Bonda

*************************************************************************
Ingredients
*************************************************************************
Besan Flour - 2 cups
Onions - 1 cup, finely chopped
Ginger Garlic - 1 Tsp
Chilli Powder - 2 Tsp
Green Chilli - 2 , finely chopped
Salt - As required
Coriander ,  Curry Leaves - As required
Oil - For Deep Frying
Cooking Soda -  A Pinch
Water
*************************************************************************
Method
*************************************************************************
1. Mix the besan flour , onion , ginger garlic paste , chilli powder, green chilli, salt , coriander and curry leaves .
2. Add water little by little , so that the mixture remains a paste and not watery.
3. Dissolve the soda in water and add it to the mixture . Keep it aside for about 5 min
4. Heat oil in a kadai for deep frying .
5. Drop the mixture as small balls in to the oil and remove when cooked and brown .
6. Serve with chutney

Mushroom Pepper Soup

Peppry.. Strong.. A wise choice for a rainy evening

*************************************************************************
Ingredients
*************************************************************************
Msuhroom  - 1 cup,chopped
Onion - 1 , chopped
Peppercorns - 2 Tbsp,crushed
Ginger Garlic Paste - 1 Tsp
Water - 2 cups
Turmeric - a pinch
Oil ,Salt - as Required
Corn Flour - 1 Tsp , dissolved in a Tbsp of water
*************************************************************************
Method
*************************************************************************
1. Heat oil in a pressure cooker and add onion and salt
2. Saute for a minute and then add the mushrooms
3. Add the crushed peppercorns , ginger garlic paste , turmeric
4. Keep stirring and then add water
5. Once the water boils, close the cooker and allow for 3 whistles
6.  When the pressure is all out ,  add the corn flour paste and heat for a min.
7. Serve hot.

Semiya Payasam...

*************************************************************************
Ingredients
*************************************************************************
Vermicelli - 1  Cup
Sugar - 1/4 cup
Water - 2 cups
Ghee - 2 Tbsp
Milk - 2 cups
Garnish
Cashews - 1 Tbsp , Broken
Raisins - 1 /2 Tbsp
Cardamom Powder - A pinch

Optional
Condensed Milk -As desired
*************************************************************************
Method
*************************************************************************
1. Heat 1.5 Tbsp of ghee in a kadai and add the vermicelli.
2. Fry till it is crisp and add the water.
3. Keep in medium flame and allow the vermicelli to cook
4. Once it is cooked nice and soft, add the sugar and keep stirring.
5.  The sugar melts and the mixture becomes sticky
6. Take it out of the flame.
7. Fry the cashews and raisins in ghee and add it to the vermicelli along with the cardammom
8. Once the mixture is all cool , add the milk

Suggestion :
To make the payasam more yummy,  add condensed milk as a topping while serving. It sure does add to the taste :)

Bitter Gourd Gojju

Bitter , Sweet , Tasty
*************************************************************************
Ingredients
*************************************************************************
Bitter Gourd - 3 , deseeded and chopped into small pieces
Coconut grated - 1/2 cup
Tamarind - 2 Big Lemon Size
Jaggery - 3 Lemon Size
Haldi - 2 Tsp
Curry Leaves
Mustard
OIl

For the Masala Powder :

Kadala Paruppu - 2 Tblsp
Urad Dhal - 1 Tblsp
Jeera - 1 Tblsp
Fenugreek Seeds - 1 Tsp
Coriander Seeds - 1 Tsp
Red Chilli - 5 to 6
Pepper Corns - 5 to 6
Sesame Seeds - 1 Tsp
Hing - 1 Tsp

*************************************************************************
Method
*************************************************************************
1. Soak the chopped bitter gourd in water with a spoon of salt + 1/2 cup of butter milk for about a hour to remove the bitterness
2. Dry roast all the ingredients and make a powder . Grind the coconut also along with the powder
3. Heat Jaggery and make a liquid out of it
4. Heat oil in a kadai , add the curry leaves , mustard and hing
5. Add the strained bitter gourd and add turmeric
6. Add water to the kadai till the bitter gourd is immersed in water .
7. Simmer and allow it to cook slowly
8. Once the bitter gourd is soft , add the tamarind and jaggery and simmer for about 2 minutes
9. Add the ground paste and a little water and allow the gojju to boil till all the ingredients are cooked

Mango Seekaranai

Yummy.......
*************************************************************************
Ingredients
*************************************************************************
Alphonso Mangoes - 2 , medium sized
Sugar - 1/2 Tbsp
Jaggery - 3 Tbsp
Cardamom Powder - 1 Tsp
Milk - 2 Tbsp ( Optional)
*************************************************************************
Method
*************************************************************************
1. Peel the mangoes and smash the pulp. The pulp should not  have any big lumps
2. Melt the jaggery and add it to the mango pulp
3. Add the sugar and the cardamom powder and mix till the sugar dissolves
4. If desired , milk can also be added to the above
5. Refrigerate it for about an hour and serve hot with puris / maida rotis

