Indian Food Recipes

Toor Dal Dosa

2010-11-18T05:55:00.000-08:00

Toordal Dosa

Ingredients :
Toor dal : 1 cup
Dosa Rice : 2 cups
Chana dal : 2 tbsp
Green Chilli : 6
Onion : 2
Coriander leaves
Oil to fry Dosa
Salt to taste

Method :
Wash the toor dal, rice and chana dal and soak for 5 hours.
Grind the soaked item with green chillies and salt.
Allow to ferment for 2 hours.
Now make the batter to dosa consistency.
Cut the onoins and coriander leaves and add to dosa batter.
Now heat the dosa pan, add the dosa batter and make the dosa.
It tastes good alone, if needed u can have with chutneys.
Toor dal dosa is ready to serve.

Tomato Saaru

2010-10-29T05:00:00.000-07:00

Ingredients:
Ripe Tomatoes : 4
Garlic paste : 1 tsp
Red chilli powder : 2 tsp (or you can add rasam powder)
Water as needed
Salt

For Tadka :
Oil (1 tsp), mustard seeds, cumin seeds and curry leaves.

Method:
Boil the tomatoes without cutting the tomatoes. You can boil in cooker just by keeping on closing lid of rice.
Let the tomatoes cool to room temparature.
If you boil the tomatoes using water, dont waste the water, keep it aside and add while boiling.
Now remove the skin of tomato and make tomatoe puree.
In a kadai, add oil and give tadka by adding mustard seeds, jeera(cumin), curry leaves and lastly add garlic paste.
Now add tomatoe puree to tadka. Add chilli powder, salt and water as needed.
Boil the rasam and at last add coriander leaves(cilantro).
Yummy Tomato Saaru(Rasam) is ready to have with hot rice.

Instant Dosa

2010-02-06T19:00:00.000-08:00

Ingredients:
Rice Flour : 1 Cup
Maida (All purpose Flour) : 3/4 Cup
Wheat Flour : 3/4 Cup
Mustard + Jeera : 1 tsp
Onion : 1 medium size
Ginger paste : 1 tsp
Curry leaves : 1 string
Coriander Leaves : 1/4 bunch
Salt according to your taste
Oil : 1/2 tbsp

Method:

Mix the three flours with salt by adding water to it. Keep aside.
Now on the dosa pan or seperate pan add oil. Once it is hot add mustard + jeera seeds.
Once they splitter, add curry leaves, onion and ginger paste.
Fry till onions are transluscent.
Now add this to dosa batter with coriander.
Add water more, i.e it should be thinner than regular dosa batter.
Now heat the dosa pan, pour dosa batter from outer to inner side. Pour few oil drops round the dosa.
After sometime flip the dosa and cook the other side.
Crispy Instant dosa is ready to have with coconut chutney.

Palak Dal / Spinach Dal

2010-02-03T06:00:00.000-08:00

Ingredients:
Toor / Tuvar Daal : 1/2 cup
Palak / Spinach: 1/4 bunch
Turmeric Powder : 1/4 tsp
Red chilli powder : 1/2 tsp
Mustard + Jeera : 1/2 tsp
Garlic paste : 1 tsp
Salt To Taste
1 Lemons

Method:
Pressure cook toor dal with 1 1/2 cups water in cooker.
Heat the oil in a pan, add mustard + cumin seeds. Fry till they pop up.
Add garlic paste, palak leaves and fry for 2 minutes.
Add red chilli powder, turmeric powder and fry for one more minute.
Add cooked toor dal to it, and cook for 5 more minutes. Add some water if needed.
Lastly add lemon juice to Palak Dal / Spinach Dal and serve hot with rice or roti.

Alternate : You can replace red chilli powder with green chillies.

Sooji Seera

2010-01-30T06:00:00.000-08:00

Ingredients:
Semolina/rava/sooji : 1 cup
Sugar : ¾ cup
Ghee (clarified butter) : 1/2 Cup
Milk : 3 cups (You can add 2cups milk + 1 cup water)
Raisins : ¼ cup
Almonds : ¼ cup sliced
Cashew pieces : ¼ cup
2-3 cardamom pods

Method:
In a pan on medium high, heat 1 tsp ghee and roast the dry fruits and keep aside.
Now in the same pan add the remaining ghee and once it melts add the semolina.
Keep stirring continuously the rava so as not to burn until the semolina turns light brown in color and a nice fragrance starts to emit. Turn off the heat and keep aside.
Simultaneously in another saucepan on medium heat, bring the milk to boil.
Once the milk starts to boil, reduce the heat and add the roasted semolina to the milk stirring continuosly so that lumps are not formed.
Stir well till all the milk is gone.
Make the cardamaom powder by adding little sugar, it will powder fast with sugar.
Now add sugar and cardamom powder to the seera and stir well. Lastly decorate with dry fruits.
Enjoy hot Sheera! Many times we prepare Seera as Prasad for Poojas.

Hesar Kal Palya / Green Moong Lentil Curry

2010-01-26T19:22:00.000-08:00

Ingredients :
Hesaru kalu / Green whole Moong : 1 cup
Cumin seeds : 1tsp
Mustard : 1 tsp
Turmeric : 1/2 tsp
Oil : 1 tbsp
Salt to taste
Onion : 1
Tomato : 1
Garlic : 2 cloves
Green chillies : 3 (depends on your taste)
Curry leaves : 1 string
Coriander leaves : 1/4 bunch

Method:
Pressure cook the Hesaru kalu / Moong Lentils till soft using 3 cups of water.
Heat oil in a vessel, add mustard,cumin,curry leaves,green chillies and chopped onion and garlic paste. Fry them.
Then add the tomato and fry till the tomatoes are soft. Add turmeric and salt.
Now add the cooked kaalu / lentils and cook for few more minutes. Lastly garnish with coriander leaves.
Hesaru Kalu Palya tastes good with chapathis and rotis.
Healthy Hesaru Kaalu Palya is ready.

This Recipe is going to EC's MLLA-19th Helping Event Announcement and to Susans Event.

Baingan Bharta

2010-01-21T22:28:00.000-08:00

Ingredients:
Large Eggplant : 1
Vegetable oil : 1tbsp
Cumin seeds + Mustard seeds : 1 tsp
Onion : Medium Size 1
Tomato : Medium size 1
Red Chilli Powder : 1tsp
Garam Masala : 1 tsp
Fresh Curry leaves
Salt according to your taste
Fresh Cilantro :1/2 bunch finely chopped

Method:
Eggplant can be roasted in different ways:
You can roast on gas cooktop directly by just placing the eggplant straight on the burner and keeping the flame on medium setting. Keep turning the eggplant so that it is cooked in all sides i.e the inner part becomes soft and starts shrinking.
Bake on electric oven or Grill in your oven grill or on your barbecue grill. Again, keep turning periodically till the eggplant is cooked well in all sides. The water from eggplant stars to come out.

Once the eggplant is roasted, allow it to cool completely and then peel off and discard the skin. Now mash the eggplant softly and keep aside.
Heat a pan on medium heat and add the cooking oil.
Once hot, add the cumin seeds + mustard seeds, curry leaves and allow them to splitter.
Now add the onions and fry till they turn golden color.
Add the tomatoes and fry till they are soft. Add chilli powdered, garam masala and salt and fry for 1 min.
Now add the mashed eggplant and mix well. Add the chopped fresh coriander and stir. Cook another minute and turn off the heat.
Serve hot Baingan ka Bhartha with Chapatis or Rotis .

Bread toast with Groundnut Chutney Pudi

2010-01-17T17:00:00.000-08:00

This is simple and handy toast. You can prepare instantly.We can have at any time.

