less and
less dry ingredients. grind this into powder. taste this because whatever it
tastes is the taste u get when u make the baingans.
Cut the baingans stalk and make 4 slits in baingan longitudinally leaving
one end intact so that u can stuff the mixture. Stuff the coconut mixture in
the slit baingans. In a kadai take 1-2 tbsp of oil
and u may add additional seasoning or u can omit.
then when the oil is hot add the baingans and stir it now and then for 5
minutes and then add water 3/4 cup and the remaining mixture and close the
lid and let it cook for 10 minutes and now check if the baingans are cooked
and also if the gravy consistency is to ur desire ( u can add water
accordingly as much thick or thin gravy u want and also next time u can vary
the proportion of ground mixture to baingan as per ur preference).
If baingans are cooked and the gravy is to ur req consistancy then its done.
ready to eat.
|
______________________________________________________________________________________________
|
Pineapple
curry |
| |
|
Preparation Time :
15
Cooking Time : 30
Serves / Makes : 4-6 peopl4 |
| |
| Ingredients |
INGREDIENTS
1)Pineapple in cans ( 2)- 1st can-crush pineapples in one can with its juice
2nd can-cut pineapple into big chunks ,retain the juice.
2)Coconut thick milk (1 cup),
3)salt according to your taste
4)2 teapoons of mustard seed and cumin seeds
5)1 teaspoon of tomato paste/ 1/4 cup tomato puree
6)1 teaspoon turmeric, cumin and chili powder.
7)2 tablespoon of oil ( less for more healthy option)
(a)
2 big red onions/5 smalls ones ( chopped into big pieces)
few curry leaves,
2-3 dry red chills,
1 cinnamon stick,
2 cloves
1 whole garlic ( pods without skin )
2 tablespoon ginger,
2 green chilis ( chopped)
GARNISH
finely chopped coriander leaves |
| |
| Method |
Method,
1) heat up oil( 1 tablespoon) in the pan and add 1 teaspoon of mustard and
cumin seeds and let them splatter.
2)Saute all the ingredients in (a) till onions are caramelized or are golden
brown.
3)Let the mixture cool down before blending into fine paste with 1/4 cup
pineapple water and tomato paste/puree.
4) Heat up oil once more( 1 tablespoon) and add 1 teaspoon of mustard and
cumin seeds and let them splatter but now pour the mixture entirely into the
pan .Also remaining pineapple water and crushed pineapple.
5) Once the mixture starts to simmer,add coconut milk and keep stirring for
5 minutes and add pineapple chunks.Also add cumin,turmeric and chilli powder
and salt.
6) Keep stirring gently so that pineapple chunks remain whole.After 15
minutes of boiling or till the curry seems thicks and creamy,its time to be
served with your favorite rice.
|
| |
| User Comments &
Tips |
tips: For those prefer more sweet than sour
taste of the curry,feel free to add jaggery or sugar according to your need.
Please do not substitute fresh pineapple for cans as fresh ones doesn't
provide the same taste as the canned ones.
Please free to also add any vegetables as you please ( like eggplant deep
fried cubes,bendi deep fried) |
___________________________________________________________________________________________________
|
|
|
pineapple
rasam |
|
Preparation Time :
1/2 hour
Cooking Time : 1 hour
Serves / Makes : 3 |
| |
|
Ingredients |
Ripe pineapple 4 fresh slices
tuvar dal 1/2 cup
rasam powder 1 tsp
salt 3tsp
water 3 cups
tomato 1
coriander leaves
For seasoning:
mustard seeds 1/2 tsp
jeera 1/2 tsp
curry leaves 1 stick
ghee 1 tsp
|
| |
| Method |
1. Add 1/2 cup water to the dal
and pressure cook , for 3 whistle.
2. Make juice of the pineapple slices adding 1/2 cup of water and strain it.
3. In a vessel pour this juice and add rasam powder, salt, tomato slices and
let it boil.
4. When the raw smell of pineapple is gone add, the dal along with the
water, and sim the flame.
5. When it begins to boil switch off the gas.
6. Heat a pan add ghee for seasoning. Add mustard and when it splutters add
jeera, curry leaves and pour this in the rasam.
7. Garnish with coriander leaves.
8. Serve hot with white rice. |
__________________________________________________________________________________________________
|
Green mango curry |
Preparation Time :
5
Cooking Time : 15
Serves / Makes : 4 |
| |
| Ingredients |
Green mangoes-1/2 ks (sliced)
Red chillies-6-8
Coriander-1tbsp
Haldi-1/2 tsp
Cumin-1/2 tsp
Garlic-6 flakes
Ginger-1/2" piece
Onions-2med sliced
Jaggery-1tbsp
Salt as needed |
| |
| Method |
Grind the chillies, coriander, cumin,
ginger, garlic.
Fry onions till brown, then add ground masalas and fry well.
Add the mangoes and jaggery and cover with water.
Add salt to tast and add water and boil till it becomes thick |
________________________________________________________________________________________________-
|
Spiced ladies finger |
Preparation Time :
15
Cooking Time : 15
Serves / Makes : 4 |
| |
| Ingredients |
Ladies finger-1kg
Red/yellow capsicums-2 large chopped fine
Onions-2 chopped fine
chilli pdr-1tbsp
til seed-2tbsp
haldi-2tsp
oil-5tbsp
coriander pdr-1tsp
butter milk-5tbsp
salt
|
| |
| Method |
In a deep frying pan, heat oil and add chopped onios and stir.
Add chilli powder, til seed, coriander powder, and mix well.
After 2-3 min, add chopped ladies finger and chopped capsicum, mix well.
Add salt and butter milk and cook for 10 min in low flame.
When the vegetables turn soft, remove from fire and serve hot |
_______________________________________________________________________________________________
|
Capsicum Delite |
Preparation Time :
5 min
Cooking Time : 10 min
Serves / Makes : 2 |
| |
| Ingredients |
2 big capsicum
4 tbsp besan
1 tsp red chilli powder
1/2 tsp haldi powder
1/2 tsp sugar
salt , hing powder acc to taste
rai for seasoning
2 tbsp oil |
| |
| Method |
Cut capsicum into cubes , wash and drain the
water.
Heat oil and put rai for seasoning.
When it splutters, reduce flame ,add capsicum and mix well.
Add hali pdr, chilli pdr,hing pdr, sugar and salt. Mix well.
Keep flame low and pan covered.
After five minutes, the capsicum will become soft and change colour.
Now add the besan , mix well so that no lumps are there.
Again cover the pan and cook for 5 more minutes till the besan blends and
becomes slightly glossy.
Excellent when accompanied by hot phulkas. |
| |
_____________________________________________________________________________________
|
PEPPER RASAM |
Preparation Time :
30
Cooking Time : 20
Serves / Makes : |
| |
| Ingredients |
Ing. Required too make the Rasam Powder
Black pepper corns - ½ level tbspn
Cumin Seeds - 2 level tbspns.
Corriander seeds - ½ cup
Vendium (Methi Seeds) - ½ level tbspn
Red Chillies - 6 -8 no.'s
Tur Dhal (Lentils) - 2 ½ tbsps.
Asafetida - ½ tspn.
Tamarind - size of a lemon
Salt to taste
For Seasoning
Mustard Seeds - 1 tsp
Curry Leaves - a Sprig
Dry Chillies - 2 deseeded & broken up into pcs
Cooking oil - 1 tbsp
Garnish:- chopped Corriander Leaves - 2 tbps.
|
| |
| Method |
Broil the pepper, dhal (lentils), chillies,
vendium, coriander seeds together in a pan till they become golden brown.
Now add the cumin seeds continue to broil - remove from heat leave to cool
the dry grind to a powder - & keep aside to cool.
Soak the tamarind in 4 cups of warm water for 15 - 20 minutes extract the
tamarind the pulp add salt to taste, Asafoetida pwd. bring to a bubble - let
it bubble nicely - lower flame add the powdered masala and let it come to a
bubble again low flame & leave to simmer for about 5 minutes.
Season in little oil with mustard seeds/curry leaves, dry chillie. When the
Mustard seeds crackle remove & pour over the rasam. Garnish with Chopped
Corriander leaves. Serve hot with steamed rice or drink as a soup.
|
________________________________________________________________________________________________
|
Potato Podimas |
Preparation Time :
30
Cooking Time : 20mins
Serves / Makes : |
| |
| Ingredients |
Potatoes 1/2 kg.
Oil 2 tsp.
Mustard - 1/2 tspn
Curry leaves -a sprig
Channa Dhal - 2 tsps. - soak in warm water for 15 mins drain & keep aside
Urad Dal- 2 tsps. soak in warm water for 15 mins. drain & keep aside
Red Chillis - 2-3 deseeded & broken up
Green Chillies 2 nos
1" pc ginger finely minced or shredded
Paal Perughayam 1/4 tspn
lime Juice 1 tspn
Salt to taste.
For Garnish
Chopped Corriander leaves
|
| |
| Method |
Wash, Boil,Peel, Mash the potatoes & keep
aside
In a kadai add oil when hot add the dhals & fry till brown, add the mustard
seeds, dry chillies/green chillies, ginger shredded, asafotedia pwd, Salt
to taste & fry for a second, add the mashed potato, lime Juice & mix well
for the potato mash to blend with the seasonings
remove from heat garnish with chopped corriander leaves & serve as a side
dish with Plain rice & Onion Sambar
|
________________________________________________________________________________________________
|
Soya Keema & Chunks |
Preparation Time :
15 mins.
Cooking Time : 30 mins
Serves / Makes : 4 |
| |
| Ingredients |
200 gms. soya granules
100 gms. soya chunks
2 medium onions
2 tomatoes
1tbsp. ginger, garlic paste
4 green chilles
4 cloves
1" stick cinnamon
3 bay leaves
1tsp. each of red pepper, corriander powder,
half tsp ground garam masala
salt to taste |
| |
| Method |
Boil the soya granules and chunks with the
whole garam masala for 10 mins.
Chop the onion and brown it and add ginger/garlic paste with chillies , stir
it few mins and add ground tomatoes, add the salt and other spices and cook
it on slow fire till it blends well.
Then add the boiled soya granules and chunks and cook iton high fire and add
little water gradually untilit gets brown in color. Then add some water and
give it a whistle in the cooker . 3 whistles. Consistency should be thick.