Cauliflower Curry

*************************************************************************
Ingredients
*************************************************************************
Cauliflower Florets - 1 Cup
Onion - 2 finely chopped
Tomato - 1 finely chopped
Coriander Leaves  - 1 handful , finely chopped
Curd - 2 Tsp
Red Chilli Powder - 1 Tsp
Coriander POwder - 1 Tsp
Turmeric Powder- 1/2 Tsp
Cumin Powder - 1/2 Tsp

Grind To Paste
Poppy Seeds - 1 Tsp
Cashews - 2 Tsp
Ginger Garlic Paste - 2 Tsp
Greenchillies - 3

*************************************************************************
Method
*************************************************************************
1. Heat oil in a pan , add the chopped onions , salt and saute
2. Add ground paste, tomatoes and saute for about a minute
3. Add the rest of the powders , curd and the cauliflower .
4. Simmer and allow the cauliflower to cook slowly
5. When cooked , garnish with coriander leaves

P.S : Before cooking, soak the cauliflower in water with salt for about an hour .

Veg Noodles

*************************************************************************
Ingredients
*************************************************************************
Carrot , Beans , Cabbage , Spring Onions - 3/4 cup , Finely chopped
Soy Sauce - 1/2 Tblsp
Chilli Sauce - 1/2 Tblsp
Pepper - 1/2 Tblsp
Ajinomotto - 1 Tsp
Oil
Salt
Noodles - 1 Packet

*************************************************************************
Method
*************************************************************************

1. Cook the noodles separately and allow it to cool
2. Heat oil in a kadai ( wok , if you have one ) and add the vegetables .
3. Add the salt and pepper and keep stiring the vegetables till they are done
4. Add the soy sauce , chilli sauce , ajinomotto and stir .
5. Once they are done, add the cooked noodles and stir for a couple of minutes.

P.S  : Add mushrooms , spring onions  if desired

Soya Manchurian

Weird combination of ingredients with a surprise dish

*************************************************************************
Ingredients
*************************************************************************
Soya Chunks - 3 cups
Pepper - 1 Tbsp
Garlic - 3 Tbsp
Ginger - 3 Tbsp
Onions - 3 , finely chopped
Corn flour - 1/2 cup
Red Food Color - 1 Tsp
Soya Sauce - 1/2 Tbsp
Chilli Sauce - 1 Tbsp
Red Chillies - Crushed
Oil for Deep frying
*************************************************************************
Method
*************************************************************************
1.  Boil hot water in a pan and add the soya chunks in it and allow it to boil for a min.
2. Switch off the gas and allow the chunks to be soaked completely
3. Squeeze the water out of the chunks and keep aside
4. In a bowl , add the pepper powder , salt , food color and the corn flour except for a tsp of it
5. Add little water to it , so that the batter has a medium consistency
6. Add the soya chunks to the above batter and allow it to marinate for about 10 min
7. Deep fry the soya chunks till they are cooked
8. Heat oil in a kadai , add the onions , ginger , garlic & salt .
9. Once the onions are transcluscent , add the soya sauce , chilli sauce and the crushed red chillies
10. Fry till cooked and add the fried soya chunks to the mixture
11. Dissolve a table spoon of corn flour and add to the fried soya chunks
12.  Once the mixture thickens , switch off and serve hot with noodles / fried rice

P.S : The oil used for deep frying soya chunks, has a not so good odour. Best to use only required amount of oil for deep frying

Potato Masal for Poori

A lovely South Indian breakfast !!!

*************************************************************************
Ingredients
*************************************************************************
Potato - 4 to 5
Onion - 2 , long cuts
Tomato - 1 , long cuts
Green Chillies - 4 , slit open
Ginger Garlic Paste - 1 Tsp
Curry Leaves - 4 to 5
Coriander Leaves  - a handful , chopped finely
Kadala Paruppu - 1 Tbsp
Mustard Seeds - 1 Tsp
Turmeric  - 1 Tsp
Salt to taste
*************************************************************************
Method
*************************************************************************
1. Pressure cook the potatoes with salt
2. Smash the cooked potatoes and keep aside
3. Heat oil in a kadai , add the mustard seeds , kadalai paruppu, curry leaves
4. Once the dhal is fried , add the onions , green chillies , salt , turmeric
5. Once the onions are fried , add the tomatoes , ginger garlic paste and fry till the tomatoes are cooked perfectly
6. Add the smashed potatoes and add 1 cup of water to it
7. Cook till the masal thickens
8. Serve with hot pooris

Soppina Saaru

Very very healthy and very very tasty

*************************************************************************
Ingredients
*************************************************************************
 Greens  - 3 to 4 different variety each a bunch
 Tuvar Dhal - 1//2 cup
 Onion - 1 chopped
 Tomato - 1 chopped
 Garlic - 5 to 6 pods

 For the Paste - Dry Roast

 2 Tbsp Coriander Seeds
 1 Tsp Pepper Corn
 1 Tsp Mustard Seeds
 2 to 3 Dry Red Chillies
 1/2 Tsp Fenugreek Seeds
 1 Tsp Poppy Seeds
 1 Tsp Uncooked Rice Grains
 1'' Cinnamon Stick
 3 Tbsp Coconut 

*************************************************************************
 Method
 *************************************************************************
 1. In the pressure cooker, add a tsp of oil
 2. Fry the onions , garlic and then the tomotoes for a min
 3. Add the greens and the tuvar dhal 
 4. Pressure cook all of the above till the dhal is cooked
 5.  Once the pressure is gone, add the ground paste to the cooked dhal and greens
 6. Boil till done.

