Recipes by ShreeLakshmi Sudhindra

Vegetable Pulao with soya chunks

2012-02-08T04:18:00.000-08:00

Ingredients:

1. 3 cups of basmathi rice serves for 4 to 5

2. Pudina leaves (mint leaves): 1 cup finely chopped.

3. Coriander leaves: ½ cup finely chopped.

4. Coconut grated : ¼ cup

5. Green or red chillies according to the spice needed.

6. Ginger ¼ inch.

7. 2 garlic cloves.

8. Cinnamon, cloves, cardamom, kalluvu, ananas flower, all 1 spoon. (if you increase servings add accordingly)

9. 1 small tomato chopped.

10. 2 table spoons of ghee for frying.

11. 1 small onion, chopped.

12. Tej patta 2-3.

13. 3-4 types of vegetables.

14. Water and salt to taste.

How to make it:

1. Soak rice for 10 min in water. Drain it and keep it aside.

2. Grind all the ingredients as in no 2. 3. 4. 5. 6. 7. 8. And 9. In the above row.

3. Take a cooker and add ghee , add onion, saute it till it turns golden brown.

4. Add tej patta.

5. Add the grounded paste to it. Saute and leave for 5 min.

6. Add rice and vegetables. Saute it.

7. Add salt and saute .

8. Add 2 measures of water for 1 measure of rice.

9. Pressure cook . Switch of for three whistles.

10. Serve hot with curd raita.

2012-02-08T03:27:00.000-08:00

All you need is: Ripe banana 2-3, papaya small, grated coconut 1/2 cup, jaggery- 1/2 cup (powdered), cardamom powder 1 teaspoon,

Almond powder 2 table spoons.

Cut fruits in nay shape and mix the jaggery with the fruits and add cardamom powder, almond powder, and grated coconut,

any guest in the evenings with snacks this will be good.

Shankrathi Special Yellu-Bella

2012-01-17T10:14:00.000-08:00

Shankranthi

In south India Shankranthi , Festival of Harvest. Makar Sankranti is a major

harvest festival celebrated in various parts of India. In their own traditions.

Makar Sankranti, apart from a harvest festival is also regarded as the beginning of an auspicious phase in Indian culture. It is said as the 'holy phase of transition'. It marks the end of an inauspicious phase which according to the Hindu calendar begins around mid-December. It is believed that any auspicious and sacred ritual can be sanctified in any Hindu family, this day onwards. Scientifically, this day marks the beginning of warmer and longer days compared to the nights. In other words, Sankranti marks the termination of winter season and beginning of a new harvest or spring season.

There is a story also behind this festival.

We celebrate this festival with distributing sesame with groundnuts, fried grams, dry coconut, jaggery cut into small pieces and distribute, with this we give sugar cane piece and banana with sugar dolls.

I would like to share how we make this yellu. Even though we mix other ingredients we give call it yellu (sesame).

Ingredients:

100 gms of groundnuts.

100 gms of fried grams.

125 gms of jaggery.

75 gms of dry coconut.

250 gms of sesameseeds.

1. Takeground nuts and fry in a low flame. Once it is turned brown, let it cool and take out the skin by rubbing with both hands.

2.       Cut Jaggery into small pieces with the help of jaggery cutter.

3.       Take dry coconut peel the skin which is black. Cut it into small pieces.

4.       My mother keeps jaggery and coconut in sun for a day, after cutting into small pieces so that we can store it for few days.
5.       After all these take sesame seeds fry in a very low flame. Once it is little brown keep it aside.

6.       Mix ground nuts, fried gram, coconut pieces, Jaggery, and sesame and store it in a air tight container.

Avallaki with carrot and peas

2012-01-17T09:05:00.000-08:00

Ingredients:

Flattened rice: 250 gms. (For 3 servings)

Carrots: 2 (Grated)

Peas: 1/2 cup

Coriander leaves finely chopped.

Curry Leaves few

Green chillies: 2-3chopped.

Mustard: 2 tea spoons.

Turmeric Powder: 2 teaspoons.

Ginger: 1/4 inch chopped.

Cumin seeds : 2 teaspoons

Asafoetida : Pinch

Lemon juice: 1 table spoon.

Grated coconut: 1/2 cup or 3tablespoons.

Oil : 2 tablespoons.

Salt to taste.

1. Soak flattened rice for 5 min, drain water and keep it aside.

2. In a kadai take oil, once oil is heated, add mustard, after it cracks add cumin seeds.

3. Add chilly, ginger, next curry leaves and Asafoetida.

4. Mix it well, add carrot and peas and cook it till carrot and peas are done.

5. Add turmeric powder and mix well.

6. Take flattened rice and add to this mix and stir it well.

7. Add salt, lemon juice and mix it well.

8. Garnish with grated coconut and serve.

Strawberry Milk Shake

2012-01-03T10:48:00.000-08:00

You need fresh strawberries10 to 12 for 2

Sugar as required, 2tablespoons

Milk 1/4 liter

Kesar a bit.

Wash strawberries cut into pieces

In a jar put the strawberries,

sugar, and milk.

Press the juicer one.

let it be thick while preparing it.

If you like add kesar or decorate it .

Add ice cubes and serve cold

2012-01-03T10:24:00.000-08:00

For 3 servings: take 150 gms of macaroni, heat oil 2-3 tablespoons in a pan and fry onions about 2 onions till it turns light brown, add ginger garlic paste 1 table spoon, fry it well, add garam masala powder 1 table spoons, ( if u need more masala you can add more spoons) add red chilly powder of 1 table spoons, turmeric powder 1/2 table spoon, jeera powder1 table spoon, add tomatoes about 2-3 finely chopped and fry it till it is mashed. Add macaroni about 1 measure and add 1 and a half measure of water, stirr well and close the lid for 2 min, again stirr it and close it for 5 more min, Macaroni is ready, serve hot. You can add cheese toppings if you like.

Brinjal with curds

2011-12-22T01:03:00.000-08:00

You need:

Brinjal - 3-4 (cut in to small pieces.)

Curds: 2 cups.
Hing: pinch.
Green chillies: 2-3
Curry leaves: few.
Grated coconut: little.
Salt to taste and oil for tempering.

How to make it:

Cook brinjal and keep it aside. Once it is cool, smash it.
For tempering, take little oil and add mustard in a kadai, after it cracks add cumin seeds, asafetida
Curry leaves and chillies.
Mix it well.
Take curds and add the tempering and cooked brinjal, add salt and mix it well.
Garnish with grated coconut and serve.

Baby potatoes with capsicum and kasuri methi

2011-12-12T09:24:00.000-08:00

Every one likes potatoes, here is another easy one

Ingredients:

Baby potatoes: 250 gms for 3 servings
Kasuri methi: 1table spoons.
Capsicum: 1 finely chopped.
Cumin seeds,
Turmeric powder: 1 teaspoon.
Salt to taste
Oil for frying.
Pepper powder: 2 teaspoons.
Coriander powder: 2 teaspoons.
Cumin powder: 2 teaspoons.

Cook potatoes and take out the skin of potatoes. In a kadai, take oil of 2 table spoons, add cumin seeds, capsicum, fry till capsicum is little done, later add pepper powder, coriander powder, cumin powder, turmeric powder, and kasuri methi. Let it cook for 5 min. mix baby potatoes in this masala and add salt mix it well and serve with roties.

Avallaki Puri (snack of beaten rice)

2011-12-12T08:45:00.000-08:00

I used to waste lot of oil, I mean after frying once in oil, I never used to reuse the oil. My mother taught me a recipe, wherein I could use oil and make a tasty snack.

Ingredients:
Beaten rice: Thick 1/2 kg. you can make it and store it for evening snack.
Mustard:2 teaspoons.
cumin seeds: 2 teaspoons.
Asafoetida: pinch.
Ground nut: 1/2 cup.
Fried gram: 1/2 cup.
Curry leaves: few
Red chillies: 2-3
Dry coconut grated:1/2 cup.
Turmeric powder: 1/2 tsp
Oil for frying and tempering.
Salt to taste.Method:

Take oil in a kadai and once the oil is heated, put handful of beaten rice and fry take it fast from oil and spread it on a tissue, it observes excess oil and continue the process till the quantity of beaten rice which you have taken gets over.

In an other kadai take oil and put mustard, after it cracks, add cumin seeds, curry leaves, ground nut and fried gram, after it is done add dry coconut, asafoetida, chillies, salt and turmeric powder. Mix it well and add the fried beaten rice to this and mix it well. Serve with tea or coffee.

Capcicum Gojju

2011-12-01T00:08:00.000-08:00

Ingredients:

Capcicum finely chopped about 3 capcicum for 3 people.
Red chillies for tempering.Tamarind water of about 50ml.
Jaggery little/if you want more sweet add accordingly.
Curry patta 5-6 leaves.
Mustard 1 tea spoon.
Turmeric powder 1/2 tablespoon.
Jeera 1 tea spoon.
Gojju powder about 2 tablespoons.
Oil of 3 tablespoons.
Salt to taste.

Method:
In a kadai take tamarind water, add powder, once it comes for boiling add jaggery, turmeric powder,
add capcicum, tamarind water, mix and saute till the capcicum is done. For tempering take little oil and add mustard seeds and jeera, curry patta, and chillies, mix it well add the tadka to the mixed gravy.

Onion Dry Gravy

2011-11-21T08:16:00.000-08:00

Baby onions sambar, one of my husband's favourite dish, this time, I thought will make something different. Tried this dry gravy for him, it came out well and everyone liked it.

Ingredients:

Baby onions: 1/4 kg for 2-3 Servings.
Kasuri methi: 2 table spoons.
Coriander powder:1 teaspoon.
White pepper powder: 1 Tea spoon.
Red chilli powder: 1 tea spoon.
Turmeric powder: 1 teaspoon.
Jeera seeds: 1 tea spoon.
Mustard dal: 1 tea spoon.
Oil for frying and salt to taste.