Lastly add ground garam masala and serve with chappati. |
_________________________________________________________________________________________________
|
tofu kofta curry |
Preparation Time :
30 min
Cooking Time : 20 min
Serves / Makes : 4 |
| |
| Ingredients |
for the kofta
tofu 200 gm
bread slices 5 soaked in water and drained
onion one medium cut small
green chillies 2 cut small
oil for frying
for gravy
onion 2
garlic 2 pods
ginger 2inches
jeera 1tsp
bay leaves 1
tomato 3
turmeric little
chilly pdr 1/2 tsp or to taste
dhaniapdr 2 tsp
|
| |
| Method |
mash tofu and mix well with slices of bread
onion green chilly and required salt.
make small balls.
fry till golden brown in oil.
drain and keep aside.
heat 2 tsp oil .
add bay leaf and jeera.
grind onion garlic and ginger well.
add to thehot oil.
saute in low flame.
add turmeric chiily and dhania pdr.
saute for a min.
add pureed tomatoes.
let it cook in low flame.
when the gravy is thick add salt and add water to get required thickness.
add the koftas.
serve hot with rotis.
|
________________________________________________________________________________________________
|
Hyderabadi Green Chilli Curry
|
Preparation Time :
30 hr
Cooking Time : 10-15 min
Serves / Makes : |
| |
| Ingredients |
green chillies – ½ kg (medium size)
Onions – 4 (large, thinly sliced)
Poppy seeds – 2 tsp
Sesame seeds – 2 tsp
Coriander seeds – 2 tsp
Cumin seeds – 1 tsp
Coconut (dried) – 1 small piece
Turmeric powder – 2 tsp
Ginger and garlic paste – 1 tsp
Curry leaves – 6
Nigella seeds (kalonji) – 1 tsp
Salt to taste
Oil – ½ cup
Baghar (Fried Garnish)
Cumin seeds – ½ tsp
Red chillie – 6 pods (whole)
Fenugreek seeds (methi) – 6
Curry leaves – 4
|
| |
| Method |
Heat oil in a shallow pain. Fry chillies
with salt and remove from pan. Immediately put the ingredients of garnish in
the oil, stir for 30 seconds, add sliced onions. Fry till pale golden. Add
all the spices to the onions along with curry leaves. Now put the chillies
in it and fry for 5-7 minutes. Add tamarind pulp to it and cook on low heat
for 10-15 minutes.
|
________________________________________________________________________________________________
|
Poriyal with Masala podi |
Preparation Time :
45 mins
Cooking Time : 30 mins
Serves / Makes : |
| |
| Ingredients |
Brinjal/Ladies
Fingers/Potatoes/Capsicum/Sweet Potato/Sloppy Potatoes/Bittergourd – all
these vegetables could be used to make this Poriyal.
To make the Masala Powder
Take 3 Tbspns. Channa Dhal; 2 Tbspns Urud dhal; 2 tbspns. Tur Dhal; 2 Tbspns.
Corriander Seeds; 8-10 Dry Red Chillies; A pc. Of Asafetida; Salt to taste;
Oil – 2 tspns.
Put the coriander seeds & chillies in a wok with 1 tspn. Oil & fry till
coriander seeds are brown in colour, remove & leave to cool, now put the
dhals & asafetida into the wok with the other tspns of oil & fry till the
dhal’s are golden brown in colour – remove & leave to cook – now mix the
dhals with the coriander seeds & chillies add salt to taste & dry grind on
the mixie to a fine rava texture – leave the powder to cool – bottle & keep
– use whenever needed.
Ingredients:
Any of the above vegetables – 1/2 kg; Oil 6-8 Tbspns; Juice from 1 lime;
Masala Powder 3 tbspns. Or more if desired/required; salt to taste. Mustard
Seeds – 1 tspns; Curry leaves few.
|
| |
| Method |
Method:
Wash & cut the vegetables into ½ “ thick cubes – keep aside. Heat oil in a
wok on low flame, when hot add the vegetable pces. & fry, stirring now and
again so that it does not burn - fry till the vegetables are half cooked –
(the colour of the vegetable will change)powder & Salt to taste - continue
to fry on low flame - stirring now and again for 10/15 mins. or till the
vegetables are cooked/crisp and a nice aroma arises – sprinkle the lime
juice – mix the proiyal &remove from heat - serve.
|
__________________________________________________________________________________________________
|
tomato nuvvula chutney |
Preparation Time :
10 minutes
Cooking Time : 20 minutes
Serves / Makes : 4 |
| |
| Ingredients |
Tomatoes-8
Sesame seeds-one and half cup
red chillies- 10
tamrind-1 lime size ball
oil
mustard - 1 tsp
fenugreek - 1/2 tsp
curryleaves,
garlic (2-3 cloves)-seasoning
salt to taste
|
| |
| Method |
1.Dry fry sesame seeds with red chillies
until light brown and make a fine powder in mixer.
2.In a pan with little oil cut tomatoes and put tamrind and fry them until
all the water evaporates and is cooked.
3.In another pan add all the seasoning with mustard seeds first in 2 tsps
oil and keep aside.
4.Mix the fine sesame powder and fried tomatoes and put in the blender along
with salt until chutney is mixed well and depending upon the coarsness you
require.
5. Now put the seasoning and mix for a second or two until the seasoning
appears in the chutney.
6.The delicious chutney is ready to be served with hot rice |
__________________________________________________________________________________________________
|
Tomato Gojju |
Preparation Time :
10 mins
Cooking Time : 15 mins
Serves / Makes : 6 |
| |
| Ingredients |
Finely chopped tomatoes - 2 cups
Finely chopped onions - 2 cups
Chilli powder - 1 tsp
Sugar - 1 tsp
Salt - 1 tsp
Turmeric powder - 1/2 tsp
Coriander powder - 1/2 tsp
Mustard seeds - 1 tsp
Jeera - 1/2 tsp
Curry leaves - 4
Oil - 3 tsps
Chopped coriander - 2 tsps |
| |
| Method |
1. Heat Oil in a kadai
2. Add mustard seeds, curry leaves and Jeera.
3. After they splutter, add chopped onions and fry well until onions are
done.
4. Add chopped tomatoes and fry well until oil is separated.
5. Add salt, sugar, turmeric, coriander, chilli powders and mix well.
6. Cook it low flame for 5 minutes.
7. Garnish with chopped coriander. |
| |
| User Comments &
Tips |
| Very tasty recipe. Goes well with rotis and
rice |
________________________________________________________________________________________________
|
Filled Tomatoes |
Preparation Time :
15 min
Cooking Time : 30 min
Serves / Makes : 4 |
| |
| Ingredients |
6 large firm tomatoes
2 tbsp soaked and boiled chickpeas
5 tbsp boiled rice
1 large, finely chopped onion
salt and pepper
1 tbsp shredded mint
pinch cinnamon powder
2 peeled, seeded, chopped tomatoes
Batter
2 eggs
75 gm gram flour
75 ml yoghurt
1 tsp coriander powder
1 tsp salt
Besan-til masala
1 tbsp oil
2 tsp coriander seeds
½ tsp mustard seeds
½ tsp sesame seeds
pinch hing
2 tbsp gram flour
4-6 green chillies
salt
|
| |
| Method |
Cut the tops of the full tomatoes. Scoop out
seeds. Combine remaining filling ingredients. Season. Fill into tomato
cavities. Replace tops on tomatoes and secure with string.
For the batter, beat ingredients until smooth. Use to coat tomatoes. Skewer
onto sticks and bake in a hot oven/ tandoor until batter colors. Serve with
besan-til masala.
For the masala, heat oil and fry coriander and mustard seeds, followed by
sesame and hing. Stir well before adding gram flour. roast until colored.
Add chillies and salt.
Serve with tomatoes. |
| |
_________________________________________________________________________________________________
|
Kashmiri Dum Aloo |
| |
|
Preparation Time :
15 min
Cooking Time : 30 min
Serves / Makes : 4-5 |
| |
| Ingredients |
Small potatoes 1/2 kg
Coriander seeds 1 tbsp.
Cardamoms (brown) 4
Cloves 4-5
Black pepper 7-8
Cinnamon 1 small piece
Caraway seeds 1/4 tsp.
Cardamom (green) 2
Asafoetida a pinch
Bay Leaves 4-5
Ginger garlic paste 1 tsp.
Turmeric powder 1/2 tsp.
Chilli powder 1 tsp.
Medium size onion (grated)1
Fine yogurt (curd) 2 cup
Milk 1/2 cup
Ghee/oil 4 tbsp.
Salt to taste
|
| |
| Method |
Take coriander seeds, cardamoms, cloves,
black pepper, cinnamon, caraway seeds, cardamom green and grind it in a
blender to make fine powder.
Peel off the potatoes and prick it.
Heat oil in pressure pan for about one minute. Fry the potatoes in oil over
medium heat till they change the color from white to light brown. Set aside.
Add bay leaves, asafoetida, ginger-garlic paste, grated onion to the
remaining oil. Fry till the paste becomes reddish brown and the mixture
starts separating from the oil.
Add the garam masala prepared in step1 to this mixture and heat for 2-3
minutes.
Add turmeric powder, chilli powder and salt. Fry it about a minute.
Now add milk to make the gravy. Then add yogurt (fine) and continuously stir
it.
If you find the gravy too thick, you can add some water.
Finally add pricked fried potaoes to the gravy and pressure cook it. Switch
off the gas after 4-5 minutes (before first whistle).
Decorate it with green coriander leaves and serve hot.
|
____________________________________________________________________________________
|
Ground Rice Flour Roti |
| |
Preparation Time :
30 min
Cooking Time : 30 min
Serves / Makes : 4 |
| |
| Ingredients |
Pre Preparation
4 cup of Rice powder soaked in Sour Curd Overnight.
Filling
Fine chopped Cabbage 2 Cups), Carrots(1 cup),2 Onions Average size Fine
chopped, Green Dhania fine chopped,4 Green chillies fine chopped Half
cocunut fine grated.
Salt according to taste |
| |
| Method |
Soak the Rice Flour overnight with Curd and
add salt.
Heat the Tava or Fry Pan .put the oil with brush
Roll the flour on the tava and put the chopped vegetable evenly on it.
Fry until golden brown on both the sides.
Serve hot with coconut or tomato chutney.
|
____________________________________________________________________________________
|
Snakegourd with dal curry |
| |
Preparation Time :
10
Cooking Time : 30 min
Serves / Makes : 4 |
| |
| Ingredients |
Snakegourd pieces 2 cups
(Lauki or tauri)
Tur dal 1 cup
Grated coconut 1 cup
Cumin seeds 1/2 teaspoon
Green chilis 4 nos
Turmeric powder ¼ teaspoon
Salt to taste
Spring onion 3 nos
Mustard seeds ½ teaspoon
Curry leaves 6 nos
Cooking oil 1 table spoon
|
| |
| Method |
Cook the dal well. Add snakegourd pieces,
turmeric powder, salt, and half cup of water and cook. Grind the coconut
with cumin seeds and chilis. Mix with snakegourd. When it starts boiling
remove it from the stove. Heat a pan with cooking oil and put in mustard
seeds. When it starts crackling put curry leaves and onion pieces. Fry well
and mix with the curry.
|
____________________________________________________________________________________
|
saboodana Vada |
| |
Preparation Time :
20 minutes
Cooking Time : 20 minutes
Serves / Makes : 3-4 |
| |
| Ingredients |
2 cup sago (sabudana),
2 medium sized boiled potatoes,
1 medium sized raw grated potato,
4-5 green chilies,
1 small piece ginger (optional),
1/2 cup coriander leaves,
1/2 cup peanut powder,
2 teaspoon cumin seeds,
1 teaspoon lemon juice (optional),
2-3 teaspoon sugar (optional), salt to taste,
3-4 cups oil or ghee for frying.
|
| |
| Method |
1. Soak sago in water. Drain off all the
water and keep it aside for half an hour to one hour (Depending on the
quality, sometimes the sago needs to be soaked overnight in a little bit of
water).
2. Mash the boiled potatoes.
3. Make a paste of ginger and chilies in a grinder.
4. Now combine the sago, ginger-chilies paste, grated and mashed potatoes,
coriander leaves, peanut powder, cumin seeds, suger, lemon juice. Mix it
properly using a little bit of water.
