Simple Bhindi Curry (Okra Curry)

Ingredients:

Oil - 1 and 1/2 tbsp
Mustard seeds - 1tbsp
Urad dal - 1tbsp
Chana dal - 1tbsp
Dried red chillies - 1 ( broken into pieces)
Okra (bhindi) - 150 gr
Onion - 1 big one ( diced into cubes)
Salt - as per taste
Turmeric powder - 1/2 tsp
Red chilli powder - 1 tsp
Curry leaves - 10

Procedure:

1. Cut okra into small rings and let them dry for 10 min.
2. Take oil in pan or kadai, once oil is hot add the mustard seeds. Once they start to splutter add urad dal, chana dal and dried red chillies . Fry till the dal turn brown in color and crunchy.
3. Add the Onions and saute them till they become translucent.
4. Add the okra and continue to fry till they are also cooked. It will take about 10 min.
5. Add curry leaves, salt, turmeric and red chilli powder and mix well. Continue to cook for about 2 to 4 min.
6. Switch off the stove and serve with rice.

Hint: To spice it up and serve with roti, add 1 tsp of Cumin powder and 1 tsp of Coriander powder. Mix well and serve.

Mulakkada Pulusu ( Drumstick stew)

Ingredients:

Drumsticks (mulakkada) - 1 ( cut into 2 to 3 inch pieces)
Onions - 1 ( sliced)
Green chillies - 2 (sliced)
Curry leaves - 10 leaves
Cilantro - for garnish
Toor dal - 1/2 cup
Tamarind - 1/2 small lemon size
Jaggery - small piece ( or as per taste, Optional)
Salt - as per taste
Turmeric powder - 1/2 tsp
Red chilli powder - 1/2 tsp ( or as per taste)

for tempering:
Oil - 1tbsp
Mustard seeds - 1 tbsp
Dried Red Chillies - 1 ( broken into pieces)
Asafoetida - 1/2 tsp

Procedure:

1. Pressure cook dal with drumsticks, onions and green chillies.
2. Once the dal is done, add the tamarind, salt, turmeric, curry leaves and red chilli powder and continue to cook on stove for about 5 min.
3. Add the jaggery and continue to cook for another 5 to 8 min.
4. Mean while in another small pan take oil for tempering. Add the mustard seeds, once they splutter add red chillies and afafoetida.
5. Add this tempering to the dal and continue to cook for 2 min.
6. Switch off the stove and garnish with cilantro and serve.

Hint: If you prefer spicy, you can eliminate jaggery. Also you can fry garlic ( 4 to 5 cloves) in oil and add that to dal after the tempering.

Rava Dosa

Ingredients:

Semolina (fine) - 1 cup
Rice flour - 1 cup
All purpose flour (maida) - 1/2 cup
Cumin seeds - 1 tbsp
Asafoetida - 1 tsp
Ginger - 1 tbsp (finely chopped)
Oil - as required
Salt - as per taste
Onions - 2 (finely chopped)
Carrot - 1 big one ( shredded)
Green Chillies - 3 (finely chopped)
Cilantro - as required


Procedure:

1. In a bowl take semolina, rice flour, all purpose flour, cumin seeds, asfoetida, ginger, salt and green chillies.
2. Mix them well with enough quantity of water. The batter should form a consistency such that it can be poured or sprinkled over tawa (flat pan).
3. Put the tawa on the stove. Once it is hot enough sprinkle onion and shredded carrots.
4. Sprinkle or pour the batter to cover all the onions and carrots. Do not worry about the appearance.
5. Sprinkle oil on the dosa along with cilantro (finely chopped).
6. Take out from the tawa once it turned brown (no need to flip to the other side) and serve with any pickle.

