Idly 'n' Chutney

Ingredients:

• 1 Cup Urad dal
• 1/4 cup Poha*
• 2 cups Idly ravva (usually dal and ravva are taken in 1:2 ratio)

Method:

• Soak Urad dal,poha together and idly ravva separately for 6-8 hours.
• Drain and grind the soaked urad dal to smooth batter to a medium tight consistency.
• Drain out all the water from the soaked idly ravva by squeezing it tightly and add to the batter and mix well.
• Leave this to ferment overnight or at least 8hrs.
• You can see an increase in the volume of the batter.
• Add salt as required and mix well.
• Put the batter in the idly plates and steam them for about 10-13 mts.(pierce a knife to check, if idly is not cooked completely batter will stick to the knife)
• Remove and leave it for a minute.Now run a spoon under each idly carefully to remove it from the idly plate.
• Serve hot with sambar, coconut chutnet or idly karam podi.

* Adding poha will give very soft idlies.

Coconut chutney:


Ingredients:

• 1 cup Fresh coconut, grated
• 1/4 cup Putnalu (roasted chick peas/dalia)
• 4-5 Green chillies
• 1/2 tbsp Tamarind pulp
• Salt to taste
• 1/4 cup milk

For Seasoning:

• 1 tsp Mustard seeds
• 1 tsp Urad dal
• 1 tsp Cumin seeds
• 2 red chillies
• A pinch of Hing
• Few Curry leaves
• 1 tsp oil.

Method:

• Grind coconut, putnalu, green chillies, tamarind pulp , salt and milk together to a very smooth paste.
• heat oil in a pan and add mustard seeds & cumin seeds,when they start crackling add urad dal, red chillies, hing and curry leaves.
• When urad dal changes color pour this on the coconut chutney and Serve.

Matar Paneer

Ingredients:

• 100 gms paneer, cubed
• 2 Cups Peas (frozen or fresh, i used fresh peas)
• 2 medium Onions, chopped
• 5 Cloves garlic, chopped
• 1 inch ginger, chopped
• 2 green chillies, chopped
• 2 large tomatoes, chopped
• 1 tsp turmeric powder
• 1 tbsp coriander powder
• 1/2 tsp chilli powder
• 1 bay leaf
• 1/2 cup milk
• 1 tbsp oil
• 1 tsp garam masala powder
• Salt to taste
• Chopped cilantro

Method:

• Heat oil in a pan and fry paneer cubes to light brown color and remove.

• In the same pan add bay leaf,chopped onion, ginger, garlic , green chillies and fry till soft.

• Add chopped tomatoes and cook till tomatoes are completely mashed.

• Remove this mixture and grind to a smooth paste when cool.

• Cook this gravy adding some salt, turmeric powder, chilli powder,garam masala powder.Add the milk,and boiled peas.

• Cover and cook till oil separates.Now add the fried paneer, simmer and cook for 3-5 minutes.

• Garnish with chopped cilantro and serve hot with roti or rice.

Baingan Bharta

Ingredients:

• 1 Big Eggplant (brinjal)
• 1 Onion, finely chopped
• 2 Tomatoes, chopped
• 3 Green chillies, finely chopped
• 1 tsp Ginger-garlic paste
• 1/2 tsp Chilli powder
• 1/2 tsp garam masala powder
• 1/4 tsp Turmeric powder
• A large pinch of Hing
• 2 tbsp Oil
• Salt to taste
• Chopped Cilantro to garnish

Method:

• Pierce eggplant with fork and microwave it for 8 mts.If using a gas top, cook eggplant on medium flame till soft.
• Remove the skin, mash it and keep aside.
• Heat oil in a pan and add hing, onions and fry till golden brown.
• Add ginger garlic paste, green chillies and fry for a minute.
• Add tomatoes , salt, chilli powder, garam masala powder and cook till tomatoes are mashed and oil starts separating.
• Add the mashed eggplant to it and mix well.Cook for a couple of minutes.
• Garnish with cilantro and serve hot.

Gajar Halwa

Ingredients:

• 1 lb Carrots, grated
• 3 Cups Milk
• 2 tbsp Ghee
• 1 Cup Sugar
• 1 tsp Green Cardamom powder
• 3 tbsp Cashew and Almonds, chopped.

Method:

• Heat ghee in a thick bottom pan and add carrots.
• Cook on medium heat for 8-10 mts till carrots are soft.
• Add milk and cardamom powder and cook till milk is reduced.
• Add sugar and mix well and continue cooking until dry.
• Garnish with Cashews and almonds.