5. Make small balls of the mixture and flatten them.
6. Heat some oil or ghee in a pan.
7. Deep fry these vadas till golden brown and crispy.
|
_______________________________________________________________________________________________
|
Khajoori Ladoo |
| |
Preparation Time :
30 min
Cooking Time : 30 min
Serves / Makes : 1.80 kg approx |
| |
| Ingredients |
Dates( Khajoor) without seeds 1 Kg
Almonds 50 gms
Cashewnuts 50 gms
Sesame Seeds (Til) 250 gms
Raisins 50 gms
Gaunddh 100 gms
Pista 50 gms
Anjir 100 gms
Dry Coconut 100 gms
Sugar/Gudh 200 gms
Pure Cow Ghee 150 gms |
| |
| Method |
Preparation:
Cut the dates into small pieces.Cut
almonds,cashewnuts,Raisins,Pista,Anjir,Dry cocunut into small pieces.
Cooking: Heat the Ghee in a pan,put Gaundh and fry till it blows, take it
out and keep for cooling.Now add all the ingriedients except khajjor and
gaundh and fry till golden brown.now add the Kahjoor and sugar and fry for
5-10 minutes till the sugar melts.Crush the gaungh and add to this.
Allow this to cool for 30 minutes and make ladoos from it. |
______________________________________________________________________________________________
|
TOMATO CHUTNEY WITH GROUNDNUT
|
| |
Preparation Time :
15 min
Cooking Time : 25 min
Serves / Makes : |
| |
| Ingredients |
500 gm tomatoes
2 tbsp coriander leaves
8 red chillies
6-8 garlic pods
methi dhana-little
2 tbsp groundnut
pinch of haldi
salt and little jaggery
|
| |
| Method |
Dry roast all the ingredients except tomato
in a kadai and make a powder of it.
Cut tomatoes into small pieces.In a kadai add enough oil season with mustard
seeds and add the cut tomatos with haldi and salt.
Allow them to cook till they become soft and condensed then add the ground
masala and cook till the oil comes out.
Add jaggery and mix well and then remove from fire. Can be taken with rice
as well as roties.
|
_________________________________________________________________________________________________
|
TOMATO ONION CHUTNEY |
| |
Preparation Time :
15 min
Cooking Time : 15 min
Serves / Makes : |
| |
| Ingredients |
1 medium onion
1 medium tomato
4-5 cloves of garlic
1 tbsp coriander leaves
3" piece tamarind broken
4-5 curry leaves
1/2 " piece ginger
1 1/2 tsp red chilli powder
salt to taste
1/2 tsp cumin seeds
1 tbsp oil
Seasoning
1 tsp oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 pinch asafoetida |
| |
| Method |
Heat a tbsp of oil and add it to the other
ingredients except seasoning.
Grind in a mixie. Transfer to a serving bowl.
Heat oil in a small crucible, add the seeds and asafoetida. When they
splutter, add to the chutney. Mix gently. Can be served with chapattis.
|
_________________________________________________________________________________________________
|
Vermicelli Vada |
| |
Preparation Time : 15 min
Cooking Time : 25-30 min
Serves / Makes : 6 |
| |
|
Ingredients |
200 gms Vermicelli
200 gms Potatoes
20 gms Groundnut powder
20 gms Dry coconut powder
6-8 Green chillies
1 Bunch Cilantro
1 Bunch mint leaves
1 Bunch curry leaves
1/2 tsp Coriander powder
1" piece ginger
1/2 tsp turmeric powder
Sufficient oil to deep fry
Salt to taste
|
| |
| Method |
„h Boil Vermicelli and potatoes
separately, strain and keep aside.
„h Chop green chillies, coriander leaves, mint leaves, curry leaves and mix
well with mashed potatoes.
„h Add turmeric powders, coconut powder, groundnut powder and salt.
„h Finally add Vermicelli and mix well.
„h Shape them into round vadas and deep fry them till golden brown.
Serve hot with Coconut Chutney |
_________________________________________________________________________________________________
|
Masala Bread |
| |
Preparation Time :
10-15 min
Cooking Time : 10-15 min
Serves / Makes : 3 |
| |
| Ingredients |
6 slices of bread
6 tbsp grated coconut
2 tbsp puffed channa dal
1 1/2 coriander seeds
1 tbsp poppy seeds
5 red chillies
Marble sized tamarind
2 tbsp coriander leaves
4 small onions
3 flakes garlic
Salt to taste
Ghee for frying
|
| |
| Method |
Grind all the masala ingredients to a fine
paste.
Smear on sliced bread on both sides and shallow fry in a little ghee or oil
till brown.
Serve hot. |
______________________________________________________________________________________________
| Jackfruit Dosa
|
| |
|
Preparation Time :
10-15 min
Cooking Time : 10-15 min
Serves / Makes : 4 |
| |
| Ingredients |
1 kg. Jackfruit (without seeds)
1/2 kg rice
1/2 coconut
1 tsp. salt
Ghee for frying
|
| |
| Method |
1. Wash and soak the rice for 1 hr. Grind
the rice with jackfruit, coconut and salt to a fine paste. The batter should
be thick.
2. Keep the tava on the fire and smear it with a little ghee. Pour a ladeful
of batter and spread it a little.
3. Cook a little while, then turn it over and fry on slow fire. (jaggery
could be added to sweeten the dosa).
4. Serve with either chutney if sweet u can have only dosa |
________________________________________________________________________________________________
|
Mix Vegetable Soup |
| |
Preparation Time :
5 mins
Cooking Time : 5 mins
Serves / Makes : 2-3 |
| |
| Ingredients |
Gauva (dudhi)-1/2
potato-1
carrot-1
onion-1
tomato-1
butter-1 tbsp
hot water-2 cups
salt-to taste
pepper-pinch
green chilly-1 |
| |
| Method |
1. Cut all the vegetables and put them them
in the cooker.
2. Add salt, butter and hot water.
3. Boil it till 1 vissel.
4. Garnish with coriander and paneer.
5. Serve hot sprinkle some salt and pepper. |
__________________________________________________________________________________________________
|
NUTRITIOUS SANDWICH |
| |
Preparation Time :
15 MINUTES
Cooking Time : 10 MINUTES
Serves / Makes : 5 |
| |
| Ingredients |
10 SLICES OF BREAD
BUTTER
FOR THE FILLING:
1)1 CUP GRATED PANEER(PREFERABLY HOME MADE)
2)11/2 TBSP GRATED CHEESE
3)1 MEDIUM SIZED CAPSICUM
CHOPPED
4)1 TOMATO DESEEDED AND CHOPPED
5)1 ONION CHOPPED
6)SOME CORIANDER LEAVES CHOPPED
7)SALT AND PEPPER TO TASTE
|
| |
| Method |
1.MIX ALL THE ABOVE INGREDIENTS FOR FILLING
IN A BOWL.
2.BUTTER THE SLICES OF BREAD , PUT THE STUFFING IN BETWEEN AND PREPARE
SANDWICHES IN A SANDWICH MAKER.
3.SERVE HOT. |
__________________________________________________________________________________________________
|
Curd Soup |
| |
Preparation Time :
5 min
Cooking Time : 15 min
Serves / Makes : 4 |
| |
| Ingredients |
1 large onion, finely chopped
1 stem curry leaves, washed and finely chopped
1 tsp. Mustard seeds
2 1/2 cups curd
1-2 Tbsp. Vegetable oil
1 1/2 cups water
salt to taste
black pepper (1/2 tsp or to taste)
|
| |
| Method |
1.Mix the curd in a bowl so that there are
no more lumps.
2.Heat oil in a cooking pan.
Add mustard seeds and allow to splutter.
3.Add curry leaves, onions and fry till transparent.
4.Add water, salt and black pepper and let boil.
5.Add curd and stir continuously. Take off from heat after the first boil.
6.Serve piping hot.
|
| |
| User Comments &
Tips |
1. Keep stirring the soup after you add curd
otherwise it will curdle.
2. Do not boil too much after adding curd otherwise it will also curdle.
3. Can add red pepper if you like it spicy. |
__________________________________________________________________________________________________
|
Idli Toast |
| |
Preparation Time :
30 mins
Cooking Time : 10 mins
Serves / Makes : 4 |
| |
| Ingredients |
1 bowl Samolina(Suji)
1 owl Curd
1 bowl finely chopped vegetables
(capsicum,carrot,beans,cabbage,peas)
1 chopped onion
1 tbl spoon each of
(mustard seeds,
Urad dal,
coriander powder,
Turmeric,
red chilli powder)
Salt to taste
Curry leaves
Oil |
| |
| Method |
Mix Curd, Samolina, pinch of salt in a large
bowl to make a batter of thick consistency like idli . Add some water , if
required. Keep aside for about 30 mins
On the gas stove , take a thick based pan and put some oil . Add mustard
seeds and when they begin to splatter add urad dal and curry leaves . Now
add onions and fry till they are golden brown . Add all the spices and then
vegetables . Cook for 5 mins. When done , remove from stove and add it to
the samolina mixture . Mix thoroughly.
Take sandwitch maker and pour mixture in each triangle and toast . Flip for
toasting both sides .
Serve hot with nariyal chutney. |
_________________________________________________________________________________________________
|
spicy potatoes |
| |
Preparation Time :
10 minutes
Cooking Time : 15 ninutes
Serves / Makes : 2 |
| |
| Ingredients |
2 boiled potatoes
salt to taste
chili flakes
some dried herbes or origano
1ts spoon parsale or coriender
1 pinch black peper
1st spoon chili cauce
come butter for cooking
and chese to garnish |
| |
| Method |
add butter to pan
cut potatoes i medium size and add to butter
stir well
add all the ingrediend one by one
except coriender and chese
mix well tii 2 minutes
remove from fire
put it on serving plate garnish with lots of chese and coriender
serve hot
|
_____________________________________________________________________________________________
|
veg cheese rolls |
| |
Preparation Time :
15 mins
Cooking Time : 10 mins
Serves / Makes : 4 persons |
| |
| Ingredients |
1 cup cheddar cheese
1 finely chopped capsicum
1/4 cup mushrooms boiled&finely chopped
1/4 cup corn boiled
8 slices of bread
1 tbsp ketchup
salt & red chilli pow as per taste |
| |
| Method |
1. mix grated cheese & all the ingredents
together except bread.
2. cut the sides of the bread and roll it with belan(rolling pin).
3. wet the edges of the bread with little water put the filling in the
middle and roll & press it.
4. bake these rolls in a oven at 200c for 5 to 10 min till the cheese melts
and bread is crisp. |
________________________________________________________________________________________________-
|
MASALA PAKODA |
| |
Preparation Time :
20 MIN
Cooking Time : 10 MIN
Serves / Makes : 4 |
| |
| Ingredients |
3 TSP MAIDA
2 1/2 TSP CHANNA ATTA
3 TSP HARI MIRCH BARIK KATI HUI
1/2 TSP LAL MIRCH
1/2 TSP HALDI
HARA DHANIYA BARIK KATA HUA 3TSP
WATER
SALT TO TASTE
OIL FOR COOKING |
| |
| Method |
| MIX BOTH MAIDA AND CHHANA KA ATTA IN A BOWL
ADD SOME WATER TO MIX.THEN PUT HARI AND LAL MIRCH HALDI AND 2 TSP HARA
DHANIYA AND MIX WELL BY ADDING SOME MORE WATER.THEN PUT IT FOR 3 MIN
ASIDE.PUT A PAN AND HEAT THE OIL.THEN ADD THE MIXTURE BY MAKING SMALL PAKODA
WITH THE HELP OF SPOON.HEAT TILL THEY TURN IN THE BROWN COLOUR.SERVE HOT
WITH SOS OR CHATNI. |
______________________________________________________________________________________________
|
Fried Idlis |
| |
Preparation Time :
2 Minutes
Cooking Time : 10 Minutes
Serves / Makes : 4 |
| |
| Ingredients |
Idlis - 10nos
Salt - for taste
Chilli Powder - 2 tsp
Oil - For frying
Chopped corriander - For garnish
Fried Red Chillies - For garnish |
| |
| Method |
1. Slit the Idli's lengthwise, mix the salt
and chilli pdr together and keep it aside.
