Monday, December 28, 2015

IDLY OMELETTE

Ingredients


  1. Idly                           4
  2. Onion                       2 chopped
  3. Green chilly             2 chopped
  4. Coriander leaves      handful cut
  5. Gravy                       1/4 cup
  6. Oil                            1 tbsp
  7. Eggs                         4
  8. Pepper Powder         1/4 tsp
Method
  • Heat Tawa. Smear oil. Halve idlies.
  • Arrange idlies on Tawa.
  • Beat eggs add salt, onion, chilly, gravy, coriander leaves and pepper powder.
  • Pour half of egg mixture on top of idlies.
  • Roast well and turn on the other side.
  • Again add the remaining egg mixture on top.
  • Serve with any gravy.

Gulaab Jamoon

Ingredients

  1. Milkmaid tin                             1
  2. Maida                                        1/2 kg
  3. Baking Soda                              1/4 tsp
  4. Ghee                                          1 cup
  5. Oil                                              for frying
  6. Salt                                             a pinch               
For Syrup
  1. Sugar                                   1 kg[5 cups]
  2. Water                                   5 cups water
  3. Cardamom powder              1 tsp            
  4. Rosewater                            1 tsp
Method
  • Boil water add sugar and simmer for 10 minutes.
  • Add cardamom powder and rose water.
  • Sieve maida, salt, soda add ghee.
  • Mix thoroughly and now add milkmaid.
  • Knead to a smooth dough. Close the lid and keep it in a warm place for 1/2 an hour.
  • Prepare smalls balls out of dough.
  • Heat oil fry balls to dark brown and put them in hot syrup.
  • Let the jamoon soak for 2 hours.
  • Serve hot or cold.

Monday, July 20, 2015

Jowar uppuma

Ingredients


  1. Corn Rawa                         1 cup
  2. Water                                2 cups
  3. Onion                                1 chopped
  4. Red chilies 2 broken
  5. Salt                                    2 tsp
  6. Ginger                               1/2" julienne
  7. Coriander leaves               handful chopped
  8. Lemon                               1/2
For seasoning
  1. Oil                              2 tbsp
  2. Mustard seeds            1/2 tsp
  3. Urad dhal                   1/2 tsp
  4. Bengal gram               1 tsp
  5. Curry leaves               10
Method
  • Heat oil in a pressure pan splutter mustard seeds and brown dhals.
  • Add red chilies, curry leaves, onion, and ginger.
  • Fry for 2 minutes and add water, salt.
  • Bring to boil and squeeze lemon juice and corn rawa.
  • Mix and cook for 2 whistles.
  • Garnish with coriander leaves and serve hot with ghee and chutney.

Thursday, July 16, 2015

Soya onion dosas[oothappam]

Ingredients

  1. Soya beans                       1 cup
  2. Urad dhal                         1 tsp
  3. Rice                                  1 tbsp
  4. Salt                                   1/4 tsp
  5. Onion                                1 chopped
  6. Coriander leaves               little chopped
  7. Chilly                                1 chopped\
Method
  • Soak soya beans, urad dhal and rice for 2 hours
  • Grind to a smooth paste and add water to make to a dosa consistency.
  • Heat Tawa pour ladleful dough and spread as dosa.
  • Add cut onion, coriander leaves, chilly and press them.
  • So that the onion, coriander and chilly stick to the dough.
  • Smear oil on top and turn and roast on both sides.

Small potato dry fry

Ingredients


  1. Small potato                         10
  2. Onion                                   1
  3. Ginger-garlic paste              1 tsp
  4. Garam masala                      1/4 tsp
  5. Coriander leaves                  little chopped
  6. Mint leaves                          little chopped
  7. Chilly powder                      1/2 tsp
  8. Turmeric powder                 1/4 tsp
  9. Salt                                       1/2 tsp
  10. Oil                                        1 tbsp
Method
  • Boil potatoes and peel out.
  • Heat oil and saute onion.
  • Add ginger-garlic paste and fry till good aroma comes out.
  • Fry adding potatoes, chilly .garam masala, turmeric, and salt.
  • Mix well and close the lid for a few minutes.
  • Garnish with coriander and mint leaves.