Ingredients:
Bread : 4 slices
Ghee : 2 tsp(Depends on your diet)
Groundnut Chutney Pudi : 4 tbsp ( The recipe you can find here)

Method :
Heat a non stick pan.
Pour some ghee on pan and toast the bread on both sides.
Once they are toasted, spread the Groundnut Chutney Pudi on one side of bread.
Done, Yummy Bread toast is ready to eat. You can have as evening snack or morning breakfast.

This Recipe is going to EC's MLLA-19th Helping Event Announcement and to Susans Event

Soyabean Curry

2010-01-13T17:00:00.000-08:00

Ingredients:
Soyabeans : 1/2 cup
Onion : 1 medium size finely chopped
Ginger Garlic Paste : 1 tbsp
Chilli Powder : 1tsp
Garam Masala : 1 tsp
Mustard and Jeera : 1 tsp
Cornflour : 1 tsp
Salt to taste
Oil - 1 tbsp

Method:
Soak the Soyabean overnight.
Pressure cook the soaked soyabean till it becomes soft.
Heat oil in a pan and when it is hot add the curry leaves, mustard and jeera.
Once they start to splitter add ginger-garlic paste and then onions. Saute till the onions become little brown.
Now add chilli powder, garam masala and salt.
Stir for a minute, then add the cooked and strained Soyabeans.
Mix well. Add 2 tbsp water, cover and cook for about 5-10 minutes on low flame.
Now in a bowl mix the cornflour with little water and add to soyabean. Now cook for just 2 minutes and turn off the gas.
Soyabean Curry can be served with rice or chapathis.

This recipe is sent to EC's MLLA-19th Helping Event Announcement and to Susans Event .

Pesarattu Dosa / Hesar Kalu Dosa

2010-01-10T20:30:00.000-08:00

Ingredients:
Hesar Kalu / Pesaru / Green gram : 1 Cup
Rice : 1/2 Cup
Green Chillies : 4
Ginger : 1/2 inch
Jeera : 1 tsp
Chopped Coriander : 1/2 bunch
Salt according to your taste

Method:
Soak Green gram and rice together for 5-6 hrs or whole night.
Now grind the soaked item together with remaining items into a soft batter.
Soak the batter for half an hour to get crispy dosas.
Heat the non-stick pan.
Pour the batter in the centre and using a small bowl spread the batter evenly on the pan.
Pour some oil on dosa.
After sometime, bake the other side also.
Now Pesarattu Dosa is ready. It can be served with chutney, pickle or sambar.

Tip: You can spread some chopped onions, green chillies and coriander on one side and serve.

This recipe is sent to MLLA-19th Helping Event Announcement and to Susans Event

Boondi Raita

2010-01-02T17:00:00.000-08:00

HAPPY NEW YEAR

Ingredients:

Curds : 1 Cup (depends on how much raita you need)

Plain Boondi : 1/2 Cup

Red Chilli Powder : 1 tsp

Salt according to your taste

Sugar : 1 tsp(optional)

Fresh Coriander leaves

Method:

Beat the curds with little water as for raita consistency.

Add chilli powder, salt, sugar and coriander to beaten curds.

Add boondi to curds.

Instant Boondi Raita is ready to serve.

It can be prepared in no time.

Tip: You can also give tadka to it.

Shenga Hindi (Groundnut Chutney Pudi ) / Peanut Cutney Pudi

2009-12-27T18:24:00.000-08:00

Shenga Hindi(Groundnut Chutney Pudi ) is North Karnatakaspecial chutney. It can be stored for many days.

Ingredients:
Roasted Groundnut - 1 cup (100 gms)
Red chilli powder - 1 tbsp (According to your taste)
Garlic pods - 5-6
Jeera powder - 1/2 tbsp
Salt to taste

Method to prepare:
First grind the roasted groundnut. Make the garlic paste.
Now take all the ingredients and mix well then grind it coarsely.
Its done, So simple no, anyone can do it.
It tastes good with hot rice and ghee, chapathi's and also roti's specially Jolad(jowar) rotti.
Shenga Hindi can be stored for many days.

Palak Paneer

2009-12-23T16:33:00.000-08:00

Ingredients:
Fresh finely chopped spinach : 4 Cups
Paneer           : 250 gm
Tomatoes         : 2
Chopped Ginger   : 1 tsp
Coriander powder : 1 tsp
Turmeric powder : 1/2 tsp
Red chilli powder: 1/2 tsp
Oil              : 1 tblsp
Cumin seed (jeera): 1/2 tsp
Salt as per your taste

Method:
Blend the spinach just for a minute.
Blend also the tomatoes and ginger to make puree.
Cube the paneer in about half inch pieces and deep fry them on medium high heat till they turn light golden color.
Heat the oil in a pan, add cumin seeds and let them dance(splitter).
Now add the tomato puree mixture, coriander powder, turmeric and red chilli powder and let it cook until the tomato puree is about half in volume.
Add the spinach and allow it cook on low medium heat for about 10 minutes covered.
Add paneer and fold it gently with spinach and let it simmer for a 2-3 minutes.
Palak Paneer is ready to serve.You can serve this palak paneer with nan or tandori roti.

Tindora Curry

2009-11-23T19:56:00.000-08:00

Ingredients:
Tindora – approx 3/4 kg, sliced
Oil – 1 Tbsp
Mustard Seeds – 1/2 tsp
Cumin Seeds – 1/2 tsp
Asofoetida (Hing) – pinch
Turmeric Powder – 1/4 tsp
Coriander Powder – 1 tsp
Cumin Powder – 1/2 tsp
Red Chilli Powder – 1 tsp taste
Salt – to taste

Method:
Heat Oil in a medium non-stick pan on medium heat.
Add mustard seeds and cumin and allow them to pop.
Add Asofoetida, Turmeric Powder, Green Chilies and Tindora. Mix well.
Cook them till they are tender, stirring in between so that tindora will not burn.
Add salt, red chilli powder, coriander powder and cumin Powder.
Mix well and cook for two more minutes.
Tindora is ready to serve.

Uttapam

2009-10-11T18:00:00.000-07:00

Ingredients:
For Batter:
3 cup plain rice
1 cup urad dal
1 tsp. methi (fenugreek) seeds

For stuff:
1 Onion
1 Bunch of fresh Coriander leaves
1 or 2 Green Chillies
1 tbsp butter
Salt for taste

Method:
Batter is made same as we make for dosas.
Wash the batter ingredients and leave for 5-6 hours to soak.
Grind it very fine and leave to ferment in a warm place for the whole night.
Chop the onion , green chillies and coriander leaves very fine.
Now add these to a cup of batter and mix well by adding salt as for taste.
Heat the non-stick pan or tawa.
Use a serving spoon to spread the batter thick, spread a tsp of oil on sides (optional).
After sometime turn the Uttapam with the help of a spatula.
Now bake the other side also.
Turn it once more and keep it for less than a minute to make it crisp.
Serve hot Uttapam with sambar and coconut chutney by adding some butter on top of it.

Rava Ladoo

2009-10-05T16:12:00.000-07:00

Ingredients:
1 cup rava or soji or Semolina
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.

Mutter Paneer

2009-09-27T15:12:00.000-07:00

Ingredients:
500 gms paneer cubed
200 gms shelled peas
2 large onions
3 medium tomatoes
1 tbsp ginger paste
2 tbsps garlic paste
2 tsps coriander powder
1 tsp cumin powder
2 tsps garam masala
1/2 tsp turmeric powder
2 green chillies chopped fine
6 tbsps of oil
1 1/2 cups water
Salt to taste
3 tbsps thickened/ double/ heavy cream
Coriander leaves chopped fine to garnish

Method:
Grind onions into a fine paste and keep aside.
Next make tomatoe puree and keep aside.
Heat 2-3 tbsps of oil in a pan and gently stir-fry the cubes of paneer till golden. Remove onto a paper towel and keep aside.
In the same vessel heat 2-3 tbsps of oil and add the onion paste. Fry till it turns light brown.
Add tomato puree, ginger and garlic paste and fry for another 2 minutes.
Add the coriander powder, cumin powder, turmeric and garam masala, green chillies and fry.
Cook stirring continuously till the oil begins to separate from the masala (spice mixture).
Add the peas to the masala and fry for 2-3 minutes.
Then add the paneer, water and salt, reduce flame to a simmer and cook till the gravy thickens.
When the gravy becomes thick turn off the flame and stir in the cream.
Garnish with coriander leaves and serve.
Mutter Paneer tastes great with naan / roti.

