Sunday, October 28, 2012

Mango Chutney



   Ingredients - Serves around 4 people

   Raw mango 1
   Byadgi or red chillies 4-5
   Fenugreek (methi seeds ) 1/4 tsp
   Grated coconut 1small cup
   Salt to taste
   Jaggery 1-2 small pieces
   For seasoning
   Oil 1tsp
   Mustard seeds 1/2 tsp
   Hing pinch
   Curry leaves


Procedure
  • Peel skin of mango & cut it into pieces.
  • Fry fenugreek in a pan & keep it aside.
  • Fry red chillies in the pan until roasted. Add mango fry for 1-2 min. in low flame remove.
  • Add grated coconut, jaggery and salt. Cool it and add fenugreek.
  • Grind above in a mixer to make paste (not too smooth ). Add little water if necessary.
  • Season it by heating oil. Add mustard seeds. Allow it to splutter. Add hing, curry leaves, fry little add to chutney



Monday, October 8, 2012

Clear Cabbage Soup

This soup is nutritious and good for weight loss.

  
   Ingredients - Serves around 4 people         
   Finely chopped cabbage
   Salt
   Sugar
   Pepper powder
   1 tsp corn floor (make it a paste) for thickness


Procedure
  • Mix all the above ingredients except corn floor with water and pressure cook it for 2-3 whistles.
  • Cool the soup. Add corn floor and water if necessary to make clear soup
  • Boil for 1- 2 minutes.

Sunday, September 23, 2012

Puliyogare (Tamarind rice)







   
  Ingredients - Serves around 4 people         

  Rice 1/4 kg
  Puliyogare gojju 5 tsp (can vary as per taste, recipe given below)
  Dry coconut grated 100 grams
  Black sesame powder, freshly ground & good quality, 4tsp. To be fried & powdered
  Salt to taste
  Sugar 1 tsp

  For seasoning
    oil 4-5 tablespoon
    mustard 1 tsp
    curry leaves 10-15 leaves
    red chillies (byadgi) 2
    groundnuts (peanuts) 50 grams
    cashewnuts as per taste
    channa dal 2 tsp

  For puliyogare gojju 
    jaggery 550-600 grams - crush into small pieces
    oil 4-5 tablespoon. 

    tamarind 1 tennis ball sized, good quality
    salt 30-40 grams 
    rasam powder 50-60 grams. Either MTR or as per procedure given here.
    mustard 1 tsp

 
Procedure 

For puliyogare gojju
  • Soak tamarind for 1/2 hour in 400-500 ml of water. Squeeze & extract juice. Keep it aside.
  • Heat oil in pan and add mustard and allow to splutter. Add tamarind juice. Boil for 5 minutes.
  • Add rasam powder, jaggery & salt.
  • Slowly stir on low flame for 30-40 minutes till it becomes a paste.
  • This puliyogare gojju can be kept outside for months together and can be used as a side dish with dosa, chapati, idli, roti, rice, etc.,  with a little oil or ghee. This is liked by children.

For Puliyogare 
  • Prepare rice (with ratio of 1:2.5 water). Cool it. While preparing rice add a little turmeric & a little oil.
  • Add gojju  and mix well. Add 1 tsp rasam powder, sugar, black sesame powder, dry coconut powder, salt and oil as required. Mix well. 
  • Season it as mentioned below and mix well.
Seasoning
  • Heat oil in a pan and add mustard. Allow it to splutter.
  • Add curry leaves, red chillies, fry a little & add groundnuts, chana dal & fry until golden brown.

Rasam Powder


   
  Ingredients          


  Coriander seeds 4 cups
  Byadgi chillies 150-200 grams or red chillies 100 -125 grams
  Jeera 1 cup
  Methi seeds 1 cup
  Mustard seeds 3/4 cup
  Black pepper 1/2 cup
  Oil 2 tsp



Procedure
  • Heat 1 tsp oil. Add pepper. Fry until splutters. Keep aside.
  • Heat 1 tsp oil. Add red chillies and fry in a medium flame until lightly roasted. Keep aside.
  • Fry remaining ingredients one by one and keep aside.
  • After cooling, mix all the ingredients and grind into a powder in a mixer.
  • This powder can be used to prepare rasam, puliyogare, gojjus like tomato, bhindi, onion & tomatoes, brinjal, etc. which are dealt with in separate receipes.

Saturday, September 15, 2012

Mixed Vegetable Bhaat/Rice



   
  Ingredients - Serves around 4 people         
   250gm rice
   2 small onions
   2 small tomatoes
   1/2 capsicum
   1 grated carrot
   1/2 cup fresh peas
   3-4 green chilies
   Curry leaves
   1 tbsp Chana Dal
   1 tbsp Urad Dal
   Cashew - optional
   1/2 tsp mustard seeds
   3-4 tbsp oil
   1/4 tsp turmeric powder
   1/4 tsp sugar
   1-2 tsp lemon juice
   Grated coconut for garnishing
   Coriander leaves for garnishing


Procedure
  • Pressure cook the rice
  • Heat oil in a Kadai and add mustard seeds and heat them till they splutter.
  • Add green chillies, curry leaves,Chana Dal, Urad Dal and turmeric in low flame. Fry the ingredients until golden brown.
  • Add onion and capsicum and fry until they soften and onion turns goldenish brown.
  • Add sliced tomato, grated carrot, cooked peas, little salt and sugar. Fry until cooked.
  • Add cooked rice to above and add salt according to taste. Mex well and add lemon juice.
  • Garnish with grated coconut and coriander leaves. Serve with ghee.


