February 29, 2008

Masala pulao



Ingredients:
1 cup Leftover Rice (sona masoori or basmati)
1 tsp Garam masala
½ cup Chopped vegetable (beans, cabbage, green pepper, tomatoes or any other vegetable)
Salt
2 tsp Lemon juice
1 tbsp chopped coriander leaves

for Tempering:
¼ tsp Mustard seeds
¼ tsp Cumin seeds
1 pinch of Asafetida
½ tbsp Oil

Preparation:

1.Cook rice in cooker
2.In a separate kadhai, heat oil, add mustard seeds, cumin seeds, asafetida.
3.Add chopped vegetable and sauté it till its cooked.
4.Add cooked rice.there should not be any lumps formed, so mix it well.
5.Add garam masala, salt and bit lemon juice and mix well. Garnish it with coriander leaves.

Enjoy your delicious masale pulao with tomato yogurt raita or carrot raita!

Tips:

1. you can add bit red chilli powder to make it more spicy.

Zucchini Ki Sabzi (with Gram Flour)


1 zucchini peeled n chopped
½ onion

1 garlic clove

1 tsp mustard seeds

1 tsp udid dal (split black gram dal)

1 tsp chana dal

½ tsp red chilli powder

A pinch of garam masala

2 tsp gram flour

salt

1 tbsp oil

preparation:

1.heat oil in a pan, add mustard seeds, split black gram dal, chana dal
2. add chopped garlic clove n onion n sauté them till they are cooked.
3.add zucchini and let it cook. It reduces to half of its original quantity.
4.after its cooked, add red chilli powder, salt, garam masala n besan n mix it well.
5.let it cook for another 2 mins n turn off the heat.

Apple Milkshake

Ingredients:
1 apple chopped
1 scoop black cherry ice-cream
1 cup milk

preparation:

Blend all the above ingedients in the blender and serve chilled.

Beet halwa




Ingredients:

2 large beet peeled and grated
6 tbsp sugar
2 tsp ghee
6-7 chashew nuts
1/2 tsp cardamom powder

Preparation:

1.Take ghee in a kadhai, fry cashew nuts till golden brown.
2.add grated beet and saute till its cooked. it shud take around 15-20 mins on medium flame.
3.add sugar and mix well.cook for another 10-12 mins or till it becomes sticky.
4.Add cardamom powder. Let it cool.
This type of halwa can be stored at room temperature for a week.

Ricotta cheese burfi

Ingredients

1 cup ricotta cheese
½ cup ghee
½ cardamom powder
2 cup sugar

Preparation

1.Mix ricotta cheese, sugar and cardamom.
2.Slowly fry the ricotta cheese mixture with ghee in low heat till golden color and get consistent paste.
3.Pour the same in greased plate and cut it in the diamond shape.
Serve chilled.
shelf life:1 week in refrigerator

Vermicelli kheer/ Shavagi paaysa



Ingredients:
100 gms vermicelli (broken)
1/2 liter milk
150 gms sugar
1 tbsp cashew nuts
1 tbsp ghee

preparation:
1. Roast vermicelli and cashews in ghee till light brown and set aside.
2. Boil milk and add vermicelli to it and boil again till it thickens.
3. Add sugar after it cools down.

Refrigerate it for half an hour and serve cold.

Coconut Curry


Ingredients:

1/4 cup tur dal cooked
1/2 small onion chopped
1/2 cub cubed red cucumber/ pumpkin or any other veg
1/2 garlic clove chopped

3 leaves tamarind
jaggery

Grind:
1/4 tsp fenugreek seeds (see pt.2)
red chilli powder
1 tsp udid dal (see pt. 2)
1/2 tsp jeera(see pt. 2)
3/4 bowl coconut
salt
water

For tempering:
1 tbsp oil
mustard seeds
asafoetida
5-6 fresh curry leaves

Preparation:

1. Cook tur dal in cooker.
2. Roast udid dal in 1 tsp oil till it become light brown, add cumin sees and fenugreek seeds
along with it, when fenugreek becomes dark brown, turn off the gas.
3. Grind coconut and other mentioned ingredients by adding little water to make it paste.
4. Prepare tadka-oil, mustard seeds, asafotida,curry leaves
5. Saute onions, vegetables, garlic
6. Add coconut paste, and when it boils, add dal. add water if required. Let it boil for few mins.

Serve with rice.

Also see:

Coconut saaru

Simple Sambhar


This particular Sambhar recipe has been handed down through my family for generations. Same taste reminds me of my granny who make this whenever she made idlis and dosas.