Masala Vada

2009-09-23T14:47:00.001-07:00

Ingredients:
1 cup Chana dal
1/2 cup Onion finely chopped
1/2 cup Coriander leaves finely chopped
1/2 tsp Chilli powder
Salt ar per your taste
Oil to deep fry

Method:
Wash and soak dal for 3-4 hours.
Grind the soaked dal coarsely.
Mix all other ingredients with dal.
Heat oil in a pan.
Make patties shaped rounds of mixture with moist palm.
Put carefully into the hot oil.
Fry them till golden brown.
Serve hot Masala Vadas with green chutney, tamarind chutney, or ketchup.

Peas Cutlet

2009-08-24T20:49:00.000-07:00

Ingredients:
Green Peas : 200gms
Potatoes : 2
Carrot : 1
3 chopped green chillies
Ginger-Garlic paste : 2 tsp
Coriander leaves : 1/ 2 cup
Bread : 2-3
Garam masala : 1tsp
Salt to taste
Oil for frying

Method:
Cook green peas, carrot and potatoes till they are tender.
Allow them to cool thoroughly.
Make the small pieces of bread and mix with all the other ingriedients.
Divide the mixture into equal portions.
Shape each portion into a cutlet –the shape can vary as per your choice.(round or oval).
Grease your palms and flatten the cutlet slightly.
Heat the pan. Applying some oil on the pan, roast the cutlets.
Roast them till they are golden brown.
Serve hot this Peas Cutlet with tomato sauce.

Sending it over to EC for WYF: Breakfast event announcement

Beans Curry

2009-08-20T15:47:00.000-07:00

Ingredients:
Fresh green beans 1 cups, chopped finely
Mustard Seeds and Jeera : 1 tsp
Red Chilli powder : 1 tsp
Garam masala : 1/2 tsp
Fresh or Dry Grated Coconut : 1 tbsp
Oil : 1 tsp
Salt to taste

Method:
Heat oil in a pan. Pop mustard and jeera seeds.
When they start to splutter add add the beans, sprinkle little water and Mix well.
Cover and cook for 8 - 10 minutes or until the beans are cooked.
Add chilli powder, garam masala and salt.
Finally add coconut, mix well .
Simple and Healthy Beans Curry is ready to serve with Chapati or Rice.

Tomato Chutney

2009-08-14T18:13:00.000-07:00

Ingredients :
Tomatoes Fresh : 6
Green chillies : 2
Red chillies : 2
Ginger and Garlic Paste : 1tbsp
Mustard seeds : 2 tsp
Urad dal : 1 tsp
Methi seeds : 1 tsp
Salt to taste
Jaggery : 1 tsp
Coriander seeds : 1 tsp
Oil : 1 tbsp

Method :
In a pan heat the oil and add 1 tsp of mustard seeds, urad dal, methi, coriander seeds and chillies.
Fry for a minute.
Now add the tomatoes, jaggery and salt.
Fry till all the ingredients gets mixed and the tomatoes are well cooked.
Let it cool completely. Grind it to a fine paste.
DO the seasoning with the other tsp of mustard seeds in a tsp of oil.
Tomato Chutney is ready to serve.

Chinese Fried Rice

2009-08-11T17:29:00.000-07:00

Ingredients:
Red onion -1 (finely chopped)
Cabbage-100 gm (finely chopped)
Green pepper-1 no (finely chopped)
Carrot-100gm (finely chopped)
Peas-100 gm
Beans-50gm
Spring onion -2 Tsp (finely chopped)
Garlic-5 florets (finely chopped)
Ginger-2tsp (finely chopped)
Soya sauce-3 tsp
Salt to taste
Butter -2 Tsp
Boiled basmati rice – 200gm
White pepper powder - 2tsp
Coriander for garnishing

Method:
Heat butter in a pan, add chopped onion and fry till golden brown.
Then add ginger,garlic,cabbage,carrot,peas,chopped beans and saute 5 -7 minutes.
Add soya sauce,white pepper podwer and mix well.
Now add boiled rice and saute for a minute & mix well till the rice is fried.
Lastly add spring onion and garnish with coriander.
Chinese Fried Rice is ready to serve with tomato sauce.

Tip:If soya sauce is not available you can add tomato sauce.

Pav Bhaji

2009-08-08T12:10:00.001-07:00

Ingredients:
2 medium potatoes, peeled and diced
1/2 cup chopped green beans
1/2 cup peas
1/2 cup chopped carrots
3 tablespoons oil
3 tablespoons butter
2 green chillies chopped
2 tablespoon finely sliced ginger
3 medium chopped tomatoes
1/2 cup chopped onions
1/2 teaspoon red chili
1/2 teaspoon turmeric
2 teaspoon salt (as per your taste)
1 teaspoon garam masala
1 tablespoon lemon juice
1/4 cup chopped cilantro
lemon wedges to garnish
4 Pav or bread buns

Method:
Boil all the vegetables : potatoes, beans, peas, and carrots.
After the vegetables are soft and tender, drain the excess water and mash them coarsely with a fork or potato masher.
Heat the oil in a frying pan over medium heat.
Reserve 3 tsp chopped onions for garnish and fry the remaining till light brown.
Add green chillies, ginger and tomatoes and saute over medium heat for 2-3 minutes.
Reduce heat, then add the red chilli powder and mashed vegetables..
With a metal spatula, simultaneously mash and stir for 5 minutes. While stirring, keep sprinkling the water .
Add salt and two thirds of butter. Increase the heat and stir well.
Sprinkle garam masala, coriander leaves, lemon juice and remove from heat.
Garnish with remaining chopped onions.

Apply the remaining butter on the bun-halves, place them on a pre-heated frying pan. Fry until golden brown on both sides. Serve with the bhaji and a lemon wedge.
Mouth watering Pav Bhaji is ready.

Coconut Chutney Pudi

2009-08-03T16:11:00.000-07:00

Simple and easy coconut chutney pudi.

Ingredients:
Shredded Coconut(Dry) - 1 cups
Garlic Cloves - 3-4
Red Chilli Powder - 1 tsp(According to your taste)
Salt - to taste

Method:
Transfer all the ingredients into the blender.
Blend it till all are mixed well.
Store it in a box . It can be stored for many days.
Simple and easy coconut chutney pudi is ready.
You can serve with Dosas or eat with plain Rice and ghee.

Vegetable Vermicell Upma

2009-07-30T16:20:00.000-07:00

Ingredients:
1 cup vermicelli
1 big green chilly
2 tsp ghee
2 tsp oil
1/2 tsp mustard seeds
Few curry leaves
1/4 tsp ginger paste
1/2 cup frozen vegetables(peas,carrot and beans)
1 1/2 cups water
Salt to taste
Finely chopped coriander leaves to garnish

Method:
Heat the ghee and add the vermicelli. Roast it till the colour starts changing. Transfer to a plate.
Now heat oil and add mustard seeds. When it splutters add the green chillies, ginger paste and curry leaves.
Now add the vegetables and fry for a minute.
Then add water and salt.
When water starts boiling, add the roasted vermicelli and cook on low flame till done.
Garnish with finely chopped coriander leaves.
Now healthy Vegetable Vermicell Upma is ready to serve.

Sending it over to EC for WYF: Breakfast event announcement

Strawberry Smoothie

2009-07-26T18:54:00.000-07:00

Strawberry Smoothie is a healthy and refreshing smoothie that's easy to make and perfect for any time of day.

