Crispy Paper Dosa

Ingredients:

Brown rice/white rice : 2 cups
Urad dal : 1/2 cup
Thick poha : 1 cup


Method :

1. Soak brown/white rice, urad dal in water for overnight or at least 6 hours.
2. Soak poha in water for 15 min.
3. Grind them into smooth batter by poha.
4. Ferment it.
5. Take required batter into a bowl and add water to make it thin consistency.
6. Heat dosa pan and pour some batter in the middle for the pan.
7. Start making circles from the center and spared the batter around the batter evenly and quickly.
8. Spray some oil on the upper side and around the dosa. Wait until this side is cooked.
9. Turn the dosa to other side and cook it properly. Fold the dosa into half and serve with chutney.

Peanut Pachipulusu

Ingredients:

Water : 1000 ml/1 lt
tamarind: big lemon size (soak in water and extract pulp)
Onion : 1 small (finely cut)
Cilantro : 1/2 cup cut
Oil : 1.5 tsp
Salt : 1tsp
Mustard seeds: 1 tsp
Cumin seeds : 1tsp
Cumin powder : 1/2 tsp
Pepper powder : 1/2 tsp
Methi powder : 1/3 tsp
Chilli powder - 1 tsp
Dhania powder - 1 tsp
Sugar - a pinch
Peanut powder : 2 spns


Method:

1. Mix the tamarind extract in water well.
2. Add salt, chilli, dhania, sugar, cumin, pepper and methi powder.
3. Heat oil in a pan.
4. Add mustard and cumin seeds. Let it splutter.
5. Add cilantro and onion. Let it cook few min.
6. Add Tamarind water and cook for few min.
7. Add peanut powder. Mix well. Let it cook until nice froth is seen.

Alu Methi

Ingredients:

Potatoes : 8 medium size
Oil : 4 spoons
Mustard seeds : 1 tsp
Cumin seeds : 1 tsp
Urad dal : 1tsp
Chana dal : 1 tsp
Curry leaves : handful
Chilli powder : 1 spn
Salt : to taste
dhania powder : 3/4 spn
turmeric : 1/2 tsp
Cilantro : 1/4 cup finely cut
Onion : 1 small size finely cut
Methi leaves : small bunch


Method :


1. Wash potatoes and dice them. Put it in cold water to get rid of starch and also to avoid them getting oxidized.
2. Heat oil in a pan.
3. Add mustard, cumin seeds. Let it pop.
4. Add chana, urad dal. Let it turn brown.
5. Add curry leaves.
6. Add onion, methi leaves and saute it.
7. Add diced potato and mix well. Cook for few min.
8. Add salt, chilli, dhania powder, turmeric. Mix well.
9. Sprinkle water if required. Close the lid.
10. Just before potatoes are getting cooked well, add cilantro.
11. Mix well. Cook for 2 min. Switch off the stove.

Baingan Kadi

Ingredients:

Indian egg plant : 6 cut length wise
Oil : 2 spn
Mustard seeds : 1 tsp
Fenugreek seeds : 1/2 tsp
Cumin seeds : 1 tsp
Curry leaves : 4 tiwgs
Asafoetida : 1/2 tsp
Salt:  to taste
Yogurt : 2 cups
Rice flour : 1 tbsp
Turmeric powder: 1 tsp
Red chilli powder : 3/4 spn
Coriander powder : 1/2 spn
Ginger-garlic paste : 1 Spn
Clove : 4
Cinnamon : 1/4 inch
Cilantro : 1/2 cup

Method:

1. Make a paste of ginger-garlic, clove, cinnamon.
2. Mix together ginger-garlic mixture, yogurt, rice flour, salt, turmeric, chilli powder, coriander powder and enough water to make the yogurt thin in consistency.
3. Set aside.
4. Heat oil in a pan.
5. Add brinjals and saute it. Add a pinch of salt while sauting. Ensure that brinjal still holds the shape.
6. Take them into bowl.
7. In the same pan, add oil.
8. Add mustard, fenu greek, cumin seeds.
9. Add hing and curry leaves.
10. Add yogurt mixture to the above stuff.
11. Cook till kadi thickens.
12. Add egg plant and bring kadi to boil.
13. Garnish with cilantro. Switch off the stove and take it to a serving bowl.

Tips:

Substitute egg plant with drum stick/bhendi...

Spinach Egg fry

Ingredients:

Spinach: 1 medium bunch(washed n chopped)
Eggs: 3
Onion: 1 medium finely cut
Tomato:1 medium diced
Oil: 2 spn
Green Chillies: 7
Ginger Garlic Paste: 1 spn
Clove: 4
Cinnamon: 1/4 inch
Salt:to Taste
Turmeric Pwd: 1/4 tsp
Cumin seeds: 1/2spn
Mustard seeds : 1 tsp
Curry Leaves: 6 to 7
kasoor methi: 2 spoons


Method:

1. Make a paste of clove, cinnamon, ginger-garlic, salt and green chillies.
2. Heat oil in apan.
3. Add mustard seeds and let it pop.
4. Add cumin seeds and let it splutter.
5. Add curry leaves.
6. Add onions, tomato and ground mixture. Saute it.
7. Add salt, turmeric powder. Mix well.
8. Add chopped spinach leaves.Mix well and let it cook till the spinach is cooked smooth.
9. When the spinach is cooked, break open the eggs in this spinach mixture and then cover it with
a lid..
10. Do not disturb the above mixture. Cook for 3 min with lid open.
11. Now, turn the eggs to the other side and cook well. At this point, break the egg into small pieces with the stick.
12. Crush kasoor methi between palms and add it to the fry. Mix well.
13. Goes well with plain rice/chapathi.