Saturday, September 1, 2012

Raw Mango Gojju



   
  Ingredients 

  Raw mango 1
  Rasam powder 3 tsp
  Mustard 1/2 tsp
  Hing little
  Salt to taste
  Jaggery 2-3 small lemon size (if mango is more sour add more jaggery)
  Oil 2 tsp
  Turmeric powder 1/4 tsp
  Black til 2 tsp (fried & powdered)

Procedure
  • Cut mango into medium pieces.
  •  Heat oil in cooker.
  • Add mustard (until it splutters), hing, turmeric pdr and mango pieces. Fry for 1-2 minutes. Add water untill mango is immersed.
  • Cook under pressure in the pressure cooker for 1 whistle. Cool it.
  • Add rasam powder, jaggery and salt. Boil until thickened. Add black til powder.
  • Serve with roti, chapati, rice, etc. Can be stored in the fridge for several days.

Mixed Veg Upma


   
  Ingredients - Serves around 4 people         

  Rava/soji/semolina 1/4 kg
  Oil 5-6 tablespoon
  Butter 2 tsp (optional, for additional taste)
  Ghee - while serving
  Onion 1 medium size
  Tomato 1 medium size
  Capsicum chopped, little
  Mixed veg (carrot,beans,peas & potato) 1.5 cup
  Hing a pinch
  Curry leaves
  Green chillies 4-5
  Ginger grated small piece
  Mustard seeds 1/2 tsp
  Turmeric 1/4 tsp
  Jeera 1/4 tsp
  Salt to taste
  Sugar 1/2 tsp
  Coriander leaves
  Grated coconut 50 grams
  Chana dal 1 tsp
  Urd dal 1-1.5 tsp
  Lime juice 1-2 tsp

Procedure

  • Heat 1 tbsp oil in kadai. Fry soji till you get a noticable fragrance. Keep it aside.
  • Heat remaining oil in a cooker. 
  • Add mustard seeds & heat till it splutters. Add jeera, curry leaves and green chillies and fry a little. 
  • Add urd & chenna dal, fry until brown. Add ginger, hing and turmeric. Fry for 1/2 minute. 
  • Add cut onion and capsicum. Fry a little. 
  • Add cut tomato and fry a little.
  • Add cut mixed veg and fry a little. 
  • Cook in the pressure cooker for 1 whistle with a little water. Cool it.
  • Add water to cooker (note- water for soji is 1:2 & for chiroti rava, if available, is 1: 2.5 to 3)
  • Add salt, coriander leaves, grated coconut, butter and sugar. Bring it to boil. Add fried soji slowly by continuously stirring and avoid lumps. Allow to cook in low flame. 
  • Serve with ghee, chutney or pickle.

Sunday, August 26, 2012

Dal


   
   Ingredients - Serves around 4 people         

   Toor dal 1 small cup.
   Chopped onion medium size 1
   Chopped tomato 1
   Green chillies 1
   Ginger 1/4 inch
   Mustard seeds 1/4 tsp
   Jeera 1/4 tsp
   Red chilli powder 1/4 tsp
   Oil 2 tsp
   Coriander leaves
   Nimbu juice 1 tsp
   Salt to taste
   Turmeric powder a pinch
   Hing a pinch


Procedure
  • Cook toor dal in pressure cooker by adding little turmeric powder and oil to make dal soft (5-6 whistles).
  • Heat oil in a Kadai. Add mustard seeds and allow them to splutter
  • Add jeera, green chilies and Hing. Fry a little. 
  • Add onion and ginger. Fry for 1-2 min. 
  • Add tomato and fry until cooked.
  • Add cooked dal, red chilly powder and salt. Mix well. Boil for 1-2 min.
  • Add coriander leaves and lemon juice
  • Serve with chapati or rice.
  •  

Bendi fry


   
   Ingredients - Serves around 4 people         
   
   Bendi/Ladies Finger/Okra 1/4 kg  cut into thin round shape.
   Tamarind marble size( soaked in water & squeezed)
   Oil 3 table spoon
   Mustard seeds 1/2 tsp
   Turmeric powder 1/4 tsp
   Curry leaves
   Vangi bath powder 3tsp (Mtr or recipe available in blog)
   Salt to taste
   Grated coconut 2-3 tsp


Procedure
  • Heat oil in kadai. Add mustard seeds. Allow to splutter.
  • Add turmeric powder, curry leaves and Bende. Fry in low flame for 3-4 min.
  • Add tamarind juice (this avoids sticking) and fry until soft.
  • Add vangi bath powder, grated coconut and salt to taste. Mix well
  • Serve with rice or chapati.
  • Variation/Tips: Capsicum and onion can be added while frying before adding Bende.
  • Instead of vangi bath powder, red chilli powder & Garam masala powder (1/2 tsp each) can be used.
  • Crushed tofu can be mixed to enhance the taste as a healthier option.
  • While frying mix 2-3 tsp of curds to avoid okra becoming gummy.
  • Before cutting okra wipe water completely with cloth to prevent it from being sticky.