Ingredients:
Strawberries : 6
Plain Yogurt : 3 tbsp
Milk : 250 ml
Ice cubes : 8
Sugar : 2 tbsp

Method:
Remove the stalks from your strawberries.
To give the drink a thick consistency and keep it cold, freeze the strawberries in advance.
Pour milk, sugar and plain yoghurt into a blender.
Add the frozen strawberries from the freezer and about 8 ice cubes. Put the lid on firmly, and blend until smooth.
Stir with a spatula to ensure the drink is evenly blended.
If the smoothie is too thick, add a little more milk and blend.
Yummy Strawberry Smoothie is ready to enjoy.

Bisi Bele Bhath

2009-07-22T11:23:00.000-07:00

Ingredients:
1 cup Rice (uncooked)
3/4 cup Toor Dal (uncooked)
Beans (about 20) cut into half inch pieces
Large carrot: 1 cut into half inch pieces
Small potato: 1 cut into small cubes
2 tsp Tamarind
Few Cashews(optional)
6 cups Water

Masala:
1/2 cup grated Copra or Coconut powder
2 tsp Sambar Powder
2 tbsp Coriander Seeds
1" Cinnamon
3-4 Cloves
1 sprig Curry leaves
2 tbsp Oil
2 tbsp Ghee
2 tsp Mustard Seeds
1 sprig Curry Leaves
1 tsp Turmeric
Salt for taste

Method:
Fry the masala ingredients except the coconut powder and the sambar powder.
Grind the fried masala ingredients along with coconut powder and sambar masala to a paste with a little water. Set aside.
In a pressure cooker, do the tadka. Add the onion fry for few seconds.
Then fry beans and carrot for a few seconds.
Now add the rice and dal and fry for a few more seconds.
Now put in ground masala, water, tamarind and salt to taste.
Cook in the pressure cooker for 3 whistles. It is a whistle more than when you cook plain dal.
Bisi Bele Bhath is ready! Serve with papad.

Aloo Gobi

2009-07-21T12:25:00.001-07:00

Ingredients:
2 cups of cut Cauliflower or Gobi(cut into small florets)
2 medium potatoes peeled (cut into small cubes)
1/2 inch shredded ginger or ginger paste
1/4 teaspoon turmeric (haldi)
1/4 teaspoon red chilli powder
3 tablespoons water
3 tablespoons oil
1/2 teaspoon cumin seeds (jeera)
2 green chilies, sliced in long pieces
1 teaspoon salt (to taste)
1 teaspoon mango powder (amchoor)
2 tablespoons of chopped cilantro (green coriander)
1/4 cup water as needed

Method:
In a small bowl, mix the shredded ginger or ginger paste, coriander powder, red chilli powder, turmeric $and 3 tablespoons of water to make a paste.
Heat the oil in a pan. Add cumin seeds to the oil after seeds crack add the green chilies and stir for a few seconds.
Next, add the spice paste and stir for a minute until spices start leaving the oil.
Add cauliflower, potatoes, 2 tablespoons of water and salt as per your taste. Mix well. Cover the pan and let it cook on medium heat for about 15 to 20 minutes until the vegetables are tender.
Make sure to stir gently every 3 to 4 minutes.
Lastly, add the mango powder and fresh cilantro (green coriander). Mix everything and cover for a minute.
Aloo Gobi is ready to serve.

Paddu or Gundpangli

2009-07-16T15:13:00.000-07:00

Paddu or Gundpangli is made with the same batter of dosa but the tava is different. To prepare this we need special paddu tawa.

Ingredients:
Parboiled Rice or Plain Rice : 3 cups
Urad Dal : 1 cup
Fenugreek seeds/menthe kaalu - 1/2 tsp
Salt for taste
Pressed Rice /Avalakki : 1/2 cup OR Puffed Rice/Mandakki/Puri : 1/2 cup
Oil

Method:
Soak rice,urad dal with fenugreek seeds around 5 hours.
Make a smooth paste of this soaked mixture (batter should be like normal dosa batter).
Allow it to ferment for 6-8 hours (I normally keep it overnight)
Add salt to this batter .
Heat the paddu or gundpangli tawa.
Add 2 drops of oil to each of the holes, pour this batter and close with plate or close lid.
After a min, remove the lid and turnover paddu using the wooden stick or a spoon.
Cook on both sides until it turns golden brown.
Serve it hot with a coconut chutney or groundnut chutney of your choice.

Variation:
Onion Paddu / Gundponglu :
Add chopped Onion , Chopped Green Chilli to the paddu batter and make paddus as explained above.

Hot Kachori

2009-07-13T14:26:00.000-07:00

Hot Kachori
Ingredients
For cover:
1 1/2 cup plain flour
3 tbsp. oil
salt to taste
cold water to knead dough
For filling:
1 cup yellow moong dal washed and soaked for 1/2 hour
1 tsp. garam masala
1 tsp. red chilli powder
1/2 tsp. dhania (coriander) powder
1/2 tsp. coriander seeds crushed coarsely
1/2 tsp. fennel (saunf) seeds crushed coarsely
1/2 tsp. cumin seeds
1/2 tsp. mustard seeds
1 tbsp. coriander leaves finely chopped
salt to taste
2-3 pinches asafoetida
1 tbsp. oil
oil to deep fry
1 tbsp. plain flour for patching

Method :
For cover:
Mix flour, salt and oil, knead into soft pliable dough.
Keep aside for 30 minutes.
For filling:
Put plenty of water to boil. Add dal.
Boil dal for 5 minutes, drain.
Cool a little. Heat oil in a heavy pan.
Add all seeds whole and crushed allow to splutter.
Add asafoetida, mix. Add all other ingredients.
Mix well. Do not smash the dal fully.
But enough to make the mixture hold well.
Remove from fire, cool.
Divide into 15 portions.
Shape into balls with greased palms.
Keep aside.
To proceed:
Make a paste with water, of flour for patching.
Keep aside.
Take a pingpong ball sized portion of dough.
Knead into round. Roll into 4" diam. round.
Place one ball of filling at centre.
Pick up round and wrap ball into it like a pouch.
Break off excess dough carefully.
Do not allow cover to tear.
Press the ball with palm, making it flattish and round.
Repeat for 4-5 kachories.
Deep fry in hot oil, on low flame only.
If the kachori get a hole anywhere, apply some paste.
Return to oil and finish frying.
Turn and repeat for other side.
Fry till golden and crisp. Small bubbles must appear over kachori.
Drain and serve hot with green and tamarind chutneys.

Note: Take care to fry on low. Hurried frying will result in soggy and oily kachories.

Spicy Sev

2009-07-13T14:21:00.000-07:00

Ingredients:
2 cups gram flour (besan)
1/2 tsp. ajwain (omam) seeds
1 1/2 tsp. red chilli powder
1 tbsp. oil
salt to taste
2-3 pinches asafoetida
water to make dough
oil to deep fry

Method:
1.Mix the chilli, oil, salt and seeds into the flour.
2.Add enough water to make a dough which is quite gooey.
3.It should not be pliable but sticky.
4.Grease the inside of a Sev-press, fill with the dough.
5.Press into hot oil, and fry lightly on both sides.
6.Drain well and cool before storing.

Khara Shankarpali

2009-07-12T18:56:00.000-07:00

Ingredients:
2 cup maida or all purpose flour
2 tea spns rice flour
2 tea spns(approx) chili powder (According to your taste)
2 tea spns hot oil + oil for deep frying
A tea spn slightly crushed cumin seeds
Salt to taste

Method:
Mix flours with chili powder, salt and 2 tea spns hot oil. Add enough water to make a dough. Leave the dough for about 30mins.
Take a big ball of the dough and roll into a thin circle. Cut into small squares or your desired shape. Do not stack the pieces one above other.
Heat oil for deep frying. Deep fry the pieces on medium heat.
When they are done, allow them to cool at room temperature.
Now they are ready to serve with tea.
Store them in air tight container.

