MORE KULAMBU VADA

  INGREDIENTS

1. Urad vada                    6 nos
2. Onion                          1 cut
3. Coriander leaves         1 cup cut
4. Curd                            1 cup
5. Besan flour                 2 tbsp
6. Jeera powder              1 tsp
7. Grated ginger             1 tsp
8. Grated coconut           1 tbsp
9. Curry leaves                10
10. Coriander leaves         little
11. Salt                             2 tsp
12. Turmeric                     1/2 tsp
13. Chilly powder             1 tsp 
14. Water                           6 cups

SEASONING

1. Oil                              1 tbsp
   
2. Mustard seeds             1/2 tsp
3. Urad dhal                   1/2 tsp
4. Begal gram                 1/2 tsp
5. Hing                           1/2 tsp
6. Red chiles                  2

METHOD

• Grind coconut, jeera powder, chilly powder, ginger to a smooth paste.
• Whip curd, water and besa flour, mix with grounded paste.
• Heat oil add seasoing splutter mustard seeds, fry urad and bengal gtram dhal, curry leaves, hing, ad  chilies.
• Pour the curd mix ad add salt, turmeric, chilly powder.
• Stir well and bring to boil, simmer for few minutes.
• Garnish with coriander leaves.
• Serve hot with urad vada, and cut onion.

MORE KULAMBU

 JNGREDIENTS

1. Curd                            1 cup
2. Besan flour                 2 tbsp
3. Jeera powder              1 tsp
4. Grated ginger             1 tsp
5. Grated coconut           1 tbsp
6. Curry leaves                10
7. Coriander leaves         little
8. Salt                             2 tsp
9. Turmeric                     1/2 tsp
10. Chilly powder             1 tsp 
11. Water                           6 cups

SEASONING

1. Oil                              1 tbsp
2. Mustard seeds             1/2 tsp
3. Urad dhal                   1/2 tsp
4. Begal gram                 1/2 tsp
5. Hing                           1/2 tsp
6. Red chiles                  2

METHOD

• Grind coconut, jeera powder, chilly powder, ginger to a smooth paste.
• Whip curd, water and besa flour, mix with grounded paste.
• Heat oil add seasoing splutter mustard seeds, fry urad and bengal gtram dhal, curry leaves, hing, ad  chilies.
• Pour the curd mix ad add salt, turmeric, chilly powder.
• Stir well and bring to boil, simmer for few minutes.
• Garnish with coriander leaves.
• Serve hot with urad vada, cut onion.
  

ALOO MASALA [BANGLA RECIPE]

 INGREDIENTS

1. Potatoes             500 gms
2. Dry ginger         1"
3. Turmeric            1/2 tsp
4. Salt                    2 tsp
5. Tamarind           lemon size
6. Chilly powder   2 tsp
7. Daniya powder  2 tsp
8. Hing                  1/4 tsp
9. Sugar                1 tsp
10. Bay leaves        3
11. Cumin seeds     1 tsp
12. Red chilies        2
13. Cinnamon         1 1/2 "
14. Lavang              4
15. Cardamom       3
16. Oil                    1 ladleful

METHOD

• Boil potatoes and peel. Cut into cubes. Soak tamarind and extract the juice.
• Grind jeera, cinnamon, lavang, chilly powder, cardamom, dry ginger to a smooth paste.
• Heat oil and fry the potatoes, keep it aside.
• In the same oil fry bay leaves and hing.
• Add the masala paste, salt, sugar, turmeric, tamarind juice, chilly powder.
• Mix well and add fried potatoes, cook on low heat for 10 minutes.
• Serve hot with chapati or poori.

RADHA BHALLAVI [ BANGLA RECIPE]

 INGREDIENTS

1. Urad dhal            250 gms
   
   
2. Maida                 3 cups
3. Khova                 50 gms
4. Oil                      for frying
5. Ani seeds           2 tsps
6. Nut meg             little
7. Red chilies         4 nos
8. Ginger                 1"
9. Sugar                  1 tsp
10. Salt                     to taste
11. Pepper                 little

METHOD.