Jeera Aloo

Ingredients:

• 5 Large potatoes, boiled and cubed
• 2 tsp Cumin seeds
• 1 tsp chilli powder
• 1/2 tsp Turmeric powder
• 1/2 tsp Dry mango powder
• 1/2 tsp Cumin powder
• Salt to taste
• 4 tbsp Oil
• 4 tbsp Cilantro, chopped

Method:

• Heat oil in a pan and add cumin seeds and fry till they start crackling.
• Add potatoes and fry potatoes till golden brown.
• Add turmeric powder, cumin powder,chilli powder, salt, dry mango powder and fry till potatoes are crisp.
• Garnish with chopped cilantro and serve hot.

Paneer Pepper

Ingredients

• 3 capsicum, de seeded & diced
• 100 gms paneer, cubed
• 1 large Onion, roughly chopped
• 5-6 cloves Garlic, finely chopped
• 1 inch piece Ginger, finely chopped
• 1/4 tsp Pepper powder
• 5-6 Green chillies, slit
• A pinch of ajinomoto
• 1 1/2 tbsp soya sauce
• 1 tbsp Vinegar
• Salt to taste
• 1/2 tsp Coriander powder
• 3 tbsp Cilantro to garnish
• 3 tbsp oil

Method:

• Heat oil in a pan and fry paneer till golden brown and keep aside.
• In the same pan add onions and fry till soft, add ginger, garlic,green chillies and fry for a couple of minutes.
• Add ajinomoto, capsicum and fry till capsicum is cooked and oil starts separating.make sure it is still crisp.
• Add vinegar, soya sauce, pepper,coriander powder, salt and mix well.
• Finally add paneer and mix well.Cook for 3-4 minutes and remove.Stir frequently to prevent scorching.
• Garnish with cilantro and serve hot.

Pav Bhaji

Ingredients:

• 8 Pav Buns
• 3 Cups Cauliflower florets
• 3 Potatoes
• 1/2 cup beans
• 1/2 cup carrots
• 1 Large capsicum (chopped)
• 1/2 cup green peas
• 2 tomatoes,chopped (over ripe)
• 3 onions, finely chopped
• 1 tsp chilli powder
• Salt to taste
• 1/4 tsp Turmeric powder
• 1 tsp Ginger, grated
• 1 tsp Garlic, crushed
• 2 tbsp Pav Bhaji masala (i used Everest brand)
• 1/2 lemon
• 1 tbsp oil
• 2 tsp Butter
• 3 tbsp Coriander leaves to garnish

Method

• Pressure cook potatoes,beans, cauliflower, carrot and peas.After vegetables are done drain and mash them coarsely.
• Set aside 1 chopped onion for garnishing.Heat Oil in a pan and add onions, ginger and garlic.when onions become soft add capsicum and tomatoes.
• Cook till it becomes soft.Now add salt, turmeric powder, chilli powder and Pav bhaji masala and mix well.Cook for another minute.
• Now add the cooked vegetables and mix well.Add little water and mash the vegetables completely.take off the stove when bhaji is thick.
• Cut Pavs horizontally and slightly butter them and slightly roast them on hot tava/griddle.
• Garnish bhaji with chopped onions, coriander leaves and a dash of lime and serve hot.

Tomato Rice

Ingredients:


2 cups basmati rice (cooked)
4 Large tomatoes
1 onion, sliced
1 tsp Ginger paste
1 tsp garlic paste
6-8 green chillies, slit
Salt to taste
1/2 tsp red chilli powder
4 tbsp mint, finely chopped
1 tsp garam masala powder
1/2 tsp Cumin powder
Salt to taste

Method:

Blanch tomatoes in boiling water and puree them.
Heat oil in a pan and add onions and fry till soft.add ginger, garlic,mint, green chillies and fry till they change color.
Add the tomato puree and cook till tomatoes thicken.
Add salt, chilli powder, garam masala powder, cumin powder and mix well.
Finally add the rice and mix well.cover and cook for a couple of minutes.
Garnish with coriander leaves and serve hot with raita.