Black Urad Dhal Vada

*************************************************************************
Ingredients
*************************************************************************
Black Urad Dhal - 1 cup
Rava - 1 Tsp
Maida - 1 Tsp
Black Jeera - 1 Tblsp
Salt

*************************************************************************
Method
*************************************************************************
1. Soak the Black Urad Dhal in water for an hour and make a coarse paste .
2. Do remember that the urad dhal might not get soft even after a hour but
then it does gives a soft batter.
3. Add the rest of the ingredients to the ground urad dhal .
4. Add water if required. The dhal absorbs too much of water . So , it is
best advised to make the paste just before frying
5. Heat oil in a kadai for deep frying
6. Deep fry the urad dhal patties

PS : Qty of Black Jeera can be adjusted based on your taste

Potato Kurma

*************************************************************************
Ingredients
*************************************************************************
Onion - 1 , sliced
Tomato - 1, sliced
Green chillies - 2 , slit
Tumeric - 1 tsp
Chilli Powder - 3 Tsp
Garam Masala - 1 Tsp
Ginger Garlic - 2 Tsp
Coriander Leaves - a cup
Kasuri Methi - 2 Tblsp
Coconut Paste - 1/2 cup

*************************************************************************
Method
*************************************************************************
1. Heat oil in a cooker and add the onions and a pinch of  salt
2. When the onions are transparent , add the tomatoes , garam masala ,
chilli powder , turmeric powder , ginger garlic paste and green chillies
3. Add a little water and allow the tomato to cook in simmer
4. Mean while , scrape off the potato skin and cut into medium sized squares
5. Add the potatoes to the above mixture and add required amount of salt.
6. Add water to the cooker , till the potatoes are all immersed completely.
7. Close cooker and switch off after 4 whistles
8. Once the pressure is released, open the cooker and keep it on simmer
9. Add the ground coconut and a little more water
10. When the kurma is cooked completely, switch off and add the coriander
leaves and the kasuri methi.

Mango Rice

Sour , tasty and lovely summer afternoon lunch food ..

*************************************************************************
Ingredients
*************************************************************************
Raw Mango Rice - 1 , grated
Grated Coconut - 1 Tbsp
Greenchillies - 4 , pounded
Turmeric
For the Tadka :
Ground nuts - 1 Tbsp
Mustard Seeds
Curry Leaves
Rice - 2 cups , cooked and cooled.
Gingelly Oil - 2 Tbsp
Asofoetida - 1 pinch

*************************************************************************
Method
*************************************************************************

1. Once the rice is cooked, spread it on a wide plate and add to it a drop
of gingelly oil
2. Add oil to the kadai , add the mustard seeds , curry leaves , ground nut
, asofoetida .
3. Add the grated raw mango and turmeric and fry till the mango is cooked .
Cook the mango only in low flame
4. When the mango gets softer , add the pounded green chillies , a little
salt and grated coconut .
5. When the mango is all tender , switch off the gas.
6. Add the cooked rice to the cooked mango . Mix it thouroughly and re heat
when serving.

Veg Fried Rice

*************************************************************************
Ingredients
*************************************************************************

Carrot , Beans , Cabbage , Spring Onions - 3/4 cup , Finely chopped
Soy Sauce - 1/2 Tblsp
Chilli Sauce - 1/2 Tblsp
Pepper - 1/2 Tblsp
Ajinomotto - 1 Tsp
Oil
Salt
Jeera / Basmati Rice - 1 cup

*************************************************************************
Method
*************************************************************************

1. Cook the rice separately and allow it to cool
2. Heat oil in a kadai ( wok , if you have one ) and add the vegetables .
3. Add the salt and pepper and keep stiring the vegetables till they are done
4. Add the soy sauce , chilli sauce , ajinomotto and stir .
5. Once they are done, add the cook rice and stir for a couple of minutes.

Gobi Manchurian

An all time favorite at my home !