2. Fry the idlis in hot oil until it turns golden brown in colour.
3. Transfer it to plate and sprinkle the salt & chilli pdr and toss it.
4. Serve garnished with red chillies and corriander. |
| |
_______________________________________________________________________________________________
| cashew vada
|
| |
|
Preparation Time :
30 Min
Cooking Time : 15min
Serves / Makes : 10 |
| |
| Ingredients |
Cashew nut -100 gms
Powdered sugar -100 gms
Ghee -200 gms
Oil -200 gms |
| |
| Method |
Soak cashews for 1/2 hr in water.
Strain the water and then grind to a thick paste.
Heat a kadai, add ghee and oil.
Make small balls of the cashew paste and flatten between the palms.Let it be
a little thick.
Fry it in the oil and ghee mixture on low flame.
Remove and toss it in the powdered sugar kept in a plate.
Garnish with saffron and serve. |
_________________________________________________________________________________________________
|
Veg Balls |
| |
Preparation Time :
30 Min
Cooking Time : 15 Min
Serves / Makes : 4 |
| |
| Ingredients |
Cabbage
Carrot
Potato
Beans
peas
onion
green chillies
garam masala
coriander
salt
corn flour
rice flour
curry leaves
|
| |
| Method |
cut vegetable into very small pieces.
add all the ingredients.
make dough mix well.
fry in low flame until golden brown
serve with sauce or chutney |
______________________________________________________________________________________________--
|
Bread upma |
| |
Preparation Time :
10 min
Cooking Time : 10 min
Serves / Makes : 4 |
| |
| Ingredients |
Bread
Onion
oil
green chillies
musturd
curry leaves
coriander
lemon
haldi |
| |
| Method |
cut bread into small pieces.keep aside
put oil in kadai, put musturd, curry leaves and onion fry till brown then
put haldi. Remove from fire let to cool. Tnen add salt & bread peices &
coriander lemon mix well bread upma ready to eat |
| |
_____________________________________________________________________________________-
|
manugupoolu |
| |
Preparation Time :
10 mins.
Cooking Time : 45 mins.
Serves / Makes : |
| |
| Ingredients |
1/2 kg flour (100 gms of urad daal and 400
gms rice finely ground powder)
salt as per taste
50gm white til seeds
Oil for frying |
| |
| Method |
The flour can be madein the girni and suave
so that when mixed no lumps are formed
mix the flour, til and salt with water so that the batter is in the
consistency of passing through the murukkumaker
add 3 tablespoons of boiling oil to this mixture so that the murukkus have
the crispness.
Pour oil in the kadai and bring to boil in keeping the flame at medium.
now take the murukkumaker with a soft 3 or 5 hole blade and place the
mixture and press into the oil circling the murukumaker a little so that a
muruku of 5" diameter is formed
fry the murukkus till done(you will know that the formation of bubbles
lessens when the muruku is done)
drain on to the blotting paper
preserve in a airtight container
they will be fresh upto 1 week to 10 days |
______________________________________________________________________________________________
|
spring rolls |
| |
Preparation Time :
20mins
Cooking Time : 20mins
Serves / Makes : 2-3 |
| |
| Ingredients |
100 GMS MAIDA,
100 GMS CORNFLOUR,
200 GMS BEANS,
200 GMS CUT MUSHROOMS,
1CUT ONION,
1 CUT CAPSICUM,
SALT,
CHILLI AND SOYA SAUCE,
TOMATO KETCHUP TO SERVE. |
| |
| Method |
METHOD-IN a bOWL ADD CORNFLOUR,MAIDA,AND
SALT.
ADD LITTLE WATER AND MAKE A PASTE.
Heat the tawa.add little oil.
prepare a rumali roti out of the prepared paste.remove it.
Heat some oil in a kadai.add all the vegetables and mushrooms, and on a low
flame stir.
add salt,chilli and soya sauce and mix. Roll this masala in the roti
made.cut small pieces and fry them. serve with tomato
ketchup************************ |
______________________________________________________________________________________________--
|
Poha Vadai |
| |
Preparation Time :
1 hour for soaking poha
Cooking Time : 10 min
Serves / Makes : 4 |
| |
| Ingredients |
Poha(Puffed Rice) 50 gm
3 Green Chillies
2 Big onions
Rice flour 1 spoon
Bengal gram flour 1 spoon
Corn flour 1 spoon
Curry leaves
Coriander leaves
Chilli powder
Salt
Oil to fry
|
| |
| Method |
Soak the poha for an hour or so.Put all the
ingredients in a wide bowl.Add very little water and make the dough so that
it can be made into small balls.Heat the oil in a pan
Make small balls of the dough and flatten it and fry it in oil.Once the
vadai is brown in color, it can be taken out.
|
______________________________________________________________________________________________--
|
RICE VADA |
| |
Preparation Time :
10 min
Cooking Time : 15 min
Serves / Makes : 4persons |
| |
| Ingredients |
1 bowal of cooked rice
2 tbsp of besan
1 bunch of palak chopped finely
1 tsp green chillie chopped
1/2 tsp chillie powder
salt to taste
oil to fry
|
| |
| Method |
mix all the ingredients except oil to form
thick batter
roll in to vada shape and deep fry it
serve with chutney |
____________________________________________________________________________________________________
| Rawa rotti
|
| |
|
Preparation Time :
30 min
Cooking Time : 5 min
Serves / Makes : 4 |
| |
| Ingredients |
1 Cup Fine Rawa
1 onion finely chopped
3-4 green chillies finely chopped
1 Potatao boiled
salt to taste
corainder finely chopped - 1tbsp
zeera 1 tsp
|
| |
| Method |
Finely chop onions, green chillies and
corainder
boil potato and mash it finely.
Add mashed potato, onions,green chillies,jeera, salt to rawa
Mix all ingredientents with water into a dough. The dough should be of
smooth chapati dough consistency.
Leave aside for 15 minutes
make small balls out of dough
Grease a tawa and flatten the dough with hand
Cover and cook for 5 minutes till it is thoroughly cooked
Serve with coconut chutney |
| |
______________________________________________________________________________________
| Panyaram
|
| |
|
Preparation Time :
6mts
Cooking Time : 4
Serves / Makes : 3 |
| |
| Ingredients |
Idly Batter 2 Cups
Plain Flour 1 Tbsp
Cooking Soda 2 pinches
Chick Peas Split 1 tsp
Mustard Seeds 1/2 tsp
Green chillies finely cut 1/2 tsp
Fresh coconut small pieces 1 tsp
Curry leaves cut 1 sprig
Ginger pieces finely cut 1/2 tsp
Salt
Oil |
| |
| Method |
Mix Plain Flour in Idly Batter
Add cooking soda
Garnish with mustard seeds,chick peas
Add chillies, coconut pieces, curry leaves, ginger and salt to the batter
and mix well
Pour 1/2 tsp oil in each compartment of Panyaram Moulds placed over a slow
fire
Pour 1 tbsp of the above mix.
flip sides after 1 minute.
|
_____________________________________________________________________________________
|
Mangalore Banana Buns |
| |
Preparation Time :
10 mins
Cooking Time : 15 mins
Serves / Makes : 10 |
| |
| Ingredients |
2 cups All Purpose Flour(Maida)
1 tbsp Bengal Gram Flour(Besan)
1 Ripe Banana
1 tsp Baking Soda
2 tbsp Sugar
1 cup Curd
1 tsp Salt
Oil for frying.
|
| |
| Method |
1.Seive maida and bengal gram flour.
2.Mash plantain with curds, salt, sugar and baking soda in a bowl.
3.Add the besan and then enough maida flour the mix can take to make into a
soft dough. 4.Apply a little oil to it and keep the dough covered for 5
hours.
5.Then shape portions of the dough into balls of lemon size and flatten them
into thick rounds.
6.Deep fry in oil till golden brown.
|
____________________________________________________________________________________
|
Poha Cutlets |
| |
Preparation Time :
30
Cooking Time : 30
Serves / Makes : 4 |
| |
| Ingredients |
Poha 1 cup
3 Medium sized Potatoes (boiled and mashed)
1/2 tsp Cumin seeds (jeera)
1/2 tsp Mustard seeds (ria)
1 medium sized onion (finely chopped)
2 tbsps Maida
1tsp red chilli powder
2 green chillies (finely chopped)
1/4 tsp Turmeric powder(Haldi)
2 tbsps fresh corriander (finely chopped)
10 Cashewnuts or peanuts (finely chopped)
1 tbsp fresh lemon juice |
| |
| Method |
Soak poha for 5 mins in sufficient water.
In a man heat oil add cumin and mustard seeds.
When they begin to pop add the onions, maida and roast for 2-4 mins.
Add red chiily powder,haldi,green chilly and mix well by stiring it.
Transfer mixture in a bowl.
Add poha, mashed potatoes, salt, dhania,nuts and lemon juice...mix well.
Divide mixture into small portions shape each into a cutlet.
Deep fry cutlets untill golden brown.
Drain excess oil.
Serve hot with ketcup or green chutney.
|
______________________________________________________________________________________
|
bread triangles |
| |
Preparation Time :
10 mins
Cooking Time : 20 mins
Serves / Makes : 2 |
| |
| Ingredients |
Butter
Wheat bread - 4
Monzerralla cheese - half cup
lemon juice - few dropes
American sweet corn kernels - quater cup (partly mashed)
1 Tomatoes - Finely Chopped
1 Capsicum - Finely Chopped
Soya bean - Soaked Overnight and pressurised (partly mashed)
Besan
Avlaki
Salt
Jeera
Red Chilli powder
Seseame seeds |
| |
| Method |
Make a batter with Basen, salt, jeera,
chilli powder and lemon juice.
Then add all the vegetables, cooked soya beans and cheese, Mix well. The
batter should be simillar to idli batter.
Then add the avlaki for the crispiness.
Spread the batter on the bread. sprinkle sesame seeds and put it on a tava
with the batter side down. Make sure you add enough butter for it to cook.
|
| |
_____________________________________________________________________________________-
|
Vada Manchurian |
| |
Preparation Time :
5 minutes
Cooking Time : 5 minutes
Serves / Makes : 2 |
| |
| Ingredients |
vadas(made out of urad dal) -6
onions - 1
Tomato - 1
Capsicum - 1/4 cup (thinly sliced
g.chilli - 1
ginger (crushed) - 1tsp
garlic (crushed) - 1tsp
mustard - 1/4 tsp
salt & Chilli powder - as per taste
Garam masala or chaat masala - a pinch |
| |
| Method |
| In a pan add little oil. add mustard, then
in a line add ginger,garlic,g.chilli, onions and tomatoes. saute it well add
capsicum. saute well in high flame. add salt, chilli powder when the oil
leaves the sides add 1/2 cup water. add the halved vadas when the gravy
boils. cook it till it thickens. sprinkle Masala powder and garnish with
corriander leaves |
| |
___________________________________________________________________________________-
|
corn vadas |
| |
Preparation Time :
10min
Cooking Time : 15min
Serves / Makes : 3 |
| |
| Ingredients |
2 corn cobs( remove the corn and keep aside)
2 green chillies,
1 small onions
pudina 1/2 bunch
1/2 bunch corinader leaves
1 twig curry leaves
1tsp garam masala pwd
1 tsp ginger garlic paste
salt according to taste
little water if needed while grinding
oil for frying |
| |
| Method |
grind corn along with all salt, gingergarlic
paste.
remove from the mixer now add all the remaining ingredients.
heat oil in a kadai.
know make small balls of the mixture and gently press it to give a oval
shape
know put them into the hot oil and fry till golden brown.
serve with any chutney |
_________________________________________________________________________________--
|
Veg Omlette |
| |
Preparation Time :
10mins
Cooking Time : 15mins
Serves / Makes : 3-4 |
| |
| Ingredients |
2 tomatoes,
1 onion,
1/2 capsicum,
small piece of cabbage,
2-3 leaves spinach,
1-2 green chilies,
3/4 tsp ginger-garlic paste,
3/4 tsp dhana-jeera pdr,
1/4 tsp haldi,
pinch of hing,
1/4- 1/2 tsp red chili pdr +
salt to taste,
1 cup gram flour,
1/4 cup rice flour.