Rawa idly[semolina]

Ingredients

  1. Rawa                                  1 cup
  2. Sour curd                            2 cups
  3. Salt                                     1 tsp
  4. Baking soda                       a pinch
  5. Turmeric                            1/4 tsp
For seasoning
  1. Oil                               1 tbsp
  2. Mustard seeds             1 tsp
  3. Urad dhal                    1 tsp
  4. Bengal gram                1 tsp
  5. Green chilly                 1 chopped
  6. Curry leaves                 3 chopped
  7. Coriander leaves          little chopped

Method

  • Heat oil add mustard seeds and splutter.
  • Add all the seasoning ingredients and fry.
  • After that add rawa and fry till it turns to white in color.
  • Now add turmeric and mix well.
  • Cool and mix in curd and soda.
  • Keep it aside for 10 minutes.
  • Steam for 15 minutes.
  • Serve hot with chutney and potato sambar.

Tuesday, June 30, 2015

Coconut milk gravy

Ingredients

  1. Bottle gourd                           1 cup chopped
  2. coconut milk                          1 cup
  3. Onion                                     1 chopped
  4. Sambar powder                      1 tsp
  5. Turmeric                                1/2 tsp
  6. Tamarind paste                      1 tsp
  7. Salt                                        1 tsp
  8. Bengal gram flour                 1 tsp
  9. Coriander leaves                    little
For seasoning
  1. Mustard seeds                      1/2 tsp
  2. Urad seeds                           1/2 tsp
  3. Curry leaves                         little
  4. Asafoetida                            little
  5. Oil                                        2 tbsp
  6. Ghee                                    1 tsp
Method
  • Heat oil in a pressure cooker add seasoning splutter mustard seeds and temper curry leaves.
  • Saute onion sprinkle turmeric ,asafoetida.
  • Add bottle gourd,sambar powder,bengal gram flour.
  • Fry for 2 or 3 minutes and add coconut milk,tamarind paste,salt.
  • Stir well cook for 2 whistle.Finally add ghee and coriander leaves.
  • Serve hot with chapathi and rice.

Monday, June 29, 2015

Chow-Chow [mixture]

Ingredients
  1. Bengal gram flour                2 cups
  2. Rice flour                             2 tsp
  3. Asafoetida                            1/4 tsp
  4. Hot oil                                  1 tsp
  5. Salt                                       1/2+1/2 tsp
  6. Roasted gram                        1 cup
  7. Groundnut seeds                   1 cup
  8. Chilly powder                       1 tsp
  9. Oil for frying
Method
For Sev
  • Take 1 cup of bengal gram 1 tsp rice flour add hot oil,1/2 tsp salt, and sprinkle water.
  • Knead as chapati dough.
  • Using a multi holed disc in murukku maker.
  • Squeeze directly into oil in a circular motion.
  • Turn gently and fry until the spluttering sound stops.
  • Remove and drain on a kitchen towel.
For Boondhi
  • Sieve gram flour and rice flour add 1/2 tsp salt.
  • Mix with enough water to a pouring consistency batter.
  • Take a ladle which contains small holes.
  • Keep the ladle over the hot oil in the left hand.
  • Pour the batter on top of the laddle using the right hand.
  • Tap the ladle with a spoon gently.
  • Small drops fall in the oil and get fried.
  • Turn over boondhis and fry till crisp.
  • Drain excess oil in a colander.
Roasting ground nuts and Bengal gram
  • Deep fry groundnuts in the same oil.
  • Fry till golden brown. Drain in a colander.
  • Fry roasted bengal gram in the same way.
  • Drain oil from roasted gram. Add a little salt to both.
  • Mix all the ingredients adding chilly powder.
  • Serve hot.

Masala Semia[ Vermicelli] Bhath

Ingredients

  1. Semia[vermicelli]                     1 cup
  2. Onion                                        1 
  3. Tomato                                     1
  4. Tomato paste                            2 tbsp
  5. Chilly powder                          1 tsp
  6. Turmeric                                   1/4 tsp
  7. Salt                                           1 1/2 tsp
  8. Oil                                            2 tbsp
  9. Coriander powder                    1 tsp
  10. Garam masala                          1 tsp
  11. Asafoetida                               a pinch
  12. Coriander leaves                      little
  13. Carrot                                      1 
  14. French beans                           5
  15. Water                                      1 cup
Method
  • Roast vermicelli adding 1 tsp of oil.
  • Chop onion, tomato, carrot, beans, and slit green chilies.
  • Heat oil saute onion, tomato, chilies.
  • Fry vegetables adding turmeric, chilly powder, salt, coriander, asafoetida, and garam masala.
  • Close the lid and cook for 5 minutes.
  • Add water bring to boil and add roasted vermicelli.
  • Stir well and cook on low heat until done.
  •  Garnish with coriander leaves.
  • Serve hot with chutney and ghee.