Sunday, August 19, 2012

Nelli Bajji (Amla/Gooseberry Raitha)



   Ingredients 

   Dried amla (nellikai or gooseberry) 10 pieces (available in "grandige" stores) Or Fresh amla (cut & cooked)
  Grated coconut 3-4 tsp
  Ghee 1/2 tsp
  Jeera 1/4 tsp
  Fenugreek (methi) seeds 1/4 tsp (very little)
  Green chillies 1-2
  Coriander leaves a little
  Curds/Yoghurt 3-4 tsp
  Salt to taste
  Oil 1 tsp
  Mustard 1/4 tsp



Procedure
  • Soak dry amla over night in water Or use cut & cooked fresh amla.
  • Heat ghee & add methi seeds, jeera and green chillies. Fry a little.
  • In a mixer add fried items, amla, grated coconut, salt and coriander leaves. Grind it to make a smooth paste.
  • Mix the ground paste with curds/yoghurt. Season it with mustard seeds

Poha (Avalakki oggarane)


   
  Ingredients         

  Poha (beaten rice/ rice flakes) 4 small cups - medium thick
  Chopped onion 2 small
  Chopped green chillies 2-3
  Chopped tomato 2 small
  Curry leaves 1 stick
  Chana dal 1 tsp
  Peanuts 2-3 table spoon
  Turmeric powder 1/4 tsp
  Mustard seeds 1/2 tsp
  Salt to taste
  Oil 4-5 table spoon
  Coriander leaves chopped
  Lemon juice 2 tsp
  Grated coconut 3-4 table spoon



Procedure
  • Heat oil in kadai (pan). Add mustard seeds & allow to splutter.
  • Add green chillies and curry leaves, fry a little. Add turmeric, peanuts and chana dal. Fry until brown.
  • Add onion and fry a little. Add tomato and fry until softened.
  • Soak poha in water for 2-3 minutes. Squeeze excess water out and add to above. Mix and heat well.
  • Add salt, coriander leaves, grated coconut and lemon juice. Stir well.
  • Adjust the ingredients to get it to your taste by balancing the salt, spice and sourness.

Carrot Kosambri


   
  Ingredients          
  
  Carrot, grated 2
  Lemon juice 1 tsp
  Salt to taste
  Grated coconut 1/2 cup
  Coriander leaves 2 tsp
 

For seasoning
  Oil 1 tsp
  Mustard seeds 1/4 tsp
  Hing (Asafoetida) a pinch
  Red chillies or green chillies 1

Procedure
  • Mix carrot, lemon juice, salt, grated coconut, coriander leaves
  • Season it as follows. Heat oil. Add mustard, allow to splutter. Add Hing, red or green chillies. Fry a little. Add to above.

Tuesday, August 14, 2012

Bread Upma



   
  Ingredients (Serves 3-4)         

  Salted/plain bread 1 loaf
  Onion sliced 3-4
  Green chilli 3-4
  Curry leaves
  Mustard seeds 1/2 tsp
  Chana dal 2 tsp
  Turmeric powder 1/4 tsp
  Oil 3-4 tbsp
  Coriander leaves
  Lemon juice 2-3 tsp

Procedure
  • Cut bread into small chunks.
  • Heat oil in a kadai.Add mustard seeds to it and heat till they splutter.
  • Add green chillies, curry leaves, chana dal and turmeric power .Fry until the added contents turn brown.
  • Add chopped onions and fry until they turn golden brown.
  • Add bread pieces with salt.Mix well.Heat in low flame for some time.
  • Add lemon juice. Mix and garnish with coriander leaves. Do not heat the upma after adding lemon juice.


Sunday, August 12, 2012

Hirekayi Tovve (Ridge Gourd Dal)


   
  Ingredients - Serves around 4 people         

  Ridge gourd (big one)
  Moong dal (hesaru bele) 1cup-100/150grams
  Green chillies 1 or 2
  Jeera 1/2 teaspoon
  Mustard seeds 1/2 teaspoon
  Ginger (grated) 1 small piece
  Turmeric powde 1/4 teaspoon
  Coriander leaves to garnish
  Salt to taste
  Onion 1small
  Tomato 1 small
  Lemon juice 1 teaspoon
  Oil 2-3 tea spoon
  Red chilli powder 1/2 teaspoon



Procedure
  • Cook moong dal in cooker.
  • Heat oil in kadai & add mustard, jeera, turmeric (after mustard splutters) and green chillies (after jeera is roasted). 
  • Add onion and ginger and fry until brown.  
  • Add chopped tomatoes and fry until it is soft. 
  • Add sliced ridge gourd (with skin removed) and fry until it is cooked. 
  • Add cooked moong dal, salt, red chilli powder and mix well. 
  • Then add lemon juice and garnish with coriander leaves.