Make it in this way:

Cook onions separately adding little salt to water, drain excess water and keep it aside.
In a kadai, add oil, cumin seeds, add kasuri methi, add coriander powder, saute for 2 min, add pepper powder, red chilly powder, mix well, add mustard dal, add little salt since we have added salt while cooking onions. Put onions to this masala and mix well, serve with roties.

Cucumber and Radish raitha

2011-11-21T07:38:00.000-08:00

Ingredients:

Cucumber/2 grated
Radish/1
Mustard seeds/2 teaspoons.
Green chillies/2
Curry leaves few
Curds: 1 cup
Coconut grated about 1/4 cup.
Oil and salt for taste.

For tempering:

Mustard seeds, jeera seeds, 1 tea spoons each, curry leaves few, and red chillies.

Make it:

Peal skin of cucumber and radish and grate it. keep it aside.
Take coconut, mustard seeds of 2 teaspoons, and chillies grind it to paste.
add this paste to the grated cucumber and radish. Mix it well adding salt to it. Mix curds to it.

For tempering:
Take oil and add mustard seeds once it is cracked, add jeera, curry leaves few, and red chillies.
Add this to the raita, mix well and serve.

Cabbage palya (Cabbage Dry)

2011-11-21T06:44:00.000-08:00

Simple cabbage dry gravy goes well with rice and roties

Ingredients

Cabbage: for 2-3 people 500 grams of cabbage.
Mustard seeds, jeers seeds,about one tea spoons each.
Curry leaves, Red or green chillies according to the required spice.
I have taken 2 chillies since we have less spice.
Grated coconut about half a cup, ginger finely chopped 1/4 inch, asafoetida pinch, chana dal 2 tea spoons
Oil and salt to taste, lemon juice in the last about 1 tablespoons.

How to make it:

Take oil in the kadai, and add mustard once done, add cumin seeds, curry leaves, chillies, chana dal, asafoetida, ginger, fry for few minutes, later add cabbage and fry till done, you can also cook cabbage separately and mix with this. Finally, add salt when it is fully cooked, add lemon juice and garnish with grated coconut.
If you cook cabbage separately drain the water if you want it dry and then mix.

Puri (Puffed rice mix with fried masala)

2011-11-18T10:02:00.000-08:00

Ingredients

This is a simple puffed rice masala.

Puffed rice required amount, 1 cup of ground nut, 1 cup of fried grams, curry leaves few, garlic cloves 10-12, red chillies-4 or according to the spice u require, turmeric powder 1-2 tea spoons, mustard and cumin seeds about 2 tea spoons, oil 2 table spoons and salt to taste.

How to do
Take oil in a vessel which is wider, take oil add mustard, after it cracks, add cumin seeds, add curry leaves, chilly, garlic cloves, once it is little done, add ground nut and fried gram, fry it till ground nut change sits color, add turmeric and salt, later mix puffed rice and mix it well. You can store this for a month and it is nice to have with tea or coffee. You can add onion and carrot grated with this and serve.

Banana sliced with Jaggery (Rasayana)

2011-11-18T05:48:00.000-08:00

Was checking my folderwith recipes after a long time, there were many recipes which I thought of posting it long back, but could not do it, and thought of posting it now.

                                                                     Ingredients:
                                            3 ripe banana, grated coconut 1/2 cup grated coconut,
                                            cardamom powder 1tea spoon, Jaggery 1/4 cup grated
                                            or smashed , cashew nuts few chopped, badam also
                                                        chopped.

                                             Make it:
                                             Cut bananas into round shape.
                                             put it in a bowl add all the other ingredients other than
                                                            grated coconut.
                                             Finally, garnish with coconut and serve.

Flatten rice Recipes

2011-11-16T02:23:00.000-08:00

Ingredients:

Flatten rice: 3 cups for 3 people. 250 gms approx

Carrot chopped nicely 1/2 cup.

Green chillies, according to spice required.

Capsicum finely chopped

Curry leaves few

Ginger chopped about 1tbs(it is good for digestion)

Channa dal 2 tbs

Mustard 1-2 tablespoon

Cumin seeds 1 tsp

Channa dal 1 tsp

Asafetida pinch

Turmeric powder 1 tsp

Grated coconut 1/2 cup

Lemon juice 2 tbs

Salt to taste and oil of 4 tbs

Method

Soak Flatten rice for 5-7 min and drain it. spread it for 5-10 min

Take oil in a Kadai, add mustard after it cracks, add cumin seeds,

add Channa dal once dal turns little brown add chillies, capsicum, curry leaves,

Ginger finely chopped about a

carrot, (asafetida)hing and fry for few minutes add turmeric powder about a tsp.

Then add flattened rice and mix it.

Before adding flattened rice mix it with salt and lemon juice

Finally garnish with grated coconut and serve hot.

Smashed Potatoes

2011-11-10T01:37:00.000-08:00

Yet another quick recipe of aloo, goes well with poories and roties.

Ingredients:
Potatoes: 2 big in size for 3 servings.
Asafoetida: pinch
curry leaves: few
Mustard:1 tea spoon
Cumin seeds: 1table spoon
Ginger paste: 1/2 tablespoon.
Lemon Juice: 1 tablespoon.
Green chillies:1-2 according to spice you need.
Oil and salt.

How to make it:
Cook potatoes
Smash it adding salt.
In a kadai add oil once oil is ready add mustard, cumin, ginger paste, green chillies, curry leaves, asafoetida and mix it well. finally add lemon juice and mix it. serve with poories or chapatis.

Urad dal and Chana dal Chutney

2011-11-09T09:18:00.000-08:00

Ingredients:

2 tsp urad dal, 2 table spoons chana dal, grated coconut or dry coconut-grated, red chillies 2-3 or according to the spice required, little tamarind (very less), asafetida pinch, little jaggery, curry leaves and mustard for tempering, salt to taste.

How to make it:

fry urad dal, chana dal and red chillies separately in a low flame. In a mixi jar add coconut grated , add fried urad dal, chana dal, jaggery, tamarind, asafetida, fried chillies grind to fine paste add salt and finally add cracked mustard seeds and curry leaves. this is good for dosa and chapati.

Gojju Avalakki (Flatten rice or Beaten rice)

2011-11-08T09:58:00.000-08:00

Flatten rice or Beaten rice we get in different types, we need to use thick flatten rice for this recipe.

Ingredients:

Flatten rice: 3 cups/ 250 gms for 3 servings.
Coconut grated: 1/2 cup.
Ground nut: 1/2 cup
Curry patta: Few Leaves
Coriander chopped finely about 2 table spoon.
Tamarind water: 1/2 a cup
Sambar powder 1/2 table spoon
Turmeric powder 1/2 tablespoon.
Green or red chillies 2-3 or according to the spice required
Chana dal/mustard/cumin seeds: 1 teaspoon.
Salt to taste
If you like add asafoetida pinch
Oil 4 table spoons.

Method:

Soak tamarind and take out the thick pulpy water. put samber powder, turmeric powder and salt.
Soak flatten rice in this. Take oil in a kadai, crack mustard, add cumin seeds and chillies, curry leaves, chana dal, after chana dal is done little, then add groundnuts fry till it is done. add asafotida. Mix it well and then add the soaked flattened rice and mix well serve hot adding grated coconut and garnish with coriander leaves and serve.

For three cups of flattened rice take 3 cups of tamarind water

Tomato rice

2011-11-05T14:00:00.000-07:00

If you are tired after coming from office and u need to cook, this is one quick recipe which you can try.

Ingredients:

Tomato 3-4 chopped
Onion 1-2 chopped.
Garlic and ginger paste 1 tsp

Cinnamon powder tea spoon

Basmathi rice 2 cups

Turmeric powder 1/4 tsp

MTR sambar powder 1 tsp

Grated coconut 2 tsp

Ghee for frying 2-3 tsp

Slat to taste

Method:

Take ghee in a kadai or cooker and add ginger garlic paste, add onion, fry till it turns golden brown. add Cinnamon powder , sambar powder, turmeric powder, add tomato and cook for 10 min. add grated coconut and cook for 5 min. Wash basmathi rice and add it to the cooker. If you are using 2 cups of water use 3i/2 cups of water. Add salt. Mix it and pressure cook for three times. Serve hot with curd raita.

Chayote (Vegetable peer) Gravy

2011-11-05T02:16:00.000-07:00

Seemebadane Palya

This vegetable is good in vitamin c and amino acids.

Ingridents:
Vegetable peer : 2-3
Grated coconut: 1/2 cup
Any sabzi masala/I have added my mother's special sabzi masala powder.
Mustard and cumin seeds for tempering. Curry patta, red chillies and pinch of hing.

Salt to taste. Lemon juice of 2 spoons.

Method:

Cut vegetable peer into required shape. Cook vegetable in water and drain excess water, take 3 table spoons of oil in a kadai and add mustard, cumin seeds, curry patta, and red chillies, add hing and masala powder mix it well leave for 5 min, add cooked vegetables and again cook for 5 min, once its done add lemon juice mix it. Finally, add grated coconut and serve with roties.

Hurigadle chutney powder with Hing(asafoetida)

2011-11-02T12:03:00.000-07:00

Ingredients

Fried gram 250 gms, red chillies 15, dry coconut grated 50 gms, tamarind powder or tamarind cut into small pieces, Hing as required for you/two tea spoons, curry patta few, little turmeric powder 1 teaspoon and salt to taste.

Fry red chillies in a low flame, fry dry coconut, fry hing, fry turmeric powder, fry curry patta, fry tamarind or just warm the powder, mix all the ingredients and grind it and mix with the fried gram grounded powder.