*************************************************************************
Ingredients
*************************************************************************
Cauliflower - 1 medium size
Corn flour - 1 cup
Maida - 1/2 cup
Red Food Color - A pinch
Ginger Garlic Paste - 2 Tsp
Garam Masala - 1 Tsp
Pepper - 1 Tsp
Chilli Powder - 1 Tblsp
Soya Sauce - 1 Tsp
Chilli Sauce - 1 Tsp
Tomato Sauce - 1 Tsp  ( Optional)
Ajinomoto - 1/2 Tsp
Onion - 2 finely chopped
Ginger & Garlic - Equal Quantity , finely chopped
Spring onions - 1 cup, finely chopped
Coriander Leaves - For Garnish
Salt to Taste
Oil for deep frying

*************************************************************************
Method
*************************************************************************
1. Cut the cauliflower florets into medium sized ones
2. Soak in salt water for about an hour and wash them thoroughly
3. In a mixing bowl , mix corn flour , maida , food color , ginger garlic
paste , pepper , garam masala , chilli powder and salt with adding little
water.
4. The batter should be thick enough to hold on to the florets
5. Add the florets to the batter and allow it to marinate for about an hour
6. Deep fry the florets until they are cooked n keep aside
7. Heat oil in a pan, add the onion , ginger and garlic . Add salt to it.
8. Add the soy sauce , chilli sauce and the tomato sauce
9. Stir for about 2 min till the onion and the sauce are cooked together
10. Add the deep fried florets and mix
11. Remove from fire n garnish with coriander and spring onions.

Macaroni

Macaroni with a DESI touch :)

************************************************
Ingredients
************************************************

Macaroni - 2 cups
Onion - 2 , finely chopped
Tomato - 1 , finely chopped
Chilli powder - 2 Tsp
Garam Masala - 1 Tsp
Turmeric - 1 Tsp
Ginger Garlic Paste - 1 Tsp
Cheese (OR) Cheese Powder ( Optional ) - As Required
Garlic Powder ( Optional ) - As Required


************************************************
Method
************************************************

1. Heat water in a vessel and bring it to a boil
2. Add salt to it and then add the macaroni
3. Strain the macaroni once it is done and toss it with a dollop of oil
4. Heat oil in a kadai , add the onions and fry till transparent
5. Add the tomato , garam masala , chilli powder , ginger garlic paste and

salt
6. Allow the mixture to cook in sim until the oil separates
7. Add the cooked macaroni n stir
8. Switch off the gas n add the cheese powder and garlic powder

Spicy Rasam

************************************************
Ingredients
************************************************


Small onions - 5 nos , sliced
Tomato - 1 no
Tamarind pulp - 1 Tblsp
Curry Leaves - A handful
Garlic pods - 4 to 5
Coriander Leaves - A Handful
Mustard Seeds - 1 Tsp
Asafoetida - 1/2 Tsp

For Powder :

Sambar Dhal ( Tuvar Dhal ) - 2 Tblsp
Coriander Seeds - 1/2 Tsp
Pepper - 1 Tblsp
Jeera - 1 Tblsp
Red Chillies - 4


************************************************
Method
************************************************

1. Fry all ingredients for powder and grind it along with the tomato and
keep aside
2. Heat oil in a kadai , add the mustard seeds , curry leaves .
3. Add the asafoetida , onions , garlic and fry till onions are half cooked
4. Add the tamarind pulp and the ground paste .
5. Add 2 glasses of water , salt and allow it to boil.
6. When it is done , add the coriander leaves for garnishing.

Healthy Bread Sandwich

Healthy by all means.. this will all taste splendid

*************************************************************************
Ingredients
*************************************************************************

For the Sandwich Spread :

Pudina Leaves - 1 Bunch
Coriander Leaves - 2 Bunch
Ginger Garlic Paste - 2 Tsp
Green Chillies - 10


For the Sandwich:

Carrot - Grated
Beetroot - Grated
Onion - Finely cut


*************************************************************************
Method
*************************************************************************

1. Toast the sandwich bread on both sides
2. Spread the sandwich spread one side each for both the loafs
3. In between the loafs , place the grated veggies .
4. Serve mild hot

Avial

Vegetables cooked in coconut curry

*************************************************************************
Ingredients
*************************************************************************
Carrot , Beans , Raw Banana , Drumstick , Yam - Each 1 cup, All cut into big pieces
Coconut - 1 cup
Green Chillies - 5
Jeera - 1 Tblsp
Coconut Oil - 2 Tblsp
Cooking Oil - 1 Tblsp
Curry Leaves - A handful
Jeera for Tadka - 1 Tsp
Turmeric - 1 Tsp
Salt to Taste
Curd - 2 Tblsp

For Paste :
Coconut - 1 cup
Green Chillies - 5
Jeera - 1 Tblsp



*************************************************************************
Method
*************************************************************************