Ridge Gourd Chutney


   
  Ingredients          

  Ridge gourd 1
  Onion medium size 1
  Green chillies 2
  Garlic 3 cloves
  Coriander leaves
  Jeera 1/2 teaspoon
  Jaggery to taste
  Salt to taste
  Oil 1/2 tea spoon

  Tamarind 1 marble size


Procedure
  • Cut ridge gaurd with skin, onion & garlic. 
  • Cook in cooker with little water until it whistles once. Cool the mixture.
  • Fry jeera & green chillies in the oil. 
  • Mix all the ingredients including coriander leaves, salt, jaggery in mixer &grind it to make a smooth paste

Saturday, August 11, 2012

Simple curry (Pallya)



   
   Ingredients - Serves around 4 people         
   Cabbage alone or mixed vegetable (mixed vegetable includes   
   cabbage, carrot, beans, potato, onion, peas) approx. 250-300    
   grams

   For seasoning
   Green or red chilli 1
   Mustard seeds 1/2 tsp
   Hing a pinch
   Turmeric powder 1/4 tsp
   Chana dal 1/4 tsp
   Urad dal 1/4 tsp
   Oil 2tsp
   Salt to taste
   Grated coconut 4tsp
   Jaggery or suger (small quantity for taste)
   Vangi bath powder can be added last for taste


Procedure
  • The dish can be prepared in pressure cooker for mixed vegetables/ in microwave for cabbage.
  • Add oil to the cooker.
  • Add mustard seeds and wait till they splutter.
  • Add green or red chilli, curry leaves, Hing, turmeric powder, Chana dal and Urad dal. Fry untill brown.
  • Add mixed vegetables/cabbage and fry for a minute.
  • Add salt, jaggery (or sugar).
  • Cook in pressure cooker until one whistle only (even also before whistle starts. If not it will be over cooked).
  • Cool it and add grated coconut.
  • Serve with rice, roti or chapati.
  • For microwave cooking with cabbage:
  • Cook cabbage in microwave for 3-4 min. with salt & sugar or jagery. Do not add water.
  • Season it as above and add grated coconut.
  • Variant: Add tofu for a high protein diet. 

Vegetable Gojju (ladies finger/white brinjal/sweet pumpkin/onion& tomato mix)



   
  Ingredients - Serves around 4 people         

  Any one vegetable mentioned in the title above
  Salt to taste


  For seasoning

  Oil 3-4tsp
  Mustard seeds
  Curry leaves
  Urad dal 1tsp
  Chana dal 1tsp
  Turmeric powder a pinch

  For grinding
  Green chilli 2-3 or byadgi chilli 4
  Jeera 1/2 tsp
  Mustard seeds 1/2 tsp
  Turmeric powder 1/4 tsp
  Fried gram (putani) 2-3 tsp
  Tamarind 1 marble size
  Coriander leaves
  Jaggery small piece 



Procedure
  • Heat oil in Kadai.
  • Add mustard seeds and allow them to splutter.
  • Add Chana Dal, Urad Dal, curry leaves and turmeric powder.Fry until brown on low flame.
  • Add sliced vegetable and little salt (no water to be added).Fry untill cooked
  • The ground masala is to be churned with little water in a blender. Add to the above in Kadai.
  • Add salt to taste and little water. Boil untill it is thickened
  • Note: In case of Bende (i.e. ladies finger) instead of using tamarind at the time of grinding, tamarind juice can be added at the time of frying along with bende to avoid the bende to get sticky.

Sunday, August 5, 2012

Horse-gram Rasam / Hurali Saaru / Kollu Chatambda


  
  Ingredients - Serves around 4 people 

 
   Horse gram 1 small cup( 100- 150 grams)
   Rasam powder 1- 1.5 tsp(Mtr or home made)
   Jaggery powder 1-1.5 tsp
   Tomato 1 small
   Grated coconut 2 table spoon
   Tamarind marble size (soaked & squeezed)
   Curry leaves
   Coriander leaves
   Mustard seeds 1/4 tsp
   Hing pinch
   Ghee 1 tsp
   Jeera 1/4 tsp (optional)
   Green chillies (optional)
   Garlic 1 clove (optional)



Procedure
  • Soak horse gram in water for 3-4 hours.
  • Wash and cook the soaked gram in a pressure cooker with tomato. Use 3-4 small cups of water Cook for 5-6 whistles in the pressure cooker in a medium flame.
  • Once done, allow the cooker to cool.
  • Remove the tomato along with 2-3 tbsp of cooked horse gram and add it to a blender.
  • In addition, add grated coconut. Grind the mixture till it forms a paste.
  • Optional step - Fry in little oil. Add Jeera, green chillies and garlic. Grind it along with ingredients above. 
  • To the cooked horse gram, add rasam powder, jaggery and salt. Boil for 4-5 min.
  • Add grinded mixer, tamarind juice, coriander leaves and curry leaves.
  • Boil for 2-3 min.Add water if needed for consistency .
  • For seasoning, heat Ghee. Add mustard seeds and allow them to splutter. Add hing. Add this to rasam.