Gobhi Manchuria

Ingredients

1 medium Cauliflower, cut into florets
3/4 cup Cornflour,(not the white corn starch)
Salt to taste
1/2 tsp Kashmir red chilli powder
2-3 green chillies, finely chopped
5-6 Garlic cloves, finely chopped
1 inch ginger, finely chopped
1 onion, sliced
4 tbsp spring onions,finely chopped
1 small Capsicum, sliced
1 tbsp soya sauce
1 tbsp Coriander leaves, finely chopped
Oil to deep fry
A pinch ajinomoto

Method:

Mix cornflour, salt, chilli powder with water and make a batter.Dip the cauliflower florets and deep fry in oil till they are crisp.
remove and keep aside.
Heat oil in a pan and add onions.when onions are soft add ginger, garlic, green chillies and mix well.Add ajinomoto and capsicum and stir fry for a minute.
Add soya sauce and give a quick mix,add salt and fried cauliflower to this and mix well.
Add spring onions and remove.
Garnish with coriander leaves and serve hot.

My Entry for JFI Cauliflower of Indiara's Mahanandi

Masala Vada

1 cup Channa dal
1 small onion, finely chopped
4 tbsp mint leaves,finely chopped
1 tsp ginger,finely chopped
1 tsp garlic, finely chopped
4-6 green chillies,finely chopped
2 tbsp chopped cilantro
salt to taste
oil for deep frying

Method:

Soak Channa dal for 2-3 hrs.Wash and drain out water and grind coarsely.
Add chopped onion,ginger, garlic,chillies,mint, cilantro, salt and mix well.
Make lemon size balls and flatten them in your palm with wet hands and deep fry in oil till golden brown and crisp.
Serve hot.

Okra fry ( Bendakai vepudu)

Ingredients:

1 lb Okra cut to 1 inch pieces.(wash and dry okra completely before cutting)
Salt to taste
1 tsp Red chilli powder
Fried Cashews to garnish
4-5 tbsp Oil

Method:

Heat oil in pan and when oil is completely hot add the cut okra and fry till crisp.
When okra is completely fried and crisp add salt and chilli powder and mix well.
Garnish with fried kaju and serve hot.

Tomato Gojju

My mom is an expert in this, though we follow the same procedure in making the fresh powder
her gojju tastes amazing, wonder how she manages that.Here is the procedure....


Ingredients:

For the powder:

1 tsp oil
3 tbsp Coriander seeds
3 tsp Urad dal
1 tsp Sesame seeds
1/4 tsp Black pepper
1/2 tsp Cumin Seeds
8-10 Whole red chillies

For gojju:

3 Large Tomatoes, cubed
1 medium Onion, Sliced
4 cloves garlic, finely chopped
Salt to taste
Pinch of turmeric
1 tsp Mustard seeds
1 tsp Cumin seeds
Few Curry leaves
A large pinch hing
2 tbsp Cilantro, finely chopped


Method:

Heat lil oil in a pan and roast coriander seeds till they change color and keep aside, in the same pan roast rest of the spices and keep aside.
Grind to a coarse powder.
Heat oil in a pan and add mustard seeds, when they start crackling add cumin seeds, hing and curry leaves.Add the chopped garlic.
When garlic changes color add onions and fry till onions are soft.Add tomatoes and cook till tomatoes are completely cooked.
Add salt,turmeric powder and the gojju powder and mix well.
Cook for a couple of minutes and remove.
Garnish with cilantro and serve hot.

Capsicum Rice

Ingredients:

2 cups basmati rice , cooked
2 large Capsicum ,deseeded and cubed
1 onion, sliced (optional)
Salt to taste
1 tbsp oil
4 Tbsp Chana dal
3 Tbsp Urad dal
1" Cinnamon stick
8 Cloves
3 Whole cardamoms (green)
5 Tbsp Coriander seeds
1 tsp Cumin seeds
6-8 whole red chillies
4 tbsp dry coconut ,grated

Method:

Dry roast chana dal, urad dal, coriander seeds till they are slightly browned and keep aside.
In a pan heat 1 tsp oil and in that add cumin seeds, red chillies, cardamom, Cinnamon, cloves and dry coconut and fry for a minute.
Make a coarse powder with all of these and keep aside.

Heat oil in a pan and add the sliced onion, when they become soft add capsicum and fry for 4 minutes, capsicum should be lil crisp.
Add salt and the powdered masala and mix well.
Add rice and mix well. cover and cook on medium heat for a couple of minutes.
Remove and garnish with chopped cilantro and serve hot with raita.

Vada-Sambar

Ingredients:

For Vada:

2cups Urad dal
1/4 tsp Pepper powder
1 tsp Ginger, crushed
6-8 Green chillies, crushed
Salt to taste
Oil to deep fry
1 tbsp Onion, finely chopped (optional)

Method:

Wash and soak urad dal for 2-4hrs.
Drain and Grind coarsely with very less water.
Add salt, pepper, green chillies , ginger and mix well.
slightly wet a zip lock cover and take small lemon size batter and press them slightly using your palm, make a small hole in the center.
Deep fry in hot oil till they turn into lovely golden brown color remove and place it on a tissue paper.
Serve hot with coconut chutney or sambar.