One should make sure that u fry it in low flame

Hurigadle Chutney Powder (Fried Gram chutney powder)

2011-11-02T11:58:00.000-07:00

Normally, I cannot complete my lunch or dinner without Chutney powder, it goes well with rice and all kinds of roties....

you can make various kinds of chutney powder

Here I have made fried gram chutney powder

Ingredients

Fried gram 250 gms, red chillies 15, dry coconut grated 50 gms, tamarind powder or tamarind cut into small pieces, garlic cloves medium sized one, curry patta few, salt to taste.

Fry red chillies in a low flame, fry dry coconut, fry garlic cloves, fry curry patta, cut the tamarind and fry or just warm the powder, you get taarind powder in any shops, mix all the ingredients and grind it and mix with the fried gram grounded powder.

This powder could be stored in dry container and can use for a month and above.

Quick Noodles

2011-10-27T15:02:00.000-07:00

Now a days, our children are attracted to advertisements of noodles and they demand for that.
I feel that wheat noodles are safe, when cooked with vegetables for anyone without much masala, vinegars etc.
I have found an easy way of cooking noodles for my daughter. You might also like it.

Ingredients:

Wheat Noodles pack of 1 kg: you get many brands I buy Azad Noodles.
Chopped carrots: 1 cup
Chopped Beans 1 cup
Green peas 1/2 cup
Chopped onion: 1
Garlic and ginger paste about half a table spoon each
White pepper or black pepper
Ghee or oil for frying
salt to taste.

Method:

Boil required quantity of Azad noodles or any other brand wheat noodles in sufficient boiling water for about 2-3 minutes.

Rinse it in cold water, drain excess water and keep it aside.
In a kadai add oil or ghee about a table spoon or 2, add onion, carrot, beans and green peas, fry till it is done, add white pepper and stir well.
Mixed it with cooked noodles, add salt for taste and serve it hot.

Coconut Chutney

2011-10-23T13:59:00.000-07:00

Coconut chutney goes well with chapatis, rotti of south Indian recipes, jower roti very well, even with rice.

Ingredients:

For 3 people.
Grated coconut:1/2 coconut.
Green chillies : 2 or according to the spice required.
Tamarind pulp: 1/2 table spoon.
Hing (Asafoetida) :Pinch or litte more. Hing is good for reducing cholesterol
Salt to taste

Method: Grind all together and you can add mustard and hing tadka to enhance taste. If you dont like hing replace it with garlic.

Onion Gravy (Gojju)

2011-10-21T12:26:00.000-07:00

Gojju it is a type of gravy in south, especially in brahmin familes it is common, we can make gojju in various vegetables like capsicum, onion, etc,

Ingredients:

1. Onion grated or finely chopped about 3 onions for 3 people.
2. Capsicum 1 finely chopped.
3. Green chillies according to spice you want in the gravy.
4. Tamarind water of about 50ml.
5. Jaggery little/if you want more sweet add accordingly.
6. Curry patta 5-6 leaves.
7. Mustard 1 tea spoon.
8. Turmeric powder 1/2 tablespoon.
9. Jeera 1 tea spoon.
10. Gojju powder about 2 tablespoons.
11. Oil of 3 tablespoons.
12. Salt to taste.

Method:

In a kadai take tamarind water, add powder, once it comes for boiling add jaggery, turmeric powder,
On the other hand fry onions with little oil till it turns golden brown. Mix onion with the tamarind water mix and saute. Take little oil and add mustard seeds and jeera, curry patta, and chillies, mix it well add the tadka to the mixed gravy.
Very tasty with roties and also with rice.

Hot and Sour Tomato Pickle

2011-04-01T08:12:00.000-07:00

Ingredients
1 lb. green tomatoes(Red ones can be used too)
15-20 red chillies
1 cup chopped ginger
1 cup chopped garlic
2 cups vinegar
1 tsp turmeric
1 tbsp mustard seeds
1 tsp fenugreek
1 1/2 cups oil
Salt to taste

Method
Slice the tomaotes, smear turmeric and salt on them and soak them in 1 cup vinegar.Leave for about 2 hours.
Blend together the garlic, ginger, red chillies and 3/4 of the mustard, with a little vinegar.
Heat the oil and add the remaining mustard. When the mustard crackles, add the fenugreek.
Fry for 2 minutes and then add the blended mixture and fry well for over 20 minutes.

Add the tomatoes and the remaining vinegar.
Stir continuously as the mixture comes to a boil.
When the pickle is almost done, the oil begins to float
at the top.
Take it off the heat and let it cool.
Store in a clean bottle.
Will keep for a year.

Gonkura Thokku

2011-04-01T08:09:00.001-07:00

Wash the gonkura leaves and dry them on a sheet of paper. Cut into fine pieces.To 5 spoons of oil, add mustard seeds, fenugreek seeds, asafoetida, and add 1 cup of chopped leaves. Fry with constant stirring.Add 1 tsp salt, 2 tsp red chillie powder and cook until it becomes a non-sticky paste.

Mango pickle

2011-04-01T08:04:00.000-07:00

sour mango pieces(medium sized)- 5 cups
mustard seed powder - 1 cup
red chilli powder - 1 cup
salt - 1 cup
turmeric powder- a pinch, fenugreek seed powder - little
mix the above ingredients and add 3 cups of sesame oil.
Store it

Tender mango pickle

2011-04-01T08:02:00.000-07:00

Grind mustard seeds, crystalline salt, whole red peppers and turmeric powder- a pinch into a thick paste.Wash the tender mangoes and spread the ground paste on it.

Tamarind pickle

2011-04-01T07:52:00.000-07:00

coriander seeds (Dhaniya), fenugreek seeds, sesame seeds - each 1 spoon
asafoetida - 1/4 spoon
Slightly roast the above without oil and grind into fine powder. Pour 3 spoons of oil in a fry pan and add some gram dal and whole red peppers and fry slightly.
Add tamarind juice to this and bring it to boil.Add salt and heat with constant stirring until the mixture becomes thick. Now add the ground powder and stir constantly with heating until it becomes a non-sticky paste.Store in refrigerator.

Ginger Pickle

2011-04-01T07:43:00.000-07:00

Grate ginger finely.Take oil and add mustard seeds.When it splatters, add fenugreek seed powder an asafoetida. Add grated ginger and fry well till the moisture is gone and it becomes a non-sticky paste.

Lime pickle

2011-04-01T07:41:00.001-07:00

Fresh lime(large size, thin skin, ripe) - 6
Cut into medium pieces.(Preseve the juice while cutting).Add salt- 4 spoons,red chilli powder - 4 spoons, asafoetida - 1/2 spoon and mix well. Next day add 1/4 cup of sesame oil and leave it aside.
Next day, add mustard seeds to 4 spoons of oil and when it splatters add fenugreek seeds and asafoetida.Add this to the poickle and mix.Store in refrigerator.

Tomato pickle

2011-04-01T07:39:00.000-07:00

Cut the tomatoes into large pieces.Add red chilli powder, a small piece of tamarind and salt. Grind it in a blender to make it into a thick juice.Pout 5 teaspoons of oil in a frypan. Add mustard seeds,fenugreek seeds, and asafoetida. When the mustard splatters,add the tomato mixture and fry at low heat with constant frying until it becomes a thick paste.

This will taste great with curd rice.

Sweet Corn Soup

2011-04-01T07:35:00.000-07:00

An old-time favourite.
Preparation time: 10 minutes.Cooking time: 30 minutes.Serves 6.

(450 grams) cream style corn
½ teaspoon Ajinomoto powder
½ teaspoon soya sauce
2 tablespoons cornflour
salt to taste

To serve
green chillies in vinegar
chilli sause

1. Mix all the ingredients with 4 to 5 teacups of water.
2. Cook for 25 minutes.
Serve hot with chillies in vinegar and chilli sauce.

Healthy Tomato soup

2011-04-01T06:49:00.000-07:00

The ever popular tomato soup made in a healthier way.
Preparation time : 5 minutes. Cooking time : 25 minutes. Serves 6.

Ingredients
400 grams chopped tomatoes
½ teacup yellow moong dal
2 teaspoons butter
1 finely chopped onion
1 tablespoon cornflour or plain flour
1 to 2 teaspoons sugar
½ teacup warm milk salt and prepper to taste
For serving
fresh cream
bread croutons
How to proceed
1. Boil the tomatoes with the moong dal in 3 to 4 cups of water till cooked.
2. Blend in a blender and strain.
3. Melt the butter, add the onion and fry for 3 to 4 minutes.
4. Add the strained mixture.
5. Mix the cornflour with a little water and pour into the soup. Boil for 2 minutes, stirring ocassionaly.
6. Add the sugar, milk, salt and pepper.
Serve hot with cream and bread croutons.

PADDU/GUNDPONGLU

2011-04-01T06:33:00.000-07:00

Ingredients:

Rice -3 Measurements.
Urad dal-1 Measurement.
Green Gram dal- 1 Measurement.
Toor Dal - 1 Measurement
Flat Beaten rice-1 measurement.
Methi dana (fenugreek seeds) 1 tea spoon.

Soak it for 6-7 hours and grind it to nice paste. Leave it overnight for fermentation. Morning u can make hot paddus, U can also add chopped onions, chopped green chillis, coriander leaves chopped, and curry leaves to the batter.

Serve hot with green chutney.

Sambar powder

2011-04-01T06:28:00.001-07:00

Whole red peppers - 1/4 kg
Coriander seeds - 1/4 kg
Toor Dal - 200 g
Gram dal - 200 g
whole black peppers - 25 g
asafoetida - a pinch Dry the above ingredients and grind into a nice powder

Malai Ladoo

2011-04-01T06:24:00.000-07:00

Ingredients
1/2 cup condensed milk
250 gms. paneer (cottage cheese)
2-3 drops kewra essence
1/4 tsp. yellow colour

Method
Mash paneer.
Add condensed milk and cook on slow flame, stirring continously.
Cook till thick and sides leave.
Add essence and remove from flame.
Mix well.
Pour on plate.
Cool. Make ladoos.
Sprinkle powdered elaichi and decorate.