• Soak urad dhal over night and grind in the morning to a smooth paste.
• Last two minutes add ginger and grind.
• After that add salt, sugar, pepper and mashed khova.
• Mix well and keep it aside for a few minutes,
• Fry red chilies, aniseeds and powder it.
• In the same kadai, heat 1 cup of oil and add urad dehal batter
• Mix well and saute on a low heat without leaving hand.
• Add the red chilly powder, pepper powder, nutmeg powder.
• Saute well and cook for another 2 minutes and keep it aside.
• Make a dough adding maida, salt, oil and water, knead to a smooth dough.
• Close a lid and keep it aside for an hour.
• Make small balls and press add a spoonful urad dhal mix in the centre.
• Roll as a ball and deep fry, until golden brown.
• Serve with aloo masala, it tastes yummy.

RASAM VADA

 INGREDIENTS

1. Dhal rasam              1 cup
2. Uddina vada           3 nos
3. Cut onion                1 tbsp
4. Coriander leaves     little

METHOD

• Soak vadas in hot rasam for 10 minutes.
• Pour some rasam on vadas.
• Garnish with cut onion and coriander leaves.
  

TOMATO BRINJAL

 INGREDIENTS

1. Baby brinjal                  500 gms
2. Ginger-garlic paste       2 tbsps
3. Turmeric                       1 tsp
4. Chilly powder              2 tsp
5. Sambar powder            1 tbsp
6. Garam masala              1 tsp
7. Salt                               2 tsp
8. Oil                                1/2 cup

FOR GRINDING

1. Small Onion                20
2. Tomatoes                     500 gms
3. Garlic                          1 whole
   

SEASONING

1. Mustard seeds            1 tsp
2. Urad dhal                   1 tsp
3. Bengal gram              1 tsp
4. Onion                        1
5. Hing                          1/4 tsp
6. Cutty leaves              few
7. Coriander leaves       for garnishing

METHOD

• Wash brinjal slit into 4 parts without cutting the stem.
• Cut 1/2 stem and put in the water adding 1 tsp salt.
• Grind the masala to a course paste.
• Mix all the masala powder, salt and keep aside.
• Heat oil add seasoning, splutter mustard seeds and fry dhal, curry leaves and hing.
• Add masala powder and paste, fry on low flame for 1 minutes.
• Add brinjal ad fry until the masala mix up, fry on low flame.
• Add water and brnig to boil, cook for 15 minutes on low heat.
• Turn brinjal frequently, in pressure pan cook for 2 whistles.
• Simmer until thick and oil floats, garnish with coriander leaves.
• Serve hot with chapati or rice.

VIRAL FISH FRY

 INGREDIENTS

1. Viral fish                   1 kg
   
2. Ginger-garlic paste   2 tbsps
3. Salt                           1 tbsp level
4. Turmeric powder      1 tsp
5. Chilly powder           3 tsp
6. Lemon                      2
7. Corn flour                2 tbsps

MASALA POWDER

1. Coriander Seed         1 tbsp
2. Fennel seeds             1 tsp
3. Jeera seeds                1/2 tsp
4. Cinnamon                 2"
5. Cloves                       5
6. Pepper                       1 tsp

METHOD

• Dry fry the masalas and powder it,
• Wash fish for 4 or 5 times, apply salt, lemon juice, and turmeric.
• Keep it aside for 1 hour, now add ginger-garlic paste, chilly powder and masala powder.
• Apply evenly and marinate for 2 hours.
• Add corn flour and mix well. Heat oil and deep fry until crisp.
• Serve hot with tomato sauce and cut lemon.

CRAB GRAVY

 INGREDIENTS

1. Big size crab                 3 nos
2. Big onion                      2Clea
3. Tomatoes                      3 big
4. Sambar powder            3 tbsps
5. Turmeric                       1 tsp
6. Chilly powder              3 tsp
7. Coriander powder        2 tsp
8. Garam masala              2 tsp
9. Salt                               3 tsp
10. Jaggery                         1 tbsp
11. Tamarind                      lemon size
12. Water                           2 cups
13. Coriander leaves         for garnishing
14. Roasted gram flour     1 tbsp

FOR GRINDING

1. Small onion                 10
2. Garlic                           10 pods
3. Ginger                          2"

FOR SEASONING

1. Red chilies                  5 broken
2. Curry leaves               handful
3. Oil                              1/2 cup+1 tbsp
4. Mustard seeds            1 tsp
5. Urad dhal                   1 tsp
6. Bengal gram               1 tsp