For Sambar:

1 cup Toor dal
1 onion ,roughly chopped
2 tomatoes,cubed
4-6 Sambar onions
Salt to taste
A large pinch Turmeric powder
3 tbsp Sambar powder
3 tsp tamarind pulp
Few Curry leaves
4 tbsp Cilantro, chopped

For seasoning:

1tsp mustard seeds
2 whole red chillies
A pinch hing
1 tsp jeera


Method:

Pressure cook dal and blend it smoothly.
Heat oil in a pan and fry roughly chopped onion till they r soft, fry the tomatoes also the similar way.Make a smooth paste of these onions and tomatoes and add to the toor dal paste.
In a large pan add the toor dal paste and add little water and bring to a boil, add salt,tamarind paste, turmeric powder, sambar powder and cook on a low flame.
In another pan heat oil and fry the sambar onions, when these onions are soft add 1 tsp of sambar powder and some salt and fry for a couple of minutes.(tip by sanjeev kapoor)
When the onions are soft and cooked add them to the sambar.
for the seasoning heat oil in pan and add mustard seeds, when they start crackling add jeera, hing , red chillies ,curry leaves and pour it in the sambar.
Finally add the chopped cilantro and serve hot.

Vegetable Pulav

Ingredients:

2 cups Basmati Rice
1 Onion , sliced
1 Carrot, cubed
1 Potato, cubed
1/2 cup peas
1 cup Cauliflower, cut into florets
1/2 cup beans, cut into 1" pieces
Salt to taste
6-8 Green chillies
1" Cinnamon stick
3 Green Cardamom
4 Cloves
1 bay leaf
1 tsp each Ginger and Garlic paste
1/4 cup mint leaves

Method:

Soak rice for half an hour.
Heat oil in a pan and add whole garam masala spices( cinnamon, cardamom, cloves, bay leaf) and fry for a minute, then add sliced onion, mint leaves,ginger and garlic paste and fry till onions are transparent.
Add all the vegetables and mix well.Add salt and give it a quick mix.
Drain all the water from the rice and add the rice to this mixture.
Add 2 cups of water, cover and cook on medium flame till rice & vegetables are done.Mix once in a while in between.

You can also pressure cook , or cook in the rice/electric cooker.

Serve hot with yogurt raita.

Semiya Payasam

Ingredients:

1 cup Vermicelli/Semiya
4 cups Milk
1/2 cup Sugar
1/4 cup Cashews (fried in ghee)
1/4 cup Raisins (fried in ghee)
3 Green cardamoms , crushed
1 tbsp Ghee

Method:

Heat ghee in a pan and fry vermicelli till it gets brown color and keep aside.(If you are using fried vermicelli you can skip this step)
Boil milk in another vessel , when milk is boiled simmer and add the fried vermicelli to the milk.
Cook until vermicelli is soft, then add sugar and cardamom powder and cook for 5-7 minutes.Add some milk if required.
Remove when vermicelli is completely cooked and it gets a thick consistency. Garnish with fried cashews and raisins.This can be served hot or cold.

Lemon Rice

Ingredients:

2 Cups Rice (cooked)
1/4 tsp Turmeric powder
Juice of 1 Lemon
Salt to taste

For Seasoning:

1 tbsp oil
1 tsp Mustard seeds
2 tsp Chana dal
1 tsp Urad dal
8-10 Green chillies , slit
Few Curry leaves

Method:

Heat oil in a pan and add mustard seeds when oil is hot, when mustard starts to splutter add chana dal, urad dal, green chillies , curry leaves, turmeric powder and fry till dals change color.
Pour this tempering on the cooked rice, add salt and lemon juice to the rice and mix well.

Chole

Ingredients:

2 Cup chick peas (soaked overnight and boiled)
2 medium tomatoes finely chopped
1 large onion finely chopped
1 tsp each ginger garlic paste
1/2 tsp cumin seeds
A pinch of turmeric powder
1/4 tsp amchur
1 tsp coriander powder
1 tsp cumin powder
1 bay leaf
1 tsp Chole masala ( i used Everest chole masala)
3 green chillies finely chopped
1/2 tsp chilli powder
Salt to taste
2 tbsp oil
4 tbsp cilantro to garnish
Juice of 1 lemon.