Sending it over to EC for Fried Snack Event Announcement

Coconut Chutney

2009-07-09T15:55:00.000-07:00

Ingredients:
Shredded Coconut(Fresh or dry) - 1 cups
Hurigadle or Groundnut or Peanuts- 1 tablespoon
Putani or Dalia split - 1 tablespoon
Ginger - 2″ pc
Garlic Cloves - 3-4
Green Chillies - 3-4 (According to taste) (slit)
Tamarind - marble size
Jaggery - same size as tamarind
Salt - to taste
Cilantro/Coriander Leaves - small bunch
Curry Leaves - 1 sprig

For Seasoning
Oil - 1 tbsp
Mustard Seeds - 1/2 tsp
Curry leaves - A few
Urad Daal - 1 tsp

Method:
First roast the Coconut, green chillies, garlic and groundnut on medium heat for just two minutes. Allow it to cool.
Transfer all these into the blender. Also add the remaining ingredients to the blender.
Blend to desired consistency by adding Water.
Pour into a serving bowl.
In a small skillet, on medium heat, heat the Oil.
Once hot, add in Mustard Seeds and allow them to splutter.
Add in Urad Daal and cook till they change to a light golden color.
After that add in Curry Leaves, mix and turn off the stove.
Pour the seasoning over the chutney.
Serve with Dosas, Idli or Vadas or even sometimes with chapatis.

Green Groundnut/Shenga chutney

2009-07-09T15:53:00.000-07:00

Ingredients:
Roasted Groundnut/Hurigadle/Peanuts/Shenga - 1 cup (100 gms)
Green chillies - 2-3
Tamarind - marble size
Jaggery/Bella - marble size
Garlic pods - 5-6
Corainder
Salt to taste

Seasoning (optional)
Mustard seeds + Urud dal - 1/4 tsp
Curry leaves few
Oil - 1/2 tsp

Method to prepare:
Chop the green chillies to small bits, soak the tamarind to make it soft.
Then take all the ingredients in a mixie and grind to so smooth paste.
Add oil, cumin seeds and mustard seeds in a pan. Once it starts spluttering, add curry leaves and add it to chutney.
You can serve with Paddu, Dosas or Idlis.

Gobi paratha

2009-07-08T14:12:00.000-07:00

For the dough:
3 cups atta/whole wheat flour
1 1/2 cup water (use more as needed)
Salt

For the filling:
Minced cauliflower - 1 cup
Onion - 1/4 cup, minced
Garam masala - 1 tsp (optional)
Cumin / jeera - 1/2 tsp
Red chilli powder - 1/2 tsp
Ginger garlic paste - 1/2 tsp (optional)
Oil - 2 tsp
Salt - to taste

Dough
Mix flour, salt and water together to make soft dough (if the dough is hard add a little more water).
Knead the dough for a few minutes on a lightly greased surface to make smooth and pliable dough.
Set the dough aside and cover it with a damp cloth. Let the dough rest for at least ten minutes.

Filling:
Heat oil in a pan.
Add the jeera and when it starts spluttering add the minced onion and fry till golden brown. Next add the ginger garlic paste, garam masala and the chilli powder.
Mix well with salt for a few seconds.
Now add the cauliflower, sprinkle some water and cook covered on sim for about 10-12 mins. The cauliflower should be cooked well by now.
Now the filling is ready.

Making paratha:
Divide the dough and Gobi filling into equal parts. The gobi balls should be about 1 1/2 times larger than the dough balls.
Roll the dough into 3 inch diameter circles. Place the potato balls in the center. Seal by pulling the edges of the rolled dough together to make a ball. Proceed to make all six balls.
Let them settle for 3 to 4 minutes before rolling them.
Heat the pan on medium high.
To make it easier to roll the balls, first roll them in dry whole-wheat flour.
Lightly press the ball on the sealed side and keep it on the topside when rolling. Roll the ball light handed in to 6-inch circles. Whenever the dough sticks to the rolling pin or rolling surface, lightly sprinkle dry whole-wheat flour on both sides of the semi-rolled paratha.
Place the paratha over the pan. After a few seconds you will see the paratha change color and puff in different places.
Then flip the paratha over. After a few seconds, spread 1 teaspoon of oil on the paratha.
Flip again and press with the spatula making sure the paratha is golden-brown on both sides.
Gobi paratha is ready to serve. It can be served with plain yogurt or spicy pickle or just butter.

Aloo Paratha

2009-07-02T14:45:00.000-07:00

Ingredients:
To prepare Dough
* 1 cup whole-wheat flour
* 1/2 cup water (Use more as needed)
* Pinch of salt

Potato Filling
* 2 medium potatoes
* 1/4 teaspoon salt
* 1/2 teaspoon cumin seeds (Jeera)
* 1 chopped green chili
* 2 tablespoons chopped cilantro (green coriander)

Also needed
* 1/4 cup whole-wheat flour for rolling
* Oil to cook

Method:
Dough
1. Mix flour, salt and water together to make soft dough (if the dough is hard add a little more water).
2. Knead the dough for a few minutes on a lightly greased surface to make smooth and pliable dough.
3. Set the dough aside and cover it with a damp cloth. Let the dough rest for at least ten minutes.

Filling:
1. Boil 2 medium potatoes or aloo with 2 cups of water.
2. Once tender, remove them from the water and let them cool down. Note: Do not cool the potatoes under running water because the potatoes will become too soft.
3. After the potatoes are cold enough to handle, peel the skin off and mash the potatoes.
4. Mix green chilies, cilantro, cumin seeds and salt to the mashed potatoes.

Making paratha:
Divide the dough and potato mixture into 6 equal parts. The potato balls should be about 1 1/2 times larger than the dough balls.
Roll the dough into 3 inch diameter circles. Place the potato balls in the center. Seal by pulling the edges of the rolled dough together to make a ball. Proceed to make all six balls.
Let them settle for 3 to 4 minutes before rolling them.
Heat the pan on medium high. To check if the pan is hot enough, sprinkle a couple of drops of water on it. If the water sizzles right away, the pan is ready.
To make it easier to roll the balls, first roll them in dry whole-wheat flour.
Lightly press the ball on the sealed side and keep it on the topside when rolling. Roll the ball light handed in to 6-inch circles. Whenever the dough sticks to the rolling pin or rolling surface, lightly sprinkle dry whole-wheat flour on both sides of the semi-rolled paratha.
Place the paratha over the pan. After a few seconds you will see the paratha change color and puff in different places.
Then flip the paratha over. You should see some golden-brown spots on the topside. After a few seconds, spread 1 teaspoon of oil on the paratha. Again, flip the paratha and lightly press the puffed areas with a spatula.
Flip again and press with the spatula making sure the paratha is golden-brown on both sides.
Aloo paratha is ready to serve. It can be served with plain yogurt or spicy pickle.

Shankarpali - Sweet snack

2009-07-02T14:34:00.000-07:00

Ingredients:
Milk- 1 cup
Sugar- 1 cup
Maida- [all purpose flour ]-nearly 3 cups
Semolina(rawa) : 1 cup
Salt- a pinch
Ghee- 1 cup
Oil to fry

Procedure:
1. Mix ghee, sugar and milk in a pan and heat it till the sugar melts and the mixture starts boiling. As soon as the mixture starts boiling, turn off the heat.
2. Let the mixture cool down.
3. Mix maida and semolina in above mixture and keep adding it till you get a nice, stiff dough. The consistency of the dough should be such that you should be able to roll it. [not too thin, not too stiff.]
4. Heat oil in a kadhai. Divide the dough in equal parts, roll it into round shape like a chapati. [it should not be very thin.]
5. Cut it with a knife in diamond shape. Note: You can cut them in your desire shape.
6. Fry in oil on medium heat till you get light brown colour.
7. Nice crispy crunchy Shankarpali are ready to eat.