Oil to grease tava.
You can also add chopped coriander leaves instead of spinach.
I don't measure my ingredients, & you can adjust them acc. to taste.
|
| |
| Method |
Chop all veg.+ green chillies finely ( I use
a chopper & put everything together & chop it- it saves a lot of time).
Add dry spices + flours.
Add enough water to make a paste of dosa consistency- not too thin/ thick.
Check salt.
Grease a nonstick pan with very little oil, put the batter as you would for
a dosa, cover for a few seconds so that the veg. will cook. After that you
don't have to cover. Just cook like a dosa till little crispy. Serve it with
ketchup. |
_____________________________________________________________________________________
|
Kozhakattai |
| |
Preparation Time :
30 mins
Cooking Time : 7 mins
Serves / Makes : 20 kozhakattais |
| |
| Ingredients |
Rice:1 cup
Salt to taste
For filling:
Jaggery
Ghee/oil: 3 tsps
Fresh/Powdered coconut |
| |
| Method |
This is recipe for sweet kozhakattai:
Take 1 cup of rice and allow it to soak in 1.5 cups of water for 2.5 hrs.
Then,Grind it with the same water,( dont use extra water )into a watery
paste.Add salt to it.
Take a cooker or a big vessel, add oil and heat it, then add this rice water
into it and keep stirring till it becomes a solid consistency,keep it for
sometime till it slowly changes color.Once u feel it has been cooked, take
it off the vessel.
For the filling:
Take the required amt of Jaggery(grated or very small pieces), about 1/2 a
cup and heat it in a vessel till it melts.Add freshly grated coconut
according to taste along with cardamom powder and 3 spoons of ghee.Mix it
for sometime and keep it aside.
Variation: If you do not have fresh coconut and do not want to use ghee,
Powdered coconut can be used with cooking oil and all you have to do is add
some water to give moist consistency to filling.
Method:
Rub your palms with oil and make small balls of the rice dough and flatten
it, add the filling and close it up like a fan(similar to saamosi).
Once u r done with everything, steam it in the cooker on idli trays without
the weight on for about 5 mins after the steam comes.
Your yummy sweet kolakattai is ready!!!
ENJOY!
|
__________________________________________________________________________________________________
|
potato rolls |
| |
Preparation Time :
15
Cooking Time : 10
Serves / Makes : 3-4 |
| |
| Ingredients |
3 large potatoes peeled and boiled
1 cup bread powder
juice of 1 lemon
1 tablespoon black peper powder
salt to taste
oil to fry. |
| |
| Method |
1. Mash the potatoes and keep aside.
2. mix bread powder,lemon juice, black pepper,some of bread powder in it.
3. after making doug make as a rolls.
4. Heat the oil in a pan
5. before putting rolls into pan spread them into bread powder once sothat
it gives crunchy teaste.
6. remove serve hot with tamot souce.
|
__________________________________________________________________________________________________-
|
Idli Manchurian |
| |
Preparation Time :
!0 mts
Cooking Time : 15 mts
Serves / Makes : 4 |
| |
| Ingredients |
Refrigerated or hard idlis 8
Cornflour ½ cup
Maida ½ cup
Soya sauce 1 ½ tsp
Ginger-garlic paste ½ tsp
Oil to deep fry
For gravy:
Onion 1 big
Green chillies 4
Ginger 2 cm
Capsicum 1 (optional )
Soya sauce ½ tsp
Oil 1 tbsp
Cornflour 2 tbsp
Spring onions-chopped ½ cup
|
| |
| Method |
Cut idlis into small squares.
Or you can use mini idlis also.
Mix the other ingredients –maida,cornflour, ginger garlic paste & very
little salt with water to a medium batter.
Dip idli pieces in this batter & deep fry.
Drain & keep ready.
Chop onion, green chillies, ginger & capsicum fine.
In a vessel heat 1 tbsp oil .
Lightly fry all the chopped ingredients.
Add ½ tsp soya sauce & fried idlis.
Add cornflour mixed with 2 cups of water.
Boil & remove.
Add chopped spring onions & serve |
__________________________________________________________________________________________________-
|
Vagarni(Masala Mumra) |
| |
Preparation Time :
10min
Cooking Time : 10min
Serves / Makes : 4 |
| |
| Ingredients |
1)Mumra (400grms)
2)1 onion chopped into slices
3)3 to 4 green chillies chopped into tiny pieces
4)2 tomatoes chopped into cubes
5)half teaspoon urad dal
6)3 to 4piece metha neem patta.
7)half teaspoon cuminseeds
8)1 teaspoon lemon juice
9)2 tblspoon oil
10)1teaspoon turmeric powder
11)1teaspoon red chilli powder
12)Salt to taste |
| |
| Method |
1)Soak the Mumra in water completely
2)Take a deep pan and put oil.
3)Once the oil is heated put urad dal.After is gets a little light brown in
colour add cumin seeds. Once it starts crackling add onion.
4)Saut the onions till light brown,then add tomatoes,green chillies,meetha
neem patta.
5)Now add turmeric powder, red chilli powder,and salt.Cook well till all the
masala gets mixed with the ingredients.
6)Now take the mumra out from the water with hand and press to drain
water,and put it in the pan.Follow the same procedure till all the mumra are
in the pan
7)Now mix it with the ingredients,and put the lemon juice in it.
8)Cook for 2 to 3mins and serve hot with salt lassi. |
_____________________________________________________________________________________________-
|
Kaara Vadai |
| |
Preparation Time :
15 mtes
Cooking Time : 20 mtes
Serves / Makes : 6 |
| |
| Ingredients |
Ingredients
Raw rice 1 cup
Urad dhal 1/3 cup
Red chilli powder 2 tsp
Hing, salt, curry leaves
Mustard seeds ! tsp to temper
Oil to fry
|
| |
| Method |
Wash well and soak 1 cup raw rice and 1/3
cup urad dhal for 2 hrs.
Drain and grind very fine with salt adding sufficient water.
Ferment for 12 hrs.
Add 2 tsp red chilli powder, hing, chopped curry leaves and a little water
to bring it to dropping consistency.
Temper with 1 tsp mustard seeds in 1 tsp oil.
Keep Paniyaram pan ready. ( if not available, You can deep fry like vadas.)
Add 1 tsp Eno’s Fruit Salt to the mixture and mix thoroughly.
Drop in tablespoonfuls in oiled pan.
Drizzle 1 tsp oil around.
When cooked turn on the other side and cook again.
Transfer to absorbent paper to remove excess oil.
Serve hot with any chutney
|
_________________________________________________________________________________________________-
|
Rava dosai |
| |
Preparation Time :
30 minutes
Cooking Time : 10 minutes
Serves / Makes : twelve |
| |
| Ingredients |
1.suji rawa ---one glass full
2.rice flour---one glass full
3.maida or
wheat flour--one table spoon
4.salt---------two teaspoons
5.mustard seeds-half teaspoon
6.jeera---------one teaspoon
7.asafoetida---one pinch
8.green chillies-three,chopped
9.curry leaves
10.juice of one lemon |
| |
| Method |
1.Mix suji, rice flour,salt and lemon juice.
2.Add water to make a thin batter of pouring consistency and add
jeera(raw)and curry leaves(raw).
3.Temper the mixture with mustard seeds,hing(asafoetida),green chillies.
4.Keep this mixture aside for twentyfive minutes or so.
5.After twenty five minutes are over if the batter has thickened and some
more water to make it to a pouring consistency.
6.Heat a non stick or ordinary griddle nicely.Pour the mixture from the top
in circular motion.
7.once it gets cooked remove from fire.serve with malgapadi or coconut
chutney. |
________________________________________________________________________________________________
|
mysore bajji |
| |
Preparation Time :
10min
Cooking Time : 1/2 an hour
Serves / Makes : 4 |
| |
| Ingredients |
200gms-maida
2 green chillies
curry leaves- 1 string
coriander as required
salt to taste
fresh coconut grated
sour curd- 1 cup
1 spoon-rice powder
oil to fry |
| |
| Method |
mix all the ingredients together to a
pouring consistency.
leave for 20min
then heat oil in a wok
put each full spoon of batter in round shapes
fry till golden brown
srve with coconut chutney |
__________________________________________________________________________________________________
|
Maddur Vada |
| |
Preparation Time :
15 minutes
Cooking Time : 10 minutes
Serves / Makes : 4 |
| |
| Ingredients |
Chiroti sooji 1 cup
Maida 1 cup
onions 2
green chillies 4
ghee 2 tsp
salt to taste
oil for deep frying |
| |
| Method |
| fry sooji, maida, onions, and chillies in a
tsp of oil, mix all the ingredients with little water like we make for
chapatis. Make small balls, flatten it and deep fry. Hot Maddur Vadas ready
to eat. |
_________________________________________________________________________________________________-
|
sindhi pakore |
| |
Preparation Time :
15 mins
Cooking Time : 15 mins
Serves / Makes : 3-4 |
| |
| Ingredients |
Besan - 2 cups
coriander seeds - 1 tbsp
onions chopped - 2 medium
fresh coriander - 3 tbsp
red chilli powder- 1 tsp
anar dana - 2 tbsp
green chillies - 2 finely chopped
salt - to taste
water - as required
oil- for frying |
| |
| Method |
| Mix all the ingredients together. add water
and make a thick batter. Heat oil in karahi. pour 1 tbsp of the mixture and
fry till golden brown. cut into 2-3 pieces and deep fry again. serve it with
fried green chillies sprinkled with little salt |
_____________________________________________________________________________________________-
| VERMICELLI OR SEMYA
IDDLY'S |
| |
|
Preparation Time :
30
Cooking Time : 20mins
Serves / Makes : |
| |
| Ingredients |
1 ½ Cup Semya (Vermicelli); 1/2 Cup Rava (Sooji
or Semolina); 2 Cups Sour Curd; 2-3 Green Chillies sliced finely – seeds
removed; Curry Leaves a sprig - Crushed, 2-3 dry chillies deseeded & broken
up;1 small piece of Ginger grated; Cashewnuts broken up say about 1 ½ - 2
Tbspns – or as desired; 1 ½ tbspns Channa Dhal; Baking Pwd. ¼ tspn; Salt to
taste; 2-3 Tbspns Oil. Water if necessary.
salt to taste.Hing powder - 1/2 tspn.
|
| |
| Method |
Fry the Rava & Semya separately in 2 Tbspns
oil till nice & brown – keep aside to cool. Heat the remaining oil & fry the
Green Chillies, Mustard seeds,Curry leaves,dry chillies, asafetida pwd;
Channa Dhal & fry, when the Dhal is becoming brown add the Cashewnuts & fry
till brown remove from fire and add to the fried semiya & Rava.