1. Heat water in a vessel good enough for Yam to get soaked .
2. When it boils, add salt , turmeric and Yam . Cook till Yam is cooked nicely. Drain the water and keep it aside
3. Add the cooking oil, add jeera seeds , allow them to splutter.
4. Add curry leaves and then add the rest of the cut vegetables
5. Add salt , tumeric and water till all of the vegetables are soaked in it.
6. Cook till all are soft. Now add the Yam also to it .
7. Add the coconut paste and  to the vegetables and cook in sim for about 10 min
8. When it is cooked , switch off. Add the curd and mix .
9. Add the coconut oil to it and close the kadai with a lid. This allows the
coconut oil to percolate inside and this gives the wonderful taste to avial.
Keep the lid closed for about 15 min.
10. Finally it is ready to serve with rice / adai

Adai Dosa

Adai Dosa
*************************************************************************
Spicy Dosa that goes well with Avial

*************************************************************************
Ingredients
*************************************************************************
Cooking Rice - 2 cups
Tuvar Dhal - 2 cups
Ginger Garlic Paste - 1 Tblsp
Sombu - 1/2 Tblsp
Cinnamon Stick - 0.5 inch
Jeera - 1/2 Tblsp
Asafoetida - 1 Tsp
Red Chillies - 6
Salt to Taste

*************************************************************************
Method
*************************************************************************

1. Soak the rice n dhal for about 30 min
2. First grind the other ingredients and then add the rice n dhal
3. Grind to a coarse paste.
4. Add required salt. This dosa does not need to ferment .So as soon as the batter is ground to a paste, the dosa can be made
5. Spread the dosa on the tawa and allow it brown on both sides.
6. Serve with Coconut chutney or Avial

Tips :

Add cut onions, coriander and curry leaves to the dosa batter to make an
Onion Adai .

Tomato Thokku

The dark red color tomato thokku attracts one so much !

*************************************************************************
Ingredients
*************************************************************************
Tomatoes - 2 Kg
Chilli Powder - 5 Tblsp
Tumeric - 1 Tbsp
Salt - As Required
Oil - 6 Tblsp

*************************************************************************
Method
*************************************************************************
1. Wash the tomatoes , pat them dry and make a puree of them without adding water. Alternatively, they can also be cut into small pieces.
2. Heat oil in a non-stick kadai . Using non stick for this thokku eases our preparation activity . Also, for a thokku , the oil used has to be more .
2. Pour the tomato puree / finely cut tomatoes , chilli powder , turmeric and salt .
3. Mix nicely so that all ingredients are mixed properly.
4. Keep mixing it now then so that it does not get charred.
5. The thokku would start changing color from bright red to dark red , keep mixing , till the mixture reduces to one third its quantity .
6. Keep stiring now and then , till all the oil in it starts coming out.
7. All this has to be done in medium / low flame only.
8. Thokku takes almost 30 mins for preparation .
9. once it cools down, store it in an air tight container for about 3 weeks.

Tips
1. Could serve as an instant tomato rice mix. Mix it with rice and add some tadka with mustard seeds , curry leaves , urad dhals
2. Side dish for Chapathi / Dosa
3. Add also add peeled and sliced garlic to the oil in the beginning while heating the oil.  It gives a more garlicy flavour to the thokku.

Pithukkam Paruppu Kolambu

Age Old Recipe.. goes good with Idlis / Chapathis / Puris

*************************************************************************
Ingredients
*************************************************************************
Peeled Avarekkai / Pithukkam Paruppu - 1.5 cups
Onions - 2 , sliced
Cinnamon Stick - 2 Small piece
Clove - 3 in no
Chilli Powder - 1 Tblsp
Ginger Garlic Paste - 1 Tsp
Tumeric - a pinch
Tomato - 1 ,  sliced
Coconut - 1/2 cup
Coriander Leaves - For garnishing

*************************************************************************
Method
*************************************************************************
1. Make a paste with the coconut , a single onion and the ginger garlic
paste and keep it aside
2. Heat oil in a kadai , add the onions , cloves and th cinnamon sticks .
3. Fry till brown , add the tomatoes , chilli powder , tumeric powder and
salt .
4. When the tomatoes are cooked , add the avarekalu / pithukka paruppu and
the pour 4 cups of water to it.
5. Allow it to cook.
6. When it is half cooked, add the coconut paste and then allow it to cook
in low flame.
7. When done, garnish it with coriander leaves.


Tips  - Add potatoes cut into small pieces to this curry when adding the avarekalu . Since the avarekalu takes time to cook , it also gives time for the potatoes to cook also.

Baigan Bartha

Smoked Aubergine Curry !