Sending it over to EC for Fried Snack Event Announcement

And to Shanthi's Dussehra, Dhanteras and Diwali event

And Also to EC's WYF:Tea time snack event announcement

Mirchi Bhajji - Evening Snack

2009-06-17T13:58:00.001-07:00

Ingredients:

Gram flour : 2 cups
Rice flour : 1/4 cup
Mirchi (special mirchi bajji mirchis) : 10 to 12
Cumin seeds : 1/2 teaspoon
Salt to taste
Baking soda : A pinch
Vegetable oil : oil to deep frying

Preparation:
Make besan batter by mixing gram flour, rice flour,salt and baking powder in a bowl, add water and prepare thick batter.

Wash and cut the bottom end and make a slit length wise in the middle with a knife or a spoon and remove seeds.
Heat oil in a deep bottomed kadai, once the oil is hot, dip the mirchi in batter one by one and gently drop from the sides of kadai and fry until light golden color. Remove it. Let it cool for few seconds. Again put the mirchi bajji in the hot oil to get golden color, remove from the oil, let it cool for a minute to get the real taste.

Serve with onion slices(chopped the onion and mix with salt and lemon juice). This is a favourite evening snack during rain.

Sending this to EC's WYF : Tea Time Snack Event Announcement

Palak Paratha

2009-06-17T13:23:00.000-07:00

Ingredients:
* 3 cups whole-wheat flour
* 1 large bunch spinach coarsely chopped
* 1/2 tsp red chilli powder or 2-3 green chillies
* 1/2 tsp garlic paste
* 1/2 tsp ginger paste
* 1/2 tsp turmeric powder
* 1/2 tsp jeera
* Salt to taste
* Coriander
*Few Curry Leaves
*2-3 tsp spoon oil to fry
* Ghee (clarified butter) or oil to pan-fry the parathas

Preparation:
Take 2 tsp oil in a pan. Heat it.
Add jeera, curry leaves, garlic paste and ginger paste and fry it.
Now add chopped palak to it and fry it till it is done. Add turmeric powder and salt. Lastly add cariander.
Now add this mixture to wheat flour and mix all together, kneading to form a medium-soft, smooth dough. Add some water if needed.
Cover with a moist cloth and keep aside for 30 minutes.
Divide the dough into equal-sized portions and roll into balls between your hands till they are smooth and without cracks.
Roll out each, spread some ghee and fold into half.
Fold again into quarter and keep aside for 5 minutes. Roll out into triangles with each side of 6" approximately.
Heat up a tawa and put the paratha over it ,turn it and spread some ghee round it. Turn Again and spread some ghee on the other side too.
Stir fry till both sides are evenly cooked.
Serve hot with yogurt or cucumber curd salad.

Upma (Upittu)

2009-06-11T12:56:00.000-07:00

Ingredients:
Rava / Sooji (Semolina) : 1 cup
Ginger chopped : 1 inch
Onion chopped : 1
Green Chillies slit sideways : 3
Carrot chopped :1
Green Peas frozen or fresh : 1/4 cup
Salt to taste

Seasoning:
Mustard Seeds : 1 tsp
Urad Dal : 1 tsp
Chana Dal : 1 tsp
Oil : 2 tblsp
Ghee : 1 tblsp
Few curry leaves
Finely chopped coriander leaves
Lemon juice to taste

Procedure:
Heat 1tbsp. pure ghee / unsalted butter and fry cleaned rava on a moderate heat stirring constantly to light brown color and set aside.
Now heat 2 tbsp oil in a pan and add mustard seeds and allow them to splatter.
Also add the chana dal, urad dal and curry leaves to it and fry them.
Now add ginger,green chilies and onion. Sauté for 2-3 minutes or till the onion turn golden brown.
Add all the vegetables and fry them for two more minutes.
Now add 3 cups of water and cover the pan and allow it simmer on low heat until the vegetables are done.
Add the fried rava to it stirring continuosly, so that no lumps are formed.
After 2 minutes turn off the heat.
Serve hot garnished with coriander and lemon juice.
Upma is ready to serve.

Palak Para - Easy and Tasty Snack

2009-05-07T14:40:00.000-07:00

Palak para is pastry like crunchy snack lightly seasoned with carom seed. This is great snack with cup of tea.

Ingredients:
1 cup All purpose flour (plain flour or maida)
1/2 bunch palak
3/4 teaspoon Salt
1/4teaspoon Carom seeds (ajwain)
2 tablespoon oil
About 1/3 cup water as needed
Oil to fry

Method:
Mix flour,salt,carom seeds with cleaned and cut palak. Now add oil and mix it with fingertips to get consistency of breadcrumb.
Add water as needed to make firm but smooth dough. Cover with damp cloth and set aside at least for ten minutes.
Knead the dough for another minute and divide in two equal parts.
Take each part of the dough and make a flat ball shape. Roll them into 9-inch circles and thickness of salted crackers.
Prick them with a fork all over the rolled dough, so the paras do not puff when frying.
Cut each of the rolled dough into about half inch wide and 2 inch long pieces. Note: you can cut them in your desire shape.
Heat the oil in a frying pan on medium heat.
The frying pan should have at least 1 ½ inch of oil. To check if the oil is ready, put a small piece of dough in the oil. The dough should make the oil sizzle and come up slowly.
Make sure to place just enough pieces so you can turn them over easily when frying. Fry the palak paras until both sides are light golden-brown.
After palak paras come to room temperature they should become crisp.

You can use as a snack while watching tv.

Sending it over to EC for Fried Snack Event Announcement

Also to EC's WYF: Tea Time Snack Event Announcement

Avalakki Vaggarane

2009-05-07T12:23:00.000-07:00

Avallaki also known as poha/pressed rice can be used for breakfast. This is good and easy to make. This recipe is known as avalakki vaggarane in kannada.

Ingredients:
Thick Rice flakes(Avalakki/Poha/pressed rice) - 2 cups
Onion - 1/2 no
Carrot - 1
Salt - As reqd
Oil - 2 tbsp
Mustard seeds - 1 tsp
Curry leaves - A few
Cut Green Chillies - 3 nos
Turmeric powder - 1/2 tsp
Freshly grated coconut - 3 tbsp
Lemon juice - A little
Chopped coriander leaves - 1 tbsp
Putani Pudi(split dalia powder) - 1 tbsp (optional)

Preparation Method:
Take thick poha, wash it twice (like rice)and drain water.
Add about 3/4 cup of water to soak and keep aside for 8-10 minutes. After soaking, poha will become soft and dry.
Add salt and putani pudi, mix it and set aside.
Heat oil in a pan.
Add the mustard seeds. After they splitter add curry leaves.
Add cut onions and and carrot.
Fry till they become soft.
Add turmeric powder.
Now add poha to it and mix well.
Finally, add grated coconut and squeeze a little bit of lemon juice on it. Mix well.
Keep till poha gets warm.
Garnish with coriander leaves.

You can serve avalakki vaggarane with lemon pickle and curds.

Bread Pakoras

2009-05-06T16:28:00.000-07:00

Bread Pakoras
Spicy hot bread pakoras are great as evening snack with tea.

Ingredients:
4 slices of firm white bread
1 cup gram flour (besan)
1 tablespoon rice flour
1 teaspoon salt
Pinch of asafetida (hing)
1 teaspoon cumin seeds (jeera)
2 finely chopped green chilies
1/4 cup chopped cilantro (green coriander)
1/2 cup + 2 tablespoons of water
Oil to fry

Method:
Remove the crust from all sides of the bread.
Slice the bread lengthwise into 3 equal parts.
Mix all the dry ingredients together: Gram flour (besan), rice flour, asafetida, cumin seeds, and salt. Rice flour adds to the crispness.
Add the water slowly to make a smooth batter. (Batter should be the consistency of pancake batter or dosa batter)
Next, add the green chilies and cilantro. Mix well.
Heat the oil in a frying pan on medium high heat.
Frying pan should have at least 11/2 inch of oil. To check if the oil is ready, put one drop of batter in the oil. The batter should come up but not change color right away.
Dip the bread slices in the batter one at a time and slowley drop into the frying pan.
Fry the pakoras in small batches. The pakoras will take about 4 to 5 minutes to cook.
Turn them occasionally. Fry the pakoras until both sides are golden-brown.
Repeat this process. The crispy, delicious pakoras are ready to serve.

