Friday 28 December 2012

VANGIBATH

INGREDIENTS:

* Purple brinjals - 2-3 cut into small pieces
* Green chilli - 1 chopped finely
* Onion - 1 chopped finely
* Salt - to taste
* Vangibath powder - 1 1/2 tsp
* Cooked rice - 1 cup
* Oil - 2 tbsp
* Mustard seeds - 1/2 tsp
* Cumin seeds - 1/2 tsp

METHOD:

* Heat oil in a non-stick kadai.

* Add mustard seeds and cumin seeds.

* After they splutter, add the green chilli, onion and brinjals.

* Add salt, vangibath powder and cooked rice.

* Mix well properly.

* Serve hot.

Thursday 27 December 2012

PEAS RICE

INGREDIENTS:

* Onion - 1 chopped finely
* Peas - 1 1/2 cup soaked overnight
* Ginger garlic paste - 1/2 tsp
* Cumin powder - 1/2 tsp
* Coriander powder - 1/2 tsp
* Pulav powder - 1 1/2 tsp
* Mustard seeds - 1/2 tsp
* Cumin seeds - 1/2 tsp
* Salt - to taste
* Green chilli - chopped finely
* Capsicum - 1 chopped finely
* Rice - 1 cup
* Oil - 2-3 tbsp

METHOD:

* Heat oil in a pressure cooker.
* Add mustard seeds and cumin seeds.
* After they splutter, add the onion, capsicum, ginger-garlic paste, green chilli, green peas.
* Then add the masalas and salt.
* Now add the rice with 3 glass of water.
* Cook till it is done.
* Serve hot.

VEGETABLE SHALLOW FRY

INGREDIENTS:
* Potatoes - 2 cut into small cubes
* Cabbage - cut into small pieces
* Beans - 5-6 cut into small pieces
* Garlic - 4-5 cut into small pieces
* Ginger - 1" cut into small pieces
* Green chillies - 1 chopped finely
* Salt - to taste
* Red chilli powder - to taste
* Turmeric powder - to taste
* Oil - 1 tbsp
* Water - to sprinkle
* Mustard seeds - 1/2 tsp
* Cumin seeds - 1/2 tsp


METHOD:

* Heat oil in a non-stick kadai.

* Put the mustard seeds, cumin seeds.

* After they splutter, add the garlic, ginger, green chilli.

* Now add the potatoes, cabbage, beans.

* Add the red chilli powder, turmeric powder, salt.

* And sprinkle little water to cook.

* Serve hot with rice or chapati.

POTATO FINGER FRY

INGREDIENTS:


* Potatoes - 3 cut into strips
* Garam masala powder - 1/2 tsp
* Red chilli powder - a pinch
* Salt - to taste
* Besan flour - 3-4 tbsp
* Cumin seeds - 1/2 tsp
* Water - to make batter

METHOD:

* In a mixing bowl, add the besan flour, cumin seeds, salt, red chilli powder, garam masala powder and water to make a batter.

* Batter should be little watery not thick.

* Add the potato into it.

* Heat oil in a frying pan.

* Put the potatoes into it and put one by one to the frying pan slowly.

* Fry till they are golden brown.

* Remove and serve hot.

* Its suitable for evening snack.















GOLI BAJJI

INGREDIENTS:


All purpose flour/maida- 1 cup
Sour yogurt/curds- 1/2 cup
Green chillies- 2-3 chopped
Thinly sliced, small cut coconut pieces- 2 tsp (optional)
Curry leaves - few
Cumin seeds - 1/2 tsp
Sugar - a pinch
Salt - to taste
Oil - for frying

METHOD:
Mix all the above listed ingredients in a bowl until the batter is really smooth.

Mix well for at least 5 minutes. 

Allow the batter to ferment for 2-3 hours.

The consistency of the batter should not be very thick, it should be of dropping consistency.

Heat Oil in a frying pan.

Wet your hand in water, so that the batter do not stick to your palm.

Make small dumplings and drop them in oil and fry it in medium low flame.

Bajjis will be ready when they turn golden brown. 