************************************************
Ingredients
************************************************
Aubergine / Large Brinjal - 1
Peas - 1 cup
Onion - 1 , finely chopped
Tomato - 1 , finely chopped
Garam Masala - 1 Tsp
Ginger Garlic Paste - 1 Tsp
Chilli Powder - 2 Tsp
Pepper - 1 Tsp
Coriander Powder - 1 Tsp
Turmeric - a pinch
Jeera - 1 Tsp
Hing - a pinch
Coriander Leaves - For Garnishing
Oil
Salt to Taste

************************************************
Method
************************************************
1. Apply oil on the brinjal and show it on a medium flame. Keep rotating the
brinjal so that all sides of the brinjal appear burnt.
2. Once done, allow it to cool and then remove the skin of the brinjal .
3. Smash the brinjal and keep aside. It not required for the brinjal to be
cooked fully . The skin has to appear burnt
4. Heat oil in a kadai. Add the Jeera n hing. Fry till the jeera seeds
splutter.
5. Add onion and salt , fry till brown
6. Add the tomato , tumeric powder, garam masala , coriander powder, chilli
powder, pepper powder and ginger garlic paste.
7. Fry till the tomato is cooked nicely.
8. Add the brinjal and the peas to it and pour 3 glasses of water to it.
9. Allow the peas n brinjal to cook nicely in medium flame.
10. Once cooked, add the coriander leaves for garnishing.

Mushroom Fry

Goes well with Dosa and Chapathi .

*************************************************************************
Ingredients
*************************************************************************
Mushroom - 200gm , Sliced
Curry leaves - 1 cup
Onion - 1 medium, finely chopped
Garam Masala - 1 Tsp
Chilli Powder - 1.5 Tsp
Pepper Powder - 1 Tsp
Turmeric - 1 Tsp
Oil - 1 Tsp
Salt to Taste
*************************************************************************
Method
*************************************************************************
1. Heat oil in a kadai
2. Add the curry leaves and wait till they are fried
3. Add the chopped onions and salt . Fry till the onions are brown
4. Add the sliced mushroom , garam masala, chilli powder , pepper powder ,
tumeric
5. Stir and allow the mushroom to cook in medium flame.
6. Within a couple of minutes, the mushrooms start to leave water.
7. Cook until all the water in the mushroom is absorbed
8. Once the mushroom appears all dry , switch off .
9. Serve hot with Dosa / Chapathi

Besan Ladoo

Besan Ladoo is the first sweet I make for Neivedyam for Shivaratri.. This ladoo just melts in your mouth..

************************************************
Ingredients
************************************************
Besan Flour – 4 cups
Powdered Sugar – 2 cups
Ghee – 1.5 cups
Cardamom Powder  - a pinch
Cashew - 10
Raisins  - 6

************************************************
Method
************************************************

1.       Heat the ghee in a kadai and add the besan flour.
2.       Keep at low flame and slowly keep stiring the mixture.
3.       Try to make the mixture without any lumps .
4.       Keep mixing slowly so that the besan flour and the ghee are mixed nicely .
5.       The color of the mixture will turn brown after some time
6.       Switch off and allow it to cool.
7.       Fry cashews and raisins in ghee .
8.       Add it to the mixture
9.       Finally , add the powdered sugar and mix properly.
10.   Allow no lumps to be in there
11.   Make small round balls and store it for a week.

Peas Pulao

The Fragrance of this pulao is so amazing ..that it makes one ask for more ..

************************************************
Ingredients
************************************************
Peas - 1 cup
Jeera / Basmati Rice - 1 cup
Green chillies - 3
Pudina + Coriander Leaves - 1 cup ,Finely chopped
Onion - 1 Big, sliced
Clove - 4
Bay Leaves - 1 medium sized leaves
Cardamom - 2
Cinnamon Stick - 0.5 inch
Salt- As Required
Ghee - 2 Tblspoon

************************************************
Method
************************************************
1. Add ghee in the pressure cooker and fry the onions , cloves , cinnamon
sticks, green chillies and the bay leaves .
2. Fry till the onion is all glossy.
3. Add the peas to it and fry for a min.
4. Add the rice to it.
5. Add the coriander and the pudina leaves to it.
6. Add the 2 cups of water to one cup of rice and keep the rice on fire
unitl 2 whistles and then switch off
7. Serve hot .

Cauliflower Fry

Crunchy and Chilli and Salty Cauliflower ! Thats how this dish tastes !

************************************************
Ingredients
************************************************
Cauliflower Florets - 250gm
Tumeric Powder - 1 Tsp
Chilli Powder - 4 Tsp
Salt- As Required
Oil to fry

************************************************
Method
************************************************
1. Take a bowl full of water. Add salt to the water.
2. Soak the cauliflower for a  half an hour in the salt water
3. Drain the cauliflower out of water once it has soaked for 30 min
4. Rub chilli powder, turmeric and salt and allow it marinate for another 30 min
5. Heat oil in a kadai for dep fry
6. Drop in the marinated cauliflower one by one and fry until they are golden brown.
7. Serve Hot !

Mushroom Dosa

It just makes me realize how simple ingredients put togther can be so amazing as this.


************************************************
Ingredients
************************************************
Mushroom - 250 gms , finely chopped into tiny pieces
Garlic - 8 to 9 , finely chopped into tiny pieces
Ginger - 1/2 inch long , finely chopped into tiny pieces
Chilli Flakes
Salt
Oil
Dosa Batter

************************************************
Method
************************************************
1. Heat oil in a kadai and add the ginger and garlic
2. Fry till golden brown and then add the mushrooms to it.
3. When the mushrooms start watering, add the chilli flakes and a little salt.
4. Cook in low fire, until all the water in it is gone and the mushroom looks are dry.
5. Allow the mushrooms to cool nicely.