METHOD

1. Clean and wash crabs for 5 or 6 times. Soak tamarind in a cup of water.
2. Cut onion, tomatoes, grind masala to a paste.
3. Heat oil add ground paste and fry until the raw smell goes.
4. Add cut onion little curry leaves, and saute well.
5. Now add tomatoes, salt, chilly powder, sambar powder, coriander powder, and turmeric.
6. Mix well and close a lid, cook on low flame until the tomatoes are mashed.
7. Extract the tamarind juice, garam masala and add to the gravy, add jaggery and water.
8. Bring to boil and cook for 10 minutes. Add gram flour and thicken the gravy.
9. Finally add crab and cook with closed lid on low flame for 10 minutes.
10. Turn the crab after 5 minutes and cook.
11. Crab should turn into red in colour, then it is cooked.
12. Heat 1 tbsp oil add seasoning, splutter mustard and fry dhal, add red chilies and curry leaves.
13. Pour over the gravy and garnish with coriander leaves.
14. Serve with chapati, rice, dosa.

GREEN GRAM SAMBAR IDLIES

 INGREDIENTS 

FOR SAMBAR

1. Green gram              2 cups
2. Onion                       2 big
3. Tomatoes                 3
4. Coriander powder    2 tbsps
5. Jeera powder            1 1/2 tbsp
6. Chilly powder          2 tsp
7. Turmeric                   1 tsp
8. Jaggery                     1 tsp
9. Salt                           3 tsp
10. Water                        1 liter
11. Coriander leaves       little
12. Green chilies             5

FOR SEASONING SAMBAR

1. Oil                            3 tbsps
2. Mustard seeds          1 tsp
3. Urad dhal                 1 tsp
4. Bengal gram dhal    1 tsp
5. Hing                         1/2 tsp
6. Red chilies               2 broken
7. Curry leaves            few

INGREDIENTS

FOR SIDE DISH

1. Cooked green gram       1 cup
2. Onion                            1 cut
3. Green chilies                 5 slit
4. Coconut                        1/2 cup
5. Oil                                1 tbsp
6. Mustard seeds               1/4 tsp
7. Urad dhal                      1/4 tsp
8. Bengal gram                  1/2 tsp
9. Hing                              1/4 tsp
10. Curry leaves                  few
11. Salt                               1 tsp
12. Turmeric                      1/4 tsp

METHOD

FOR SAMBAR

• Wash and cook green gram for 3 whistles.
• Drain water and keep it aside.
• Grind 1 cup of green gram and add to the dhal water.
• Cut onion, tomatoes, green chilies and coriander leaves.
• Heat oil in a pan add seasoning and splutter mustard, fry dhal.
• Add red chilies, curry leaves, hing add cut onion and saute for a minute.
• Add tomatoes, turmeric, chilly powder, coriander powder, jeera.
• Mix and cook on low heat until tomatoes are mashed well with closed lid.
• Stir the dhal and water, pour into the pan, add salt and jaggery.
• Boil once and simmer for 15 minutes on low heat.
• Garnish with coriander leaves.

METHOD

 FOR SIDE DISH

• Heat oil in a kadai add mustard, urad and bengal gram.
• Splutter mustard and add green chilies, curry leaves, hing and cut onion.
• Fry till translucent and add cooked gram, salt and fry forv a minute.
• Sprinkle grated coconut and fry for another minute.
• Serve sambar on small idlies, garnish with green gram, and ghee.
• This sambar, small idli and green gram makes a good combination.

SEASONED IDLI

 INGREDIENTS

1. 
   Small idlis                 2
2. Coriander leaves       handful
3. Green chilies             5
4. Curry leaves              few
5. Ginger                       1/2"
6. Oil                             1 tbsp
7. Mustard seeds           1 tsp
8. Urad dhal                  1 tsp
9. Bengal gram             1 tsp
10. Hing                         1/4 tsp

METHOD

• Cut green chilis, coriander leaves, curry leaves, and ginger to a tiny pieces.
• Heat oil, splutter mustard and fry the dhal, hing, ginger, and curry leaves.
• Pour on idlis, mix well and keep aside for 5 minutes.
• Garnish with coriander leaves and serve with sambar and white chutney.
  