Masala Vada

Ingredients:

Garlic : 1 clove
Ginger : 1/2 inch
Cloves : 4
Cinnamon : 1/4 inch
Green chillies : 7
Salt : 1/2 spn
Chana dal : 1 cup (rice cooker measure)
Moong dal : 1 cup (rice cooker measure)
Onion : medium size finely cut
Cilantro : handful finely cut
Oil : to deep fry


Method:

1. Grind ginger, garlic, clove, cinnamon, chillies and salt into smooth paste without adding water.
2. Soak chana dal, moong dal in water separately at least for 4 hrs.
3. Drain water from moong and chana dal completely.
4. Grind chana dal without adding water into coarse batter.
5. Mix moong dal, onion, cilantro, mixture from (1).
6. Heat oil on the stove to deep fry vada.
7. Take half tbsp of batter. Put it on a polythene cover.
8. Slowly spread the batter thin by using fingers.
9. Take this now into hand and gently put it in the hot oil.
10. Deep fry on both sides until vada turns golden brown.

Uthappam

Ingredients:

Dosa batter : 2 cups

Onion : 1 medium finely cut
Carrot grated : 2
Cilantro: 1/2 cup
Salt : to taste
Red chilli flakes/chilli powder : 1 spoon

Method:

1: Prepare dosa batter. Recipe can be found here. Add water and make the batter thin in consistency.
2. Add grated carrot, salt, red chilli flakes/chilli powder/ onion, cilantro.
3. Mix well.
4. Ferment again. Sour batter works best for uthappam.
5. Heat dosa pan.
6. Pour batter on the pan. Spread very little. Uthappam should be little thick.
7. Spray oil on the batter. Cook for 3 min.
8. Turn the uthappam to other side and cook well.
9. Take it to a plate.

Masala majjiga

Ingredients:

Yogurt : 2 cups
Salt : to taste
broken red chillies :4
Curry leaves : 5 twigs
Mustard seeds : 1 spoon
Cumin seeds : 1 tsp
Urad dal : 1 spoon
Ginger paste : 1 spoon
Oil : 1 spn

Method:

1. Add enough water to yogurt. Make butter milk by mixing well
2.Heat oil in a pan.
3. Add mustard seeds. Let it pop.
4. Add cumin seeds. Let it splutter.
5. Add curry leaves, urad dal, broken chillies, ginger paste. Mix well.
6. Switch off the stove.
7. Add this tempering to the buttermilk.

Vankaya pappu

Ingredients:

Toor dal : 1cup
Cumin seeds : 1 spoon
Methi powder : 1/4 tsp
Tomato : 1 medium size cut
Tamarind extract : 2 spoons
Salt : to taste
green chillies : 7
Turmeric : 1 tsp
Chinese egg plant : 1 large
Onion : 1 small size finely cut

Seasoning :

Oil : 2 spoons
Hing : 1 tsp
Methi seeds : 1 tsp
Mustard seeds : 1 tsp
Broken red chillies : 2
Finely cut cilantro : 1/4 cup
Curry leaves : handful


Method :

1. Wash chinese egg plant well and cut it into large pieces.
2. Heat 1 spoon of oil in a pan. Add cut onion, tomato, green chillies, egg plant and saute this.
3. Wash dal thrice add enough water to it.
4. Let it soak for 30 min. You can avoid this step if you are in hurry.
5. Add fried mixture, cumin seeds, methi powder, tamarind extract,turmeric and salt.
6. Pressure cook for 3 whistles or until dal is well cooked.
7. Heat oil in a pan.
8. Add mustard seeds. Let it pop.
9. Add methi seeds, curry leaves, broken red chillies, hing. Saute it.
10.Add finely cut cilantro.
11.Transfer dal to this pan. Mix well and let it cook for few min.
12.Switch off the stove and transfer to a bowl.

Sorakaya Curry

Ingredients:

Lauki/sorakaaya : 1 small size
Oil : 2 spoons
Onion : 1 small size
ginger & garlic paste: 1 spoon
Green chillies : 4
Cilantro : 1/4 cup
Curry leaves : hand ful
Mustard seeds ; 1 tsp
Cumin seeds : 1 tsp
Urad dal : 1 spoon
Water : 1 cup


Method :

1. Peel lauki and cut into pieces.
2. Heat oil in a pan.
3. Add mustard seeds. Let it pop.
4. Add cumin seeds. Let it splutter.
5. Add curry leaves, urad dal. Let it turn brown.
6. Add green chillies, ginger-garlic paste and onion. Saute it.
7. Add lauki and salt.
8. Mix well.
9. Close the lid and cook till the lauki reduces in size.
10.Add water and let it cook until gravy thickens.
11.Add cilantro.
12.Switch off the stove and let it cool.

Capsicum Fry

Ingredients:

Green capsicum : 3
Onion : 1 medium size finely cut
Mustard seeds : 1 tsp
Cumin seeds : 1 tsp
Urad dal : 1 tsp
Cumin powder : 1 tsp
Chilli powder :  3/4 spoon
Dhania powder : 3/4 spn
Turmeric : 1 tsp
Salt : to taste
Crushed garlic : 3 cloves
Cilantro : to garnish
Oil : 3 spoons

Method:

1. Heat oil in a pan.
2. Add mustard seeds, let it pop.
3. Add cumin seeds, let it splutter.
3. Add urad dal, let it turn brown.
4. Add onion and saute it.
5. Add diced capsicum. Mix well  and saute until it reduces in size.
6. Add jeera powder, dhania, chilli powder, salt and turmeric.
7. Mix well.
8. Close the lid and cook well until done.
9. Add crushed garlic and cilantro 2 min before switching off the flame. Mix well.
10. Switch off the stove and take it to a serving bowl.

Carrot Sambar

Ingredients:

Toor dal :  1/2 cup
Tomato : 1 medium size
Carrots: 1 lb
Tamarind : 1 small lemon size
Cumin powder :1 tsp
Methi powder : 1/2 tsp
Chilli powder : 1.5 spoon
Dhania powder : 1 spoon
Turmeric : 1/2 tsp
Salt : to taste

Tempering:

Oil : 3 spoons
Mustard seeds : 1 spoon
Cumin seeds : 1 spoon
Urad dal: 1 spoon
Methi seeds: 1 tsp
Curry leaves: handful
Onion : 1 medium size finely cut
Red chillies : 3 broken
Tomato : 1 medium size cut
Hing : 1/4 tsp
Cilantro ; handful finely cut

Method:

1. Wash dal well and pressure cook along with tomato until well cooked. While dal is getting cooked, do    the below steps.
2. heat oil in a pan.
3. Add mustard seeds, let it pop.
4. Add cumin seeds, let it splutter.
5. Add urad dal, let it turn brown.
6. Add methi seeds, let it turn brown.
7. Add curry leaves, broken red chillies, hing. Mix well.
8. Add onion, tomato. Saute it.
9. Add carrot (cut length wise/rounds). Mix well. Let it cook for 5 min. By this time, dal should be cooked.
10. Add dal to the above mixture.
11. Add enough water to get the required consistency. Mix well.