Variation
  • Horse gram usli (hurli usli) can be prepared as follows by cooking a little more horse gram.
  • Heat oil 1-2 tsp. Add mustard seeds and allow to splutter. Add green chillies 1-2 and curry leaves.
  • Add cooked horse gram, salt to taste, grated coconut and lemon juice 1/2 - 1 tsp.
  • Horse gram usli can be served with roti or as a side dish.

Onion tomato chutney


   
  Ingredients         

  Onion chopped medium size 3
  Tomato chopped medium size 2
  Green chillies chopped 2-3 (depending upon chillies )
  Garlic chopped 2-3 cloves ( optional )
  Coriander leaves chopped
  Jaggery 2 small pieces
  Salt to taste
  Oil 2-3 tsp
  Salt to taste

Procedure
  • Heat oil. Add green chillies.
  • After the chilies are softened, add onion, tomato and garlic.
  • Fry in a medium flame until the raw smell dissappears. Let the mixture cool.
          OR
  • All the above ingredients can be kept in a bowl and heated in a microwave for 6-7 minutes. Comparatively lesser oil can be used.
  • Add coriander leaves, jaggery, salt. Grind it in a mixer like chutney.
  • Serve with chapati, roti or dosa.


Sunday, July 22, 2012

Gobi Masala


One of the favorite evening snacks of both my sons.


   
  Ingredients         

  Gobi (cauliflower) 1 small
  Soy sauce 2 tsp
  Vinegar 1 tsp
  Red chilli sauce 1 tsp
  Green chilli sauce 1/2 tsp
  Garam masala 1/2 tsp
  Red chilli powder 1/4 tsp
  Coriander powder 1/2 tsp
  Salt to taste
  Chopped onion 1 medium size
  Chopped coriander leaves
  Oil for deep frying


For batter
  Maida (Flour) 1 small cup
  Corn flour (called corn starch in the US) 1/2 cup
  Rice flour 2 tsp
  Salt to taste
  Red chilli powder 1/4 tsp

Procedure
  • Wash gobi thoroughly & cut/break into medium florets.
  • Prepare batter by adding all batter ingredients with water to get a consistency like dosa batter.
  • Coat gobi with batter & deep fry till golden brown in  colour. Keep it aside.
  • Heat 2 tsp oil in kadai, add 50% of chopped onion, fry until brown in colour.
  • Take 200-250 ml water in a pan, add all sauces, all masala powders, vinegar & salt. Boil it.
  • Add fried gobi, press it lightly & boil it in low flame until all water is absorbed.
  • Garnish with the remaining 50% of chopped onions & chopped coriander leaves.

Akki/Raagi Rotti with onion






   Ingredients         

  Rice or Raagi floor 2 cups
  Chopped onion 1-1 1/2 cup
  Grated coconut 3/4 cup
  Green chilli 2-3 (chopped)
  Coriander leaves chopped
  Curry leaves chopped
  Jeera 1 tsp
  Salt to taste
  Grated carrot, methi leaves, baked peas, sabaski (rosemary leaves) and pudina (mint leaves) 
are all optional

Procedure
  • Mix all the ingredients in a bowl with water like for chapati dough. It should be pliable & not too watery.
  • Take a tennis ball sized dough. Place it on a thick plastic sheet or "holige paper" (available in Indian markets and is reusable) which is smeared with oil.
  • With your palm slowly start tapping the dough until it forms a thin circle (not too thin) around the plastic sheet.You can also add oil or water to your fingers tips while doing this.
  • Heat a tava with a little oil at medium flame. Take the plastic sheet with the tapped dough and slap it onto the tava, dough side down. After a few seconds remove the plastic sheet slowly.
  • Add 1-2 tsp of  oil on the rotti. Allow to cook on both sides.
  • Serve hot with chutney, chutney powder, pickles, etc.
 Alternately, you can tap the rotti directly onto the tava. If so, allow tava to cool before starting the next one.

    Paneer crispy roll



      Ingredients (To make 12 pieces)         
      
      Paneer 150-200 grams
      Grated carrot 1
      Vermicelli 150grams
      Besan (chana dal flour) 4-5 tbsp
      Rice floor 2 tbsp
      Garlic ginger paste 1 tsp
      Red chilli powder 1 tsp
      Garam masala 1/2 tsp
      Salt to taste
      Oil for deep frying



    Procedure
    • Cook vermicelli in water (1:1.5 proportion) & cool it.
    • Add all the ingredients except paneer to vermicelli & mix well.
    • Make dough of lemon size.
    • Tap the dough, keep a piece of paneer (1 inch) at the center & fold the dough around it.  (While tapping smear oil on your hands.)
    • Deep fry till golden brown in colour, under medium flame.
    • Serve hot with tomato ketchup and other sauce/chutneys.