BLACK CHANNA GRAVY

 INGREDIENTS

1. 
   Black channa             1 cup
   
2. Onion                         2 nos
3. Tomato                       3 nos
4. Salt                             2 tsp
5. Turmeric                     1 tsp
6. Chilly powder             2 tsp
7. Oil                               1/4 cup
8. Water                           6 cups
9. Ginger - garlic paste   1 tbsp

MASALA POWDER

1. Coriander seeds          1 tbsp
2. Fennel seeds               1 tsp
3. Jeera                           1 tsp
4. Cinnamon                   2"  
5. Cloves                        5
6. Roasted gram             1 tbsp
7. pepper                        1 tsp

  FOR SEASONING

1. Red chilies               2
2. Curry leaves             few
3. Mustard seeds          1 tsp
4. Urad dhal                 1 tsp
5. Bengal gram            1 tsp
6. Hing                         1/4 tsp

METHOD

• Soak channa dhal over night.
• Wash and cook till soft. Retain 1/2 cup channa dhal and grind to a smooth paste.
• Cut onion, tomatoes to small pieces, dry fry masalas and powder it
• In a kadai heat oil and splutter mustard, fry dhal, curry leaves, red chiles and hing.
• Add onion and saute for a minute, add tomatoes, ginger- garlic paste.
• Close a lid and cook on a low flame until the tomatoes are mashed.
• Add masala powder, turmeric, chilly powder and cook for another few minutes.
• Stir in the cooked channa and mix well.
• Bring to a boil and add the ground channa paste, salt.
• Cook for 15 minutes and serve hot with chapati, appam, bread, and any dosas.

MILK BREAD

 INGREDIENTS

1. Maida flour             3 cups heap
   
2. Corn flour               1 tbsp
3. Milk                        1 1/2 cups
4. Yeast                       3 spoons levelled
5. Sugar                      3 tbsp or more
6. Salt                         1 tsp heap
7. Unsalted Butter       3 tbsps
   

METHOD

1. Warm milk and add yeast, sugar.
2. Mix well and keep it aside for 10 minutes.
3. Mix maida, corn flour, salt, .
4. Pour the yeast milk over the maida flour.
5. Mix well and knead for 5 minutes.
6. Now add butter and knead again until the butter mixes up.
7. Close a lid and let it rise for 1 hour.
8. Knead again for 5 minutes  and close it to rise for 3 hours.
9. After three hour knead the dough on working board adding little flour.
10. Make it smooth dough and shape it as bread.
11. Brush butter into the tin and keep a butter paper inside the tin.
12.  Keep the dough and close a cloth on top of the tin for an hout.
13. Make a deep cut o top of the dough and brush some water.
14. For baking in oven, pre heat at 180 degree and bake for 15 minutes.   
15. For baking on stove, heat dosa pan and place the tin on it.
16. Keep a baking sheet on dosa pan, turn the tin once in 5 minutes on all the sides.
17. Bake on low heat, small burner is enough to bake.
18. This sponge bread tastes with butter, jam, mayonaisse.

SEASAME BREAD

 INGREDIENTS

1. Maida flour            3 cups heaped
2. Yeast                      3 tsp levelled
3. Baking powder      1 tsp
4. Baking soda           1/4 tsp
5. Sesame seeds         1 tsp
6. Water                      3/4 cup
7. Salt                         2 1/2 tsp levelled
8. Sugar                     3 tbsps
9. Oil                         3 tbsps

METHOD

• Warm water add sugar, and yeast, mix and close a lid and let it ferment for 10 minutes.
• In a bowl mix maida, baking powder, baking soda, and salt.
• Pour the yeast mix to the maida flour.
• Add oil and knead well as chapati dough.
• Close a lid and keep it in a warm place to arise for 1 hour.
• After one hour again knead it to a smooth dough and keep it aside to rise in double size.
• Leave it for 3 hours with closed lid or close by a cloth.
• After three hour put the dough on working board and knead for few minutes.
• Brush oil to bread tin and place a baking sheet and again brush with oil.
• Shape the dough as bread and transfer to the tin.
• Close a cloth on tin and let it rise till the top of the tin.
• Finally brush some water on top of bread and sprinkle sesame seeds.
• Press the sesame seeds by finger lightly.
• Pre heat the oven for 180 degree and bake for 20 minutes. OR
• In a pan, heat dosa pan and keep the tin over the pan.
• Bake for 15 minutes turning the tin for 5 minutes once.
• You will get a beautiful and tasty bread.