12. Add chilli, dhania powder, turmeric, jeera powder, methi powder, tamarind extract, salt and mix well.
13. Now let it cook for at least 20 -25 min in lower flame.
14. Taste it and adjust the spices to taste.
15. Garnish with cilantro. Switch off the stove.

Bendakaya Fry

Ingredients:

Okra : 2 lb

Chilli powder : 3/4 spoon
Dhania powder : 1/2 spoon
Salt : to taste
Turmeric: 1/2 tsp
Cumin powder : 1/2 tsp
Garlic : 3 cloves crushed

Cilantro : handful finely cut

Tempering:

Oil : 2 spoons
Mustard seeds : 1 spoon
Cumin seeds : 1 spoon
Urad dal : 1 spoon
Hing : 1/4 tsp
Onion: 1 medium size finely cut

Method:

1. Cut the ends of okra on both sides. The, cut each okra length wise.
2. Spray some oil/sprinkle water on okra and cook it in microwave until it's half cooked.
3. Heat oil in a pan.
4. Add mustard seeds, let it pop.
5. Add cumin seeds, let it splutter.
6. Add urad dal let it turn brown.
7. Add hing.
8. Add onion and saute it.
9. Add half-cooked okra . Mix well. Let it cook for 3 min.
10. Add chilli, dhania, cumin powder, turmeric, salt. Mix well.
11. Add crushed garlic and cilantro 2 mins before switching off the flame.
12. Switch off the flame and take it to a serving bowl.

Pappu Charu

Ingredients:

Moong dal :  1/2 cup
Tomato : 1 medium size

Tamarind : 1 small lemon size
Cumin powder :1 tsp
Methi powder : 1/2 tsp
Pepper powder : 1/2 tsp
Chilli powder : 1.5 spoon
Dhania powder : 1 spoon
Turmeric : 1/2 tsp
Salt : to taste

Tempering:

Oil : 3 spoons
Mustard seeds : 1 spoon
Cumin seeds : 1 spoon
Urad dal: 1 spoon
Methi seeds: 1 tsp
Curry leaves: handful

Red chillies : 3 broken

Hing : 1/4 tsp
Cilantro ; handful finely cut

Method:

1. Wash dal well and pressure cook along with tomato until well cooked.
2. Crush garlic along with cumin, methi and pepper powder. Keep it aside.
3. heat oil in a pan.
4. Add mustard seeds, let it pop.
5. Add cumin seeds, let it splutter.
6. Add urad dal, let it turn brown.
7. Add methi seeds, let it turn brown.
8. Add curry leaves, broken red chillies, hing and the mix from step 2. Mix well.

9. Add dal to the above mixture.
10. Add enough water to get the required consistency. Mix well.

11. Add chilli, dhania powder, turmeric, tamarind extract, salt and mix well.
12. Now let it cook on lower flame until froth is seen. Do not boil the charu. The taste will be different.
13. Taste it and adjust the spices to taste.
14. Garnish with cilantro. Switch off the stove.

Chicken Curry

Ingredients:

Chicken : 3 lbs

Chilli powder : 1.5 spoon

Dhania powder : 3/4 spoon

Turmeric : 1 spoon

Salt : to taste

Cilantro : to garnish

Pepper powder : 1tsp

Roast & powder :

Poppy seeds : 2 spoons

Dry coconut powder : 1 tbsp

Grind:

Onion : 1 medium size

Tomato: 2 medium size

Ginger: 1 inch

Garlic : 2 cloves

Clove: 2

Cinnamon : 1/2 inch

Anise : 1

Method:

1. Wash chicken well. Squeeze all excess water.

2. Heat oil in a pan.

3. Add ground mixture (items specified under grind).

4. Saute it until raw smell goes.

5. Add cut chicken. Mix well and let it cook for 5 min.

6. Add chilli, dhania powder, turmeric, pepper powder, salt and poppy-coconut mixture. Mix well.

    Let it cook for 5 min.

7. Add enough water. Close the lid. Cook until chicken is well done.

8. Garnish with cilantro and close the lid.

9. Switch off the stove and take it to a serving bowl.

Semya Payasam

What should I say about this sweet !!!! I just love payasam.. I know many of you won't like this.. but this is my favorite sweet.. I pretty much grew up in hostel.. I used to share curries/fruits or any other stuff with my friends and get my share of payasam during our meal.. Those were the days :-P.... All my friends hate payasam.. They used to ask me how can you like this sweet? It tastes just like milk !!!!... Well.. whatever the taste it is, I like it.. That's all matters to me..

I have a feeling that ONLY I can make the BEST payasam.. Well.. in my terms, the definition of BEST is, healthy and payasam should be liquid even after you refrigerate it for so many hours. I add very less sugar as I am kinda health conscious. I just made payasam as our friend's family is visiting us tomorrow. Here is the recipe...

Ingredients:

Milk : 2 cups
Semiya : 3/4 cup

Sugar : 1/2 cup

Cashewnuts - 1 tbsp
Raisin : 1 tbsp
Ghee/ oil :  1 tbsp
Water : 3 cups
Salt : a pinch

Method:

1. Heat milk in microwave for 3 mins and keep it aside.
2. Heat a pan, add a tbsp of ghee. let it melt.
3. Toast the cashew nuts and raisins till golden brown. Remove from pan, keep aside.
4. In the same pan, add the semya  and roast it until it turns brown.
5. Now add heated milk and water. Let it slowly simmer for another 7-8 mts, stirring it once in a while.
6. When the above mixture is boiling, add sugar. Let it cook for few mins to melt the sugar.
7.  Add toasted cashews and raisins. Switch off the stove.
8. Add apinch of salt.
9. Serve warm or refrigerate until chilled. It tastes good both warm and chilled. I personally prefer the chilled one...