6. Mix the mushrooms to the dosa batter.

7. Spread the batter on the tawa the same way as you would do for a normal dosa.
8. Cook until both sides are cooked to prefection.
9. Can be served with Coconut Chutney

Peas Soup

A very filling soup !

*************************************************************************
Ingredients
*************************************************************************
Fresh Peas - A cup
Milk - A cup
Garlic Powder - 1 Tblspoon
Whole Peppercorns - 5 in nos
Onion - 1 Medium , chopped
salt to taste
Mint + Coriander - 1 cup

*************************************************************************
Method
*************************************************************************
1. Heat oil in a kadai
2. Add the onions and peppercorns. saute til brown
3. Add mint , coriander leaves and saute for a min.
4. Finally add the peas . Cook for about 10 min by adding a little water.
5. Remove the above from fire and allow it to cook.
6. Make a puree of it .
7. Pour the pease puree to a vessel and start heating it in low fire,
8. Add one cup of milk and mix nicely
9. Sprinkle the garlic powder to the puree
10. Bring it to a boil.
11. Serve hot.
PS. Instead of garlic powder, 5 to 6 garlic pods can be used. Fry them along with the
onions .

Chapathi Fry

A very easy to make quick breakfast made out of left over chapathi !

*************************************************************************
Ingredients
*************************************************************************
Chapathi - 4 to 5
Onion - 1 Big , finely chopped
Tomato - 1 medium , finely chopped
Green Chillies - 2 , Slit into two
Curry Leaves - 5 to 6 of them
Coriander Leaves - for garnishing
Turmeric powder - 1 Tsp
Chilli powder - 1 tsp
Oil
Salt to taste

************************************************************************
Method
*************************************************************************
1. Tear the chapathis into medium sized pieces
2. Heat oil in a kadai , add curry leaves and allow them to splutter.
3. Add onions and green chillies . Fry till golden brown
4. Add the tomatoes , turmeric powder, chilli powder and salt and fry till all of them are cooked .
5. Finally add the chapathi pieces and fry for a couple of min.
6. Garnish with coriander leaves

Gooseberry Rasam

This rasam is too tangy and it is so good to eat with hot rice

*************************************************************************
Ingredients
*************************************************************************

Big sized gooseberry - 5 to 6
Toor Dhal - 1/2 cup
Sesame Seeds - 1 Tsp
Curry Leaves - A handfull
Garlic - 4 to 5 crushed
Rasam Powder - 2 Tsp
Coriander Leaves - finely chopped , a handfull
Mustard Seeds - 1 tsp
Dry Ginger Powder - 1 Tsp
Pepper Powder - 1 tsp
Tumeric Powder - 1 Tsp
Asofoetida - a pinch
Oil
Salt to Taste

*************************************************************************
Method
*************************************************************************
1. Pressure Cook the dhal and keep aside
2. Remove the seed from the gooseberry by scrapping it around with a knife round and
round
3. Heat oil in a kadai . Add sesame seeds and curry leaves .
4. Add the gooseberry , turmeric and salt and fry till they turn soft.
5. Add the cooked dhal, ginger powder , pepper powder , rasam powder and salt .
6. Allow the rasam to cook and bring it to a boil.
7. For the tadka, heat oil , add mustard seeds . Add the crushed garlic and fry it .
8. Add asofoetida and pour the tadka to the rasam. Garnish it with coriander leaves.

Nellikkai Urugai

One of the easy to make pickles that taste both hot 'n' sour !

************************************************
Ingredients
************************************************
Small gooseberry - 2cups
Chilli powder - 3 Tbsp
Fenugreek powder - 1 Tbsp
Asofoetida - 0.5 Tbsp
Mustard Powder - 1 Tbsp
Gingelly Oil - 6 Tbsp
Salt - As required

************************************************
Method
************************************************
1. Wash and dry the gooseberry on a towel until it is dry .
2. Heat gingelly oil in a kadai and add the gooseberry into it.
3. Fry till the gooseberry is cooked soft.
4. Add the chilli powder, fenugreek powder , mustard powder , asofoetida and salt.
5. Remember to add more salt than required so that the pickle stays good for more than a week.
6. Simmer and fry till all the masala powder is cooked.
7. Cool it and store it in refrigerator . Stays well for 10 to 15 days

Steamed Dhal Vada

This is absolutely a zero oil recipe which is very high in protein and tastes great !