Tips:
If oil is too hot pakoras will cook too fast and will not be crispy; if oil is not hot enough pakoras will be greasy.
You may have to adjust the heat as needed while cooking.

Akki Roti (Rice Roti)

2009-04-30T14:20:00.000-07:00

Akki roti is famous in South India.

Ingredients:
2 cups: Rice flour (Akki hittu)
1/2 cup: Chopped onion
3-4 no: Chopped green chillies
½ cup: Grated fresh coconut
2 tbs: Chopped coriander leaves(kothumbari soppu)
Oil for roasting
Salt to taste

Method:
Mix all the ingredients.
Now knead well using hot water to make soft dough.
Spread some oil on the hand and take a lemon sized ball of the dough and pat it to thin rotti.
Heat the pan and put the prepared rotti on it.
Apply some oil on rotti. Cook well on both sides. Repeat the same with the remaining dough.
You can eat akki roti alone or serve with coconut chutney.

Tip:
Ragi Rotti can be made with the same procedure by replacing rice flour with ragi flour.
Grated vegetables like carrots and cabbage can also be add while making the dough.

Mango Lassi

2009-04-24T16:30:00.000-07:00

Mango Lassi is a smoothie made with mango and yogurt. They're really quite easy to make.

Ingredients:
2 cups peeled and chopped mangoes
1 cup yogurt
3 tablespoons sugar (Adjust to taste)
1 tablespoon chopped mint leaves (Optional)
6 to 10 ice cubes (As needed)

Method:
Blend the mangoes, yogurt, and sugar into a puree.
Add chopped mint leaves.
Add the ice cubes.
You can adjust the thickness of the lassi.
Serve the mango lassi chilled.

Tips:
For lassi it’s better if mangoes do not have any fibers. Using very ripe mangoes are best. The sugar can be adjusted to taste and it depends on the taste of the mangoes and yogurt.
Variation:
Replace the mint with rose water or a generous pinch of cardamom powder.

Vegetable Pulao

2008-09-09T01:06:00.000-07:00

Vegetable Pulao:
Ingredients:
3 cups of rice, boiled
3 medium onions sliced fine
Some mixed frozen vegetables like beans, carrots and green peas
A few sticks of cinammon
a few cardommom seeds
a few cloves
a few cashewnuts
1 1/2 tsp red chilli powder
salt to taste
2 flakes garlic
1 inch piece ginger
3 tsbp ghee(clarified butter)
Salt to taste

Method:
Fry the onions in a the ghee or melted butter.
Also add the cloves, cinnamon and cardommom and also cashewnuts.
When onions are browned properly, add the red chilli powder and fry for 30-45 seconds.
Now add all the vegetables and sprinkle some water on it.
Keep covered and cook on a low flame till the vegetables are cooked.
This might take approximately 5-10 minutes.
When the vegetables are done, transfer the vegeables to a big mixing dish, add all the boiled rice, salt to taste .
Mix thoroughly and then heat it either in a microwave or on low heat on the cooking range.It is heated again to let the salt spread across the dish.
Serve with Raita.

Sweets - Kaju Burfi, Khajur Burfi, Milk Burfi

2008-07-22T00:24:00.000-07:00

Kaju Barfi
Ingredients:
150 gm cashewnuts
400 gm sugar
elaichi powdered
silver foil (optional)
500 gm khoya

Method :
Dry grind the cashew
Mix khoya (grated) and sugar
Heat in a heavy pan, stirring continuously.
Once the sugar dissolves, add the cashew (powdered) and elaichi
Cooking, constantly stir till soft lump is formed and does not stick to sides
Roll on a flat surface to desired thickness and apply silver foil.

Khajur Burfi or Rolls
Ingredients:
1 tin condensed milk
1 kg khajur deseeded (dates)
250 gm mixed dryfruits (badam, cashew, pista)
1/2 cup dessicated dry coconut

Method :
Break up khajur coarsely
Add milkmaid and dryfruit all in a heavy, non-stick pan.
Cook on slow flame, stirring continuously.
Do not allow to stick to bottom.
It takes a while to cook
Stir gently till a soft lump forms.
Spread some of the coconut on a butter paper sheet.
Grease hands and take a chunk of the mixture and roll into a thick roll, on the sheet, all the coconut to cover it.
Chill the rolls in the fridge
Cut into slices
Or set in a tray and cut into squares.

Kalakand (Milk Burfi)
Ingredients:
2 litres milk
1/2 to 3/4 cup sugar
chopped nuts to decorate (pista, almonds)
silver foil (optional)
1/2 tsp citric acid dissolved in 1/2 cup water.

Method:
Boil half the milk and add the citric solution as it comes to boil
Switch off gas. Once the chenna settles sieve through muslin cloth, press out excess water, take in a plate and press down.
Do not knead.
Put the remaining milk in a heavy pan and boil to half.
Add the chenna and boil till the mixture thickens, stirring continuously.
Add the sugar and continue to cook, stirring all the while till softly thickens in a lump.
Set in a tray, apply silver foil and sprinkle the chopped nuts.

Gobi (Cauliflower) Recipes - Gobi Fry, Gobi Pickle

2008-07-18T10:21:00.001-07:00

Gobi Fry:
Ingredients :
500 gms cauliflower(gobi) fillets
1 cup button mushrooms, washed and chopped
3 tbsp butter
1/2 cup milk
1 tbsp cornflour
1/4 carrot, shredded
1/4 cup boiled peas
Salt as per taste
1/4 tsp black pepper
1/8 tsp oregano
2 tbsp celery, chopped finely

Method :
Pour some olive oil or whatever oil you generally.
Use and put some mustard seeds and Jeera and let it fry.
Add onion and few curry leaves in it and let it turn.
brown and add cauliflower cut in to florets.
Add little hing and turmeric powder and coconut oil, chilli powder, green chillies.
Let it mix well and let it fry till soft in a medium heat.
Finally add coconut and taste it.
Note: You can have it as a change from regular stuff.

Gobi Pickle :
Ingredients
500 gms cauliflower(gobi) fillets
1 cup button mushrooms, washed and chopped
3 tbsp butter
1/2 cup milk
1 tbsp cornflour
1/4 carrot, shredded
1/4 cup boiled peas
Salt as per taste
1/4 tsp black pepper
1/8 tsp oregano
2 tbsp celery, chopped finely

Method
Cut the cauliflower in to small florets. Wash them nicely and air dry for 4-5 hours.
Take florets in a mixing bowl, start adding the above ingredients one by one.
First add the vegetable oil and then turmeric powder, chilli powder,
methi and mustard powder, salt, garam masala,
garlic paste and pour 3/4 cup of lime juice into it.
Mix nicely with a spatula and keep it outside for 24 hours.
Make sure the salt, lime juice to your taste and if you need more,
add little salt and etc. Mix well.
Store in refrigerator for freshness.
You can also grate some carrot into it. [optional]
Tastes good with Rice and Chappathi.