Beat the Curds, add the Baking Powder, fried Rava & Semya mixture, add Salt,
mix once again & keep.
Now grease the Iddly Trays & pour the batter into each mould & steam in the
Iddly Vessel or Cooker for 8-10 Mins. Like for Iddly’s. After 8-10 Mins.
Remove the vessel from flame & let it cool for a few mins, remove the
Iddly’s & serve with Coconut Chutney, Sambar, or any Gravy Dish.
This Dish could be eaten for Breakfast or for Tea Time.
|
_________________________________________________________________________________________________
|
VEGETABLE RAWA IDLI |
| |
Preparation Time :
15 MINS
Cooking Time : 25 MINS
Serves / Makes : MAKES 5 |
| |
| Ingredients |
1-2 TBS OIL
A PINCH OF ASFFOETIDA(HING)
1/2 TSP RAI(MUSTARD SEEDS)
1-2 GREEN CHILLIES (CHOPPED FINELY)
1 CUP RAWA (SUJI)
A FEW CURRY LEAVES
1/2 OF A SMAAL CARROT(1/4 CUP)-CHOPPED FINELY
4 FRENCH BEANS-CHOPPED FINELY
3/4 TSP ENO FRUIT SALT
1 CUP CURD
1/2 CUP WATER
SALT TO TASTE |
| |
| Method |
1.HEAT OIL IN A HEAVY BOTTOMED PAN
2.ADD HING,RAI,GREEN CHILLIES,CURRY LEAVES.WAIT FOR A MINUTE.
3.ADD THE VEGETABLES(CARROTS AND BEANS)AND SAUTE FOR 2 MINUTES.
4.ADD SUJI(RAWA).MIX WELL.STIR FRY FOR TWO MINUTES ON LOW FLAME.
5.ADD SALT.REMOVE FROM FIRE.ALLOW TO COOL FOR 2-3 MINUTES
6.TRANSFER TO A BOWL.ADD CURD,WATER AND ENO SALT.BEAT WELL.
7.GREASE AN IDLI STAND.POUR 2-3 TBS MIXTURE INTO EACH MOULD.
8.TO STEAM,PUT 1"LAYER OF WATER IN A PRESSURE COOKER OR A BIG PAN WITH A
WELL FITTING LID AND KEEP IT ON FIRE.
9.PLACE THE IDLI MOULD INSIDE THE COOKER AND PUT THE LID AFTER REMOVING THE
WHISTLE.KEEP THE GAS ON FULL FLAME.
10.AFTER THE WATER BOILS AND STEAM STARTS COMING OUT,REDUCE FLAME.KEEP FOR
FOR 15 MINS ON MEDIUM FLAME.
11.SWITCH OFF THE FIRE.WAIT FOR 5 MINUTES AND THEN REMOVE THE IDLIS FROM THE
MOULD WITH A CLEAN KNIFE.
12.SERVE HOT WITH COCONUT CHUTNEY.
|
__________________________________________________________________________________________________
|
Idli Pakora |
| |
Preparation Time :
15minutes
Cooking Time : 15 minutes
Serves / Makes : 2 |
| |
| Ingredients |
4 steamed idlis.
1 boiled grated potato.
1/2 cup grated carrot, cauliflower, cabbage and boiled peas.
1 tsp finely chopped ginger and green chillies.
salt, red chilli powder and lemon juice to taste.
Batter-
1 cup gramflour.
salt, red chilli powder to taste.
oil to fry. |
| |
| Method |
1. Slit the idlis from the centre.
2. Mix potapoes, 1/2 cup mixed vegetables, ginger, chillies, salt,red chilli
powder and lemon juice.
3. Take the bottom part of idli and put this vegetable mixture on it.
4. Cover with the top part of idli.
Batter--
1. Mix gramflour, salt, red chilli powder.
2. Add water and make medium consistency paste.
3. Dip the idlis in this paste and deep fry.
4. Cut it in half and serve with ketchup.
|
__________________________________________________________________________________________________-
|
veg idli |
| |
Preparation Time :
15 mins
Cooking Time : 15 mins
Serves / Makes : 4 |
| |
| Ingredients |
12 idlis (cooked a day before)
1 cup long shredded cabbage
1 cup long shredded carrot
1 cup finely long shredded capsicum
1 tsp each of tomato, soya & red chilli sauce
1/2 white pepper powder
1/2 tsp ginger juviline
1/2 cup spring onions |
| |
| Method |
1. cut the idlies in 4 or 6 pcs
2. heat oil in a pan
3. add ginger juvilens
4. saute carrot , then capsicum( red , yellow & green)
5. then add cabbage
6. mix all the sauces in one cup separately & then add to the pan
7. add peeper
8. add idlis , mix wel & slowly
9. garnish with green spring onions |
_________________________________________________________________________________________________-
|
DahiVada |
| |
Preparation Time :
5-10 min
Cooking Time : 10-15 min
Serves / Makes : 6 |
| |
| Ingredients |
*For Vada,
urad dal 2-3cups
4-5 green chillies finely chopped
small piece of ginger-finely chopped
few raisins
salt to taste
*For Dahi
2-3cups dahi
table salt-to taste
black salt to sprinkle
sugar- half teaspoon
jeera powder to sprinkle
chilli powder
black pepper
tamarind chutney
coriander leaves- to garnish |
| |
| Method |
grind the urad dal with salt, ginger,
chillies and raisins and fry in the shape of vadas.
in a seperate vessel mix dahi with salt and sugar and soak the vadas in it.
sprinkle the black salt,jeera powder, chillipowder and pepper. Sprinkle the
tamarind chutney to cover all the vadas and garnish with boondi/sev and
coriander leaves.
cool and serve. |
__________________________________________________________________________________________________
|
cream toast |
| |
Preparation Time :
20 min
Cooking Time : 3 - 4 min
Serves / Makes : 4 pcs. |
| |
| Ingredients |
4 slices of bread
1/2 cup fresh cream(or doodh ki malai)
1/2 cup sooji
1/4 cup shredded cabbage
1 tsp.onion chopped
1 tsp.capsicum
1 tsp.chopped corriander
1 tsp.mustard seeds
salt and powdered red chillie as per taste
oil for shallow frying |
| |
| Method |
Mix all the ingredients very well.
Keep this mixture covered for 15 min.
Now apply this mixture on both the sides of the bread
On a hot griddle apply some oil or ghee.
Sprinlke mustard seeds on it.
When they start to crackle place the bread on it and cook till it tirns to a
golden colour.
Reapeat the process for the other side.
Cut the pcs.horizontally and dot with tomato sauce
|
________________________________________________________________________________________________
|
Garlic Bread
|
| |
Preparation Time :
5 Minutes
Cooking Time : 15 minutes
Serves / Makes : 6 |
| |
| Ingredients |
8 garlic cloves
12 slice bread
1 amul butter
Mix poweder of cumin seeds(jeera), black salt (sanchal), black pepper (mari)
|
| |
| Method |
1. Grate the garlic or cut it into small
pieces.
2. Add this to amul butter (or white butter with salt) & mix it well.
3. Spread this on one bread slice.
4. Cover this with another slice spreadded with butter and mix powder
(optional)
5. Hit the pan and saute it with butter both side .
6. Serve it hot. |
____________________________________________________________________________________________--
|
Veggie Uthapam |
| |
Preparation Time :
30 minutes
Cooking Time : 30 minutes
Serves / Makes : |
| |
| Ingredients |
Urad daal 1 cup
Raw rice 2 cups
1 grated carrot
1 onion chopped
1 tomato chopped
1 green chilli chopped
few coriander leaves chopped
Salt as per taste
|
| |
| Method |
| Soak the rice and daal for 4 hours and grind
into a smooth paste with a little salt.Allow the batter to ferment.Once
fermented, chop all the above veggies finely and add it to the batter along
with little water to get a smooth consistency.Finally garnish the batter
with the coriander leaves.Take a non-stck tava and pour small amounts of
batter.Add a spoon of ghee and prepare just like a dosa. |
__________________________________________________________________________________________________-
|
carrot idli |
| |
|
Preparation Time :
5min
Cooking Time : 5min
Serves / Makes : 8 |
| |
| Ingredients |
Sooji-Vermicelli Idli
Ingredients
1 1 cup Rava
2 1 cup semia (vermicelli)
3 2 cups of slightly sour curds.
4 1 inch ginger piece.
5 2 or 3 green chillies.
6 curry leaves to taste.
7 1/2 spoon mustard seeds
8 2 tablespoons of refined oil.
9 1/2 spoon urad dhal
10 A pinch of asofoetida
11 Salt to taste
12 carrot grated-1 big
|
| |
| Method |
Method:
1.Keep the kadai on the stove and pour the oil in it.
2.When heated, put in the mustard and allow to splutter.
3.Then put in the urad dhal and asofoetida and then put in the chopped green
chillies and thin slices of ginger.
4. Now bring it down from the stove, add the grated carrot, salt and mix
thoroughly.
5. churn the curds to a thick consistency and then pour it into the rawa
mixture and add the seasonig.
6.Immediately put it into the idly stand and steam for exactly 5 minutes.
(without weight) your rava semia is now ready to eat. |
________________________________________________________________________________________________-
|
Rava Vadai |
| |
Preparation Time :
20 mts
Cooking Time : 20 mts
Serves / Makes : 6 |
| |
| Ingredients |
Rava - 150 gms
Onion - 75 gms finely chopped
Mashed Potato -150 gms
Grated Coconut - 20 gms
Green Chillies - 2 to 3
Ginger -5 gms
dhania Leaves for Decoration
Salt Acc to the taste
Oil for Frying - 2 cups |
| |
| Method |
Mix all the above ingredients and make into
a thick fine paste. Add only little water. Then make round vadas and put it
in the heated oil.Fry the vadas till it becomes crispy. Serve the vadas hot
with coconut chutney or tomato sauce.
|
| |
____________________________________________________________________________________
|
Adai |
| |
|
Preparation Time :
30minutes
Cooking Time : 20 minutes
Serves / Makes : 6 |
| |
| Ingredients |
Rice Batter-1 big bowl
Grated coconut- 1 Large Cup
Melted Jaggery-1 bowl
Cardamom 2-3 pieces
Cloves- 2-3 pieces
Banyan Leaf-1 cut into half
|
| |
| Method |
1..Spread 2 table spoon of batter into each
leaf in a thin way.
2..Put some grated coconut and melted jaggery along with the cardamom and
cloves into the jaggery and cocnut
3..Fold theleaf into half andkeep in anidli tatu on a pressure cooker for 20
min without the whistle. |
___________________________________________________________________________________________
|
soyabean kabab |
| |
Preparation Time :
1$1\2 hr
Cooking Time : 15 min
Serves / Makes : 4 |
| |
| Ingredients |
soyabean
garlic
green chilles
salt
besan 1ts
oil for frying
chaat masala
|
| |
| Method |
soak soyabean for 1\2hrin warm water.taka
other pan boil soyabean putting water$salt.remove after 4-5 boils.take
soyabean out of water&put garlic,greenchille paste&besan then keep it
sidefor1/2hr.after 1/2hrkeep oil foy frying now fry soyabean of light brown
colour.then put chaat masala in last after frying all soyabeans.
|
________________________________________________________________________________________________-
|
vegetable kabab |
| |
|
Preparation Time :
5mins
Cooking Time : 10mins
Serves / Makes : 4 |
| |
| Ingredients |
Mix the following to form the marinate:
1 tsp. Chili powder
2 tbsp. Garam masala
2 tbsp. Ginger garlic paste
3 tbsp. Yogurt
2 tbsp. Lime juice
1 tbsp.Oil
Salt to taste
1 large red Capsium, cut into 4 big cubes
1 large Potato, cut into 4 big pieces
100 gm. Pineapple, cut into 4 big pieces
100 gm. Cauliflower, cut into 4 big pieces
|
| |
| Method |
1. Mix the vegetable in the prepared
marinate and leave aside for half an hour.