Green Peas Skin Soup

2011-02-18T05:57:00.000-08:00

Preparation time: 10 minutes . Cooking time: 10 minutes . Serves 6.

Ingredients
6 teacups skin of green peas
1 tablespoon green peas
1 chopped onion
3 teacups skim milk
2 teaspoons butter
salt and pepper to taste

How to make it
1. Heat the butter and fry the onion for 1 minute.
2. Add the green peas skin and green peas and cook for 3 to 4 minutes.
3. Add the milk and ½ teacup of water and cook in a pressure cooker till the first whistle.
4. Blend in a mixer.
5. Strain to separate the stock from the skin. Discard the skin.
6. Boil the stock for 1 minute.
7. Add salt and pepper.
Serve hot.
Health Information: This unusual soap gives the flavour of peas without the calories. Fresh green pea pods add fibre and
Vitamins A and C to the soap. Fibre is called nature’s broom because it helps sweep the products of digestion through the
body and eliminates them.

Moong Soup With Paneer

2011-02-18T05:52:00.001-08:00

Light and nutritious.
Preparation time : 5 minutes. Cooking time : 25 minutes. Serves 6.
Ingredients

¾ teacup moong
2 tablespoons finely chopped paneer
1 teaspoon cumin seeds
1 tablespoon mustard seeds
122
¼ teaspoon asafoetida
1 teaspoon lemon juice
2 pinches sugar
¼ teaspoon pepper powder
2 tablespoons ghee salt to taste
How to proceed
1. Soak the moong for a few hours. Add 6 cups of water and cook in a pressure cooker.
2. Blend the cooked moong in a blender. Strain.
3. Heat the ghee and fry the cumin seeds and mustard seeds. When they crackle, add the asafoetida and moong liquid.
4. Add the lemon juice, sugar, salt and pepper and boil

Mixed Vegetable Kofta in Tomato Curry

2011-02-18T05:50:00.000-08:00

Ingredients

For the Koftas you need
1/2 cup Frozen Corn
1/2 cup Frozen Peas
1/2 cup Green Beans cut in small pieces
1/2 cup Carrots cut in small pieces.
11/2 cup Gram Flour (Besan)
Salt to taste
1/2 Tsp.. of Red chili Powder
Pinch of Turmeric Powder
1 Tsp. of Mango Powder
1 Tsp. of Dhaniya Powder
For the Tomato Curry:
1 Pound Fresh Tomatoes
2 Tsp. Tomato Paste
3/4 Cup of water
Salt to Taste
1/2 Tsp. Red Chilly Powder
1/4 Tsp. Sugar
1/4 Tsp. Cinnamon Powder
2 pieces whole cloves
1 Tsp. Ground Ginger

For Frying:

Vegetable Oil
For Garnish :
Fresh Cilantro or Homemade Pannier

Method:
Parboil all the vegetables for 10 minutes. Let them cool for 20 minutes.
Mix all the spices (except salt) and vegetables in a bowl.
Add salt to Gram Flour and add it slowly to the mixture.
Keep on mixing it with your hand . Do not add water.
Add Gram Flour till you can shape them into small round soft balls.
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Use some oil in your palm of the hand to form the balls.
Meanwhile heat some oil in the pan . See that the oil is not very hot.
Keep Medium Flame.
Deep fry the Kofta balls.
Set them aside.
For the Tomato curry , I would highly recommend to cook the curry about 3 hrs before you serve.
Chop the tomatoes in small pieces.
Cook them with salt for about 15 minutes on medium flame.
Add the Tomato paste. Keep on Stirring .
Add water and ginger and simmer for 2-3 minutes.
Add the rest of the ingredients for the Tomato curry.
15 minutes before serving Put the Koftas in the serving dish and pour the Tomato Curry. Keep it in the oven at warm till
you serve. Garnish with Fresh Cilantro or Paneer.

Aloo Mutter

2011-02-18T05:44:00.000-08:00

Ingredients

1 cup green peas
2 medium size potatoes
2 medium size tomatoes
1 Pod Garlic (about 15-20 Pieces)
1/2 cup Green Coriander leaves
2 Green chilies
1 small onion
Salt to taste
Pinch of Turmeric

Method:
Grind Garlic, Coriander, tomatoes, green Chillies, onion, salt, turmeric.
Heat oil in cooker. Add ground Masala and roast till oil separates
Add potatoes pieces, and green peas and mix properly
Add water and pressure cook. Serve with chappaties

Vaangi Baath (Brinjal Rice)

2011-02-18T05:42:00.000-08:00

Ingredients

Brinjal - 300 gms
Onions - 2-3 medium sized
Coriander powder, Chilli powder, Salt to taste
Rice - 1 cup
Water - 2 1/2 cups
Cooking oil - 2 tbsps
Finely chopped coriander leaves

Method
1.Cut the brinjal & onions to not very fine pieces. If u cut the brinjals
too fine, they will get mashed up and will lose their taste.
2.Saute the onions till they get transparent. Then, add the brinjals also.
3.Add the spice powders and saute the curry for 4-5 minutes.
4.Cook the rice in the quantity of water mentioned above. Do not
overcook.
5.Allow it to cool and then mix it with the curry just prepared above
taking care to see that u do not mash them up.
6.Garnish with finely chopped coriander leaves.
7.Serve hot.

Palak Paneer

2011-02-18T05:38:00.000-08:00

Ingredients

Spinach - 500 gms
Onions - 5 medium sized
Garlic - 2-3 flakes
Cooking oil - 6-7 tbsps
Cummin seeds - 1 tbsp
Paneer - 150-200 gms
Salt to taste
Garam Masala, Geera Powder, Chilli Powder

Method
1.Cook the spinach in water.
2.Drain the water and then make puree of the spinach leaves.
3.Cut 4 of the onions finely and saute them till transparent.
4.Grind the other onion and the garlic flakes to a fine paste.
5.Add this paste to the sauted onions. Also add the puree and the spice
powders. Add some water if necessary.
6.Let boil for a minute or two.
7.Cut the paneer to cubes of desired size (preferably not too small). Fry
this in oil till golden brown,
8.Add this paneer to the prepared palak.
9.Serve hot with rice or rotis

Cucumber Salad

2010-12-02T10:32:00.000-08:00

Cucumber Salad

Ingredients:

Cucumber 2-3

Fresh Coconut grated 100gms

Mustard 1-2 tsp

Cumin seeds 1-2 tsp

2 green chillies (according to the spice what you need)

Curry pattha 5/6 leaves.

Salt to taste

2 tsp of oil

Lemon juice 2 tsp

Pinch of asafoetida will enhance the taste.

Method:

Cut the cucumber or grate it and mix grated coconut.

In a kadai heat 2 tsp of oil, add mustard, cumin, hing, chillies, and curry patta. Mix this with cucumber and add salt and lemon juice mix well and serve.

Hyderabadi vegetables

2010-12-02T10:00:00.000-08:00

Ingridents:

2 cups of chopped vegetables:

Carrots, peas, beans and potatoes.

1 finely chopped aubergine (egg plant)

Florets of cauliflower

1 finely chopped onion

1 tsp of ginger paste

few bay leaves

1 tsp of ghee

3 tsp of garlic paste

½ cup of yoghurt

Juice of half a lemon

½ tsp of cardamom powder

A pinch of clove powder

A pinch of red chilli powder for taste

¼ tsp of turmeric powder

2 tsp oil

Salt to taste.

Water as required.

Method:

Cut carrots, beans, potatoes diagonally. Cut the brinjals into rings and some cauliflower into smaller florets.

Heat water in a bowl and once the water is hot, add the potatoes and when the potatoes is 70% done add peas and little bit of salt. Heat oil in a pan and fry the chopped cauliflowers, carrots, beans and brinjals.

Take one tsp of desi ghee and add some bay leaves, 3 large spoons of garlic paste, 1 tsp of ginger paste, ½ sliced onion. Roast till they turn light brown in colour and then add some yoghurt, turmeric powder and red chilli powder.

Once the mixture is done, add all the boiled and fried vegetables and add some salt, lemon juice, green cardamom powder, clover powder, and cinnamon powder.

Mix all the vegetables and serve hot with rice or roti.

Rava Dosai

2010-07-23T11:56:00.000-07:00

Ingredients

Cream of Wheat (Rava) 1 cupRice flour 1 cupAll purpose flour (Maida) 1 cupPepper 1 t.spoonCumin seeds 1
t.spoonGreen chilles 6-8 finely choppedGinger 1 small piece finely choppedCurry leaves finely choppedCilantro finelymchopped. Salt 1.5 t.spoons, Cooking Oil 1-2 t.spoon per dosai.

Method:

Mix rava, maida, and rice flour in water to make slightly watery batter.Add all the other ingredients except oil, to the above batter. Keep this batter in room temperature for atleast 20 minutes before making dosas.

Madhur Vadai

2010-07-23T11:53:00.000-07:00

Ingredients

All purpose flour 1 cupWheat flour 1 cupRice Flour 1 cupBesan 1 cupChilli powder 2 spoonChopped
onionsGreen chilles 2Hing a small pinchSalt 3/4 t.spoonGinger a small piece gratedCurry leaves a fewCilantro a small bunch washed and finely choppedCooking Oil for frying
Method

Mix all the above ingredients with little water, make small balls and deep fry in oil.