Potato Curry

Ingredients:

Potatoes - 250 gr
Salt - as per taste
Turmeric powder - 1/2 tsp
Red chilli powder - 1 tsp ( or as per taste)
Oil - 1 and 1/2 tbsp
Mustard seeds - 1 tsp
Urad dal - 1 tsp
Chana dal -  1 tsp
Green chillies - 2 ( chopped)Dried Red chillies - 1 (broken into pieces)
Curry leaves - 8 to 10
Lemon juice - 1 tsp ( or as per taste)
Cilantro - for garnish


Procedure:


1- Boil the potatoes, once they are cooled take the skin off and mash them.
2. In a pan take oil, once it is hot enough add the mustard seeds. When they start to splutter add the urad and chana dal. Fry them till they turn little brown.
3. Add the chopped green chillies and the broken red chillies . Fry for a little bit. 
4. Add the curry leaves and the mashed potatoes. Mix it well.
5. Finally add the salt, turmeric powder and red chilli powder. Mix well and let it cook for 2 min.
6. Switch off the stove, add the lemon juice and mix well. Garnish with cilantro and serve.

Tomato Dal

Ingredients:

Toor Dal - 1 cup
Tomatoes -  2 (Diced)
Tamarind - 1/2 small lemon size
Green chillies - 2 or 3 ( as per taste)
Salt - as per taste
Red Chilli Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Cilantro - for garnish
For tempering:
Oil - 1 tbsp
Mustard seeds - 1 tsp
Dried Red chillies - 1 (broken into pieces)
Garlic - 2 cloves (optional)
Asafoetida - 1/2 tsp
Curry leaves - 8 to 10

Procedure:

1. Pressure cook the dal with enough quantity of water along with green chillies and tomatoes. (or) In a pan take dal and water. When the dal is just about the verge of being done add tomatoes. Then add green chillies and continue cooking for another 10 min.
2. After the dal is cooked put that on the stove and add salt, chilli powder, turmeric and tamarind and continue to cook for about 5 to 7 min.
3. Mean while in a small pan take oil for tempering. Once the oil is hot enough add mustard seeds, once they start to splutter add dried red chillies, garlic (optional) and asafoetida. Fry till the garlic turns little brown. Add the curry leaves.
4. Add this tempering to the dal and garnish with cilantro. Serve with rice or roti.

Lemony Noodles

Ingredients:


Hakka noodles (whole wheat) - 250 gr
Red capsicum - 1/2 cup (diced)
Yellow capsicum - 1/2 cup (diced)
Green capsicum - 1/2 cup (diced)
Broccoli - 1/2 cup ( small florets)
Carrot - 1/2 cup (diced)
Olive oil - 1 tbsp
Spring onions - thinly sliced (for garnish)
Salt - as per taste
Black pepper powder - 1tbsp
Chilli flakes - 1 tbsp
Lemon juice - 1 tbsp

Procedure:

1. Steam all the vegetables and set them aside.
2. Cook the noodles as per instructions and set that aside.
3. In a wok pour the olive oil, once it is hot add the vegetables and fry for about 7 min.
4. Add the noodles and mix and continue to fry for about  4 min.
5. Add the salt, pepper powder and chilli flakes. Continue to cook for another 2 min.
6. Switch off the stove and add lemon juice and spring onions. Mix it well and let it stand for 2 min.
7. Serve with any sauce or tomato ketchup.

Dal Kichdi ( Microwave Version)

Ingredients:

Rice - 1 cup
Moong dal - 1 cup
Water - 5 cups
Green chilles - 3 ( cut length wise)
Ginger garlic paste - 1 tsp (optional)
Tomatoes - 4 medium ( diced)
Turmeric powder - 1 tsp
Cumin seeds - 1 tbsp
Biryani leaves - 4
Cinnamon stick - 2 inch piece
Cardamon - 4 to 5 pcs
Salt - as per taste
Ghee / oil - 2 tbsp
Red chilli powder - 1 tsp ( or as per taste)
Cilantro - for garnish

Procedure:

1. Soak rice and dal for about 20 to 30 min.
2. In a microwave safe dish take oil, cumin seeds, biryani leaves, cinnamon stick and cardamon. Microwave high for 2 min.
3. Add the tomatoes and green chillies. Again microwave high for about 7 min.
4. Add the rice and dal. Mix them all together , add 2 cups of water and microwave high for 10 min. Mix it in-between.
5. Add 3 cup of water and add salt, turmeric powder , red chilli powder and mix well.
6. Microwave high for another 17 min. Or till the rice and dal are cooked well. Don't forget to mix in between.
7. Garnish with cilantro and serve with pickle.