South Indian Tiffins - Idli, Idli Upma

2008-07-16T00:34:00.000-07:00

Idli
Ingredients:
urad powder 1 cup
rice flour 1 cup
idli rava 1 cup
salt to taste
pinch of rapid rise yeast
water to mix

Method:
Mix all the above ingredients without lumps to a thick pouring consistency. Let sit overnight.
Next morning use the batter in exactly the same way regular idli batter is used. If the batter is too thick add a little water to bring it a thick pouring consistency.
Grease the idli moulds and spoon the batter into them.
Heat water in the idli cooker. Steam cook for about 12-15 mins on high.
Take out from the fire and let cool for a while and then remove the idlis from the moulds.
Serve hot with chutney, sambar or both.
This makes about 12 idlis. It is a fantastic method as it involves no soaking and no grinding.The fermented batter may smell of yeast but once cooked there is no smell at all.
Note:
If you are using the pressure cooker, do not use the weight while making idlis.

Idli Upma
Ingredients:
left over idlis - 5
onion (big) - 1
green chilli - 1
oil - 1 tsp
channa dhal - 1/2 tsp
urad dhal - 1/2 tsp
chilli powder - 1/4 tsp (if you have the dhal chilli powder normally used for idlis, that'll be
preferable, that can be used upto 1 tsp)
Method:
Break idlis into crumbs using hand.
If you're using the Dhal powder mix that with a tsp of oil with the idli crumbs
Chop onion and chilli into small pieces
Heat oil and add the dhals. Fry till they turn golden in color
Add onion and chilli and saute.
Add idli crumbs. If you're using ordinary chilli powder, add it now and mix gently for a few seconds.
Serve hot with chutney. It'll taste really great.

Aloo Palak

2008-04-28T22:40:00.000-07:00

Aloo PalakIngredients:
3 cups chopped spinach
2 large onoins chopped fine
2 large potatoes boiled and peeled
1 tomato grated
2 green chillies
1" piece ginger
1 tsp. lemon juice
1/2 tsp. wheat or other flour
1 tsp. red chilli powder
1 tsp. cinnamon-clove powder
1/4 tsp. turmeric powder
1/2 tsp cumin seeds
2 pinches asafoetida
1/2 tsp. garam masala
1/2 tbsp. butter
4 tbsp. ghee
salt to taste

METHOD:
Put the washed spinach in a pan, add very little water (just a sprinkle) and a pinch of salt.
Cover and boil over a high flame for 2 minutes. Cool quickly, or hold under running water in a colander.
Put in a mixie, add green chilli and run for a minute. Keep slightly coarse, do not make very smooth.
Keep aside.
Cut the potatoes into big pieces. Heat ghee and fry potatoes till light brown.
Drain the potatoes, keep aside.
In the same hot ghee add the cumin seeds.
Add the ginger, onions and fry till very tender.
Add the tomato and further fry for two minutes.
Add all the dry masalas and fry till ghee separates.
Add spinach and potatoes.
When it resumes a boil sprinkle the flour and stir well. Boil for 2-3 minutes. Add lemon juice
Just before s erving heat butter in a tiny saucepan and add the asafoetida.
Pour over the vegetable and mix gently.
Serve hot with naan or parathas or even rice.
Note: You may use boiled peas, boiled corn kernels or paneer chunks in the above dish, instead of atoes.

Veggie Samosa

2008-04-24T23:16:00.000-07:00

Samosa
Ingredients:
For cover:
1 cup plain flour (maida)
2 tbsp. warm oil
water to knead dough

For filling:
2 potatoes large boiled, peeled, mashed
1 onion finely chopped
2 green chillies crushed
1/2 tsp. ginger crushed
1/2 tsp. garlic crushed
1 tbsp. coriander finely chopped
1/2 lemon juice extracted
1/2 tsp. turmeric powder
1/2 tsp. garam masala
1/2 tsp. coriander seeds cru shed
1 tsp. red chilli powder
salt to taste
oil to deep fry

Method:
For dough:
Make well in the flour.
Add oil, salt and little water.Mix well till crumbly.
Add more water little by little, kneading into soft pliable dough.
Cover with moist cloth, keep aside for 15-20 minutes.
Beat dough on worksurface and knead again. Re-cover.
For filling:
Heat 3 tbsp. oil, add ginger, green chilli, garlic, coriander seeds.
Stir fry for a minute, add onion, saute till light brown.
Add coriander, lemon, turmeric, salt, red chilli, garam masala.
Stir fry for 2 minutes, add potatoes. Stir further 2 minutes.
Cool. Keep aside.
To proceed:
Make a thin 5" diam. round with some dough.
Cut into two halves. Run a moist finger along diameter.
Join and press together to make a cone.
Place a tbsp. of filling in the cone and seal third side as above.
Make five to six. Put in hot oil, deep fry on low to medium till light brown.
Do not fry on high, or the samosas will turn out oily and soggy.
Drain on rack or kitchen paper.
Serve hot with green and tamarind chutneys (refer chutneys), or tomato sauce.

Vangi Bhath or Brinjal Rice

2008-04-22T17:58:00.000-07:00

Vangi Bhath or Brinjal Rice
Ingredients:
1 long purple brinjal(eggplant) or 1/2kg brinjal cut into large pieces
1 1/2 cup raw rice washed and cooked such that the grains of rice remain separate
5 red chillies
6 peppercorns
1/2 tsp turmeric
4 tbsp ghee (clarified butter)
4 cloves
salt to taste
1 tsp urad dal
1 cinnamon
1 1/2 tsp coriander seeds
1/2 tsp cumin seeds
2 green chillies
1 tsp chana dal
1/2 tsp mustard seeds
1 tsp oil for frying the masala
1/2 cup sour buttermilk or 2 tsp lemon juice

Method:
Fry 4 red chillies, turmeric, cloves, cinnamon, cumin, coriander and peppercorns in 1 tsp oil.
Powder them using a grinder and set aside.
Heat the ghee in a pan and add the mustard seeds, red chilli, green chillies, urad dal and channa dal.
When the seasoning is almost done, add the brinjal pieces and fry till the brinjal is done.
Now add the buttermilk or lime juice and mix well.
Add the powdered masala and mix.
Add salt to taste.
Bring to a boil and remove.
Mix this with the cooked rice and heat through.
Serve hot.

Dosas - Sada (Plain) Dosa

2008-04-22T04:57:00.000-07:00

Sada (Plain) Dosa

Ingredients:
1 cup plain rice
1 cup parboiled rice
1/4 cup white udad dal
1/2 tsp. methi (fenugreek) seeds
1/2 cup curds
10-12 tsps. ghee or oil as preferred
water for grinding

Method:
Allow to soak for 7-8 hours or overnight.
Rewash the rice by draining the water 2-3 times.
Grind to a paste. Rawa -like grains should be felt in the batter.
Keep aside in a warm place for 8-10 hours.
Beat the curds well.
Add to the batter, add more water if required.
The consistency of the batter should be thick enough to thickly coat on a spoon when dipped.
Heat the iron griddle or non-stick tawa well.
Pour a spoonful of batter in the centre, spread with the back of the spoon to a thin round.
Pour a tsp. of ghee or oil over it.
Remove with spatula when crisp.
Serve hot with chutney and / or sambar or even with dry aloo .

Besan Ladoo

2008-04-20T17:15:00.000-07:00

Besan Ladoo:

Ingredients :
Besan - 4 cups
Sugar - 2 cups (powdered)
Almonds (Badam) - 20-25 nos. (chopped)
Ghee - 1 cup
Cardamom pwd. - 1 tsp.

Method:
1. Heat the ghee in a pan.
2. Add besan part by part and mix it well. Keep on low flame. Keep stirring to avoid burning.
3.When the color has changed you will also start to smell the sweetness of roasted basen.
4.Remove the pan from the heat and let the besan cool to a warm temperature, don’t let it become to room temperature.
5.While the mixture is warm add and mix cardamom seeds, almonds, and powdered sugar.
5. Now take the mixture and make small ladoos.
6. You can also decorate almonds on top at the end.
7. Yum Besan Ladoo is ready to eat.

Sending it to Santhi's Dussehra, Dhanteras and Diwali event