Palak Paneer

2010-07-23T11:51:00.000-07:00

Ingredient
· 3 bunches spinach
· 1 onion
· 25 mm (1") piece ginger
· 3 green chillies
· ½ teaspoon turmeric powder
· 225 grams (8 oz.) paneer
· 2 tablespoons ghee
· Ghee for deep frying
· A pinch soda bi-carb
· Salt to taste

Procedure
· Chop the onion, ginger and chillies finely.
· Chop the spinach finely, add ¼ teacup of water and a pinch of soda bi-carb and cook.
· When cooked, blend in a liquidiser
· Cut the paneer into small pieces and deep fry in hot ghee
· Heat the ghee in a vessel and fry the onions for a little time.
· Add the ginger, green chillies and turmeric powder and fry again for a little time
· Add the spinach, paneer and salt.

2010-07-23T11:49:00.001-07:00

Rava laddu (Ravaalaadu)

white rawa - 1 kg, sugar - 1 1/2 kg, cardomom - 10 (powdered), ghee - 200 g, cashewnut - 50 g
Roast rava in a dry pan and powder it.To this add finely powdered sugsr, cardomom powder. Roast the cashews in ghee
and add to the mixture. Heat the ghee slightly until it melts and add it to the mix well. Make into even sized balls with this flour.

Dal ka seera

2010-07-23T11:48:00.000-07:00

YOU NEED;

500 gm Moong dal (green)

500 gm sugar

500 gm ghee

saffron soaked in a little milk

elaichi powder

water about 250 ml.

Method

Soak the dal for 5-6 hours.

Wash and remove the skins well.

Grind dal fine either in a stone grinder or electric grinder or mixie.

Use as little water as possible.

Put sugar and water in a pan and put to boil.

Once sugar dissolve add a few tblsp. of milk.

As the syrup boils the scum will rise.

Remove with a strain.

Further boil till the syrup become sticky between the fingers.

(One thread should fall when poured from a tilted spoon) keep aside.

Heat the ghee in a heavy kadai (vessel) and add dal.

Keep stirring rigorously to avoid burning.

Once the dal stops sticking to the vessel, stir gradually till golden brown, and ghee begins to separate.

Pour the hot syrup, add elaichi and dissolved saffron.

Stir very carefully, not allowing hand to be scalded. Cook slowly till all water is absorbed.

Decorate with chopped dry fruit.

Serve hot especially on a cold day.

Rava (Semolina) Ladoo

2010-07-23T11:44:00.001-07:00

Ingredients:

1 cup rava
3/4 cup sugar
2 tbsp. ghee
1/4 cup milk

METHOD:
Take ghee in a deep saucepan and heat.
Add rava and cook on low heat. Stir continuously.
When the rava turns light brown add the sugar. Stir for 3-4 minutes.
Keep aside cool for some time. Add cardomom powder, coconut flakes and saffron.
Add half the milk. Mix well. Wet hand with milk and shape the mixture in ladoos.
Serves: 12 helpings
Time required: 1/2 hr.
Shelf life : 15 days

Bread Pakoras

2010-07-23T08:30:00.000-07:00

You need:

5 slice of bread
1 cup gram flour
1/4 tsp turmeric powder
Salt to taste.
1/2 tsp ajwain.
Red chilli powder to taste
1/4 tsp garam masala powder
Water for batter.
Oil for frying.

Cut the bread slices into squares or triangles. In a bowl, add gram flour, salt, chilli powder, garam masala, ajwain, and mix well.

Now by pouring little water, make a smooth batter (neither too thick nor too lose).

Heat oil in a wok. Dip bread piece in the batter and fry till crisp on medium flame, serve them hot with green chutney and tomato sauce.

Aloo Bonda

2010-07-23T08:21:00.000-07:00

You need:

2 large potatoes boiled and mashed.
1-2 green chilies. (chopped)
1 tbsp coriander leaves (finely chopped)
1 cup gram flour. about 100 gms.
Salt to taste.
Red chilli powder to taste.
1/4 garam masala powder.
Oil for frying.

Add salt, chilli powder, garam masala, coriander, and green chillies to the mashed potatoes and mix well.
In a bowl take a cup of gram flour; add turmeric powder, little salt and chilli powder to it. Add water bit by bit, mixing with hand make a batter, which should be neither too dense or thin.

Make small balls of aloo (potato)

Dip each ball in the batter and deep fry them till golden brown, serve with chutney.

Dosa with difference

2010-07-23T07:36:00.000-07:00

Dosa with curry leaves, a very neutriotious dish. Grind a huge bunch of curry leaves, green chilies, dhania, onions, and garlic and add it to any dosa batter and make dosas and serve with low fat yogurt.

Green Banana Fry

2010-07-23T06:56:00.000-07:00

Ingredients:

1 spoon dania powder.
1spoon Jeera powder.
1/ 2 spoon haldi powder.
1/2 spoon lalmirchi powder.
1/2 garam masala powder.
1/2 spoon amchur powder.
1/2 spoon namak.
2 spoons besan.
2-3 tejpatta.
2 spoons coriander leaves chopped.
2-3 hara katcha kele. (Raw banana)

Method:
Take little oil in a kadai. Add tejpatta, put the raw banana. (cut it according to ur choice). Leave it to cook for 5 minutes.Add all the above ingredients. Add little water and again cook it for 5-10 minutes. Serve hot with roties.

Urud Vadai (Medhu vadai)

2010-07-22T11:40:00.001-07:00

Soak 1 cup urud dal in sufficient amt of water for 1 hour and grind into a thick fine flour. Add 1 tsp salt, 2-3 chopped green
chillies, 1 tsp whole black peppers, a bunch of curry leaves and mix well. On a plastic piece of paper place a ball of this and
flatten it by hand. Deep fry this in oil and turn over until the vada turns golden brown.

Cabbage Vadai

2010-07-22T11:39:00.000-07:00

Soak 1 cup of urul dal for 1 hour and grind into a thick fine paste.
To 1 volume of this add I volume of finely cut cabbage pieces ,add salt - 3/4 spoon and mix well
Take a plastic sheet of paper and put even sized balls of this and flatten it. Deep fry this in boining oil. Turn Turn over until golden brown in colour and it is fully cooked…

Cauliflower Curry

2010-07-22T11:37:00.000-07:00

(serves 6)
Ingredients

Cauliflower - 3 cups (in flowerets)
Peeled and cubed potatoes - 2 cups
Oil 4 tablespoons
Coriander leaves - 1 tablespoon
Rasam powder - 2 teaspoon
Cummin seeds - 1 teaspoon
Salt - 1 teaspoon
Sugar - 1 teaspoon
Turmeric powder 1/4 teaspoon
Hing powder - 1/4 teaspoon
Onion - 2
Green chillies - 2
Capsicum - 1
Ginger - 1 cm

Method:

Chop all vegetables.
Heat three tablespoons oil in a kadai, add the cummin seeds and hing powder. When the cummin seeds
splutter add the onions, capsicum, green chillies and ginger into the hot oil and fry till the onion turns golden. Add tomatoes and fry till it becomes mushy. Add cauliflower, potatoes and turmeric powder, fry a bit, add salt, sugar and quarter cup of water. Cover and cook till the vegetables are cooked and the curry is dry. Add the rasam powder, coriander leaves and the remaining one tablespoon of oil-fry till you get a lovely aroma. Remove and serve piping hot with rotis or rice. (Plain potato curry can also be made the same way).

Basic Curry Sauce

2010-07-22T11:24:00.000-07:00

Ingredients

· 3 tablespoons vegetable oil or ghee (clarified butter)

· 1 medium onion - finely chopped

· 4 cloves garlic - peeled and sliced

· 1.5 inch piece root ginger - peeled and thinly sliced (it should look about the same volume as the garlic)

· (optional) 2 mild fleshy green chillies - de-seeded and veined then chopped

· half teaspoon turmeric powder

· half teaspoon ground cumin seed

· half teaspoon ground coriander seed

· 5 tablespoons plain passata (smooth, thick, sieved tomatoes, US = purée) or 1 tablespoon concentrated tomato purée (US = paste) mixed with 4 tablespoons water.

Method

Heat the oil in a heavy pan then add the chopped onion and stir for a few minutes with the heat on high.

Add the ginger, garlic and green chilli (if using). Stir for 30 seconds then put the heat down to very low.

Cook for 15 minutes stirring from time to time making sure nothing browns or burns.

Add the turmeric, cumin and coriander and cook, still very gently, for a further 5 minutes. Don't burn the spices or the

sauce will taste horrid - sprinkle on a few drops of water if you're worried.

Take off the heat and cool a little. Put 4 fl oz cold water in a blender, add the contents of the pan and whizz until very smooth. Add the passata and stir.

Put the puréed mixture back into the pan and cook for 20 - 30 minutes (the longer the better) over very low heat stirring occasionally.

You can add a little hot water if it starts to catch on the pan but the idea is to gently "fry" the sauce.

which will darken in colour to an orangy brown. The final texture should be something like good tomato ketchup.

Warning - it WILL gloop occasionally and splatt.

Horsegram Sprouts Masala ( Hurulikalu Palya) and Rasam

2010-06-02T12:32:00.001-07:00

Ingredients:

Soaked and sprouted Hurulikalu 2 cups

Grated coconut ½ cup

Mustard seeds 1table spoon

Jeera 1 table spoon

Hing (astofodia) a pinch

Tamarind water 10 tablespoons.

Green or Red chilles 2-3

MTR rasam powder 2 table spoons.

Turmeric powder 1/2 table spoon.

Curry patta little.

Coriander leaves chopped little.

Jaggery 1 tablespoon

Salt to taste.

2-4 table spoons of oil.

For Rasam:

Pressure cook the sprouted kalu drain the water and keep the kalu aside. Take a kadai and little oil, add mustard, jeera, tamarind water, rasam powder, turmeric powder, curry patta, coriander leaves and jaggery. Do not forget to add hing. When it comes to boil add the drained water. And take a little kalu and grind it to paste and mix to the rasam.