Alu Saagu

This saagu goes very well with chapati or dosa. When I was a kid, I use to call it as 'bombay chutney'.. No idea why???? I don't think this method is adapted from Bombay.. or may be it is ... ;-)).. I will have to check with my mom when I call her.....

You can prepare this saagu either too thick or too thin. It really depends on your taste. Hope you enjoy the combination of chapati/puri with Alu Saagu.. Do drop in comments if you like it !!!
 

Ingredients:

Potatoes : 8 medium size
Oil : 4 spoons
Mustard seeds : 1 tsp
Cumin seeds : 1 tsp
Urad dal : 1tsp
Chana dal : 1 tsp
Curry leaves : handful
Green Chillies : 8
Salt : to taste
Green chillies : 5
Crushed garlic : 2 cloves
Cilantro : 1/4 cup finely cut
Onion : 1 small size finely cut
Turmeric : 1 tsp
Dhalia powder/besan : 1/4 cup

Method :

Wash potatoes and pressure cook until they cook well. Once done, let it cool for sometime. Then, remove the skin and mash them well.

Heat oil in a pan.

Add mustard, cumin seeds. Let it pop.

Add chana, urad dal. Let it turn brown.

Add curry leaves.

Add onion, green chillies, turmeric and saute it.

Add mashed potato and mix well. Cook for few min.

Add salt.
Add 1 cup of water and let it cook 2 more min.
Now, add besan/dhalia powder. Mix well.
Cook well until the gravy thickens.

Just before switching off the stove, add crushed garlic and cilantro.

Mix well. Cook for 2 min. Switch off the stove.

Rava Dosa

Recipe inspired by vahchef. This is such an easy and awesome recipe for breakfast or as an evening snack. You can just make the batter with the things that are sitting in the pantry. there is no need to ferment the batter. I have made Rava Dosa for break fast this morning. Needless to say taste was awesome... and dosa came out very crispy.... I am planning to make the dosa again for this evening... :-)

Original recipe has hing in it. I have avoided this. Taste was good without the hing as well.

Ingredients:

Semolina : 1 cup
Rice flour : 1 cup
Maida/All purpose flour : 1/2 cup
Green chillies : 2
Salt : to taste
Pepper powder : 1 tsp
Grated ginger : a pinch

Method:

Mix all the ingredients well.
Add water and make a thin liquid (butter milk consistency).
Heat pan on the stove.
Sprinkle batter with hand all around pan.
Spray oil on the dosa.
Let the dosa cook until it turns golden brown.
Fold the dosa and take into a plate.
Serve with chutney.


Note: To get better idea of this recipe watch vahchef video here

Cucumber Dal

Ingredients:

Toor dal : 1cup
Cumin seeds : 1 spoon
Methi powder : 1/4 tsp
Tomato : 1 medium size cut
Tamarind extract : 2 spoons
Salt : to taste
Chilli powder : 1 spoon
Turmeric : 1 tsp
Diced cucumber: 1medium size
Onion : 1 small size finely cut 

Seasoning : 

Oil : 2 spoons
Hing : 1 tsp
Methi seeds : 1 tsp
Mustard seeds : 1 tsp
Broken red chillies : 2
Finely cut cilantro : 1/4 cup
Curry leaves : handful

Method :

Peel cucumber and dice it.

Wash dal thrice add enough water to it.
 Let it soak for 30 min. You can avoid this step if you are in hurry.
Add diced cucumber, cumin seeds, methi powder, tamarind extract, cut onion, turmeric and salt. Pressure cook for 3 whistles or until dal is well cooked.
Heat oil in a pan.
Add mustard seeds. Let it pop.
Add methi seeds, curry leaves, broken red chillies, hing. Saute it.
Add finely cut cilantro. Saute it.
Transfer dal to the pan. Mix well and let it cook for few min.
Switch off the stove and transfer to a bowl.

Ginger Chicken

Recipe inspired by vahchef

Ingredients:

• chicken – 1 – number
• chillis green – 3 – number
• coriander leaves – 1 – bunch
• corn flour – 1 – tbsp
• curry leaves – hand ful
• ginger – grams – 100
• onion – 1 – number
• pepper – 1 – tsp
• salt –  as per taste
• soy sauce – 1 – tbsp
• vinegar – 1 – tbsp

Method:

1. Take curry leaves,onion,green chillies, cilantro. Make a paste in a blender.
2. Now take chicken add soy sauce,vinegar,corn flour,salt mix well and keep it aside for 20 min.
3. Take a pan add oil, add the marinated chicken pieces, fry the chicken till they become goldern brown add ginger chopped,ginger garlic paste, mix well.
4. Now add the onion paste. Mix well and cook for 5 min till it stick to chicken add little salt if required.
5. Now add pepper powder, finally add coriander leaves.

Methi Mutter Malai

Ingredients:

Green peas - 200 g
chopped onion - 1 medium size
chopped tomatos - 2 medium size
turmeric - 1tsp
chilli powder - 1 spoon
cumin powder - 1/4 tsp
coriander powder - 3/4 spoon
ginger garlic paste - 1 spoon
broken cashew nuts - hand ful
oil - 3 spoons
salt - to taste
green chillies - chopped - 3
cumin seeds - 1/4 tsp
coriandar leaves - to garnish
kastooori methi - 4 spoons crushed
fresh cream - for garnish
whole garam masala (clove, cinnamon, elachi,) - 2 each

Method:

Heat 1 spoon of oil in a pan.
Add broken cashew. slightly saute them
Add chopped onions. add salt.
Add turmeric & ginger, garlic paste
Add chopped tomatoes.
Cook for few min.
Make a paste of this fried stuff in a blender.