Wednesday, June 24, 2015

Egg Chinese Gravy

Ingredients


  1. Boiled eggs                    4
  2. Onion                             1
  3. Carrot                             1
  4. Ginger                            1/4"
  5. Garlic                             4 flakes
  6. Coriander leaves            handful
  7. Mint leaves                     little
  8. Salt                                 1 tsp
  9. Red chilies                     4 broken
  10. Corn flour                      2 tbsp
  11. Water                             4 cups
  12. Black pepper powder     1/4 tsp
  13. Oil                                  2 tbsp
Method
  • Halve eggs. Chop finely onion, ginger, garlic, coriander leaves, mint, carrot, and break chilies.
  • Heat oil in a Kadai saute onion, ginger, garlic, carrot, and chilies.
  • Fry for few minutes add water and salt.
  • Make a paste with cornflour and little water.
  • Add to the boiling water and stir well.
  • Simmer for 5 minutes or to a thick consistency.
  • Garnish with coriander and mint leaves.
  • Arrange eggs in a serving bowl and pour over it.
  • Serve with chappati or dosa.

Tuesday, June 23, 2015

Dhantina soppu Noodles[Arakeerai]

Ingredients

  1. Green leaves                      1 cup chopped
  2. Onion                                 1 chopped
  3. Garlic                                 4 flakes
  4. Tomato sauce                     2 tbsp
  5. Turmeric                            1/4 tsp
  6. Sambar powder                  1 tsp
  7. Salt                                     11/2 tsp
  8. Oil                                      2 tbsp
  9. Noodles                             1 packet boiled
  10. Ginger-garlic paste            1 tsp
  11. Chilly powder                    1/2 tsp
Method
  • Heat oil in a Kadai, add ginger-garlic paste, turmeric, sambar powder till good aroma comes out.
  • Saute onion for 2 minutes add green leaves, garlic, chilly powder, and salt.
  • Close the lid and cook for 5 minutes stir in between.
  • Add noodles. tomato sauce and fry well until they are mixed together.
  • Serve hot with any gravy.

Friday, June 19, 2015

Bajra upma

Ingredients

  1. Bajra [Kumbu] powder               1 cup
  2. Water                                           1 cup
  3. Onion                                          1
  4. Tomato                                        1
  5. Red chilies 2
  6. Curry leaves                               little
  7. Turmeric                                    1/4 tsp
  8. Salt                                             1/2 tsp
  9. Oil                                              2 tbsp
  10. Coriander leaves                        little   
For seasoning
  1. Mustard seeds                         1/4 tsp
  2. Urad dhal                                1/4 tsp
Method
  • Chop onion, tomato, coriander leaves, and break chilies.
  • Heat oil add seasoning, curry leaves and chilies.
  • Sauté onion, tomato, turmeric.
  • Add bajra, salt and water together
  • Cook on a low flame for 5 minutes.
  •  Garnish with coriander leaves.
  • Serve with coconut chutney.

Uddina Gunji [Black gram dhal]

Ingredients

  1. Urad dhal                     1 tbsp
  2. Grated coconut            1 tbsp
  3. Jaggery or sugar          1 cup
  4. Water                           3 cup
  5. Cardamom powder       1/4 tsp
Method
  • Soak urad dhal for 2 hours.
  • Grind to a smooth paste.
  • Boil water and jaggery.
  • Add urad dhal paste and boil for 5 minutes.
  • Sprinkle cardamom powder and coconut.
  • This is a traditional drink.
NOTE
  • My grandma would say that this gunji is good to heart.
  • And also for stamina. This is best to have in the early morning.