Method:

Heat oil in a pan and add jeera and bay leaf when oil is hot.When they splutter add onions and fry till onions are transparent.Add ginger garlic paste
green chillies and fry till they change color.
Add tomatoes and cook till oil separates.
Add turmeric powder, coriander powder, cumin powder, chole masala, chilli powder,amchur powder and mix well.add little water if required.
Cover and cook for 3-4 minutes and add the boiled chickpeas salt and mix well.
Cook for another 5 minutes till the gravy thickens.
Garnish with cilantro and a dash of lime.Additionally if you also add 1 tbsp of green chutney to it it will taste good.
Serve hot with puri or roti.

Bisibele Bath

My Cousin has come to Huntsville, Alabama on a long term assignment and when i told him about my blog, he gave me a list of items to post
one among them is Bisibele bath.This is one of the dishes i have learnt from my mom, way back when i was in my plus 2.

Ingredients:

For Bisibele bath powder:

1/2 cup Chana dal
1/4 cup urad dal
3 tbsp Coriander seeds
8-10 red chillies
1 inch cinamon stick
8-10 cloves
1/4 tsp fenugreek seeds (methi)
1/2 tsp black pepper
1/4 cup dry coconut powder

for the rice

1 cup rice
1/2 cup thoor dal (kandipappu)
2 cups mixed vegetables (peas, beans, carrots, potato,cauliflower) (boiled)
3 green chillies
1 large tomato
1 medium onion (sliced)
2 tbsp Tamarind paste
Salt to taste
1/4 tsp turmeric powder

For the seasoning

2 tbsp ghee
hand full cashews
few Curry leaves
one pinch hing

Method

Dry Roast all the ingredients listed in the bisibele bath powder in the same order till dals are golden brown and rest until nice aroma picks up.
Mix all of them and let it cool.Make a coarse powder out of this mixture.
Pressure cook rice and thoor dal together.
Heat oil in a pan and add 2 tsp oil. add onions and when they get transparent add tomatoes , turmeric powder and let the tomatoes cook well.
Add the tamarind paste and let it cook for a minute.Now add the ground bisibele bath powder and mix well. add water and bring to a boil
Now add the boiled vegetables to this and salt and cook for a couple of minutes.
Now add the boiled rice and thoor dal to this. Mix well. Cover and cook for 5-7 minutes.
Heat the ghee in another pan, add hing, cashews and curry leaves and pour it on the bisibele bath.
serve bisibele bath while hot with potato chips, curd raita and boondi.

For those who dont have a mixer grinder (like my cousin) can use MTR Bisibele bath powder. :-)

Aratikaya vepudu (Green Plantain fry)

Ingredients:

4 Green Plantains(aratikaya) (cubed)
1 tsp chilli powder
Salt to taste
1/4 tsp turmeric powder
1/4 tsp cumin powder
4 tbsp oil.

Method:

Heat oil in a pan and when oil is hot add the aratikaya cubes.
Fry till they are golden brown in color and add salt and cover it for 3-4 minutes.(else it will become hard)
Add the cumin powder, chilli powder and mix well.
Serve hot with rice.It goes well as a side dish with dal and rasam.

Majjiga Pulusu (Buttermilk stew)

My mother in law makes excellent Majjiga pulusu, she doesn't use the Channa dal or besan in her version.
Here is my version of it.

Ingredients:

1 cup cubed vegetables (boiled)(lady finger,drumstick, tomato,bottle guard)
3 Cups sour buttermilk
1/4 tsp turmeric powder
1 cup water
Salt to taste
2 tbsp Besan

Grind to paste:

4 green chillies
1 inch piece ginger
1 tsp coriander seeds
1 tsp cumin seeds
3 tbsp grated coconut

for the seasoning

1/2 tsp Mustard seeds
1/4 tsp hing
1/2 tsp cumin seeds
1 tsp oil
8-10 curry leaves
2 red chillies

Method:

Take the buttermilk in a bowl add water and mix well.Add besan , turmeric powder , ground chilli paste and mix well.
Place in on the stove and bring to boil, simmer it and add the boiled vegetables , salt and mix well.Cook it on low flame till vegetables absorb the flavours.
Heat oil in another pan and when the oil is hot add the mustard seeds, cumin seeds, hing, red chillies, curry leaves and when they start crackling add it to the stew.
Garnish with coriander leaves and serve hot with rice.