    Methi tovve (dal)


       
      Ingredients - Serves around 4 people         

      Toor dal 1 cup
      Methi leaves 2 small bunches (washed & cut)
      Tomato 1 big one

      Red chilli powder 1/2 to 1 tsp
      Tamarind marble size (soaked in water & squeezed)
      Mustard 1/2 tsp
      Hing 2 pinch
      Turmeric 1/4 tsp
      Oil 2-3 tsp
      Jaggery 2 small pieces
      Salt to taste
     
    Procedure
    • Cook toor dal in pressure cooker. 
    • Heat oil in kadai. Add mustard.Allow to splutter.
    • Add hing, turmeric and methi leaves. Fry a little. 
    • Add chopped tomato, jaggery and a little salt. Fry until softened. 
    • Add cooked dal, red chilli powder, tamarind juice and salt. Mix well.
    • Bring it to boil by adding little water if necessary. Boil for 2-3 minutes.
    • Serve with chapati, etc.

       

    Pache kolumbu (Iyengar style sambar)


       
      Ingredients          

      Toor dal 100 grams
      Cabbage or mixed vegetables

      Salt as per taste
      Jaggery small piece

      Lemon juice as per taste

     For grinding  
      Grated coconut 1 small cup
      Byadgi chillies 4-5 or red chillies 2-3 

      Jeera 1/2 tsp
      Mustard 1/2 tsp
      Coriander seeds 1-1.5 tsp
      Coriander leaves
      Tomato 1 small
      Tamarind small piece
      Turmeric 1/4 tsp
      1/2 tsp rice floor (for thickening if necessary)

     For seasoning
      1 tsp ghee
      Mustard 1/4 tsp
      Hing little
     
    Procedure
    • Cook dal & vegetables in cooker (together or separately).
    • Grind all grinding ingredients in mixer with water to make smooth paste.
    • Mix both together & add salt & jaggery. Boil by adding water if necessary.
    • For seasoning heat ghee, add mustard and allow to splutter & add hing. Add to sambar. 
    • While serving add lemon juice.

    Saturday, July 21, 2012

    Karela Gojju

    This recipe won the best recipe award by "The Hindu" newspaper, chosen by Pradeep Khosla, Executive chef Taj Krishna. Click here to see.



      
      Ingredients     

      Karela (bitter gourd): 250 gms
      Jaggery: 50 gms
      Tamarind juice: 4 tbsps
      Salt to taste
      Curd: 3 tbsps
      Turmeric powder: 1/2 tsps
      Oil: 3 tbsps
      Mustard seeds: 1/2 tsps

     For masala powder:
      Split black gram: 3 tsps

      Red chillies: 3 (If byadagi red chillies are available, use 5)
      Til (sesame seeds): 1 tsp
      Curry leaves

    Procedure
    • Wash karela, cut it length wise and remove the seeds. 
    • Grate it and add 1tsp of salt, curd and turmeric powder. Mix well and keep the mixture aside for 30 minutes. 
    • Squeeze the mixture and remove water. 
    • For masala powder: First roast all the ingredients mentioned above except til which should be roasted seperately. Mix both and make powder.
    • Heat oil in a kadai, add mustard seeds and when the seeds start popping, add the karela mixture and fry until it turns golden brown.
    • Add tamarind juice, jaggery and salt and boil it in low flame for 3 minutes. Add the masala powder mix and mix well. Boil it until the gojju thickens.
    • Serve with chapati, dosa, roti or rice.

    Masala Puri



       
      Ingredients - Serves around 4 people         

     1.For poori
      Wheat floor 100 grams
      Chiroti rava (fine soji) 2 tsp
      Maida 2 tsp
      Salt 1/4 tsp
      Jeera 1/4 tsp


      (ready made poori also can be used)
     

     2. For masala gravy
      Onion 1
      Tomato 1
      Coriander leaves & mint leaves -both 1 cup
      Ginger garlic paste 1 tsp
      Green chillies 1
      Red chillies 2
      Jaggery 2 small pieces
      Dahlia  2-3 tsp
      Dates 1 (if available)
      Apple 3-4 pieces (yes, apple)
      Tamrind juice 2-3 tsp
      Salt to taste
      Cooked peas 1 small cup
      Garam masala powder 1/4 tsp

      3. For garnishing

      Meetha chutney (recipe here)
      Chopped onion
      Coriander leaves
      Alu bhujia/sev

    Procedure
    1. For poori
      • Mix all ingredients for poori with a little water into a dough. 
      • Roll the dough to make a big and thin sheet (chapati size).
      • Cut it into small round shapes (using something sharp and round, like a lid).
      • Deep fry them.
      • Note-for crispness it should be rolled thin.
    2. For masala gravy
      • Grind all the masala gravy ingredients except peas with a little water in a mixer to make a smooth paste.
      • Add cooked peas, salt and water to masala gravy and bring it to boil.
    3. To prepare masala puri
      • Arrange pooris on a plate (5-6 for one serving). Crush them a little.
      • Add masala gravy and meetha chutney.
      • Garnish with chopped onion , coriander leaves and alu bhujia/sev.
    Masala puri is a popular "chaat" item found mostly in Karnataka.

    Tomato chat


       
      Ingredients         
      
      Tomato cut to round slices
      Grated carrot
      Puffed rice

      Meetha chutney (recipe here)
      Mint chutney (recipe here)
      Chat masala
      Salt to taste
      Sev or alu bhujia
      Coriander leaves

    Procedure
    • Cut tomato to round slices & arrange in a plate.
    • On the tomato pieces, put mint chutney, meetha chutney, chat masala, salt, grated carrot, puffed rice, sev or alu bhujia and coriander leaves in the given order.