Sunday 23 December 2012

PANEER RICE

INGREDIENTS:

* Paneer - cut into small cubes
* Onion - 1 finely chopped
* Green chilli - 1 finely chopped
* Garlic - 4-5 cloves finely chopped
* Giner - 1" finely chopped
* Capsicum - 1 finely chopped
* Garam masala powder - 1/2 tsp
* Pulav powder - 1-2 tsp
* Salt - to taste
* Ginger garlic paste - 1/2 tsp
* Cooked rice - 1 cup
* Oil - 1-2 tbsp
* Onion - 1 for garnishing
* Mustard seeds - 1/2 tsp
* Cumin seeds - 1/2 tsp

METHOD:

* Heat oil in a non-stick kadai.
* Put the mustard seeds and cumin seeds.
* After they splutter, add the onion, green chilli, garlic, ginger, capsicum, paneer pieces, ginger garlic paste.
* Mix properly.
* Now add the garam masala powder and pulav powder and salt.
* Now add the cooked rice and mix prperly.
* In frying pan, add the chopped onion till they there golden brown.
* Garnish with fried onion and serve hot.

Monday 17 December 2012

AVAREKALINA RICE

INGREDIENTS:

* Avarekalu - 1 cup boiled
* Onion - 2 finely chopped
* Garlic - 4-5 finely chopped
* Green chillies - 2 finely chopped
* Rice - 1 cup cooked
* Salt - to taste
* Oil - 2-3 tbsp
* Garam masala powder - 1/2 tsp
* Vangibath powder - 1/2 tsp
* Mustard seeds - 1/2 tsp
* Cumin seeds - 1/2 tsp


METHOD:

* Heat oil in a non-stick kadi.
* Add mustard seeds and cumin seeds.
* After they splutter, add the onions, garlic, green chillies, garam masala powder, salt, vangibath powder and mix well.
* Now add the cooked rice and mix properly.
* Serve hot.

Thursday 13 December 2012

CABBAGE RICE

INGREDIENTS:

* Rice - 1 1/2 cup cooked
* Cabbage - 1 small finely chopped
* Onion - 2 finely chopped
* Green chilli - 1 finely chopped
* Garlic - 5-6 cloves finely chopped
* Ginger - 1" piece finely chopped
* Salt - to taste
* Garam masala powder - 1/2 tsp
* Vangibath powder - 1/2 tsp
* Oil - 2-3 tbsp
* Mustard seeds - 1/2 tsp
* Cumin seeds - 1/2 tsp

METHOD:

* Heat oil in a non-stick kadai.
* Put mustard seeds and cumin seeds.
* After they splutter, add the onions, green chilli, ginger, garlic and fry for a minute.
* Now add the cabbage, salt, garam masala powder, vangibath powder and mix well.
* Now add the cooked rice and mix properly.
* Serve hot.

CORIANDER LEAVES CHUTNEY

INGREDIENTS:

* Coriander leaves - 1 bundle
* coconut gratings - 1 tbsp
* Tamarind - small marble size
* Green chillies - 1-2 number
* Salt to taste

SEASONING:

* Mustard - 1/4 tsp
* Oil - 1 tsp

METHOD:
* Clean and wash coriander leaves and green chillies.
* Grind all the ingredients together.
* Season with mustard seeds.

CURRY LEAVES CHUTNEY

INGREDIENTS:

* Curry leaves - 1 bundle
* Onion - 1 medium size
* Fenugreek (menthe) - few seeds
* Red chillies - 3-4 numbers
* Tamarind - big marble size
* Salt to taste
* Oil - 2 tsp

METHOD:

* Roast red chillies and fenugreek seeds.
* Wash curry leaves and onion and chop.
* Grind curry leaves, onion, fenugreek seeds, red chillies, salt and tamarind together.
* Heat oil and add the ground paste.
* Fry for 5 minutes and remove from fire.
* Cool and serve.

BESAN TOAST

INGREDIENTS:

* Bread - 2 slices
* Besan flour (gram flour) - 2 tbsp
* Red chilli powder - 1/4 tsp
* Salt to taste
* Jeera powder - 1/4 tsp
* Water - for the batter
* Oil - 1-2 tbsp

METHOD:

* In a bowl, add besan, add chilli powder, salt and jeera powder.
* Mix well.
* Add water to the flour and make a thick batter.
* Cut the bread slices into halves.
* Heat an iron tava and brush it with oil.
* When the tava is hot, dip the bread piece in the batter and place it on the tava.
* Pour oil all-a-round the bread and shallow fry both sides on a low flame till it is golden brown.
* Serve hot with tomato sauce.