Aloo-Gobhi

Ingredients:

2 large tomatoes chopped
1 big cauliflower cut into chunks
4 large potatoes cubed
1 onion sliced
1 tbsp Ginger & garlic finely chopped
4 green chillies
1 tsp Cumin powder
1 tsp Garam masala
1 tsp Coriander powder
1 tsp Chilli powder
Salt to taste
1 tsp Cumin seeds
1/4 tsp Turmeric powder
2 tbsp oil
Coriander leaves to garnish

Method:

Cook potatoes and cauliflower in microwave oven for 5 mts each separately with lil salt.
Heat oil in a pan,add cumin seeds and let them change color.now add onions and turmeric powder and fry till onions are golden brown.
Add the ginger and garlic and fry for a couple of minutes.Add tomatoes and cook till oil separates.
Add coriander powder, cumin powder, chilli powder, garam masala ,salt and mix well.
Now add the boiled potatoes and cauliflower and mix well.
Cover and cook for 3-4 minutes.
Garnish with coriander leaves and serve hot with roti or rice.

This is my entry for JFI Indira's Mahanandi

Ragada Patties

Me and my sister used to wonder how to make this yummy street food while we were in school.
We went to the chat wala one day along with my brother and ordered a plate and observed him carefully while he was making it.Back at home both of us planned to cook this and when my mom was out to office, we made every thing and thought some thing was missing.We then took the tava and poured some ragada on it and started beating it like the chat wala , my ajji(mom's mother) who was having a siesta got up and to her surprise saw us in kitchen and by then made a big mess out there. :-) poor thing she had to clean up every thing, but all of us enjoyed the snack.
Our first experiment in kitchen came out well and from then i must say both me and my sis started experimenting with food regularly.

Ingredients:

For the Cutlet:

3 large Potato (boiled & mashed)
1/2 tbsp Coriander leaves
1/2 tbsp Garam masala
1/4 tbsp Cumin powder (jeera powder)
1/4 tbsp Turmeric powder (haldi)
bread crumbs
Oil
Salt to taste

For the Ragada:

2 Cups white peas (boiled)(batani)
1 onion , finely chopped
1 tomato, finely chopped
1 tsp ginger garlic paste
few mint leaves
1/4 tsp black salt
1 tsp Cumin powder
1 tsp garam masala powder
1 tsp red chilli powder
1 tbsp tamarind paste
Salt to taste
Coriander leaves, onion , both finely chopped to garnish.

Method:

Cutlet:



Take the boiled potatoes , add coriander leaves, garam masala, cumin powder,turmeric powder, salt and mix well.
make cutlets and roll them in bread crumbs.Now heat tawa and grease it with oil and place the cutlets and roast them, you can as well deepfry.
When cutlets turn brown , remove and keep aside.

Ragada:

Heat oil in a pan add onion and fry for 2 minutes, add mint leaves , ginger-garlic paste and stir for 2 more minutes.
add the tomatoes and cook for some time.When tomatoes are done add garam masala powder, black salt, ordinary salt,cumin powder
chilli powder and mix well.Add the tamarind paste and mix well. Add little water if required.
Now add in the boiled peas to this mixture and let it cook for 5-7 minutes.

To serve Ragada patties:

Take a serving plate and place 2 cutlets and pour ragada on it.
Sprinkle chopped onion,chat masala & chopped coriander leaves on it .You can also put yogurt and sev if desired and serve hot with green chutney.

Aloo Bath

Ingredients:

2 Cups Basmati rice (cooked)
4 medium size Potatoes (cubed)
1 cup Mint leaves
4-5 green chillies
3 tbsp Coriander leaves
4-5 cloves Garlic , finely chopped
1 inch piece Ginger , finely chopped
Salt to taste
1 inch Cinnamon stick
6 Cloves
1 Bay leaf
3 Green Cardamom
5 tbsp oil

Method:

Heat oil in a pan and fry potatoes till golden brown.Remove and keep aside.
In the same oil fry whole garam masala , when they turn brown add ginger, garlic, green chillies, mint leaves and coriander leaves and fry for a couple of minutes.
Remove and cool it. Now make a paste of this masala.
Return the potatoes to the pan and add the ground masala to them.
Add salt and mix well.Finally add in the cooked rice and mix well.Cover and cook for a minute.
Remove and serve hot with raita.