2. Skewer the vegetables, pineapple first, into a satay stick, one after the
other. Repeat procedure until all the vegetable are skewered.
3. Grill the kebabs, turning it occasionally so that it is evenly grilled.
|
___________________________________________________________________________________________________
|
Unniappam |
| |
Preparation Time :
10mins
Cooking Time : 5-10 mins
Serves / Makes : |
| |
| Ingredients |
1.Rice 2 cups
Plaintain 2 Sugar/Jaggery 1 cup
Cardomom 5
Sodium Bicarbonate 1/2 tsp
2.Jeera 1tsp
Coconut pieces 1/4 cup
3.Ghee 1tsp
4.Oil 1 1/2 cup
|
| |
| Method |
1.Grind the sugar,cardomom and plantain
well,and add rice to it.
2.To the thick batter ,add Sodium Bicarbonate and keep aside.
3.Fry coconut pieces and Jeera in ghee,and add to the mixture.
4.Heat the unniyappakara and pour oil.Now add the batter to the kara which
has the boiled oil.
5.Wait for the batter to fry,to get tempting golden brown UNNIYAPPAM.Serve
hot!
|
________________________________________________________________________________________________-
|
BEETROOT SAMOSA |
| |
|
Preparation Time :
10
Cooking Time : 30
Serves / Makes : 5 |
| |
| Ingredients |
100 gm beetroot
50 gm potato
50 gm onion
5 nos green chilly
2 pic ginger
1 tsp red chilly
1 tsp dhaniya powder
1/2 tsp pepper
150 gm Maida
2 Tb sp ghee
oil for frying.
salt to taste.
|
| |
| Method |
1)Slice onions, green chilly and ginger into
small pieces.
2)grind dhaniya, chilly powder and pepper into a fine paste.
3)Slice beetroot into small pieces.
4)Boil, peel and mash the potato.
5)Fry ginger, onion and green chilly in one spoon of ghee.
6)when it turns brown add the masala.
7)when the masala is half cooked add beetroot and salt and cover.
8)when cooked remove from fire and add potato mash and mix.
FOR COVER :
1)Mix salt and ghee to maida then mix it well by sprinkling water
2)make small balls of maida mix and spread.
3)keep one spoon of the vegetable mix on it and fold and join the edges.
4)fry this in boiling oil.
|
__________________________________________________________________________________________________-
|
Ragi roti with potato |
| |
|
Preparation Time :
20 mins
Cooking Time : 20 mins
Serves / Makes : 2 people |
| |
| Ingredients |
Ragi flour-150 gms,
Green chillies-4-5, finely chopped,
Potatoes-2 big-cooked and mashed,
coriander leaves-a small bunch-finely chopped,
onions-2-finely chopped
Jeera-2 tablespoons,
salt-as per taste |
| |
| Method |
Mix in all the ingredients and add water if
necessary to make a firm dough.
Heat a tava and add oil into it. Now, take a wax paper and grease it with
vegetable oil. Take some dough (about the size of an orange fruit) and
nicely spread it in the shape of a roti with your fingers. Now, transfer it
onto the tava and cook well on both sides with enough oil. This roti is a
variation of the traditional ragi roti of Karnataka. It is healthy and
nutritious, with ragi offerring less carbohydrates and more fibre. It can be
served hot with coriander chutney. |
________________________________________________________________________________________________-
| Vegetable Spring
Roll |
| |
|
Preparation Time :
-
Cooking Time : -
Serves / Makes : 2 |
| |
| Ingredients |
Pancake Batter:
Flour 50gms
Corn flour 50gms
Egg (beaten) 1/2 no.
Water 175ml
Oil to grease the fry pan.
Corn flour to dust the pancakes
Stuffing:
Cabbage 100gms shredded Capsicum 50 gms
Carrot 30 gms
Bean sprouts 30 gms
Ginger 1 tsp
Soya sauce 1 tsp
White pepper 1/2 tsp
Oil 1 tbsp
Sauce
accompaniment):
Tomato 2 tbsp
Vinegar 2 tbsp
Sugar 1 tbsp
Corn flour slurry 1 tbsp
Oil to deep fry. |
| |
| Method |
PROCEDURE:
Pancakes:Mix together flour and corn flour and add beaten 1/2 egg to it. Add
some water to form a paste and beat the mixture for 2-3 minutes. Add the
balance water to obtain thin batter for the pancakes. Strain the batter
mixture to remove any lumps. Heat a non stick pan and lightly grease the fry
pan. Pour in a ladle of the batter and rotate the pan to spread the batter
evenly on to the fry pan. Cook without colouring and remove the pancake.
Dust the pancake with dry corn flour and repeat the process with the balance
batter. When all pancakes are made, keep aside covered with plastic or moist
cloth.Stuffing Heat oil in a pan and add chopped garlic, saute for half a
minute. Add all the vegetables and toss. Season the vegetables with salt,
white pepper and Soya sauce and mix them well. Remove in a plate.
Sauce(accompaniment)Heat water and tomato ketchup and add vinegar and sugar.
When it boils add corn flour slurry to thicken the sauce. Remove in a bowl
and let them cool.
Assembling pancakesTake pancake and put around 30-40 grams of stuffing
mixture and roll the pancake by folding the sides inside. Seal the pancakes
with little batter and repeat the process until all vegetables stuffing is
used.Heat oil in a wok and deep fry all the rolled pancakes and serve them
with accompaniment sauce.Serve hot.
|
|
CHEESE CORN VEGETABLE BALLS |
| |
Preparation Time :
-
Cooking Time : -
Serves / Makes : |
| |
| Ingredients |
1/2 kg potatoes
2 cups boiled corn
1 1/2 cup boiled vegetables
(french beans,peas,carrots)
1/2 tsp pepper powder
6 cubes cheese
8 slices bread
2 tbsp chopped corriander leaves
salt to taste
4 finely chopped green chillies
1 tsp ginger paste
oil for frying |
| |
| Method |
Mash the boiled potatoes.
Grind the bread slices.
Mix vegetables,corn,salt,
chillies and ginger paste in mashed potatoes.
Add grated cheese and pepper powder to the above ingredients and mix
properly.
Form small balls.
Deep fry.
Serve hot with green chutney or ketchup. |
_________________________________________________________________________________________________-
|
Paneer Pakora |
| |
Preparation Time :
10mins
Cooking Time : 5mins
Serves / Makes : |
| |
| Ingredients |
Cottage cheese 250 gms.
Red chili powder 1 tsp.
Mango powder 1 ¼ tsp.
Oil For deep frying
For the batter:-
Gram flour 8 tbsp.
Red chili powder 1 ½ tsp.
Cooking soda A pinch
Water As required
Salt To taste
|
| |
| Method |
1. Cut the cottage cheese into square, thick
cubes.
2. Sprinkle red chili powder and mango powder on each piece.
3. Make the batter by mixing the gram flour with red chili powder, salt,
soda and sufficient water to make a slightly thick batter.
4. Dip each piece of cottage cheese into the batter and deep fry in heated
oil till it turns golden brown.
5. Serve hot with green chutney.
|
| |
__________________________________________________________________________________________________-
|
Mirchi Vada |
| |
Preparation Time :
15mons
Cooking Time : 5-7mins
Serves / Makes : 4-5 |
| |
| Ingredients |
green chili 16 nos.
Boiled potatoes 500 gms
Red chili powder 1 tbsp.
Garam masala 1 tsp
Chaat masala 1 tsp.
Chopped green coriander 1 tbsp.
Salt As per taste
For the Batter:-
Gram flour 200 gms.
Baking powder 1 tsp.
Red chili powder 1 tsp.
Oil for deep frying
Salt To taste
|
| |
| Method |
1.Slit green chilies and remove the seeds.
2. Peel and grate boiled potatoes and add red chili powder, Garam Masala
Powder, chaat masala, green coriander and salt. Mash and mix well.
3. Divide this into 16 equal portions.
4. Stuff a little of this mixture into the green chilies and also cover the
chilies with this potato mixture.
5. Now prepare a thick batter using gram flour, baking powder, red chili
powder, salt and about 1 cup of water.
6. Keep the batter for about 10 minutes.
7. Heat oil in a Kadhai to a moderate temperature.
8. Dip stuffed green chilies into the gram flour batter and deep fry until
golden brown. |
______________________________________________________________________________________________--
|
Bread Pakodas |
| |
Preparation Time :
5mts
Cooking Time : 10 mts
Serves / Makes : 4 |
| |
| Ingredients |
8 Bread slices
1 medium sized onion chopped
1/2 tsp chilly powder
1 tsp cummin seeds
salt to taste
oil for deep frying
1/2 cup water
|
| |
| Method |
Break the bread slices into small pieces.
Pour 3 tbsp water & mix the bread pieces to make a smooth paste
Add the chopped onions, cummin seeds, chilly powder & salt & mix completely.
In a kadai take oil sufficient to deep fry.
Make medium sized , oblong shaped balls of the bread mixture & deep fry it
in oil till golden brown.
Serev hot with tomato ketchup. |
_________________________________________________________________________________________________
|
cheese balls |
| |
Preparation Time :
10-15 Minutes
Cooking Time : 10-15 Minutes
Serves / Makes : 4 |
| |
| Ingredients |
Mozarella Cheese - 100 Gms
Paneer - 100 Gms
Cornflour - 2 tbsp
Salt - To Taste
Red Chilly Powder - 1 tsp
Oil - 1 1/2 Cup |
| |
| Method |
| Grate Cheese and Paneer , add corflour ,
salt and chilly powder . Mash the mix and make small balls . Heat the Oil
and Deep fry the balls till they become golden brown and puffy. serve with
Any dip |
_____________________________________________________________________________________________-
|
Maggie bake dish |
| |
Preparation Time :
5-10 mts
Cooking Time : 10 mts
Serves / Makes : 4 |
| |
| Ingredients |
maggie masala packets-2
kraft cheese(grated)-individual preference
green chilli(finely chopped)-5
onion(finely chopped)-1 big
chilli/tomato sauce-3 tble spoons
chilli paste-2 tble spoons
oil-2 spn
For chilli paste:
10 cloves garlic
1 cube ginger
5 fresh red chillies
|
| |
| Method |
grind all ingrediats for the chilli paste
and keep aside
boil maggie noodles in hot water for abt 2 mts, making sure teh noodles do
not get too soft. Drain and keep aside
in a separate pot, heat oil.
add the onions and fry till pinkish brown.
add teh chilli paste,cook on slow fire till u get the aroma of ginger and
garlic
add the chopped green chillies and cook for 1 mt
add teh maggie masala, chilli/tomato sauce and cook for 1 mt
add the boiled maggie, making sure there is no water content.mix well with
teh other ingredients.
add cheese n mix for 2 mts
take a macriwable dish/baking dish,and layer it with the maggie mix.
garnish with some grated cheese and kotmir.
microwave before serving.
cut into small peices to serve |
| |
_______________________________________________________________________________________
|
BREAD VADA |
| |
Preparation Time :
15 MINUTES
Cooking Time : 15 MINUTES
Serves / Makes : 10 VADAS |
| |
| Ingredients |
1. 10 BREAD SLICES .
