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.

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.

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.

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.

Veg soup

Ingredients

1. Carrot                           - 1 
2. French beans                - 4
3. Onion                           - 1
4. Coriander leaves          - handful
5. Garlic                           - 2 
6. Ginger                          -1/4"
7. Cashew nuts                 -2  
8. Lemon                          - few drops
9. Pepper powder             -1/4 tsp
10. Salt                               -1/4 tsp
11. Water                           - 5 cups
12. Corn flour                    - 1 tsp
13. Butter                           -1 tsp

Method

• Cut carrot, beans, onion, garlic, ginger and coriander leaves.
• Heat butter and fry onion, ginger, garlic for 2 minutes.
• Then add carrot, beans and fry for a while.
• Add water and boil for 20 minutes on a low flame.
• Grind cashew nut and cornflour adding milk.
• Mix in the boiling soup adding salt and pepper.
• Boil till it thickens and off the stove.
• Half a boiled egg can be added.
• Garnish with coriander leaves.