Add remaining some oil to the same pan.
Add whole garam masala. Fry till brown.
Add cumin seeds. Let it splutter.
Add blended puree.
Add water to the sauce.
Add chopped green chillies (optional)
Add cumin & coriander powder.
Add chilli powder
Bring above mixture for a boil and cook for 15 min.
Add kastoori methi powder (crush with hands)
Add green peas
Add chopped coriander
Add fresh cream. simmer it for few min and dish is ready

Punukulu

Ingredients:

Self raising flour : 4 tbsp
Onion : 2 medium size chopped
Chilli powder : 1 spoon
Salt : to taste
Cilantro finely cut : 1 /4 cup
Water : enough to make thick batter
Oil : for deep fry

Method:

Add all the ingredients except oil and make a thick batter.
Let it stand for 15 min. (If in hurry, avoid this step).
Heat oil in a pan.
Once oil is heated, take batter with a spoon and slowly pour the batter in oil.
Fry till the batter turns golden brown.


Note : It absorbs too much oil. But the taste is just awesome...

Kova Laddu

Ingredients:

Milk powder : 2 cups
Condensed milk : 14 oz
Butter unsalted : 1 stick
Nuts coarsely grounded: handful (optional)

Method:

Melt butter in the microwave.
Add condensed milk to the butter and mix well.
Add milk powder to the above mixture and mix well without any lumps.
Microwave this mixture for 3 mins.
Remove the bowl from microwave and mix well.
Microwave for another 1 min and mix well.
Let the mixture cool for 10 min.
Grease your hands and take a small mixture from the bowl and make a small round using hands.
Add whole nut on the laddu by gently pressing it while the laddu is still warm.
or mix the coarsely grounded nuts in  the laddu and make small balls.

Tandoori Chicken

Ingredients:

Chicken drum sticks : 12
Chilli powder : 1 spoon
Dhania powder : 1 spoon
Turmeric : 1/2 tsp
Pepper:  1 tsp
Lime juice : 2 spoons
Red food color : a pinch
Salt : to taste
Thick yogurt : 1 tbsp
Mint : finely chopped handful
Garm masala: 1 tsp
Oil : 3 spoons
Ginger & garlic paste : 1 spoon

Method:

Wash drum sticks well. Remove the skin.
Squeeze water from the chicken.
Make a small slit on the flesh part of the drum stick.
Mix all the ingredients in the bowl.
Rub the mixture to the drumsticks well and coat it on the slit as well. so that marination absorbs into the chicken properly.
 Marinate this for atleast 30 min or overnite. (Avoid this step if in hurry)
Heat pan on the stove. Add drun sticks to the pan.
Cook on slow flame until done.

Kothimir Rice

Ingredients:

Cooked rice : 7 cups (rice cooker cup measurement)
Salt : to taste
Cilantro : 3 bunches large
Ginger & garlic paste : 1 spoon
Oil : 4 spoons
Green chillies : 8

Tempering: 

Oil : 2 spoons
Mustard seeds: 1 spoon
Cumin seeds : 1/2 spoon
Urad dal : 1 spoon
Cashews : 1 tbsp (optional)

Method:

Heat oil in a pan.
Add green chillies, ginger & garlic paste, cut cilantro.
Add a pinch of salt.
Fry until raw smell goes.
Switch off the stove. Once the mixture cools, make a smooth paste of it in the blender.

Heat oil in the same pan.
Add mustard seeds, let it pop.
Add cumin seeds, let it splutter.
Add urad dal, let it turn brown.
Add cashews and let it turn brown.
Add cilanro paste and switch off the stove.
Add cooked rice and salt.
Mix the rice and kothimir paste well in the pan.
Take rice into a bowl and serve with raita.

Chilli Chicken

Ingredients:

Chicken(boneless & skinless) : 4 lbs
Chilli powder : 1 spoon
Dhania powder : 1 spoon
Turmeric : 1/2 tsp
Pepper:  1 tsp
Lime juice : 1 spoon

Salt : to taste
Thick yogurt : 1/2 tbsp

Oil : 3 spoons
Ginger & garlic paste : 1 spoon

Tempering:

Oil : 3 spoons

Onion chopped : 1 medium size
Curry leaves : handful
Cilantro : finely cut handful
Green chillies : 7

Method:

Wash chicken well and cut it into small pieces.
Squeeze water from the chicken.

Mix all the ingredients in the bowl.
Rub the mixture to the chicken well.
Let it stand for 30 min (Avoid this step if in hurry)
Heat pan on the stove. Add chicken to the pan.
Cook on slow flame until done.

Remove chicken from the pan and take it into a bowl.


Heat oil in the same pan.
Add green chillies, saute it.
Add curry leaves.
Add onion. Saute it.
Add chicken to the pan. Mix well.
Garnish with cilantro and switch off the flame.

Moong Dal Curry

Ingredients:

Moong dal : 1 cup (rice cooker cup measurement)
Oil : 3 spoons
Mustard seeds : 1 tsp
Cumin seeds : 1 tsp
Chilli powder : 3/4 spoon

Salt : 3/4 spoon
Turmeric: 1/2 tsp
Dhania powder : 3/4 spoon
Cilantro : to garnish

Masala:

Green chillies :2
Clove : 1
Cinnamon: 1/2 inch
Star Anise : 1
Fresh coconut : 1/4 cup (cut into small pieces)
Ginger : 1/4 inch
Garlic : 2
Tomato : 1 medium size finely cut
Onion : 1 medium size finely cut

Method: 

Grind all the items listed under masala by adding very little water if required.

Soak moong dal at least for six hours. Wash well and drain the water.

Heat oil in a pressure cooker.
Add mustard seeds. Let it pop.
Add cumin seeds, let it splutter.
Add masala, salt, dhania, chilli powder and turmeric. Mix well.
Cook until the masala mixture leaves the sides of the pan.
Add moong dal and required water for gravy and mix well.
Close the lid and let it cook until you hear 1 whistle. Switch off the stove.
Wait until the pressure releases and open the lid.
Garnish with cilantro.

Note:  Moong should not be over cooked.