Ingredients:

1/2 cup toor dal
1 tsp garam masala
1/2 tsp red chili powder
1/2 tsp mustard seeds
1 pinch asafetida
1/2 cup coriander leaves finely chopped
salt
1/2 cup vegetable (potatoes, beens, pumpkin, doodhi or any other)
1 cup water
3-4 curry leaves
2 tsp tamarind paste
jaggery (equvivalent to tamarind paste)
1 tbsp oil

preparation:

1.cook dal in pressure cooker.
2.heat oil in a vessel, add mustard seeds. when they splutter, add curry leaves, asafetida
3.add vegetable of your choice and saute till they are cooked.
4.add cooked dal to it and let it boil.
5.add red chilli powder, garam masala, tamarind paste and jaggery.
6.add salt and water let it boil for another 5 mins.
7.garnish it with coriander leaves.

serve hot with rice or idlis

Buttermilk dal (majige huli)


Ingredients:

1 tbsp gram dal
1 tbsp tur dal

½ tsp mustard seeds
1 pinch asafetida
4 curry leaves
1 green chili
1/4 tsp turmeric powder
salt
2 cups sour buttermilk
1 tbsp doodhi cubes
1 tsp grated ginger
1 tbsp oil

Preparation:

1. Cook gram dal and tur dal in cooker along with cumin seeds,doodhi pieces, turmeric powder, curry leaves.
2. Heat oil in a pan, add mustard seeds, asafetida and ginger
3. Add cooked dal and buttermilk and let it boil. add water only if its needed.
4. Add salt after u turn off the gas.

Enjoy this hot and sour dal with Rice.

Dal (menthe bele tavvi)

Ingredients:

2 tbsp tur dal
3 curry leaves
1 tsp tamarind paste
1/4 tsp turmeric powder
1 tbsp oil
1/2 tsp cumin seeds
1/4 tsp fenugreek seeds
1 green chilli
1/2 tsp mustard seeds
salt
jaggery

Preparation:

1. Cook dal in the cooker along with curry leaves, tamarind paste, turmeric powder, oil, cumin seeds,fenugreek seed.
2.
Heat oil in pan, add mustard seeds, asafetida, green chili.
3.
Pour dal in it and add jaggery and salt.

Serve with rice.

February 28, 2008

Gojju Avalakki (Sweetened Thick flattened rice)



Ingredients:
2 cups Avalakki (Thick flattened rice
1 tsp udid dal
1/2 tsp mustard seeds
1/4 cup peanuts
1 medium size stuffed dried chili (menthe mensinkaay) broken into two parts
3-4 curry leaves
2 tsp powdered jaggery
2 tsp tamarind paste
fresh or frozen grated coconut
1 tbsp chopped coriander leaves
salt

Preparation:
1. Keep avalakki soaked in water for 10 mins.
2. Heat oil in a pan,add mustard seeds, udid Dal, peanuts, stuffed chili and curry leaves
3. Add tamarind paste and jaggery to it .
4. When it boils, add avalakki and grated coconut and mix well.Garnish it with coriander leaves. Serve hot.

Palak Paratha

Palak paratha

ingredients

3 cups whole-wheat flour
1 large bunch spinach coarsely chopped
1 tsp coriander powder
1 tsp cumin powder
1/2 tsp red chilli powder
1/4 tsp asafetida powder
1/2 tsp turmeric powder
Salt to taste
1 tsp Garam masala
Ghee

PREPARATION:

1. Take ghee in a kadhai, add coriander powder, cumin powder, asafetida, turmeric powder.

2. Add spinach and sauté till its cooked.

3. Add salt and red chilli powder.

4.Once this mixture cools down, mix it with the whole-wheat flour and at this stage, add garam masala

5. knead into a fine dough using water.set dough for 1 hour.

6. Make small equal sized balls and make parathas as usual. Apply ghee on both sides of parathas.

Serve with raithas!

February 27, 2008

Dry Jhunka

Ingredients:

1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 pinch asafetida
4-5 curry leaves
1/4 tsp turmeric powder
1 small onion
red chilli powder
2 tbsp besan(gram flour)
1 tbsp chopped coriander leaves
1 tbsp oil

preparation:

1. Heat oil in a pan, add all tempering items (mustard seeds, cumin seeds, asafetida, curry leaves) in it one by one.
2. Add chopped onions and saute till they are cooked.
3. Add red chilli powder, salt and besan.
4. Garnish with coriander leaves.