RAVA PORRIDGE

INGREDIENTS:
* Rava - 1 cup
* Milk - 1 big glass
* Sugar - 1 cup
* Water - 1 big glass
* Cardamom powder - a pinch

METHOD:
* Clean and roast the rava till it gives out a fine aroma.
* Boil water, add roasted rava, stirring constantly and cook till it is soft and translucent.
* Add milk, sugar and cardamom powder.
* Cook for a minute, remove from fire.

Wednesday 12 December 2012

ALOO METHI

INGREDIENTS:
* Potatoes - 4 cut into cubes
* Methi (menthe soppu) leaves - 1 bunch finely chopped
* Salt to taste
* Garam masala powder - 1/2 tsp
* Black pepper powder - 1/2 tsp
* Green chilli - 1 chopped finely
* Cumin powder - 1/2 tsp
* Coriander powder - 1/2 tsp
* Oil - 1 tbsp for shallow frying
* Mustard seeds - 1/2 tsp
* Cumin seeds - 1/2 tsp

METHOD:
* In a non-stick pan, heat oil.
* Add mustard seeds and cumin seeds.
* After they splutter, add the potatoes and methi leaves.
* Now add the masalas, green chilli, salt.
* Mix well till they are tender or till they are golden brown.
* Serve hot with rice or roti.

COCONUT LEMON RICE

INGREDIENTS:
* Grated coconut - 1 cup
* Mustard seeds - 1 tsp
* Urad Dhal - 1 tsp
* Groundnuts - Few
* Green chilli - 1 slit into half
* Dry red chilli - 2-3
* Cooked rice - 2 cups
* Oil - 2-3 tbsp
* Curry leaves - 1 sprig
* Coriander leaves - for garnishing
* Salt - to taste
* Red chilli powder (optional) - a pinch
* Turmeric powder - 1/2 tsp
* Lemon - 1/2 squeezed

METHOD:
* In a non-stick kadai, add oil.
* Then add mustard. Let it splutter.
* After that, add urad dhal, groundnuts, green chilli, dry red chilli, curry leaves and fry for few minutes.
* Then add rice, salt, turmeric powder, red chilli powder (optional), lemon and grated coconut.
* Mix well.
* Garnish with coriander leaves.

UDINNA BELE CHUTNEY

INGREDIENTS:
* Grated coconut - 1/2 cup
* Urad dhal - 3 tbsp
* Salt - to taste
* Red chilli - 1 or 2
* Tamarind - small gooseberry size
* Asafoetida (hing) - a pinch
* Oil - 1 tsp
* Curry leaves - a sprig (optional)

METHOD:
* Heat 1 tsp oil in a pan and urad dhal, red chilli and tamarind till they are golden brown.
* Add curry leaves as well.
* Blend everything together with a little water
* Now add grated coconut and salt and blend well to a thick paste.
* Serve with idli or dosa.

UDINNA VADA

INGREDIENTS:
* Urad dhal - 1 cup
* Ginger - 1" piece chopped
* Green chilli - 1 finely chopped
* Curry leaves - 1 string finely chopped
* Salt - to taste
* Oil for deep frying

METHOD:
* Keep urad dhal in water for 1 hour.
* Drain the water.
* In a mixie, add soaked urad dhal, curry leaves, green chilli, salt, ginger without water to a fine paste.
* In a kadai, add oil.
* Take small balls from spoon and put it in the pan.
* Fry till it is golden brown.
* Serve hot with tomato ketchup.

LEFTOVER IDLI FRY

INGREDIENTS:
* Left over idli - 4
* Oil for deep frying
* Tomato ketchup

METHOD:
* In a kadai, add oil.
* Cut the idli into four pieces.
* Put it into the oil and deep fry till it is golden brown.
* Remove and put it into the absorbent paper to remove the excess oil.
* Serve hot with tomato ketchup.

MAVINAKAI LEMON RICE

INGREDIENTS:
* Mavinakai - 1 small piece finely chopped
* Capsicum - 1 finely chopped
* Onion - 1 finely chopped
* Groundnuts - few
* Oil - 2-3 tbsp
* Mustard seeds - 1 tsp
* Urad dhal - 1/2 tsp
* Dry red chilli - 1 cut into pieces
* Salt - to taste
* Green chillies - 1 finely chopped
* Rice - 2 cups
* Turmeric powder - a pinch
* Lemon (half) - squeezed
* Coriander leaves for garnishing

METHOD:
* Cook the rice in a pressure cooker and keep aside.
* In a kadi, add oil.
* After that add mustard seeds.
* After it splutters, add urad dhal.
* Then add, green chillies, mavinakai pieces, onion, capsicum, groundnuts, dry red chilli.
* Fry for few minutes.
* Add turmeric and rice.
* Then add salt and lemon squeezed.
* Garnish with coriander leaves.
* Serve hot.