For playa:

Take little oil and add mustard, jeera, red or green chilles, curry patta, and hing. Add the boiled and drained sprouts mix it well. Add grated coconut and mix it well.

Rawa Kichadi

2010-05-13T03:18:00.000-07:00

Vegetables - Beans, carrots, onions Cut the vegetables into fine pieces.
Take 1 cup of rawa and lightly roast without oil to make it crisp.
Pour 3 teaspoons of oil in a fry pan and add mustard seeds.When it splatters, add 1 tsp urud dal, 1 teaspoon gram dal, and roast lightly.
Add a pinch of asafoetida.
Now add 3 cups of water and when it begins to boil add rawa and keep stirring till all the water is absorbed and it becomes thick (fully cooked).

Baby Onion Dry Gravy

2010-03-11T05:17:00.000-08:00

Ingredients:

Baby onions: ¼ kilos.
Kasuri Methi: 1 table spoons
Red chilli powder: ½ table spoon
Jeera : ½ table spoon
Garlic 2-3 cloves: cut into small pieces
Turmeric powder: ¼ tea spoon.
Garam masala powder:1/2 table spoon.
Oil for frying and salt for taste.

How to make it:

Cook baby onions separately drain the excess water.
Take little oil in kadai, add jeera, kasuri methi, garlic, red chilli powder, turmeric powder, garam masala powder and mix well.
After 2 min add onions and add salt.
Leave it on sim for few minutes until onion mixes well.
Serve with chapathies.

Green gram pakodies

2010-02-15T03:32:00.000-08:00

Ingredients:
Soak green gram dal overnight: about 1and1/2 cups which serves 3-4
Green chillies-2, Ginger paste 1/2 tsp, coriander leaves chopped about 1/4 cup, and salt for taste,
Oil for frying.

How to make it:
Grind soaked green gram dal after draining the water, to the medium ( do not add water if it is not required, and do not grind it to paste) add all the ingredients to it and grind it.

Make small round balls and fry, serve it with chutney.

Garlic Rice with Nigar seeds

2010-02-15T03:09:00.000-08:00

Normally, nigar seeds is used to preapre a powder in North Karnataka with Jower Roties.

Serves 2-3
Ingridents:
long grain rice: 1/4 Kg cooked with less water.
Garlic cloves: 3-4
Nigar seeds: 1 tea spoon.
Curry patta: few
Cumin seeds: 1/2 tsp
Red chillies: 1-2
Salt and oil

How to make it:

Keep the cooked rice to cool a bit,.
Take oil or ghee in a kadai, add cumin seeds, garlic smash it or paste of garlic, add red chillies, curry patta and nigar seed powder.

Finally, add rice and mix it well serve hot.

Talwa Parantha

2010-01-08T10:56:00.000-08:00

Ingredients:
400 gms of wheat flour, 2 cups of chilli flakes, 1tsp of desi ghee, 1 1/2 tsp of cumin seeds, 1 cup of fresh green peas, oil for frying, salt, and water.

To make it:
Mix wheat flour, chilli flakes, and salt and knead a dough, keep it aside.
For the stuffing:
Heat desi ghee, and cumin seeds, green peas, salt and red chilli powder, when cooked keep it aside to cool and with the help pf knife coarsely chop them, make small cups with the dough, fill with stuffing and roll gently to make paranthas. fry them in ghee in a kadai not tawa and serve hot.

Onion seeds parata

2009-12-15T05:34:00.000-08:00

Ingredients:
100 gms of wheat flour and maida
4 tsp of kalonji (black onion seeds)
1 table spoon of desi ghee
Salt as required.
Water as required.

Method;
Make a dough with wheat flour, maidasalt, black onion seeds, desi ghee, and water.
Take small balls and roll to make paranthas. Apply butter and cook on the tawa. serve hot.

Gavaar ki sabzzi

2009-12-15T05:17:00.000-08:00

Ingredients:
For the penut chutney:
2 tsp dessicated dry coconut
4 pods of garlic
12 red chillies
5 tsp of roasted peanuts
2 tsp of sesame seeds
2 small pieces of tamriend
salt to taste

Method:

Grind coconut, garlic, redchillies, roasted peanuts,roasted sesame seeds, salt and tamariend. sheng dane ki chutney is ready.

For the main dish:
2tsp of oil
1 tsp of mustard seeds
1/2 tsp of asafoetida
1/2 bowl chopped onion
1/2 tsp of turmeric powder
1 tsp of red chilli powder
1tsp of cumin powder
1tsp of coriender powder
1 bowl chopped duster beans
1 tsp of salt
2 cups of water.
1 tsp of goda masala or garam masala
1 tsp of jaggery
2 slit green chillies
2 tsp of crushed peanut

Method:
For the main dish:
Heal oil in a pan. Add mustard seeds, asafoetida and chopped onions. saute till the onions turn translucent. Add turmeric, red chilli powder, cumin powder and coriander powder mix well.
Add beans, salt, water, goda masala, jaggery, slit green chillies and peanut powder.
Mix well and cook on a low flame for five minutes.
Garnish with coriander leaves.

Chutney

2009-12-09T11:04:00.000-08:00

Ingredients:
10 spring onions:
1 piece of ginger, coarsely chpped.
3 green chillies.
1/2 cup of tamarind pulp
1/2 tsp of black rock salt.
Salt to taste.

Method:

Chop the green stems of the spring onions. peel ans halve the bulbs.

Blend chopped ginger, spring onion bulbs, green chillies, tamariend pulp, chopped green stems .black rock salt and salt to make the chutney.
serve chilled.

Rice Pakoras

2009-12-09T10:57:00.000-08:00

Ingredients:
2 cups of cooked rice
1/2 cup of besan
2-3 green chillies, chopped.
1 medium onion, chopped
1 tbsp of chopped ginger
1 tbsp of chopped fresh coriander leaves
1 tbsp of chaat masala
Salt to taste.
Oil for deep frying.

Method:

Mix all the ingredients except oil. Add 1/4 cup of water to make a thick batter.
Heat sufficient oil in a kadai to a moderate heat.

Spoon batter with a tbsp into hot oil and deep fry till light golden brown.

Remove the exess oil and fry again in very hot oil.

Mulangi Huli (Radish dal)

2009-12-09T06:08:00.000-08:00

Ingredients:

Radish                  #######     ½ kg cut into round pieces.
Red gram dal        #######     1cup
Sambar powder    #######     2 table spoons.
Tamarind water    #######         3-4 table spoons.
Turmeric powder ####### ¼ tablespoon.
Jaggery                ####### Small piece.
Salt and little oil.
Mustard and Asafetida

How to make it:
Pressure cook dal and radish.
In a kadai take little oil on a low flame. Add mustard and hing.
Add tamarind water when it comes to boil, add rasam powder, jaggery, and turmeric powder. After 5 min add the dal and radish which is pressure cooked. Finally add salt and serve hot.

Pulav

2009-12-09T04:49:00.000-08:00

Ingredients:

Vegetables 3-4 types( potato, green peas, cauliflower, carrot, and beans).
Cut into medium size.
Pudina (Mint leaves) one bunch.
Coriander leaves half a bunch.
Cinnamon. 1 long piece
Cloves 4-5
Pulaov leaves- 2-3
Green chillies.-2-3
Garlic cloves 4-5
Onion one finely chopped.
Tomato one finely chopped.
Turmeric powder ½ table spoon.
Basmathi rice.=1/2 kg Serves 4-5
Ghee and oil.
Salt for taste

How to make it:

Grind Pudina, coriander leaves, cinnamon, cloves, and garlic. Keep it aside.
Take a pressure cooker.
Add ghee or oil; add onion, garlic, and tomato, once it turns brown. Add the grinded masala.
Mix well, add turmeric powder.
Then add vegetables and rice.
Add water for 1 cup rice add 1/1/2 water.
Pressure cook for 3 whistle.
Serve with raitha.

Rice Shavige Upma(Vermicelli)

2009-12-08T21:08:00.000-08:00

This could be done in varietes

This is one of them
We get ready MTR or Anil roasted RiceVermicelli.

Ingridents:

500gms of MTR or any company roasted RiceVermicelli. (Serves 3-4)
Any three to four vegetables like, Carrot, beans, potato, and green peas. Cut into small pieces.
All measuring 1/2 cup each or according to the servings.
Green chillies finely chopped/ 2 nos
Chana dal and urad dal -- each 1 table spoons.
Curry patta, coriander leaves finely choppes.
Grated coconut 1/2 cup.
Mustard, Cumin seeds, Asafoetida for flavour, salt for taste. Oil of 3 table spoons.
Lemon juice about 2 -3 table spoons.

Haldi/Turmeric powder is optional.
You can also add cumin and pepper powder for the different taste. (Optional)

How to make it:

You do not have to roast since it is roasted RiceVermicell.
Take a kadai, add oil, mustard, cumin seeds, chillies, hing and curry patta.
Then add chana dal and urad dal. once it turns brown, add all the cooked vegetables with the cooked water itself.
Let it come to boil, then add water if required.
Add sevia and stir till it is done.
Add lemon juice, and grated coconut, and garnish with coriander leaves.
Serve hot

2009-12-08T20:36:00.000-08:00

Cucumber Salad

Ingredients:

Grated cucumber 1-2
Grated coconut ½ cup
Mustard, Cumin seeds
Red chilies/green chilies cut into small
Curry patta, coriander leaves finely chopped
Lemon juice about 2 table spoons.
Asafoetida(Hing)

Method:
Very simple and easy,
Take little oil in a pan and add mustard, cumin seeds, chilies, curry patta and hing.
Mix it well and add grated cucumber and coconut. Mix well.
Add lemon juice. Finally garnish with coriander leaves and serve.