Click here for a different variation of Jhunka

Tomato and coconut saaru

ingredients:

3 chopped tomatoes
1 cup grated coconut fresh or frozen
1/2 cup daliya/roasted chickpeas/puthani
1/2 tsp mustard seeds
1 pinch asafetida
1/4 tsp turmeric powder
4 curry leaves
1/2 tsp cumin seeds
1 tbsp oil
1 1/2 cup water
salt
jaggery(lemon size)
red chilli powder
1 tsp garam masala powder
1 tbsp coriander leaves

preparation:

1.Grind tomatoes, coconut, daliya and make it a paste.
2.Heat oil in a pan, add mustard seeds, cumins seeds, curry leaves, asafetida
3.When mustard seeds splutter, add the paste to it.
4.Add water and let it boil.
5.Add salt, red chilli powder, jaggery,garam masala powder and boil for few more mins.
6.garnish with coriander leaves.

serve with rice.

Simple toor dal saaru

ingredients:
1/4 cup toor dal
1/2 tsp mustard seeds
1/4 tsp turmeric powder
1/2 tsp cumin seeds powder
1 pinch of asafetida
1 tsp saarin pudi
1/4 tsp red chilli powder
1 tomato
salt
1 tbsp oil
Tamarind and jaggery 1:1 ratio
1 cup water
1 tbsp coriander leaves.

preparation:
1.cook toor dal along with tomato in a cooker.Remove the tomato skin after its cooked.
2.heat oil in a pan, add all tempering items one by one.
3.add dal and water to it.let it boil.
4.add red chilli powder, saarin pudi ,Tamarind and jaggery and boil for few more mins.
5.add chopped coriander leaves in the end

serve with rice.

Spicy Tomato saaru


ingredients:
1/4 cup toor dal
1 tomato
1 tbsp oil
1/2 tsp mustard seeds
1/4 tsp turmeric powder
1/2 tsp cumin seeds powder
1 pinch of asafetida
1/4 tsp clove powder (lavang)
1/4 tsp cardamom powder (yalakki/elaichi)
1 tsp saarin pudi
1/4 tsp red chilli powder
salt
Tamarind and jaggery 1:1 ratio
water
1 tbsp coriander leaves.

preparation:
1.cook toor dal along with tomato in a cooker and blend it with a whisk.
2.heat oil in a pan, add all tempering items and clove and cardamom one by one.
3.add dal and water to it.let it boil
4.add red chilli powder, saarin pudi ,Tamarind and jaggery and boil for few more mins.
5.add chopped coriander leaves in the end

serve with rice.

Dal Fry

ingredients:

1/2 cup tur dal
1 tomato chopped
1/2 small onion chopped finely
1 tbsp coriander leaves
2 tsp lemon juice
1cup water
1 tbsp butter/ghee
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 pinch asafetida
1/4 tsp turmeric powder
4-5 curry leaves
2 small garlic cloves coarsly chopped
1 inch finely chopped ginger
salt

preparation:
1.cook dal in a cooker
2.heat butter/ghee in a pan,add all tempering items in it one by one.
3.add chopped onions and saute.add chopped tomato.
4.add ginger n garlic paste
5.add cooked dal and water to it and let it boil for few mins
6.add salt, lemon juice and garnish it with coriander leaves.

Serve with jeera rice.

Jhunka (Besan curry)

Ingredients:
2 tbsp besan(gram flour)
1 small onion(optional)
1 tbsp coriander leaves chopped
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 pinch asafetida
4-5 curry leaves
1/4 tsp turmeric powder
1 tbsp oil
1 cup water
1 garlic clove
1 tbsp grated coconut fresh or frozen

preparation:
1. Heat oil in a pan, add all tempering items (mustard seeds, cumin seeds, asafetida, curry leaves) in it one by one.
2. Saute onion and add grated coconut and water.
3. And salt and let it boil.
4. After it starts boiling, add besan with one hand and simultaneously stir it another so that no lumps are formed.
5. Let it boil for few mins n garnish it with coriander leaves.
Serve with rice/bhakri/roti.

Dry jhunka is another type of jhunka which doesnt contain water. I can be stored for longer time than the jhunka with water.

Jeera saaru

ingredients:

1/4 cup tur dal
1/2 tsp cumin seeds
1 tbsp oil
1 pinch asafetida
2 tbsp dry coconut
salt
tamarind and jaggery (1:1)
1/2 tsp red chilli powder
1 tbsp coriander leaves chopped

preparation:

1.cook dal in cooker.
2.heat oil in a pan asafetida and dal to it and add water.
3.add tamarind paste,jaggery, red chilli powder and salt
4.grind coconut & cumin seeds in grinder and mix it with dal.
garnish it with coriander leaves.

Palde (buttermilk curry)

ingredients:

1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 pinch asafetida
4-5 curry leaves
1/4 tsp turmeric powder
2 tbsp grated cumcumber/pumpkin
1 cup sour buttermilk
1 tbsp chopped coriander leaves
1 tbsp besan
1 green chilli
1 garlic clove
1 inch ginger
1 tbsp oil
salt

preparation:

1.heat oil in a pan, add all tempering items (mustard seeds, cumin seeds, asafetida, curry leaves,turmeric powder) in it one by one
2.add ginger garlic, green chilli and grated cumumber/pumpkin and saute for few mins.
3.in a mixing pan, mix buttermilk and besan and stir well so that no lumps are formed.
4.add this mixture to the pan,add water if required and boil.
4.add salt after you turn off the stove.
garnish with corinander leaves.

serve with rice.