Eggless dates & Walnut Cake

Recipe inspired by www.showmethecurry.com

Ingredients:

Dates – 20 (5oz or 150g)
Water – approx 1/2 cup, for soaking
Walnuts – 1/4 cup (30 g), chopped
Sweetened Condensed Milk – 14oz can (396g)
Unsalted Butter – 1 stick (4oz or 113g)
Baking Soda – 1 1/2 tsp
Baking Powder – 1 tsp
All-purpose Flour – 1 1/4 cups (183 g)

Method:

1. Soak the Dates in warm water for about 30 minutes just to soften them.
2. Sift the All Purpose Flour along with the Baking Powder and the Baking Soda.
3. Press down on any lumps.
4. Make a paste of the Dates using as little water as possible either in a blender or a food processor.
5. Melt the butter so it is soft and mix it to the dry ingredients (flour, baking soda & baking powder).
6. Mix in the Dates paste and the Sweetened Condensed Milk. Mix well.
7. Fold in the Walnuts as well.
8. Spray/Grease a baking pan and pour the batter into it.
9. Bake in a pre-heated oven (350 degrees F) for 40 minutes in the center of the oven.
10. Once done, take the cake out and allow it to stand for 5 minutes before taking it out of the pan.
11. Loosen the edges and flip the cake onto a cooling rack.

Ravva Laddu

Ingredients:

Onion Raita

Ingredients:

Yogurt : 2 cups
Water : 1/2 cup
Finely cut onion : 1 small size
Green chillies: 5 finely cut
Salt ; to taste
Cilantro: 1/4 cup finely cut
Lemon juice : 1 spoon

Method:

Dilute the yogurt by adding required water.
Mix well.
Add rest of the ingredients and mix well.

Sorakaaya Chutney

Ingredients:

Lauki/sorakaaya : 1 small size
Sesame seeds : 1 spoon
Oil : 2 spoons
Onion : 1 small size
Tomato :1 small size
Garlic: 2 pods
Tamrind extact : 1 spoon
Green chillies : 4
Cilantro : 1/4 cup 

Tempering:

Oil : 1 spoon
Curry leaves : hand ful
Broken red chillies : 4
Mustard seeds ; 1 tsp
Cumin seeds : 1 tsp
Urad dal : 1 spoon
Chana dal : 1 spoon

Method :

Peel lauki abd cut into pieces.
Heat oil in a pan.
Add sesame seeds. Let it turn brown.
Add green chillies, onion, tomato. Saute it.
Add lauki and salt.
Mix well.
Close the lid and cook till the lauki reduces in size.
Add tamarind extract, cilantro, garlic and mix well.
Switch off the stove and let it cool.
Blend the mixture well in a blender and transfer to a bowl.

Add oil to the same pan. Heat it.
Add mustard seeds. Let it pop.
Add cumin seeds. Let it splutter.
Add curry leaves, red chilli, channa dal and urad dal. Let it turn brown.
Switch off the stove.
Transfer tempering to the chutney and mix well.

Stuffed Bitter Melon

Ingredients:

Mustard seeds - 1/4 tsp
Chilli powder : 1 spoon
Onion - small finely cut
Turmeric - 1/4 tsp
Dhania powder - 1/2 spoon
oil- 1 tbsp
Salt - 3/4 tsp
Amchur powder: 2 spoons

Crushed garlic - 2
Cilantro - 3 strings

Dry roast and powder below items(quantity doesn't matter.. if there is any left over, can be used later for other curries)

Sesame seeds
Peanuts
Urad dal
Channa dal
Cumin seeds
Coconut powder

Dhalia

Preparing the bitter melon:

Bitter melon : 6 small size


Boil bitter melon in open pan until it cooks. Make sure bitter melon does not become too soft.
Slit the bitter melon  length wise and remove seeds. Save the seeds for stuffing.

Preparing the stuffing:


Heat the pan with 3 tsp of oil
Once oil is heated, season with mustard seeds
Once mustard seeds popping up, add onion. Saute them until raw smell goes
While the onion is frying, grind the items specified under dry roast into coarse powder.
Add the 1/2 cup of coarse powder, salt, amchur, chilli, dhania powder, turmeric, crushed garlic and finely cut cilantro.
Mix well. Add the bitter melon seeds.
Cook on slow flame until stuffing becomes dry powder.
Let the stuffing cool.

Cooking stuffed bitter melon:

Stuff the above mixture into slit bitter melon and try to close the slit by pressing the bitter melon gently with your hand. Or you can tie this with cotton thread as well.
Heat remaining oil in a pan and gently place bitter melon next to each other.
Close the lid and cook on low flame.
After 10 min, gently turn them into other side.
Cook well and you see a nice brown color on each side of bitter melon.

Spinach Dal

Ingredients:

Toor dal : 1cup
Cumin seeds : 1 spoon
Methi powder : 1/4 tsp
Tomato : 1 medium size cut
Tamarind extract : 2 spoons
Salt : to taste
Chilli powder : 1 spoon
Turmeric : 1 tsp
Spinach ; 1 bunch
Onion : 1 small size finely cut 

Seasoning : 

Oil : 2 spoons
Hing : 1 tsp
Methi seeds : 1 tsp
Mustard seeds : 1 tsp
Broken red chillies : 2
Finely cut cilantro : 1/4 cup
Curry leaves : handful

Method :

Wash spinach well and cut the leaves.

Heat 1 spoon of oil in a pan. Add cut spinach and saute this.
Wash dal thrice add enough water to it.
 Let it soak for 30 min. You can avoid this step if you are in hurry.
Add fried spinach, cumin seeds, methi powder, tamarind extract, cut onion, turmeric and salt. Pressure cook for 3 whistles or until dal is well cooked.
Heat oil in a pan.
Add mustard seeds. Let it pop.
Add methi seeds, curry leaves, broken red chillies, hing. Saute it.
Add finely cut cilantro and onion. Saute it.
Transfer dal to this pan. Mix well and let it cook for few min.
Switch off the stove and transfer to a bowl.

Aratikaaya Fry

Ingredients:

Raw plantain : 3 medium size
Oil : 3 spoons
Mustard seeds : 1 tsp
Cumin seeds : 1 tsp
Urad dal : 1tsp
Curry leaves : handful (optional)
Salt : to taste
Chilli powder : 3/4 spoon
Dhania powder : 3/4 spoon
Turmeric : 1 tsp
Crushed garlic : 2 cloves (optional)
Cilantro : 1/4 cup finely cut
Onion : 1 small size finely cut

Method :

Peel the plaintain and dice the banana into pieces.
Heat oil in a pan.
Add mustard, cumin seeds. Let it pop.
Add urad dal. Let it turn brown.
Add curry leaves.
Add onion and saute it.
Add salt.
Add diced plantain. Cook for few min.
Add chilli, dhania powder, turmeric and mix well.
Close the lid.
Just before plantain is getting cooked well, add crushed garlic and cilantro.
Mix well. Cook for 2 min. Switch off the stove.