Raw Banana kebab

2009-11-20T07:40:00.000-08:00

Ingridents:

Three raw bananas.
1table spoon butter.
1/2 table spoon cardamom powder.
1/2 tsp of cinamon powder.
1 tsp of white pepper powder.
1 tsp rose petal powder.
1/2 table spoon ginger.
1/2 tsp sanuf powder.
a little bit of lemon rind for bindings.
1 tsp of wheat flour.
1 tsp of corn flour for the fillings.
150 grms of prossed cheese. grated
3-4 finly chopped green chillies.
3-4 dried and chopped figs.
chopped coriender leaves.
1/2 cup of fresh pomogranate seeds.
1/2 lemon juice.
cooking oil, salt for taste and water.

Method:
Cut the ends of the bananas and make a slit. Cook them for five to seven minutes. Cool the cooked bananas by putting cold water on them. peel and chop the bananas and mash them well.
Add butter, salt and mashed bananas in a pan. When the mixture turns a little pink, add cardomam powder, cinnamon powder, white pepper powder, rose petal powder,ginger and sanuf powder. cook for sometime and then cool.
For the fillings:
Mix cheese, fig, coriander leaves, green chillies, pomogranate seeds, lemon juice and salt.

Add wheat flour and corn flour to the cooled banana mixture and mix well. now add lemon rind and lemon juice. Shape the banana mixure into koftas, add the filling and seal the edges.
Heat oil in a pan and deep fry the kebabs till golden brown in color. Serve hot.

Chana Masala

2009-11-10T21:23:00.000-08:00

You need:

Chana 2 cups soaked overnight.
Onion 1 finely chopped.
Coriander little finely chopped.
Tomato 1 finely chopped
Ginger and garlic paste.
Everest or any other Chana masala powder
Little chat masala.
Kasuri methi little.
Jeera little ( 1 tea spoon)
Salt, water and oil.

Method:
Pressure cook chana and keep it aside.
Take oil in a pan, add jeera, add onion, fry till it turns golden brown, add tomato, ginger and garlic paste cook for few minutes.
Then add chana masala powder, then mix the chana which has been cooked.
Cook for few minutes till it mixes with masala well and add salt.
Finally, add Everest chat masala and kasuri methi.
After 5 minutes add coriander leaves and serve hot with roties.

Yellow dal

2009-11-03T06:36:00.000-08:00

Yellow dal is the nice gravy with roties. Easy to make. We can make it with adding different vegetables like, carrot, greens, and muli.

Here I have made with greens.

You need:

Moong dal ###### ¼ kg
Greens ###### 2 cups.
Tomato ###### 1 chopped
Garlic ###### 1 table spoon.
Ginger ###### 1 table spoon.
(If you do not want garlic and ginger add hing)
Garam Masala ##### ¼ tea spoon.
Turmeric powder ##### ½ tablespoon.
Green chilli ###### chopped 2
Coriander leaves ###### Little.
Jeera and Mustard for Tadka.
Curry Patta 4-5 leaves
Lemon juice ###### 2 table spoon.
Salt for taste.

How to make it:
1. Pressure cook moong dal and greens cleaned and chopped finely.
2. Once it is cool. Take a kadai, oil, add mustard, jeera, curry patta, green chillies, tomato, ginger and garlic.
3. Mix well. add cooked dal and add garam masala, turmeric powder, let it cook for 5 minutes.
4. Add salt and lemon jiuce.
5. Serve hot with roties.

Shankar Poli( Sweet biscuts)

2009-10-27T06:15:00.000-07:00

You need:

Flour - 2 cups (Maida)
iMilk - 1/2 cup
Sugar - 1/2 cup
Sesame seeds (til) - 2 tbsp.
Ghee - 4 tbsp.
Oil or Ghee for deep frying

METHOD :
1. Warm milk . Add ghee and sugar and stir till well dissolved.

2. Add this mixture to the flour and bind to a hard dough.

3. Add sesame seeds and knead well. Divide the dough into large balls.

4. Roll out on a board into thick rounds. Cut into small diamond shaped pieces.

(This can be done by cutting it horizontally into strips and then cut it across in a slanted fashion)

5. Deep fry in hot oil till light brown in color.

Bread Besan Bajji

2009-10-21T04:26:00.000-07:00

Ingredients

4 Slices of bread
1 cup of channa dal
1 spoon chilli powder
1/4 spoon corriander powder
salt to taste.
Oil for frying.

Method

1. If you prefer onions you can put 1/2 onion cut into small pieces.

2. Make the paste of channa dal by adding some water and mix salt,

chilli, corriander powder and some corriander leaves for taste.

3. Cut the bread into four pieces and dip them in channa dal paste and

deep fry them in the oil till golden brown.

4.Serve them with some hot sauce or ketchep.

Here comes Deepavali

2009-10-16T12:40:00.001-07:00

Another festival of Joy and Happiness. With full of lights......................

Wish you all a happy deepavali

Mangalore Bajji

2009-10-09T07:31:00.000-07:00

A very easy snack to make

You need:

Maida (All purpose flour) : 11/2 cups.
Onion Finely chopped: 1 onion.
Green chili: 1 Chopped.
Coriender leaves: 1/2 cup finely chopped.
Baking soda: pinch.
Salt for taste.
Water to mix and oil for frying.

How to make it:

Take maida in a bowl and add all teh ingidents.
Onion, green chili, andcoriender leaves.
Baking soda and salt.
Mix it well. Paste should be thick.
Take oil in a kadai and add the paste in the spoon.
Which turns into mangalore bajji.
Serve it with chutney or ketchep.

Shavige Upma

2009-10-09T07:06:00.000-07:00

You need :

Rice Sevai: 1 Pack
Chana dal: 1 tablespoon.
Turmeric powder.
Coriander leaves: Finely chopped.
Green chilis: 2 nos chopped.
Curry patta: few leaves.
Mustard 1/4 table spoon
Salt for taste
Cashew nuts 1/4 cup.
Lemon Juice 2 table spoons.
Grated coconut 1/4 cup.

How to make it:

Boil water add savai and keep stirring it till the sevai is done.
Drain water.
Take oil in another kadai, add mustard, and chana dal.
Once the dal turns little brown, add chili, curry patta, coriander leaves and turmeric powder.
If one likes can add hing.
Add cashew nuts.
Once it is done add sevai and mix it well add lemon juice and garnish with grated coconut.

Gulpavate

2009-10-09T06:35:00.000-07:00

Gulpavate
(Wheat flour and jaggery rounds)

This is a good food for kids and even elders when one is hungry you can give to children. You can keep it for a week.

You need:
Wheat flour: ½ kg
Jaggery : 2 cups
Cardamom powder: ¼ tea spoon.
Cashew nuts: ½ cup.

Method:
Fry wheat flour in a medium flame until it turns little brown.
In a kadai keep the jaggery to melt. Filter it if required.
Again keep in the flame where when you touch it should stick on the finger.
Mix cardamom powder to the wheat flour and pour the melt jaggery.
Mix it well. After it is little cool make it to any shape with hands.

Bhendi Fry- Ladies finger fry

2009-10-09T05:42:00.000-07:00

Anyone would love to eat Bhendi fry with roties.

Ingredients:

Bhendi-Ladies finger: ½ kg cut into long pieces.
Onion :1 cut into long pieces.
Tomato : Finely chopped.
Ginger and garlic paste : ½ tea spoon.
Red chili powder : ½ tea spoon.
Turmeric powder : ½ tea spoon.
Jeera
Sanuf : ¼ table spoon.
Dry coconut : Little.
Salt for taste

Method:

Fry bhendi with little oil until bhendi is done.

Take little oil in a kadai, add jeera, sanuf, onion, tomato. After onion is done.

Add ginger garlic paste, red chilli powder, turmeric powder.

Add the fries bhendi to this and mix it well cook it for few min and then if u like you could add lemon juice also. Donot forget to add salt.

Finally, sprinkle little dry coconut grated on that and serve.

Hey was away for couple of days

2009-10-08T11:26:00.000-07:00

We had a trip to Singapore and it was really cool.............................

we were wondering that we will be able to have South Indian food in Singapore............we were surprised to have the same food what we have here............

Komalas a South Indian resturant where we really enjoyed pure veg food.....
Singapore is a beautiful city with growing economy any one would like to be there for more days.

We enjoyed a lot and then was the Star Cruise. Yummy desarts, varities of cakes, etc and the decipline. I was amazed to see that. One should go and enjoy it...........Will be back soon with more recepies..................

Ambode (it is an again south Indian) or chana Dal vada

2009-09-21T12:40:00.000-07:00

Ambode or chana dal vada

All you need is to soak chana dal (split bengal gram) foe an hour or 2 in hot water and blend it with garlic, sonuf, jeera, green chillies as per taste, coriander leaves, and ginger.

Do not add much water you cannot fry it in oil.

Add onion in the last and mix it and fry it in any shape.

Methi Chapathies with chana Dal chutney and Pudina Chutney

2009-09-21T12:24:00.000-07:00

You need:

Methi leaves (Fenugreek Leaves) 1 Bunch.
Wheat Floor 1/2 kg.
Salt.

Method:

Take out the leaves from the bunch and clean it.
Finley chop.
Mix it with wheat floor and kneed well.
Leave it. After sometime make chapatis from the dough.
Make triangles and make it it comes well.

For Chutney:

Chana Dal: You need: (Kadle kalu) Brown or green whole grams

chana dal 1/2 cup fried, grated coconut 1/2 cup, jaggery little, tamarind little, coriander leaves, red chillies 2, salt for taste. Mix it and blend it.

Pudina Chutney: You need:
Pudina leaves a bunch cleaned,
fried gram 2 table spoons or( half cup), grated coconut 1/2 cup, tamarind little, coriander leaves, green chillies 2, salt for taste. Mix it and blend it.