    Meetha Chutney


       Ingredients          

      Tamarind juice 1 small cup
      Jaggery powdered 1/2 cup
      Red chilli powder 1 pinch
      Garam masala powder 1 pinch



    Procedure
    • Mix all the ingredients with a little water and  bring to boil.
    • Can be preserved in the refrigerator.

    Girmit


       
      Ingredients - Serves around 4 people        

      Puffed rice (called mandala or murmura) 200-250 grams
      Onion medium size 2 chopped
      Tomato medium size 1 chopped
      Turmeric 1/2 tsp
      Mint chutney 3-4 tsp depending upon spiciness required. (See here for recipe.)
      Dahlia (putani or fried gram) powdered 3-4 tsp
      Sugar 1 tsp
      Carrot grated 1
      Sev or alu bhujia 50 grams
      Salt to taste
      Oil 3-4 tsp



    Procedure
    • Heat oil in a kadai. Add chopped onion and fry for 1-2 minutes. 
    • Add tomato and turmeric. Fry until soft. 
    • Add sugar, salt and mint chutney. Mix well & cool it. 
    • Add puffed rice, grated carrot and sev or alu bhujia. Mix well and serve.

    Mint Chutney


       
      Ingredients

      Mint leaves 1 cup 
      Coriander leaves 1/2 cup 
      Ginger garlic paste 1/2 tsp
      Salt to taste
      Tamarind juice 2 tsp 

      Green chillies 2


    Procedure
    • Grind all ingredients in a mixer to make a smooth paste.
    • Can be preserved in the refrigerator for upto 2-3 weeks.

    Shavige Payasa (Kheer)



       
      Ingredients - Serves around 4 people         
      
      Shavige (vermicelli-roasted) 2 cups
      Milk 3 cups
      Sugar 1 1/2 to 2 cups as per taste
      Saffron 1-2 pinch
      Cardamom powder 1/4 tsp
      Cashew & raisins to taste
      Ghee 2 tsp

    Procedure
    • Cook vermicelli with milk in pressure cooker for 1 whistle.Cool it.
    • Add sugar and saffron (soaked in a little milk). Boil it.
    • Add cardamom powder, cashew and raisins (fried in a little ghee).
    • Boil under low flame until it attains desired consistency. Add a little water if necessary.

    Tuesday, July 17, 2012

    Rajma


       
      Ingredients - Serves around 4-5 people         

      Red kidney beans 2 small cups (200 grams)
      Finely chopped onion medium size 2
      Finely chopped tomato medium size 2
      Ginger garlic paste 1-1 1/2 tsp
      Garam masala 1/2 tsp
      Red chilli powder 1/2 tsp
      Coriander powder 1/4 tsp
      Turmeric powder 1/4 tsp
      Jeera powder 1/4 tsp
      Jeera 1/4 tsp
      Salt to taste
      Coriander leaves
      Oil 2-3 tablespoon
      Butter 2-3 tsp (optional-instead 1-2 tablespoon of additional oil can be used)
      Whipping cream 2-3 tablespoon (optional-available in market)

    Procedure
    • Wash and soak rajma over night or for 8 hours (becomes double the size).
    • Cook in pressure cooker by adding 3-4 cups of water for 4-5 whistle in medium flame
      (it shoud be well cooked). 
    • Heat oil & butter. Add jeera & allow to splutter. Add ginger-garlic paste and onion. Fry until brown.
    • Add tomato, cook until it is soft. 
    • Add garam masala powder, red chilli powder, turmeric powder and jeera powder. Mix well. Fry for 1-2 mts in low flame
    • Add cooked beans, salt & mix well. Bring it to boil by adding water if necessary. Boil until  desired consistency.
    • Add milk cream & garnish with coriander leaves.
    • Serve with poori, roti, chapati etc.

    Tomato Pesarattu


       
      Ingredients - makes about 8-10 dosas        
      
      Moong dal 200 grams (2 small cups)
      Tomato medium size 1
      Green chillies 3
      Coriander leaves
      Pudina little (optional)
      Salt to taste
      Chopped onion 2 (optional)
      Cut Ginger small piece

    Procedure
    • Soak moong dal in water 4-5 hours or overnight. 
    • Mix soaked dal with all ingredients and water. Grind into smooth paste like dosa batter. 
    • Heat non stick tawa, take a ladleful of batter, pour into tawa and spread it.
    • Sprinkle chopped onion on top & tap it.
    • Sprinkle 1-2 tsp oil on it.
    • Cook on one side, flip to the other side and cook.
    • Serve with ketchup & chutney.