Vegetable Kurma

Ingredients:

1 Bay leaf
1 inch Cinnamon Stick
3 Green Cardamom
7 Cloves
1/4 tsp Black pepper corns
1/4 cup Broken cashew
2 medium Onions (finely chopped)
Salt to taste
2 tbsp Garlic (finely chopped)
2 tbsp Ginger (finely chopped)
4 green chillies (finely chopped)
1/2 tbsp Cumin powder
1 tbsp Coriander powder
1/2 tsp Red chili powder
1/4 tsp Turmeric powder
5 oz Milk
1/2 cup Yogurt
1/2 cup Paneer cubed
1 large Tomato cubed
2 Carrots , cubed (boiled)
2 Cups Cauliflower florets (boiled)
2 medium Potatoes, cubed (boiled)
1 cup Green peas (boiled)
1 cup Green beans (cut into 1 inch pieces)(boiled)
1/2 cup Coriander leaves, finely chopped
2 tbsp oil.

Method:

Heat oil in a pan and add whole garam masala and roast for few seconds.
Add broken cashews and fry till golden brown, add in the chopped onions , turmeric powder and little salt.Cook for 3 minutes and add ginger, garlic and green chillies and cook for additional 2 minutes until they are golden brown in color.Remove and allow it to cool.
Make a smooth paste of this mixture.
Return the onion paste to the pan and cook till oil is separated.
Add cumin powder, coriander powder ,red chili powder and mix well.Add 1/2 cup water and cook for 2 minutes.
Add paneer , tomatoes and cook for 2-3 minutes.
Add milk and mix well. Simmer and add yogurt and mix well.
Finally add in the boiled vegetables and cover and let it cook for 5 more minutes.
Remove , garnish with coriander leaves and serve hot.

Basundi

Ingredients:

1 Ltr Milk
1/2 cup sugar
few strands of saffron
1/2 tsp Ilachi powder
Pista and badam to garnish.

Method:

Bring milk to a boil in a non stick pan.
Reduce the flame and keep stirring till the milk is reduced to half.
Add sugar and simmer for some more time till milk thickens to rabdi.
Add cardamom powder.

Garnish with the nuts and serve.

Mirchi Bajji

Imagine , a rainy evening, hot mirchi bajji for the snack.....mmmm.....yummy.

Ingredients:

For bajji:

8 large Green chillies (not the usual green chili)
1 cup Gram flour (Besan )
2 tbsp Rice flour
Salt to taste
Pinch of cooking soda
Oil to deep fry.

For the stuffing:

3 tbsp Peanuts
1 tsp Ajwain
2 tbsp Tamarind pulp
Salt to taste
2 cloves garlic.

Method:

Stuffing: Grind together all the ingredients and make a paste, and keep aside.

Bajji:
Make slit on one side of the chili.Carefully remove the seeds inside.
Now stuff the prepared masala inside the chillies and keep aside.
Mix together gram flour, rice flour, salt, soda with water and prepare a batter, which should be little thick and not watery.
Heat oil in a pan and dip in the stuffed chillies in the batter and fry till golden brown.
Garnish with chopped onion, chat masala, and a dash of lime.Serve hot.

Pulihora (Tamarind Rice)

Pulihora is an authentic andhra recipe made of rice, and is usually served in South Indian temples.

Ingredients:

2 Cups Cooked rice
5 tbsp Tamarind pulp (Squeezed out of tamarind soaked in hot water)
4 Whole red chillies
6 Green Chillies slit
2 tsp Urad dal
3 tsp Channa dal
1 tsp Mustard seeds (rai)
2 pinch Hing
1/2 tsp Turmeric powder (haldi)
Curry Leaves
Salt to taste
2 tbsp each cashew and peanuts
4 tbsp oil
2 tsp Rasam powder (optional)


Method:

Heat oil in a pan, add urad dal, channa dal,peanuts, whole red chillies and fry till golden brown.
Now add mustard seeds, hing and fry till mustard seeds crackle.
Add green chillies, curry leaves, turmeric and fry for a minute.
Keep this mixture aside, now in the same pan add the tamarind pulp and cook till it becomes thick, add salt to this and remove from heat.
Add the tamarind pulp, rasam powder along with the fried tadka to rice and mix well.
Adding rasam powder enhances the taste of pulohora.Try adding it :-) i'm sure you will like it.
Finally add the cashews.

Aloo Methi Parata

Ingredients:

For Stuffing:

4 nos Boiled Potato
1 small Onion, chopped
3 nos Green chillies, finely chopped
1 inch Giner, chopped
4 cloves Garlic, chopped
1 tsp Cumin seeds (jeera)
Salt to taste
1/4 tsp Turmeric Powder
3 tbsp Corriander leaves , chopped.

For Parata:

1 cup Methi leaves (washed and dried)
3 Cups Wheat Flour
Salt to taste.
2 tbsp oil.