Wednesday, June 17, 2015

Wheat roti

Ingredients

  1. Wheat flour                              1 cup
  2. Salt                                           1/4 tsp
  3. Water                                       1 cup
  4. Coriander leaves                      little chopped
For seasoning
  1. Mustard seeds    1/4 tsp
  2. Urad dhal           1/4 tsp
  3. Curry leaves       little cut into small pieces
  4. Onion                 1 sliced 
  5. Green chilly       1 chop
  6.  Oil                     1 tbsp
 Method
  • Mix wheat flour, salt, and water to a smooth paste.
  • Heat oil in a pan add seasoning, onion, chilly and curry leaves.
  • Fry for 2 or 3 minutes and add to the dough.
  • Add coriander leaves and mix well.
  • Heat dosa pan take 1 ladleful dough using hand
  • Spread evenly on pan as dosa.
  • Dip the fingers in water so that we can spread easily without sticking. 
  • Take extra dough on top. Sprinkle oil while roasting on both sides.
  • Serve with any chutney and gravy

Tuesday, June 16, 2015

Bhiranji rice bhath

Ingredients

  1. Basmati rice                    1 cup
  2. Onion                               1 small 
  3. Oil or Ghee                      for frying
  4. Turmeric                          1/4tsp
For grinding
  1. Pepper                               4
  2. Cinnamon                          1/2"
  3. Cloves                               2
  4. Fennel seeds                     1/2 tsp
  5. Coriander                          1 tsp
  6. Ginger                               1/2 "
  7. Garlic                                4 flakes
  8. Red chilies                        2
For milk
  1. 1 coconut grated
  2. Water 2 cups
For garnishing
  1. Cashew nuts                    4
  2. Badam                             4
  3. Raisins                            little
Method
  • Wash rice and soak. Extract coconut milk.
  • Soak badam and remove skin and chop. Grind masala.
  • Slice onion, Heat oil in a Kadai fry madam, cashew and raisin and keep aside.
  • Fry onion in the same oil to a brown color till crisp.
  • Add grounded masala fry for few minutes.
  • Drain water completely and fry till oil separates.
  • Sprinkle turmeric, coconut milk, and water.
  • Cook on a low flame till done.
  • Garnish with fried onion, cashew, madam, and raisins.
  • This bhath tastes good.
  • Serve with cucumber salad.

Monday, June 15, 2015

Brinjal Bhath

Ingredients

  1. Brinjal                         1/4 kg
  2. Rice                             1 cup
  3. Garam masala             1 tsp
  4. Turmeric                     1/2 tsp
  5. Salt                              2 tsp
  6. Asafoetida                   a pinch
  7. Lemon                         1/2
  8. Mustard seeds             1/2 tsp
  9. Curry leaves                10 leaves
  10. Chilly powder             1 tsp
  11. Ghee                           1 tsp
  12. Oil                               2 tbsp
Method
  • Cook rice drain water spread on a plate and add lemon, ghee.
  • Cube brinjal and cut coriander leaves.
  • Heat oil splutter mustard add turmeric, curry leaves and asafoetida.
  • Add brinjal,salt,chilly and garam masala close the lid.
  • Cook for 5 minutes. Add rice mix well.
  • Garnish with coriander leaves.

Sunday, June 14, 2015

Vadevu [urad sweet vadas]


Ingredients


  1. Urad dhal                                        1 cup
  2. Sugar                                               1 cup
  3. Cardamom                                      5
  4. Idly rice                                           1 tbsp
  5. Oil                                                   for frying
Method
  • Soak urad dhal and rice together for 2 hours.
  • Grind adding cardamom, sugar without adding water.
  • Fry like vadas till crisp and golden brown.
  • Serve with sugar and ghee.

Uddin puttu[urad dhal puttu]

Ingredients


  1. Urad dhal                                 1 cup
  2. Cardamom                               5
  3. Jaggery or sugar                      1 cup
  4. Idly rice                                   1 tbsp
  5. coconut grated                         1 tbsp
  6. Salt                                           a pinch
Method
  • Soak urad dhal and rice for 2 hours.
  • Grind urad dhal, rice, cardamom, sugar or jaggery without adding water.
  • Add salt and grated coconut mix well and steam as idlis.
  • Serve with coriander chutney.
  • This is good for health and also for female complaints.

Saturday, June 13, 2015

Ellichi [ ragi sweet]


Ingredients

  1. Ragi flour                          1 cup
  2. Palm jaggery                     1 cup
  3. Sesame seeds                   1/2 cup
  4. Water                                 1/2 cup
  5. Oil                                     for brushing
Method
  • Mix ragi flour and water to a dosa consistency.
  • Fry sesame seeds till it puffs 
  • Heat dosa pan make ragi rotis.
  • Roast till crisp on both the sides. Add oil on both sides. Cool the rotis.
  • Cut the rotis to small pieces.
  • Grind Rotis, and jaggery,
  • Apply oil on both hands to make small balls.
  • This is one of the healthiest sweet to everyone and also delicious.