    Friday, July 13, 2012

    Mixed Veg Paratha



      Ingredients (to make 6-8 parathas)

      Wheat flour 3 cups
      Grated cabbage 1 cup
      Grated carrot 1 cup
      Grated onion 1 cup
      Red chilli powder 1tsp
      Jeera powder 1/2 tsp
      Garam masala 1/2 tsp
      Salt to taste
      Chopped coriander leaves
      Oil to make parathas



    Procedure
    • Take a bowl, mix all ingredients with little oil.
    • Add water little by little and form dough, kneed well, cover & leave for 20-30 mts.
    • Make round balls of big lemon size, roll it out to a thick round shape of about 4-6 inches by dipping it in dry flour (thicker than chapati). 
    • Heat tawa under medium flame, put rolled dough & cook on both sides by adding oil until brown spot appears.
    • Serve with any curry or with pickle and yogurt. 

    Tips
    •  You can make dough & keep in the fridge for 2-3 days & quickly make parathas as and when required.

    Red bell pepper chutney


       
      Ingredients          
      
      Sliced red bell pepper 2
      Sliced Onion medium size 2
      Byadgi chillies 5-6 or red chillies 4
      Groundnuts/Peanuts 1/2 cup
      Jaggery 2 small pieces
      Tamarind juice 2-3 tsp (if ready made extract is used dilute it little)
      Salt to taste
      Garlic 2-3 cloves (optional)
      Oil 2-3 tsp

    Procedure
    • Fry peanuts & red chillies without oil until roasted. Keep it aside.
    • Heat oil. Fry onion, red bell pepper & garlic until it is softened. Cool it. (can be cooked in a microwave also for 7-8 mts)
    • Add all ingredients including jaggery, tamarind juice and salt to mixer & grind it with a little water.
    • Serve with chapati, dosa, roti, etc.

    Yengai


       
      Ingredients - Serves around 4 people         

      Brinjal 1/4 kg (preferably white - sliced to thin one inch length)
      Carrot 1 (sliced to thin one inch length )
      Potato medium size 1 ( sliced to thin one inch length)
      Capsicum 1/2 (sliced to thin one inch length)
      Tomato 1 (sliced to thin one inch length)
      Green peas fresh/ frozen 1/2 cup (optional)  

      Grated coconut 3-4 tsp
      Curry leaves
      Jaggery 2 small pieces
      Tamarind juice 3-4 tsp
      Vangi bhath powder 3-4 table spoon (MTR or refer to this recipe)
      Salt to taste
      Oil 3-4 table spoon
      Mustard seeds 1/2 tsp
      Turmeric 1/4 tsp

    Procedure
    • Cook potato, carrot and green peas in separate containers in a pressure cooker (1 whistle only.
      Do not cook too much.)
    • Heat oil in kadai. Add mustard seeds, allow to splutter. Add curry leaves, capsicum, fry a little.
    • Add brinjal,  fry a little. Add tomato & little salt. Fry until cooked/softened. 
    • Add cooked carrot, peas, potato, tamarind juice, jaggery and salt. Mix well.
    • Add little water, boil 1-2 mts. Add Vangi bhath powder, mix well. Add little water if necessary
    • Add grated coconut. Serve with chapati, roti etc 
    Tips & variation
    • This recipe can be prepared only with brinjal also. 
    • When brinjal is cut put it immediately in water to avoid it becoming black in color.

    Thursday, July 12, 2012

    Tomato Gojju


     
       Ingredients - Serves around 4 people         

      Tomato 1/4 kg (medium sliced)
      Rasam powder 1-2 tsp (MTR or home made)
      Jaggery (powdered) 3-4 tsp
      Salt to taste
      Curry leaves
      Grated coconut 2-3 tsp
      Mustard seeds 1/4 tsp
      Turmeric pinch
      Hing pinch
      Red chilies broken 1
      Oil 2-3 tsp



      Procedure
    • Heat oil in kadai. Add mustard seeds. Allow to splutter.
    • Add curry leaves, red chilies, hing, turmeric, sliced tomato & fry until medium cooked.
    • Add rasam powder, jaggery, salt. Cook until softened. Add grated coconut & coriander leaves.
    • Serve with rice, chapati, dosa, roti, etc.

    Tuesday, July 10, 2012

    Palak Paneer


       
      Ingredients - Serves around 4 people         

      Palak (spinach ) 3 small bunch
      Onion medium size 2
      Tomato medium size 2
      Paneer 100 grams
      Ginger garlic paste 1 tsp (garlic optional. Raw also can be used)
      Garam masala 1/2 tsp
      Red chilli powder 1 tsp
      Turmeric powder 1/4 tsp
      Sugar 1/2 tsp
      Salt to taste
      Oil 3 table spoon



    Procedure
    • Cut washed Palak, tomato, onion to medium size
    • Cook palak, onion and tomato in the pressure cooker until 2-3 whistles. Keep them in separate vessels, palak in one and onion and tomato in another. 
    • Add little water to tomato & onion. No water to Palak. Cool it.
    • Grind Palak separately & onion, tomato separately in mixer.
    • Heat oil in kadai. Add ground onion tomato paste & ginger garlic paste. Fry for 2-3 mts.  
    • Add ground Palak, garam masala, salt, sugar, turmeric and red chilli powder. Mix well. Boil
      for 3 mts.
    • Add paneer cubes and boil until consistency by adding little water if necessary.
    • Serve with poori, chapati, roti, etc.