Tip:  Sprinkle water instead of addeing more oil while cooking plantain.

Daddojanam

Ingredients:

Cooked rice : 2 cups
Yogurt : 2 cups
Warm milk : 1 cup

Salt : to taste

For tempering:

Oil ; 1 spoon
Mustard seeds : 1 tsp
Cumin seeds : 1 tsp
Urad dal : 1 spoon
Chana dal : 1 spoon
Broken red chillies : 2 spoons
Curry leaves : hand ful
hing : 1/4 tsp

Method:

Mix rice, yogurt, warm milk and salt in a bowl. Keep it aside.
Heat a pan and add oil to it.
Add mustard seeds. Let it pop.
Add cumin seeds. Let it splutter.
Add urad and chana dal. let it turn brown.
Add hing, curry leaves, broken red chillies. Let it turn brown.
Switch off the stove,
Transfer this tempering to the yogurt rice. Mix well.


Tip : Grapes and pomegranate seeds can be added.

Omelette Dosa

Ingredients:

Brown rice/white rice : 2 cups
Urad dal : 1/2 cup
cooked rice : hand ful
salt : 1 spoon


For Omelette:

Egg : 1
Salt : pinch
Chilli powder : 1/2 tsp



Method:


Soak brown/white rice in water for overnight or at least 6 hours.
Grind them into smooth batter by adding salt and cooked rice.
Ferment it.

Break the egg in a bowl. Add salt and chilli powder and whisk it well.


Take required dosa batter into a bowl and add water to make it thin consistency.
Heat dosa pan and pour some batter in the middle for the pan.
Start making circles from the center and spread the batter around the pan evenly and quickly.

Pour the egg on the upper side of dosa and spread it quickly.

Spray some oil on the upper side and around the dosa. Wait until this side is cooked.
Turn the dosa to other side and cook it properly. Fold the dosa into half and serve with chutney.

Green Cabbage Fry

Ingredients:

Green cabbage : 1 medium size
Oil : 3 spoons
Mustard seeds : 1 tsp
Cumin seeds : 1 tsp
Urad dal : 1tsp
Chana dal : 1 tsp
Curry leaves : handful (optional)
Salt : to taste
Green chillies : 5
Crushed garlic : 2 cloves (optional)
Cilantro : 1/4 cup finely cut
Onion : 1 small size finely cut

Method :

Cut/shred cabbage into fine pieces.
Heat oil in a pan.
Add mustard, cumin seeds. Let it pop.
Add chana, urad dal. Let it turn brown.
Add curry leaves.
Add onion, green chillies and saute it.
Add salt.
Add shredded cabbage and mix well. Cook for few min.
Close the lid.
Just before cabbage is getting cooked well, add crushed garlic and cilantro.
Mix well. Cook for 2 min. Switch off the stove.

Surma Laddu

Ingredients:

Chole

Ingredients:

Chick peas : 1 cup
Onion : 1 medium size
Tomato : 1 big size:
Ginger & garlic paste : 1spn
Salt : 1 spn
Fresh coconut: 1/4 cup
Red chilli : 1 spoon
Dhania powder : 1/2 spoon
Turmeric : 1/4 tsp
Cilantro : 1.4 cup finely cup
Oil : 3 spoon

Method:

Soak the chick peas over night if using dry ones. If used canned chick peas, wash well twice in the water.
Pressure cook chick peas with little salt for 2 whistles or until cooked well.
Mean while saute onion and tomato in a pan. There is no need to add oil.

Grind onion, tomato, ginger-garlic paste, coconut, salt, dhania, chilli and turmeric by adding little water.
heat oil in a pan.
Add masala paste and let it cook for 5 min or until raw smell goes.
Add cooked chick peas to the masala.
Add 1-2 cups of water to make the gravy.
Let it boil and switch off the stove.
Garnish with cilantro

Tip:

Substitute roasted coconut powder instead of fresh coconut.

Idli

Ingredients:

White rice : 2 cups
Urad dal : 1/2 cup
Cooked white rice : 1 cup

Salt : 1 tsp
Soda : 1/4 tsp

Method:

Soak white rice and urad dal over night or at least 4 to 6 hours.
Grind soaked white rice, urad dal, cooked rice into smooth batter.
Batter should not be too thin or too thick in consistency.
Take required batter into a bowl.
Add soda and salt. Mix well. Add very little water if required.
Grease the idli mould using ghee/oil.
Fill the mould with the batter. Steam cook until done.
Serve with Peanut chutney or sambar.

Kaakarakaaya (Bitter Melon) Fry - 2

Ingredients:

Indian Bitter melon : 8 medium sized
Salt : to taste
Turmeric : 1 spoon
Chilli powder : 1 spoon
Dhania powder : 1 spoon
Oil : 2 spoons
Mustard seeds : 1 tsp
Cumin seeds : 1 tsp
Cilantro : to garnish
Urad dal : 1 spoon
Onion : 1 medium size finely cut
 Amchur : 1 spoon

Method :

Wash bitter melon and chop off the edges.
Cut each bitter melon into round circles (not too thin or not too thick).
 Add salt and turmeric to the cut pieces. Mix well. Let it sit overnight or at least 1 hour. After the marination, squeeze the water from the melon pieces. Wash this in water twice to remove further bitterness from melons. Ensure that no water is left from the bitter melons.
Sprinkle very little water on the veggies and cook in microwave  for 7 min.
Heat oil in a wide pan.
Add mustard seeds, cumin seeds. Let it pop/splutter.
Add urad dal. Let it turn brown.
Add finely cut onion. Saute it.
Add bitter melon. Let it cook for few more min.
Add hania, chilli and amchur powder. Mix well.
Check spice/salt and add additional salt if needed.
Close the lid and cook until the cut pieces turn brown/crisp.
Switch off the stove and garnish the fry with cilantro.