Friday, June 12, 2015

Potato dry fry

Ingredients
  1. Potatoes                    4 nos
  2. Onion                        1
  3. Chilly powder           1 tsp
  4. Coriander leaves       handful
  5. Turmeric                   1/2 tsp
  6. Garam masala           1/2 tsp
  7. Jeera powder            1/2 tsp
For seasoning
  1. Oil                          2 tbsp
  2. Mustard                  1/4 tsp
  3. Urad dhal               1/4 tsp  
  4. Curry leaves           little
  • Cut onion and slice potatoes with skin.
  • Heat oil add seasoning,curry leaves and onion.
  • Add potatoes and fry well for 2 minutes.
  • Sprinkle chilly ,turmeric powder and little water.
  • Close the lid and cook on low flame for 10 minutes.
  • Open and add salt,jeera ,garam masala powders.
  • Mix well and close the lid for another 5 minutes.
  • Garnish with coriander leaves

Thursday, June 11, 2015

Tuvar Dhal with Snake Gourd


Ingredients
  1. Small onion          5 chopped
  2. Snake gourd         1 chopped
  3. Big onion             1 chopped
  4. Garlic                   6 flakes
  5. Salt                      1 tsp
  6. Turmeric             1/2 tsp
  7. Chilly powder     1/2tsp
  8. Dhania powder   1 tsp
  9. Sambar powder   1 tsp
  10. Asafoetida           a pinch
  11. Water                   5 cups
  12. Coconut scraped  1 tbsp
Seasoning
  1. Mustard seeds      1/4 tsp
  2. Urad dhal              1/4 tsp
  3. Bengal gram         1/4 tap
  4. Curry leaves         little
  5. Red chilly            1
  6. Coriander leaves   for garnishing
Method
  • Pressure cook dhal adding turmeric.
  • Scrape and cut Snake gourd.
  • Cut both onions and garlic.
  • Mash dhal add snake gourd, onion, dhania, sambar, chilly powder.
  • Cook for 1 whistle and add coconut, salt.
  • Mix and simmer for another 2 minutes.
  • Add seasoning, curry leaves, asafoetida.
  • Garnish with coriander leaves.
  • Serve with chappati, rice, cut onion, and lemon.

Sunday, June 7, 2015

Macaroni palak breakfast

Ingredients
  1. Pasta                                 1 cup
  2. Palak                                1 bunch
  3. Onion                               1
  4. Small onion                     5
  5. Tomato                            1
  6. Ginger-Garlic paste         1 tsp   
  7. Chilly powder                  1/2tsp
  8. Turmeric powder             1/4 tsp
  9. Garam masala                  1/2 tsp
  10. Salt                                   1 tsp
  11. Oil                                    2 tbsp
  12. Asafoetida                        a pinch  
Method
  • Boil pasta drain water and cool down,
  • Wash palak, cut both onion and tomato.
  • Heat oil and saute onion to golden brown.
  • Add palak,ginger-garlic paste, tomato, and close the lid.
  • Cook for 5 minutes and add asafoetida, chilly,garam masala powder.
  • Fry well and add turmeric, salt.
  • Finally add pasta and mix. Close the lid for another 5 minutes.
  • Serve with cucumber salad.
   

Friday, June 5, 2015

Dhal rice

Ingredients


  1. Lentil[tur dhal]                          1 cup
  2. Rice                                           1 cup
  3. Tomato                                      3
  4. Small onion                              1 cup
  5. Garlic                                        15 flakes
  6. Salt                                           2 tsp
  7. Turmeric                                  1/2 tsp
  8. Chilly powder                          1/2 tsp
  9. Oil                                            3 tbsp
  10. Water                                       6 cups
For seasoning
  1. Mustard seeds                        1/2 tsp
  2. Urad dhal                               1/2 tsp
  3. Badaga                                   little
  4. Red chilies 2 broken
  5. Curry leaves                          little
  6. Asafoetida                             a pinch
  7. Coriander leaves                   for garnishing
Method
  • Wash rice and dhal together. Chop onion, tomato and coriander leaves.
  • Heat oil in a pressure cooker add seasoning and splutter mustard seeds.
  • Add onion, tomato, garlic, rice and dhal.
  • Fry for 2 minutes and add chilly powder, turmeric, salt.
  • Add water and stir well and cook for 3 whistles.
  • Garnish with coriander leaves.
  • Serve with brinjal gojju and ghee.