2. 3 LARGE POTATOS .
3. 1 MIDUME ONION FINALLY
CHOPPED.
4. 1/2 TBPS.G.CHILLI & GINGER
PASTE.
5. JUICE FROM 1 LEMON.
6. 1 TSP. SUGAR.
-:POWDER MASALA:-
1. 1 TSP. CHAAT MASALA.
2. 1/2 TSP. GARAM MASALA.
3. 1/2 TSP. HALDI POWDER.
4. 1/2 TSP. DHANIA-JIRA
POWDER.
5. SALT TO TASTE.
6. OIL FOR FRYING.
7. CORIENDER LEAVES FOR
FLOVER. |
| |
| Method |
:- METHOD FOR VADA :-
1.TAKE A LARGE PLATE & PUT
MASHED POTATOS IN IT.
2.ADD FINELY CHOPPED ONION
GREEN CHILLI & GINGER
PASTE.
3.ADD ALL THE POWDER
MASALAS,SUGAR & LEMON
JUICE.
4.ADD DHANIA PATTA & SALT
TO TASTE.
5.MIX ALL WELL.
:- METHOD :-
1.REMOVE SIDES FROM THE
BREAD SLICES.
2.TAKE BREAD SLICE & DIP IN
THE SALTY WATER & SQUZE
WATER FROM THE SLICE.
3.TAKE A SQUEZED SLICE IN
THE PALM & FILL 1 SPOON
POTATO MIXURE IN IT.
COVER NICELY FROM ALL
THE SIDES.
4.DIP FRY LIGHT BROWN IN
THE PAN WITH HOT OIL.
5.SERVE HOT.
|
_____________________________________________________________________________________________-
|
Vegetable Bread Upma |
| |
Preparation Time :
5mins
Cooking Time : 10mins
Serves / Makes : 4 |
| |
| Ingredients |
bread slices.10-12
mixed vegetables 1 cup(carrots,peas,corn,beans,capsicum etc cut into small
pieces)
salt
pepper
tomato sauce-1/2cup
onions -1large
green chillies 3-4
oil/butter 2tsp |
| |
| Method |
cut the bread slices into squares & store
them b4 hand.
boil 1 cup of mixed vegetables in the microwave for 2mins.
chop onions,green chillies & tomatoes into very fine slices.
heat butter ,add the chopped onions & green chillies.
fry for a min,add the mixed veggies & tomatoes,add salt & pepper & 2tsp of
tomato ketchup/sauce.
mix the mixture with the sliced bread & fry for 2-3mins in medium flame.
serve hot with evening tea/coffee |
_____________________________________________________________________________________________-
| stir-fry mini
idlies |
| |
|
Preparation Time :
20 min
Cooking Time : 10-12 min
Serves / Makes : 4 |
| |
| Ingredients |
FOR IDLI
---------
1.suji-1cup
2.fresh curd-1/2 cup
3.eno fruit salt(plain)-1 tblsp
4.salt-totaste
5.red chilli pw-1/2tsp
6.water-as per requirement
FOR TADKA
----------
1.cabbege(cut thin lenthwise)-1cup
2.simla mirch-1/2 cup(cut tnin slice)
3.gajar-1/2 cup(cut thin lengthwise)
4.currypatta-10-15
5.rai-1tsp
6.salt-only for vegetables
7.oil-2tblsp
8.vinegar-1/2tsp
9.soyasauce-1tsp
10.greenchillies-2-3(slit)
11.sugar-pinch
12.crushed pepper corn-1/2tsp |
| |
| Method |
FOR IDLI
--------
1.first mix suji,dahi ,salt and red chilli pw.
2.keep it for5-6 mins,then again mix and add some water to make a dough (not
very thin).
3.then add eno and mix gentely,then steam in mini idli stand for 8-10 mins.
FOR TADKA
---------
1.heat oil then add rai curry leaves,and green chillies stirr well.
2.then add gajar,simla mirch and bhuno for 1 min,then add vineger,soya
sauce,salt,sugar and mix well.
3.then add cabbege and stir,then add steamed idlies and mix it for 1 min.
4.now it is ready for serve,garnish with crushed pepper corn.
5.serve with green chutney or coconut chutney. |
| |
_____________________________________________________________________________________________
|
Masala Vada |
| |
Preparation Time :
10 min apart from soaking time
Cooking Time : 30 min.
Serves / Makes : 20-25 nos. |
| |
| Ingredients |
BLEND:
Channa dal : 1 cup
Green Split Peas : 1/2 cup
Red Chilli : 5-6
Hing : 1/2 tsp.
Salt : to taste
TO ADD:
Green chilli : 2-3
Onion : 1
Coriander leaves : 1/2 bunch.
TO FRY:
Oil |
| |
| Method |
1. Soak the dals & red chilli for 4 hrs.
Coarsely Grind them with little water (It should NOT be a smooth paste
otherwise the cripiness would be lost.)
2. Add asafoetida(hing pwd), salt
3. Add the finely chopped onions,coriander leaves, green chillies into the
batter and mix well.
4. Heat oil. Drop the above mix in the oil as flattened vadas. When it turns
brownish, remove and put onto a tissue paper to drain excess oil.
|
__________________________________________________________________________________________________
|
Rice Nippat |
| |
Preparation Time :
NIl
Cooking Time : Nil
Serves / Makes : Nil |
| |
| Ingredients |
2 pav (cups) rice flour, 2 tsp chilli
powder, ½ pav maida, 1 tbsp coconut gratings, 2 tsp white til seeds, 10
green chillies, 1 tbsp roasted bengal gram, A lump of butter (medium-size),
2 tbsp peanuts, 4 sprigs curry leaves, A pinch of asafetida, 2 tsp table
salt, Oil for frying
|
| |
| Method |
1. Roast peanuts and remove skin. Crush
along with the roasted Bengal gram and keep aside.
2. Sieve maida. Prepare dough mixing together rice flour, maida and butter.
Knead well, using a little water.
3. Crush together coconut gratings, chopped green chillies and curry leaves.
Add a few drops of asafetida water, salt and til seeds.
4. To the dough add all the ingredients. Mix well. Shape portions of the
dough into balls of gooseberry size. Flatten them with greased palm, on
polythene paper or plantain leaf smeared with oil, into thin rounds.
5. Pour oil into frying pan. Heat to smoking point. Deep fry nippats in hot
oil till crisp, turning over once or twice. |
________________________________________________________________________________________________
|
Mexican dosa |
| |
Preparation Time :
5 Minutes
Cooking Time : 2 Minutes
Serves / Makes : 3 Persons |
| |
| Ingredients |
6 medium size tortillas 1 canned baked bean
grated cheese green chilli paste 2
tomatoes(small square pieces) 1 capsicum (
small square pieces) salsa or pasta sauce |
| |
| Method |
1.take one tortilla and spread some chili paste
according to your spice level. 2.then spread 2
table spoon of beans in triangular shape. 3.then
place some tomatoes n capsicum on it. 4.bend
the tortilla from the three sides to give a
triangular shape. 5.Heat a non stick pan on
medium high. put some butter on it and place
the tortilla on the pan with folded side on the
bottom. 6. let it cook for one minute and then
turn it upside down to cook the other side for 1
minute till little brownish tinch. 7. serve it with
salsa sauce or pasta sauce. |
__________________________________________________________________________________________-
|
nutritious upma |
| |
Preparation Time :
30mins
Cooking Time : 25mins
Serves / Makes : five |
| |
| Ingredients |
sambarava 1teacup
tuardhal 1/3cup
channadhal 1/3cup
udaddhal 1/3cup
onions 2big
carrots 1big
peas 1/2cup
beans (cut) 1/2cup
potato(cutpieces) 1/2cup
oil 1/2cup
mustardseeds 1tsp
udaddhal 1tsp
channadhal 1tsp
greenchillies 4
ginger garlicpaste 1tsp
salt to taste
chillypowder 2tsp
hing 1/4tsp
greendhania and fried cashewnuts to decorate |
| |
| Method |
soak the three dhals (tuar,udad and channa
dhals ) for 20 mins and grind them with salt and chillypowder and hing.
Keep some oil in a pan and when its hot add mustard seeds 1/4tsp and add the
dhal paste.Simmer the stove and keep stirring
and cover with lid.After 10mins stir well so that
it doesnt get stuck at the bottom.Put this fried dhal in a mixi and make in
to an evenly coarse powder form,Keep aside.
Keep some oil in a pan add mustard seeds,udad (1tsp),
channadhal,gingergarlicpaste,greenchillies,onions.,and cut vegetables.When
its fried well add 11/2cups of water
let it boil for 10mins add salt.when its boiling add the samba rava ,simmer
the fire andkeep for 10 mins to cook.Remove from fire.
After 5mins spread the upma on a plate and add the fried dhal mixture and
mix well.Put in a serving dish and decorate with green dhania and fried
cashewnuts.Serve with coconut chutney |
_____________________________________________________________________________________________
|
Tomato Dosa |
| |
Preparation Time :
!/2 hour
Cooking Time : 5 minutes
Serves / Makes : 4 |
| |
| Ingredients |
Rice-1 cup
Tomato-1/4 Kgs
Udad dal-1/4 cup
fenugreek seeds-1/2 spoon
salt |
| |
| Method |
Soak the rice, udad dal and fenugreek seeds
for 1/2 hour
Grind this rice along with tomato and water(if needed) and add salt to it
Spread this batter in the tava and make dosas
Serve hot with chutney
|
__________________________________________________________________________________________________
|
Palakh Kofta |
| |
Preparation Time :
45 min.
Cooking Time : 45 min.
Serves / Makes : 4 persons |
| |
| Ingredients |
| For gravy, 1 bunch palak,salt, 2 medium
tomatoes, 1 teaspoon cumin,coriander and mint leaves as per taste,half
teaspoon haldi,1 pinch soda bi carb,1 tablespoon green chilly paste,half
teaspoon ginger paste, 1 tablespoons butter, 2 tablespoons grated cheese
|
_________________________________________________________________________________________________-
|
Kancheepuram IDLI |
| |
Preparation Time :
1hr
Cooking Time : 10minutes
Serves / Makes : 4 |
| |
| Ingredients |
1)(upma)Rava-250gms
2)Yoghurt-1.5cups
3)Mustard seeds-1 tsp
4)Urad dal-1tbsp
5)Chana dal-1tbsp
6)Black pepper-1tsp
7)curry leaves-7to8
8)Green chillies-3to4
9)Cashewnut-15to20
10)oil-1tbsp
11)Salt to taste
|
| |
| Method |
1)Keep a Tawa in the gas.put the (Upma) Rava
and roast it till becomes light brown.
2)again keep the tawa on the gas and add a tbsp of oil and then add mustard
seeds, chanadal, uraddal, curryleaves, cashewnuts,whole black pepper and
chopped green chillies. fry it for a while.
3)Put all the above ingredients to the Roasted rava
4) Add the yoghurt to the mixture and a make a thick batter
5)add salt to taste
Keep the batter aside for 45 minutes
steam them as idlis
these delicious & tasty idlis can be served hot with coconut chatni, green
chatni or sambar |
______________________________________________________________________________________________--
THE
END
___________________________________________________________________