UDINA METHE DOSA

INGREDIENTS:
* Urad dhal - 1/2 cup
* Raw rice - 1 cup
* Methi seeds - 1 tsp
* Salt - to taste
* Oil / ghee

METHOD:
* In a bowl, add raw rice, urad dhal and methi seeds soaked in water for 4hrs.
* Grind it in a mixie to make a fine paste.
* Keep it overnight outside the fridge to get the fermentation.
* In a non-stick tava, add a drop of oil.
* Then add the dosa batter to the tava and spread it roundly.
* Add ghee/oil to it.
* Cook till it is slightly brown downwards and flip it on the other side and cook till it is slightly brown.
* Remove from the tava.
* Serve hot with your any favourite chutney.

CAPSICUM SWEET CORN AND BABY CORN PULAV

INGREDIENTS:
* Rice - 2 cups
* Capsicum - 1 chopped
* Onion - 1 chopped
* Sweet corn - a few
* Baby corn - 3 - 4 pieces chopped
* Mustard seeds - 1/2 tsp (seasoning)
* Ginger garlic paste - 1/2 tsp
* Pulav powder (MTR) - 1 1/2 tsp
* Oil 2-3 tbsp
* Coriander leaves - for garnishing
METHOD:
* Cook the rice and set aside.
* Heat oil in a pan.
* Add mustard seeds.
* After they splutter, add onions and fry till translucent.
* Add ginger garlic paste.
* Add capsium, sweet corn and baby corn and fry for few minutes.
* Add salt.
* Then add cooked rice.
* Then add pulav powder.
* Mix well.
* Garnish with coriander leaves.

IDLI MANCHURIAN

INGREDIENTS:
* Leftover idlis - 4-5 pieces cut into four pieces
* Onion - 1 finely chopped
* Oil - for frying idlis & for frying other ingredients
* Capsicum - 1 finely chopped
* Soya sauce - 1 tbsp
* Green chilli sauce - to taste (1/2 tsp)
* Tomato ketchup - to taste (1/2 tsp)
* Salt to taste

METHOD:
* In a small kadai, heat oil to fry idlis.
* Fry till it is golden brown. Keep aside in an absorbent paper.
* In another pan, add oil.
* Add onion and fry till it is golden brown.
* Then add capsicum and fry for few minutes.
* After that, add salt, soya sauce, green chilli sauce, tomato ketchup and mix well.
* Later add the fried idlis to that mixture.
* Mix well.
* Serve hot with tomato ketchup.

GREEN CHILLI CHUTNEY

INGREDIENTS:
* Green chilli - 1 or 2 cut into half
* Grated coconut - 1 cup
* Ginger - small piece
* Water - as per required
* Salt - to taste

METHOD:
* In  a mixe, put grated coconut, green chilli, ginger, salt and water.
* Grind to a paste.
* Serve with you choice.

VEGETABLE GRAVY

INGREDIENTS:
* Fresh green peas - 1 cup
* Capsicum - 1 cut into cubes
* Baby corn - 4-6 pieces finely chopped
* Onion - 1 finely chopped
* Mushroom - 5-6 pieces chopped
* Garam masala - 1/2 tsp
* Cumin powder - 1/2 tsp
* Coriander powder - 1/2 tsp
* Salt - to taste
* Oil - 1-2 tbsp

For Grinding:
* Onion - 1 cut into cubes
* Tomato - 2 cut into big pieces

METHOD:

* In a mixie grind the onion and tomato to a puree.
* In a non-stick kadai, add oil.
* Fry the onion, peas, capsicum, baby corn and mushrooms till they are tender or crispy.
* Now add the puree mixture to the kadai and mix properly.
* Add the salt, garam masala, cumin powder, coriander powder and mix well.
* You can add little water if you want it like gravy.
* Serve hot with roti or dosa.