Tuesday, June 2, 2015

soppu saaru [paiak gravy]



Ingredients


  1. Palak[Spinach]           1 bunch
  2. Tur dhal[lentils]          1 cup
  3. Garlic                          10 flakes
  4. Small onion                 10
  5. Green chilies               5
  6. Salt                              1 tsp
  7. Turmeric                      1/2 tsp
  8. Castor oil                     1 tsp
  9. Water                           2 cups
Seasoning
  1. Oil                             1 tbsp
  2. Mustard seeds           1/2 tsp
  3. Urad dhal                  1/2 tsp
  4. Badaga                      little
  5. Asafoetida                 a pinch
Method
  • Pressure cook dhal, garlic, small onion, green chilies, turmeric, castor oil, and water for 2 whistles.
  • Cool and add salt. Mash well add seasoning.
  •  Serve with rice and ghee.

PALAK PORUPPU

INGREDIENTS

  1. Palak                   1 bunch
  2. Small onion        10
  3. Garlic                  10
  4. Jeera                    1 tsp
  5. Tur dal                1 cup
  6. Green chilies       10
  7. Water                   4 cups
FOR SEASONING
  1. Badaga                     1 tbsp
  2. Coriander powder    1 tbsp
  3. Hing                         1/2 tsp
  4. Oil                            2 tbsp
METHOD
  • Wash dal and palak. Boil water in a cooker.
  • Add Dal, Palak, Onion, Garlic, Jeera, Chilies.
  • Cook for 2 whistles, cool down.
  • Add seasoning and whip 2 times in a mixy or by whipper.
  • Serve with rice, ghee, mudde.
NOTE:-
  • Substitute any Greens instead of PALAK.

Saturday, May 30, 2015

Curry Leaves Chutney

Ingredients


  1. Onion                                   1 chopped
  2. Curry leaves                         1 cup
  3. Garlic                                   5 flakes
  4. Ginger                                  1/2"
  5. Jeera                                     1 tsp
  6. Coriander seeds                   1 tsp
  7. Bengal gram dhal                 1 tbsp
  8. Coconut                                1/2 cup
  9. Red chilies                           5 nos
  10. Salt                                       1/2 tsp
  11. Oil                                        2 tsp+ 1 tbsp
For seasoning
  1. Mustard seeds                   1 tsp
  2. Urad dal                            1/2 tsp
  3. Bengal gram                     1 tsp
  4. Curry leaves                      few
  5. Asafoetida                         1/4 tsp
  6. Oil                                     2 tsp
Method
  • Heat 2 tsp oil and fry all the ingredients. 
  • Cool and grind to a smooth paste.
  • Heat 1 tbsp oil add the ground paste and cook for 5 minutes.
  • Transfer to another container and heat 2 tsp of oil.
  • Add the seasoning, curry leaves, asafoetida, and mix.
  • Serve with idly, onion dosa

Potato Sambar for Idly and Dosa

Ingredients



  1. Potato                         2
  2. Onion                         1
  3. Turmeric                    1/4 tsp
  4. Green chilies              5 slit
  5. Curry leaves               10
  6. Coriander leaves         little
  7. Mint leaves                 little
  8. Salt                             11/2 tsp
  9. Water                          3 cups
For grinding
  1. Coconut                     1 cup
  2. Roasted gram             1/4 cup
  3. Fennel seeds              1 tsp
  4. Coriander seeds         2 tsp
  5. Cinnamon                  1"
  6. Cloves                        5
  7. Garlic                         5 flakes
For seasoning
  1. Mustard seeds            1/2 tsp
  2. Urad dhal                   1/2tsp
  3. Bengal gram dhal      1 tsp
  4. Oil                              2 tbsp
Method
  • Boil potatoes. Mash them.
  • Grind masala to a smooth paste.
  • Heat oil add seasoning splutter mustard seeds.
  • Add onion, chilies, curry, mint leaves, and turmeric.
  • Fry for 2 minutes and add the ground masala to it.
  • Add water, salt, mashed potatoes and boil for 15 minutes,
  • Garnish with coriander leaves and serve with idly, dosas.