Very Simple and easiest way to make Tomato Soup

2009-09-21T12:05:00.000-07:00

My daughter is very fussy in eating, if she does not like anything I make tomato soup and make her drink so I feel this one is the easiest and healthy for kids or elders........

you need:

Tomatoes: 4-5 (Serves 3 people )
Butter or Ghee 2 table spoons.
Wheat Floor or Corn Floor 2 Table spoons.
Salt 1/4 Tea spoon. (Taste it if needed add little more.)
Sugar 1/2 table spoons.
Seasoning with Pepper powder and bread cubes. (roasted)

Method:

Boil tomatoes for 5 minutes.
Cool it remove the skin.
Again Pressure cook it.
Blend it once it is cool.
Get it to boil adding wheat floor mixed with water.
Add sugar, and salt.
Finally add butter
Season it with pepper powder and bread cubes.

Tambuli (which is good for cold)

2009-09-21T04:41:00.000-07:00

In kannada we call Doddapatre ( Coleus aromaticus ),Patharchur (Hindi), Panikkurukka (Malyalam), Pan Ova (Marathi), Pashanabhedi (Sanscrit), Karpuravalli (Tamil) ...

For tambuli you need:

Leaves of doddapathre. (handfull)
1/4 table spoon Jeera.
1/4 table spoon pepper.
1 cup of curds
Grated cocnut 1-2 tablespoon.
Salt for taste.
Ghee.

Method:

1. Wash leaves and fry little with little ghee.
2. Fry pepper and Jeera also.
3. Grind the leaves and the fried pepper and jeera.
4. Mix it with curds and seaoning could be done with Mustard and curry patta.
5. Add salt according to your taste.

khadi

2009-09-21T03:18:00.000-07:00

You need:

Curds: 2 cups
Besan: 1 cup
Haldi: 1 tea spoon
Chilly: 1
Coriander leaves: Finely chopped 1/4 cup
Curry patta, Mustard and Jeera.

Method:

Mix besan with curds.
In a kadai take oil and put mustard, jeera,chilly, and curry pattha.
Add the mixure to the kadai.
Add haldi.
Leave it to boil for 5 min and serve hot.
One can lessen thickining adding water or curds.
Garnish with coriender leaves.

Dry baby potatoes

2009-09-21T02:50:00.000-07:00

You need:

 Baby potatoes: ½ kg
 Kasuri methi: 1 table spoon
 Onion finely chopped: ½ cup
 Ground nut powder: 2 table spoon
 Jeera: 1 tea spoon
 Coriander leaves chopped finely.
 Green chilies: according to your taste
 Jeera 1 tea spoon
 Lemon juice 1/2 lemon
 Salt for taste

One can also add ginger and garlic paste.

Method:
 Cook the potatoes and remove the skin.
 In a kadai take an oil, add jeera \, onion,
Once the onion is done, add kasuri methi,
Coriander leaves, green chilies, ground nut powder.
 Mix it well and add potatoes and mix
 Add salt and lemon juice mix it well
 Serve with roties.

Raja's Special

2009-09-08T05:15:00.000-07:00

Groundnut Fry

Ingredients:

Groundnut: 1 cup
Cumin seed powder: 1 tea spoon
Pepper powder: 1 tea spoon.
Chopped coriander leaves: ¼ cup.
Chopped onion ½ cup.
Tomato: ½ cup chopped.
Lemon juice: 1 Table spoon.
Salt.

Fry groundnut in the oil, remove extra oil with a tissue.
Mix it with pepper powder, cumin powder, lemon juice and salt.
Garnish with onion, tomato, coriander leaves.

For a change with coffee or tea on a rainy day

Sabudana with sweet pumkin (Specially for kids)

2009-08-31T03:22:00.000-07:00

For kids they need variety, my daughter never likes repeated food. I go on trying different things. This one is easy to make and good for children.

You need:

Sabudana 2table spoons
Pumpkin Sweet 4-5 cubes.
Jeera and pepper powder pinch
Curry patta powder pinch
Salt As per taste.
Ghee or butter ½ table spoon.

Make it this way:

Pressure cook sabudana and pumpkin. Take little ghee, add jeera, pepper and curry patta powder. Salt for taste cool it and give it to children.

You can try with potato, carrot, radish etc.

Bendikai Gojju (Ladies Finger's Curry) Brahmin's Special

2009-08-20T05:38:00.000-07:00

Ingredients:

 Ladies Finger: 1/2 Kg serves two to three.
 Tamarind water: 1 Katori
 Curry patta: Little
 Red chilli or Green Chillis: As per the taste/ I have added 2.
 Jaggery: As per the sweetness you need. I have added juice berry size.
 Fried chana dal powder: 1 Table spoon.
 Turmeric ¼ tea spoon.
 Grated coconut : ¼ Katori
 Mustard: Little
 Jeera: Little
 Vegetable masala Powder/or MTR vangibath powder for taste: 1Tea spoon.
 Salt.

Method:

Fry ladies finger till it is done with little oil. Take a kadai and oil, add mustard
jeera, Red chillies, curry patta and tamarind water, jaggery, and turmeric powder.

Add ladies finger and stir it. Cook it for 5 minutes and add masala powder, add the fried chana dal powder for thickness. Add salt and cook it again for few minutes. After it is done garnish with grated coconut.

VANGI BATH (Brinjal Rice)

2009-08-20T05:13:00.001-07:00

I don't know why they call this has Vangi bath, but it's really tasty. Normally, we make the powder at home. Now we get it is available as MTR Vangi bath Powder.

I want a change in my eating thought will try this after a long time cooked it.

Ingredients:

o Brinjal 1/2 kg or as per requirement. For 3-4 people.
o Rice 1/2 Kg
o Grated coconut 1/2 katori (Here katori is which we use medium one for dal with roti to serve)
o Ground nut 1/2 a katori
o Mustard
o Chana dal 2 Table spoons.
o Urad dal 2 Table spoons
o Jeera ½ Table spoon.
o Curry patta Little
o Red dry chillis 2 Nos
o Tamarind water 1/2 katori
o MTR Vangibath powder 2-3 table spoons. If you need spicier you can add up to 5 tablespoons.
o Salt to taste.

Method:

 Cook rice and keep it aside. Make sure rice is not paste. IF you take 3 cups of rice add 5 cups of water.
 Cut brinjals and keep it aside.
 In a kadai take oil for frying; add mustard, Jeera, Chana dal, Urad dal, Ground nut, Curry pattha, red chillis, and brinjals add salt and if needed little sweetness one can add very little Jaggery.
 After brinjals is little done add tamarind water, MTR Vangibath powder, and salt.
 Cook it for 10 minutes and then mix it with rice and serve adding grated coconut on the top.

Hey it's Ganesh and Gowri Festival Time.

2009-08-20T04:32:00.000-07:00

You know when we were Young we used to wait for the festivals, holidays, new dresses, lots of fun. Hmmmm..... those days were really nice. No work, play, and whole day would be gala day.... Was speaking to my mother about making of sweets and other things to Ganesha Festival. Amazing that she does even write on any book. She remembers for what thing what has to be put. I am going to try new sweets this Sunday..... Till then these are few which I did try last week.

Avallakki Bise Bele Bath

2009-08-14T08:15:00.000-07:00

Ingredients:

 Beaten Rice: 2 cups (Avalakki)
 Toor Dal: 1Cup
 Tomato: 2
 Vegetables of your choice ( Potato, carrot, beans, green peas, )
 Tamarind water: 1/2cup
 Jaggery: juice berry size (optional).
 Grated coconut: ½ cup.
 Cashews: ¼ cup.
 Turmeric powder: ¼ tea spoon.
 MTR Besibele bath Powder: 2-3 table spoons.
 Hing.
 Ghee
 Mustard, jeera, red chili’s and curry patta for garnishing.
 Salt for taste.

Method:

Take a cooker pan
Add little ghee, add mustard, jeera, red chili’s, curry patta, cashews and grated coconut.
Mix it well.
Add Toor dal, finely chopped tomato’s, vegetables, tamarind water, jaggery, turmeric powder, and water as required.
Pressure cook.
Clean the beaten rice and keep it aside.
After the vegetables and dal are done.
Add the beaten rice to the cooked dal and vegetables. Keep stirring till the beaten rice is done. Serve with raita.

Rava Dosa

2009-08-14T04:27:00.000-07:00

Ingredients Cream of Wheat (Rava) 1 cupRice flour 1 cupAll purpose flour (Maida) 1 cupPepper 1 t.spoon, Cumin seeds 1t.spoon,Green chilles 6-8 finely chopped,Ginger 1 small piece finely chopped, Curry leaves finely chopped,Cilantro finely chopped , Salt 1.5 t.spoons, Cooking Oil 1-2 t.spoon per dosai

Method Mix rava, maida, and rice flour in water to make slightly watery batter.Add all the other ingredients except oil, to the above batter.Keep this batter in room temperature for atleast 20 minutes before making dosas.

Simple butter milk curry

2009-08-12T11:35:00.000-07:00

Hey Deepthi this is for you. I know you are a good cook. Still I tasted this in my Mami's native Sringeri. Tried it........

You need:

 Coconut grated 1/2 cup
 Chana Dal 2 table spoon.
 Cinnamon 2 small peices
 Black pepper 5-6 grains
 Jeera 1/2 tablespoon
 Mustard 1/2 tablespoon
 Red chilli 1-2
 Coriander leaves. Chopped 1/4 katori
 Salt As per taste

Method:

Soak chana dal for an hour and take coconut, chana dal, black pepper, coriander leaves, and other ingredients as mentioned grind it. Mix it with Butter milk and Boil it for few min. Add tadka on it with Mustard, jeera, Red chilli, and Curry leaves. Serve hot with rice.