CABBAGE CARROT PALYA


INGREDIENTS:

·        Cabbage – 1 shredded into small pieces

·        Carrot – 2 peeled and grated

·        Onions – 2 medium finely chopped

·        Capsicum – 1 big finely chopped

·        Mustard seeds – ½ tsp

·        Cumin seeds – ½ tsp

·        Green chillies – 2 cut into halves

·        Salt – to taste

·        Red chilli powder – ½ tsp

·        Turmeric powder – ½ tsp

·        Water – as required

·        Grated coconut – ½ cup

·        Coriander leaves – for garnishing

METHOD:

·        Heat oil in a non-stick kadai.

·        Add mustard seeds.

·        After it splutters, add cumin seeds.

·        Now add onions with pinch of salt to cook faster till they are translucent.

·        Add green chillies, cabbage, carrot, capsicum and fry for some time.

·        In between add little by little water to cook.

·        Add salt, red chilli powder and turmeric powder.

·        Cook till they are tender.

·        Garnish with grated coconut and coriander leaves.

·        Serve hot with rice or chapatti.

POTATO BHAJJI


INGREDIENTS:

·        Potato – 3 peeled and cut in rounds

·        Besan flour – 4-5 tbsp

·        Cumin seeds – ½ tsp

·        Red chilli powder – to taste

·        Salt – to taste

·        Water – to make batter

·        Oil – for deep frying

METHOD:

·        In a mixing bowl, add the besan flour, cumin seeds, salt, red chilli powder and water.

·        In a frying pan, add oil.

·        Now add the potatoes to the batter.

·        When the frying pan is hot, mix the potatoes thoroughly in the batter.

·        Add one by one to the frying pan.

·        Fry till they are golden brown.

·        Remove it and put it in the absorbent paper.

·        Serve hot with tomato ketchup or any chutney.

CHANNA PULAV


INGREDIENTS:

·        White channa – 1 cup soaked overnight

·        Onions – 2 finely chopped

·        Capsicum – 1 finely chopped

·        Mustard seeds – ½ tsp

·        Cumin seeds – ½ tsp

·        Salt – to taste

·        Pulav powder – 1-2 tbsp

·        Garam masala powder – ½ tsp

·        Coriander powder – ½ tsp

·        Cumin powder – ½ tsp

·        Rice – 2 cups

·        Coriander leaves – for garnish

·        Peas – soaked overnight

·        Oil – 2 tbsp

METHOD:

·        Cook the rice and keep aside.

·        In a pressure cooker, cook the channa and peas till it is cooked for 3-4 whistles.

·        In a non-stick pan, add oil and add mustard seeds.

·        After it splutters, add cumin seeds, onions.

·        Fry onion till translucent by adding a pinch of salt so that it cooks faster.

·        Later add capsicum, boiled channa, boiled peas and add salt to taste.

·        Then add the coriander powder, garam masala powder, pulav powder, cumin powder.

·        Now add the cooked rice, coriander leaves and mix well.

·        Serve hot.

AKKI ROTI


INGREDIENTS:

·        Rice flour – 4-5 tbsp

·        Ragi flour – 2-3 tbsp

·        Onions – 2 finely chopped

·        Cumin seeds – ½ tsp

·        Salt – to taste

·        Curry leaves – few

·        Garam masala – to taste

·        Water – to make a dough

·        Oil – for frying

METHOD:

·        In a bowl, put all the ingredients.

·        Put water little by little and make a soft dough.

·        Make small balls

·        In a plastic sheet, put little oil.

·        Put the small ball and make it round on the sheet by patting it on the fingers.

·        In a pan, add little oil.

·        Put the sheet on the pan and remove it.

·        Put oil on both sides till light brown.

·        Remove from the stove.

·        Repeat all the balls as above.

·        Serve hot with any chutney.

KHARA PONGAL


INGREDIENTS:

·        Moong dhal – 1 cup

·        Mustard seeds – ½ tsp

·        Cumin seeds – ½ tsp

·        Peppercorns – 4-5

·        Ginger – a small piece finely chopped

·        Cashews – 4-5 pieces cut into halves

·        Ghee – 2 tbsp

·        Salt – to taste

·        Green chillies – 2 finely chopped

·        Rice – 1 cup washed

·        Water – 6-8 cups

·        Coriander leaves – for garnishing

·        Turmeric powder – ½ tsp

METHOD:

·        In a pressure cooker, add ghee.

·        Add moong dhal and fry till light brown and till aroma comes.

·        Then add mustard seeds, cumin seeds, green chillies, cashews, peppercorns, rice, turmeric powder and salt.

·        Now add water and coriander leaves.

·        Cook till they are done.

·        Serve hot with ginger chutney.