Friday, May 29, 2015

Bonda

Ingredients


  1. Bengal Gram Flour                    11/2 cups
  2. Salt                                             1 tsp
  3. Asafoetida                                  pinch
  4. Baking Soda                              1/2 tsp
  5. Onion                                         1
  6. Green chilly                               2
  7. Curry leaves                              4
  8. Coriander leaves                       handful
  9. Vegetables, Green leaves           1 cup 
  10. Oil                                              for frying
  11. Water                                         1/2 cups
Method
  • Heat oil. In a bowl add water.salt.soda and asafoetida.
  •  Cut onion, coriander, curry leaves, green chilly, and vegetables.
  • Add Bengal gram flour and cut ingredients.
  • Take 2 tbsp of hot oil and add to the flour.
  • Mix well adding water. Take 1 spoon of dough drop into the hot oil one by one.
  • Deep fry on both the sides.

Sorekai Gojju[Bottle gourd]

Ingredients


  1. Bottle Gourd                         1
  2. Small onion                           10
  3. Tomato                                  2 nos
  4. Dhania powder                      2 tbsp
  5. Garam masala                        1 tsp
  6. Sambar powder                      2 tsp
  7. Chilly powder                         1 tsp
  8. Roasted gram flour                1 tbsp
  9. Turmeric powder                   1/2 tsp
  10. Ginger-Garlic paste                1 tsp
  11. Salt                                         1 tsp
  12. Water                                      1/4 cup
For Seasoning
  1. Oil                                          2 tbsp
  2. Mustard seeds                        1/2 tsp
  3. Urad Dhal                               1/2 tsp
  4. Asafoetida                              1/4 tsp
  5. Curry seeds                            little
  6. Coriander leaves                    little
Method
  • Cut bottle gourd, onion, tomato.
  • Heat oil in a pressure cooker add seasoning and splutter mustard seeds.
  • Add curry leaves, onion and fry till translucent.
  • Fry adding tomato,ginger-garlic paste, and vegetable.
  • Now add all the masala powders, turmeric.
  • Mix well and add salt, chilly powder, and water.
  • Cook for 2 whistles. Garnish with coriander leaves.
Serve with rice and chappati.

Thursday, May 28, 2015

Raw banana palya

Ingredients

  1. Raw banana                   1 
  2. Onion                             1
  3. Green chilies                  4
  4. Coriander leaves            little
  5. Oil                                  2 tbsps
  6. Salt                                1 tsp
  7. Turmeric powder           1 tsp
For Seasoning
  1. Mustard seeds              1/2 tsp
  2. Urad dhal                     1/2 tsp
  3. Bengal gram dhal         1 tsp
  4. Asafoetida                     a pinch
  5. Curry leaves                  little
Method
  1. Cut raw banana into small pieces.
  2. Chop onion, green chilies, coriander leaves.
  3. Boil cut banana adding water, turmeric and little salt.
  4. Drain water. Heat oil add seasoning and splutter mustard seeds.
  5. Add onion, chilies, curry leaves and fry well.
  6. Add salt and coriander leaves.

Brinjal Bajji[Egg plant]

Ingredients


  1. Brinjal                      - 1
  2. Bengal gram flour   -  1 cup 
  3. Salt                          -  1 tsp
  4. Baking soda            -  1/4 tsp
  5. Chilly powder       - 1 tsp
  6. Asafoetida             - a pinch
  7. Water                     - 1/4 cup
  8. Oil                         - for frying
Method
  • Slice brinjal.
  • Heat oil.
  • Take water in a bowl mix asafoetida, salt, baking soda, and chilly powder.
  • Add Bengal gram flour and mix thoroughly.
  • The batter should be thick as idly dough consistency.
  • Keep it aside for 5 minutes.
  • Take 1 brinjal slice and dip well on both sides and fry in the hot oil.
  • Fry both sides well and serve it with chutney and sambar.