 Tip : Sprinkle some water while frying bitter melon instead of adding more oil.

Aloo Palak

Ingredients:

Spinach : 2 bags

Green chillies : 5

Garlic : 3 cloves

Oil : 4 spoons

Potatoes : 2 (boiled & diced)

Onion : 1 medium finely cut

Tomato : 1 medium finely cut

Clove: 2

Cinnamon : 1 inch

Star Anise: 2

Yogurt : 3tbsps

Cashew powder : 1 tbsp (roasted & powdered)

Dhania powder : 1 spoon

Chilli powder : 1/2 spoon

Cumin powder : 1tsp

Kasoor methi powder : 2 spoons 

Salt : 2 taste

Fresh cream : 3 tsp (optional)

Method :

Heat 2 spoons of oil in a pan.

Add green chillies, garlic and cut spinach. Saute it well.

Switch off the stove and let it cool.

Grind the spinach mixture to a smooth paste. Add very little water if required while grinding.

Heat remaining oil in the same pan.

Add clove, cinnamon, star anise. Let it splutter.

Add finely cut onion and tomato. Saute it. This mixture should be cooked very well.

Add spinach paste and mix well. Add dhania powder, cumin powder, salt and chilli powder (if required).

Cook for few more min.

Add yogurt, cashew powder, aloo and kasoor methi (crush between palms and then add).

Mix well and let it cook for few min. Add water if required. 

Ensure that very less water is added. Palak should not be running like a river. It should be thick in consistency.

Switch off the stove once the required consistency is reached. Switch off the stove.

Garnish with fresh cream.

Goes well with fried rice/biryani, roti or naans.

Egg Fry

Ingredients:

Eggs : 4

Oil :2 spoons

Onion : 1 small finely cut

Tomato : 1 medium finely cut

Clove: 1

Cinnamon : 1/2 inch

Star Anise: 1

Mustard seeds: 1 tsp

Curry leaves: 5

Ginger & garlic paste : 1 spoon

Salt : 2 taste

Green chillies : 4

Turmeric : 1 spoon

Cilantro : 1/4 cup finely cut

Method:

Heat oil in a pan.

Add clove, cinnamon, star anise. Let it splutter.

Add mustard seeds, curry leaves. Let it pop.

Add green chillies. Saute it.

Add onion, tomato, ginger&garlic paste. Saute it.

Add salt, turmeric. Mix will.

Break eggs one by one into the pan. Mix well.

Mash the egg into small pieces while cooking.

Close the lid and cook for few more min. One the egg mixture is dry, switch off the stove.

Transfer the fry into a bowl.

Goes well with Chapati or as a side item for rice.

Dal

Ingredients:

Toor dal : 1cup
Cumin seeds : 1 spoon
Methi powder : 1/4 tsp
Tomato : 1 medium size cut
Tamarind extract : 2 spoons
Salt : to taste
Green chillies : 6
Turmeric : 1 tsp

Seasoning : 

Oil : 2 spoons
Hing : 1 tsp
Methi seeds : 1 tsp
Mustard seeds : 1 tsp
Broken red chillies : 2
Finely cut cilantro : 1/4 cup
Curry leaves : handful
Onion : 1 small size finely cut (optional)

Method :

Wash dal thrice add enough water to it.
 Let it soak for 30 min. You can avoid this step if you are in hurry.
Add cumin seeds, methi powder, tamarind extract, green chillies, turmeric and salt. Pressure cook for 3 whistles or until dal is well cooked.
Heat oil in a pan.
Add mustard seeds. Let it pop.
Add methi seeds, curry leaves, broken red chillies, hing. Saute it.
Add finely cut cilantro and onion. Saute it.
Transfer dal to this pan. Mix well and let it cook for few min.
Switch off the stove and transfer to a bowl.

Carrot Halwa

Ingredients:

Carrots: 3 cups grated

Ghee : 1tbsp

Cashews : handful

Dry grapes : handful

Sugar : 1.5 cups

Milk: 2.5 cups

Water : 1 cups

Elachi powder : pinch

Method :

Heat ghee in a pan.

Fry cashews until brown. Take it into a separate bowl.

Fry dry grapes until they are swollen. Take it into a separate bowl.

Add grated carrot to the same pan. And fry it in a simmer mode until the raw smell goes and carrot shrinks in size. Add more ghee if required.

Add milk, water and sugar and cook until the carrot mixture leaves the sides of the pan.

Decrease milk/water if the halwa is too liquid in consistency.

Just before halwa is getting done, add nuts, dry grapes and elachi powder.

Switch off the stove.

Transfer it to a bowl.

Gulab Jamun

Yummy Jamuns

Ingredients:

For Jamuns:
GITS Instant Gulab jamun : 1 packet
Milk : 1 cup (adjust to form a dough)
Ghee : 2 spoons enough amount to apply to hands)
Oil : for deep fry

Syrup:
Sugar : 1 glass
Water : 1 glass
Elachi : 1 tsp powdered

Method:

Pour jamun powder in a bowl.

Add enough milk to form a dough.
Rub ghee to hands and start kneading the flour to form soft dough. The dough should be similar chapati dough.

When kneading the jamun mix, work with your fingers gently. Do not apply more pressure with entire palm. This will result in not having fluffy and soft jamuns.

After kneading the dough, close the lid and let it rest for 30 min.
Apply, ghee to your hands and make small balls. Ensure that you are making smooth balls by working them in between your palms gently.
Heat oil to in a pan to deep fry these balls.
Once the oil is heated, put the stove in simmer mode and fry the jamuns. Fry only few at a time.

Oil should not be overheated and always fry the jamuns in simmer mode only. Otherwise, jamuns will turn into brown color and inner part will not cook properly.

Sugar Syrup:

Simultaneously, pour sugar, water and elachi powder in a wide vessel to prepare sugar syrup. Put this vessel on the stove and let it cool. One the sugar syrup boils with bubbles, put the stove on simmer for 4 min and then switch the stove off.

Transfer fried jamuns immediately to the sugar syrup and let it soak. jamuns will double in size once they are well soaked.
Transfer them to a bowl.
Serve hot or cold.