*************************************************************************
Ingredients
*************************************************************************
Moong Dhal - 1/2 cup
Chana Dhal ( Kadala Paruppu ) - 1/2 cup
Toovar Dhal - 1/2 cup
Red Chillies - 6 to 8
Coriander Leaves
Curry Leaves
Asofoetida - 3 tsp
Salt to taste

***********************************************************************
Method
*************************************************************************
1. Soak the dhal together for about 20 min
2. Drain the dhals and add it to the mixer along with the salt and asofoetida .
3. Grind the mixture without adding water.
4. Take out the ground mixture and mix it with coriander leaves and curry leaves.
5. Heat the water in the steamer or an idli vessel
6. Place the dhal mixture into small portions in the idli / steamer plate and allow it to
cook for 10 min.
7. Take it out once cooked and serve it with Sambhar Rice or any rice dish on the same
lines.

More Kulambu

More Kulambu is made entirely using curd as a major ingredient. It is a very suttle
kulmabu which goes well with Rice or Adai Dosa.

*************************************************************************
Ingredients
*************************************************************************
Curd - 2 cups
Carrot , Beans - 1 cup , cut into long pieces
Coconut - 1/2 cup
Jeera - 1 Tblsp
Green chillies - 3
Rice - 1 tsp
Toovar Dhal - 1 tsp
Curry Leaves
Coriander Leaves
Turmeric - A pinch
Asofoetida - A pinch
Oil
Salt to taste

*************************************************************************
Method
*************************************************************************
1. Make a paste of coconut,green chillies,jeera, rice and the toovar dhal .
2. Heat oil in a kadai , add the jeera seeds and allow it to splutter.
3. Add the curry leaves to it and a pinch of asofoetida .
4. Add the carrot and the beans to it .
3. Fry them for a min and then add turmeric and salt.
4. Mix all together and add 2 cups of water .
5. Allow the vegetables to cook.
6. When the vegetables are half cooked , add the ground paste and stir.
7. Allow the mixture in the kadai to cook thoroughly so that the raw smell of the masala
is gone and the vegetables are cooked .
8. Switch off when all are cooked and allow it to cool.
9. Finally add the curd and stir.
10. Garnish it with coriander leaves and serve it with rice.

P.S : While re heating , reheat in medium. Over heating will make the curd to become
watery

Tip 1: Instead of carrots and bean , potatoes can also be used.

Tip 2 :Instead of vegetables , steamed dhal vada can also be used.

Disclaimer

The contents of this site should not be republished, broadcasted, reproduced in any manner or media, without permission.

Reproducing the content without permission is a violation of this Copyright notice.

It is a copyright violation even if you’ve edited the photos, or removed the watermark, the material doesn’t belong to you.

All text, photographs and any other content.
Copyright © 2010 – 2015

Tawa Paneer

One of my favorite appetizers that can be eaten with Roti and subzi

*************************************************************************
Ingredients
*************************************************************************
Curd - 2 cups
Kabab Masala - 2 Tblsp
Garam Masala - 1 Tblsp
Ginger Garlic Paste - 1 Tblsp
Turmeric - 1tsp
Red Food Color - a pinch optional
Paneer - 1 packet , cut into cubes
Onion - 2 , cut into cubes
Capsicum - 2 , cut into cubes
Salt
Oil - 1 tsp

*************************************************************************
Method :
*************************************************************************

1. In a mixing bowl, add the curd , kabab masala , garam masala , ginger garlic paste
,turmeric , Red food color and salt . Mix to form a paste.
2. Add the paneer,onion and capsicum to the paste . Mix carefully so as not to break the
paneer cubes .
3. Allow the mixture to marinate in the fridge for 2 hours
4. Heat a tawa , preferably a non stick one .
5. Apply a little oil on it and then carefully place each of the marianted paneer on it.
6. Keep turning the paneer now and then till the paneer is cooked
7. After cooking the paneer, add the onion and capsicum . Cook on the tawa until the
masala in it is cooked.

Stir Fried Vegetables

This recipe is a simple and healthy one. Goes well with Pasta / Noodles / Fried Rice.


*************************************************************************
Ingredients
*************************************************************************
Bok Choi ( Chinese Cabbage ) - 1 Bunch
Red / Green / Yellow Peppers - 2 cut into thin pieces
Button Mushrooms - 100gms
Baby Corns - 5 to 6
Carrot - 1 cut into thin pieces
Beans - 6 to 7 cut into thin pieces
Garlic - 50 gms finely chopped
Ginger - 50 gms finely chopped
Vegetable Stock - 100ml
Chilli flakes - 2 teaspoons
Ajinomotto - 1 tsp
Olive Oil
Salt

*************************************************************************
Method :
*************************************************************************
1. Add 1 tablespoon of oil in a pan .
2. Add the ginger , garlic and chilli flakes.
3. Fry the above till they turn brown
4. Add ajinimoto and then add the chopped Beans and allow it to cook.
5. once done, add the mushrooms and saute till they are half done
6. Add the rest of the veggies to the pan
7. Add the vegetable stock to the veggies and simmer.
8. Wait till the stock reduces .
9. Serve hot with Noodles / Paste / Fried Rice



P.S : I use the Maggie Vegetable Stock Cubes to make the stock. It tastes great and
ofcourse easy to make one.