Channa gravy

Ingredients

  1. Channa                     1 cup[soaked]
  2. Oil                            3 tbsp
  3. Mint leaves               little
  4. Coriander leaves       little
  5. Onion                        1
  6. Salt                            11/2 tsp
  7. Turmeric powder       1/2 tsp
  8. Chilly powder            1 tsp
  9. Dhania powder          2 tsp
  10. Garam masala            1 tsp
  11. Corn flour                   2 or 3 tsp
  12. Kasuri methi leaves    1 tsp
  13. Water                          2 cups
For grinding
  1. Onion                        1 big onion
  2. Tomato                      3 nos
  3. Garlic                        10 flakes
  4. Ginger                        1/4"
  5. Cinnamon                  1/4"
  6. Cloves                        5
  7. Fennel seeds               1 tsp
  8. Jeera                            1/2 tsp
  9. Oil                               1 tsp
Method
  • Heat 1 tsp of oil fry the above ingredients.
  • Cool it and grind to a smooth paste.
  • Boil channa and drain water.
  • Heat 3 tbsp oil add the ground masala and fry until good aroma comes out.
  • Add turmeric, chilly, dhania powder together, and fry well.
  • Add boiled channa, salt, and water. Bring to boil.
  • Make a thin paste of cornflour and water.
  • Now add Kasuri methi and corn paste.
  • Boil till it comes to a thick consistency.
  • Garnish with cut onion, mint and coriander leaves.

Monday, May 18, 2015

My Own Bread


When I went to the USA I was surprised that each and everyone was perfect in baking. Actually I love oven cooking. So I want to try my best Bread. It was very hard to do. Still I want to learn more and more.
Ingredients
  1. Refined flour                       2 1/2 cups
  2. Salt                                      1/2 tsp
  3. Sugar                                   2 tsp
  4. Yeast                                   1 tsp
  5. Lukewarm water                 1 1/2 cups
  6. Oil                                        2 tsp
  7. Extra flour                           little
Method
  • Take one cup of lukewarm water.
  • Add yeast, salt and sugar.
  • Mix and close with a lid keep it aside for 3 minutes.
  • Yeast looks frothy on top.
  • Take flour in a large bowl and add oil and yeast mix.
  • Mix well and knead to a smooth dough adding water.
  • Close the dough with a wet towel.
  • Keep it in a warm place aside for 8 hours until it doubles in size.
  •  Again take out and punch it and make it again to a smooth dough adding flour.
  • Take a baking tray and smear oil and keep the dough in that tray.
  • And keep it aside to double in size.
  • Preheat oven to 250 degrees F.
  • Bake for 40 minutes or more.
  • Brush with sugar water on top and bake for 5 minutes.

Fish fry-1

Ingredients
  1. Fish                                  4 slices
  2. Ginger-garlic paste          1tsp
  3. Lemon juice                     1 tsp
  4. Salt                                   1/2 tsp
  5. Red food color                 a pinch[optional]
  6. Garam masala                  1/4 tsp
  7. Chilly powder                   1/2 tsp
  8. Maida flour                       1 tbsp
  9. Water                                little
  10. Oil                                     for frying
Method
  • Mix all the ingredients and smear well on the fish.
  • Deep fry on both the sides. 
  • Serve with onion rings.

Veg biryani


Ingredients

  1. Basmati rice                         2 cups
  2. Ginger-Garlic paste              2 tsp
  3. Tomato                                1 big chopped
  4. Carrot                                  2 cut
  5. Beans                                   7 cut
  6. French beans                       handful
  7. Peas                                     handful
  8. Water                                   4 cups
  9. Salt                                       4 tsp
  10. Turmeric                               1/4 tsp
  11. Chilly powder                       1 tsp
  12. Ghee                                     1 tbsp
  13. Lemon juice                         2 tsp
For seasoning
  1. Bay leaf                                2
  2. Marati moggu                       4
  3. Star Anise                             1
  4. Dried Rose leaves                 few 
  5. Mint leaves                           little
For grinding
  1. Mint leaves                          handful 
  2. Green chilly                         2
  3. Onion                                 1 no
  4. Fennel seeds                       1 tsp
  5. Cinnamon                            1"
  6. Cloves                                 5
Method
  • Heat oil add seasoning and ground masala.
  • Fry until good aroma comes out.
  • Add tomato, chilly, turmeric powder,  vegetables, and fry well.
  • Add rice and salt, half mint leaves, coriander leaves.
  • Boil once stir well and add ghee, and lemon juice.
  • Stir and close the lid. cook for 10 minutes.
  • Open the lid mix the rice evenly and close the lid keep weight on top.
  • Cook on a low flame so that the rice will not burn.
  • After 10 minutes off the stove and serve hot with raitha, veg kurma, ghee on top.