Coconut saaru-2

ingredients:
1/4 cup tur dal
1/5 cup chana dal
1 tbsp fresh or frozen coconut
water
1 tomato
1/2 tsp saarin pudi
1/2 tsp garam masala
1/4 tsp red chilli power
salt
1 tbsp oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 pinch asafetida
4-5 curry leaves
1/4 tsp turmeric powder
2 tsp tamarind paste
2 inch jaggery
1 tbsp coriander leaves

Preparation:
1. Cook both dals in cooker along with tomato.tomato can be deskinned later once dal cools down.
2. Pour dal in a pan, add jaggery, salt, tamarind, red chilli powder, garam masala, saarin pudi
3. Keep it for boiling, then add coconut
4. Heat oil in a copper bottom ladle(normal ladle is also ok), add all tempering items and pour it over the dal.boil for 2 mins.
garnish with coriander leaves.

Palak huli/ Dal Palak/ Spinach dal

ingredients:
1/2 bunch spinach
2 tbsp tur dal
1 garlic clove
salt
1/4 tsp red chilli powder
1 tsp garam masala
2 tsp tamarind paste
2 inch jaggery
1 tbsp oil

For tempering:
1/2 tsp mustard seeds
1 pinch asafetida
1/4 tsp turmeric powder


preparation:

1.1.cook dal in a cooker
2.heat oil in a pan, add all tempering items (mustard seeds, asafetida and turmeric powder) and garlic clove in it.
3.add spinach to it and saute for some time.
4.pour dal after spinach is cooked, add red chilli powder, masala, tamarind,jaggery and salt.let it boil for 2 mins.
serve with rice

Cranberry- apple sauce

Ingredients:
1 pack of fresh cranberries
1 apple finely chopped
sugar according to taste (some people like it tangy,some like sweet, many prefer both)

For tempering:
1 tsp mustard seeds
1 pinch asafotida
curry leaves
1 tbsp oil

Preparation:

1.Pour oil in wok, add mustard seeds, asafotida, curry leaves
2.Add cranberries and chopped apple and cook them till cranberries begin to pop
3.Add sugar once the mixture turn into dark pink paste
4.Cook for another 10-12 mins.the cutney should become thick and sticky after sugar is added.
5.Refrigerate it once it cools down.
This chutney can stay upto 4-5 days in the room temperature.and can stay even more in the refrigerator :-)

Coconut chutney


ingredients:
1 cup fresh or frozen coconut
1/2 cup dalia (roasted chickpeas)
1-2 green chillies
1 inch tamarind
1 tsp sugar
water
2 curry leaves
salt

For tempering:
1/2 tsp mustard seeds
1 pinch asafetida
4-5 curry leaves
1 tsp udid dal


preparation:

Mix all ingredients together and blend it in the mixer. add water accordingly.
Serve this chutney with steamed idlis or hot dosas.

Tips: If you are using frozen coconut, let it come to the room temperature before blending.

Garlic chutney

3-4 Garlic cloves
1 small Onion chopped
1 tsp Red chilli Powder
Salt to taste.

Grind all the above ingredients in the grinder.

Carrot coconut chutney


Ingredients:
4 grated carrots
1 tbsp grated coconut (fresh or frozen)
1 tsp tamarind paste
1 tbsp coriander leaves (optional)
salt
sugar
A pinch of pepper powder

For tempering:

3 green chillis
2 tsp oil
1/2 tsp mustard seeds
1/2 tsp cumin seeds
1 pinch asafetida

preparation:
Grind all the ingredients in the mixer.

Tips:
1. If you use organic carrots, then you can skip sugar,because organic ones are sweet.

February 26, 2008

Instant Ivy Gourd/Carrot pickles

Ivy gourd pickles

Ingredients:

Carrot/ivy gourds chopped in 1 inch strips
1 tsp oil
½ tsp mustard seeds
¼ tsp fenugreek seeds
1 pinch of asafetida
1 tsp red chilli powder
1 tbsp Lemon juice
Salt

Preparation:

1. Take carrot/ivy gourd in a large bowl, add lemon juice and salt to it. add red chilli powder to it. Keep it aside for 5 mins
2. Meanwhile heat oil in a pan, add mustard seeds, asafetida, fenugreek seeds.
3. Pour it over the pickles.

Can be eaten instantly with rotis, chapattis and rice.