Method:

For Stuffing:

Heat Oil in a pan and add jeera.When they splutter add chopped onion and fry till onions are soft.
Now add chillies, ginger and garlic and fry for a minute.
Add turmeric powder, boiled potatoes and salt.mix well.cover for a minute and finally add corriander leaves and give a final mix.Let this mixture cool for some time.

For Parata:

Take Wheat flour , and methi leaves in a bowl and pour little oil and add salt and mix it with water to make a soft dough. leave it covered for half an hour.
Make lemon size balls with the dough.
Now roll out a lemon size dough into small size puri and add the stuffing.
Cover and seal it completely.Dust it with some flour and roll out like normal roti.
Gently dust off the excess flour .
Heat a tawa and when hot place the parata and cook on both sides till you see brown spots on paratha.
Apply ghee/Oil id desired.
Serve hot with any subzi, pickle or plain yogurt.

Vangi Bath

A Popular Karnataka Special and a complete meal by itself.

Ingredients:

For Vangi bath Powder:

1 cup Chana Dal
3/4 cup Urad dal
3/4 cup Corriander seeds (Dhania)
1 tbsp Cumin Seeds (Jeera)
10-12 Whole red chillies
1/2 cup Dry Coconut (scrapped)
4 inch Cinnamon Stick
5-6 Cloves
1/2 tsp Hing
1 tsp oil
3-4 Cardamom

For Vangi bath:

3 Cups Basmati Rice
8 Purple brinjals
1 tbsp Tamarind Pulp
Salt to taste
4 nos Green Chillies slit
Few Cashews , peanuts roasted
Few Curry leaves


Method: (For Powder)

Dry roast channa dal and urad dal seperately until they are golden brown and keep aside.
In the same pan add oil and roast corriander seeds, cumin seeds,dry red chillies,cinnamon, cardamom, cloves, till they change color. remove and add dry coconut to these hot spices.
Grind them to fine powder when they are cooled.

For Rice:

Cook rice and keep aside.
Heat Oil in a pan and add hing, mustard seeds. when they start spluttering, add curry leaves and green chillies.
Add brinjal to it and stir fry until brinjal is soft.add salt , tamarind pulp to it and give it a good mix.
Add the Vangibath powder to the brinjals and mix well, now add the cooked rice and mix well.
Finally add roasted peanuts and Cashews.

Serve hot with raita.

Dal Makhni

Spicy Heavy dal prepared with Rajma and Black Urad dal.

Ingredients:

1/2 Cup Whole Black gram (Black Urad dal)
3 tbsp Red Kidney beans (Rajma)
1 tsp Red chilli powder
2 inch Ginger, chopped
1 tsp Cumin seeds (jeera)
5-6 cloves Garlic, chopped
1 large Onion, Chopped
2 nos Green chillies (slit)
2 medium Tomatoes , chopped
1tsp Garam masala powder
Salt to taste
3tbsp Butter
4 tbsp Fresh Cream (optional).


Method:

Soak rajma, urad dal in 3 cups water for 6-8 hrs.
Pressure cook rajma and urad dal in 3 cups water with salt, half red chilli powder and half ginger until rajma is soft. Say about 3 Whistles.
Heat butter in a pan and add jeera.after a minute add onion and fry till onions change color, now add ginger, garlic and green chillies and saute for a minute.
Now add tomatoes , red chilli powder and cook till tomatoes are reduced to pulp.
Add cooked rajma, urad dal along with the water and salt.Mix well.
Add garam masala powder and Cook covered for about 8-10mts.
You can add fresh cream to make it rich.

Garnish with butter and coriander leaves and serve hot.

Veg Fried Rice

Veg Fried Rice - Chinese style.

Ingredients:

2 Cups Rice (cooked)
3 tbsp Oil
100 gms beans (finely chopped)
2 carrots (finely chopped)
1 small Capsicum (finely chopped)
3 tbsp Cauliflower (finely chopped)
100 gms Cabbage (finely chopped)
2 Spring Onions (finely chopped)
2-3 Green chillies (finely chopped)
1 tbsp Ginger (finely chopped)
1 tbsp Garlic (finely chopped)
1 tbsp Vinegar
2 tbsp Dark Soya Sauce
Salt 'n' Pepper to taste
1/4 tsp Ajinomoto

Procedure:

Heat oil in a pan and when hot add all the chopped vegetables and stir fry.
cook for 2-4 minutes, make sure vegetables are not over cooked.They should be crisp.
Now add ajinomoto, salt and pepper and mix well.
Add vinegar and soya sauce and give it a quick mix.
Finally add the rice and mix well.
Garnish with spring Onions and serve Hot with green chilli sauce.