(Microwaves vary, so the cooking times are approximate. Also if you cover and cook use only 4 cups of water for 2 cups of mix of Rice and Dal)

Palak Dal ( Spinach Dal)

Ingredients:

Toor Dal - 1 cup
Spinach -  1 and 1/2 cup (chopped)Tamarind - 1 small lemon size
Green chillies - 2 or 3 ( as per taste)
Salt - as per taste
Red Chilli Powder - 1 tsp
Turmeric Powder - 1/2 tsp

For tempering:
Oil - 1 tbsp
Mustard seeds - 1 tsp
Dried Red chillies - 1 (broken into pieces)
Garlic - 2 cloves (optional)
Asafoetida - 1/2 tsp
Curry leaves - 8 to 10

Procedure:

1. Pressure cook the dal with enough quantity of water along with green chillies and spinach. (or) In a pan take dal and water. When the dal is just about the verge of being done add spinach. Then add green chillies and continue cooking for another 10 min.
2. After the dal is cooked put that on the stove and add salt, chilli powder, turmeric and tamarind and continue to cook for about 5 to 7 min.
3. Mean while in a small pan take oil for tempering. Once the oil is hot enough add mustard seeds, once they start to splutter add dried red chillies, garlic (optional) and asafoetida. Fry till the garlic turns little brown. Add the curry leaves.
4. Add this tempering to the dal. Serve with rice or roti.


Hint: If you want to add garlic, take 5 to 6 pcs of garlic fry in little amount of oil and add to the dal after the tempering.

Tomato Chutney

Ingredients:

Tomatoes - 3 ( diced)
Green chillies - 4 (cut length wise)
Dried Red chillies - 5 ( broken or as per taste)
Salt - as per taste
Turmeric powder - 1tsp
Mustard seeds - 1tbsp
Urad dal - 1tbsp
Chana dal - 1tbsp
Asafoetida. 1/2 tsp
Garlic - 5 to 6 cloves (optional)
Oil - 3 tbsp
Tamarind - 1 small lemon size
Cilantro - 1/2 cup

Procedure:

1. In a pan take 1 tbsp of oil. Once it is hot add mustard seeds. Once they start to splutter add urad dal and chana dal . Fry till they become crunchy.
2. Add the garlic cloves (optional) and fry till they turn little brown. Now green chillies and red chillies and fry for 2 min. Add asafoetida. Take it into a bowl and let it cool.
3. In another pan take rest of the oil. Add the tomatoes along with salt and turmeric. Cover and cook for about 10 min.
4. First grind the tempering  along with tamarind. Now add the cooked tomatoes mixture and grind it again along with cilantro.
5. Transfer to a bowl and Serve with rice, idli or even dosa.

Capsicum Curry

Ingredients:

Green Capsicum - 2 ( cut into cubes)
Onion - 1 ( diced)
Tomato - 1 (cubed)
Oil - 1 tbsp
Turmeric powder - 1 tsp
Mustard seeds - 1tsp
Red chilli powder - 1 tsp ( or as per taste)
Salt - as per taste
Cilantro - for garnishing

Procedure:

1. In a pan, take oil. Once it is hot add the mustard seeds. Once they start to splutter add the onion and fry them till they become translucent.
2. Add the capsicum and fry till the capsicum is just cooked enough.
3. Add the tomatoes and cover the pan with lid. Continue to cook till the tomatoes become tender.
4. Add salt, chilli powder and turmeric powder. Mix well and continue for another 3 to 4 min.
5. Garnish with cilantro and serve.

Hint: To spice it up, you can add 1 tsp of garam masala and 1 tsp of coriander powder. It goes well with roti.

Sambhar

Ingredients:

Toor dal - 1/2 cup
Onion - 1 (diced into cubes)
Vegetables . 1 and 1/2 cup ( mix of capsicum, carrot, lauki, drum sticks and baby corn. cut into small cubes)
Curry leaves - 12
Turmeric powder - 1 tsp
Salt - as per taste
Green chilles - 2 ( sliced)
Red Chilli powder - 1 tbsp ( as per taste)
Sambhar masala - 1 tbsp
Dried shredded coconut - 1 tbsp
Tamarind - small lemon size ( soak it in water)
Cilantro - for garnishing

For tempering:

Oil - 1 and 1/2 tbsp
Mustard seeds - 1 tbsp
Dried Red chillies - 1 ( broken into pieces)
Asafoetida - 1 tsp

Procedure:

1. Pressure cook the daal along with all vegetables and green chillies.
2. Once done, put the daal on the stove and add the tamarind puree and continue to cook for another 10 min.
3. Add the salt, turmeric powder, red chilli powder and curry leaves. Continue cooking for another 5 to 7 min.
4. Add the dried coconut and sambhar masala. Continue cooking for 7 min.
5. Mean while in a pan pour the oil for tempering. Once the oil is hot add mustard seeds. Once they splutter add red chillies and fry for a min or so. Add the asafoetida.
6. Add the tempering to the daal and mix well. Continue cooking for another 5 min. Garnish with cilantro and serve with rice or idli or even dosa.

Cauliflower Fry

Ingredients:

Cauliflower - 2 cups ( cut into small florets)
Oil - 1 and 1/2 tbsp
Salt - as per taste
Red chilli powder - 1 tbsp ( or as per taste)
Mustard seeds - 1 tbsp
Chana daal - 1tbsp
Urad daal - 1tbsp
Turmeric powder - 1/2 tsp
Dried red chillies - 1 ( broken into pieces)
Coriander powder - 1 and 1/2 tsp
Cumin Powder - 1 tsp
Cilantro - for garnishing
Curry leaves - 6 to 7 leaves or as required

Procedure:

1. Steam the cauliflower and keep it aside.
2. In a pan pour the oil , once it is hot add mustard seeds. Once they start to splutter add urad dal , chana dal and dried red chillies and fry till the dals become crunchy.
3. Add the cauliflower and fry till they turn to golden brown.
4. Add coriander powder, cumin powder, curry leaves, salt and red chilli powder.  Mix and let it cook for about 5 min.
5. Add turmeric powder and mix. Continue to cook for another 3 min.
6. Switch off the stove, garnish with cilantro and serve.

Besan wala Tindora

Ingredients:

Tindora - 250 gr
Besan (gram flour ) - 2 tbsp
Oil - 2 tbsp
Salt - as per taste
Red chilli powder - 1 tbsp or as per taste
Cumin seeds - 1 tbsp

Procedure:

1. Slice the tindoras in such a way that they are not completely cut. They need to have 4 slits but not all the way. Wash them and steam for about 15 min in a steamer. If using microwave, microwave high in a covered bowl for about 7 to 8 min.
2. In a pan heat the oil, once the oil is hot enough add the steamed tindoras and fry them till they change the color.
3. Add cumin seeds and continue to fry for another 5 to 7 min.
4. Now add Besan, salt and red chilli powder and stir the mixture so that each tindora is coated with all.
5. Continue to stir it for about 5 to 6 min. Turn off the stove and serve.

Lauki Tomato Dal ( Bottle Ground Tomato Dal)

Ingredients:

Toor Dal - 1 cup
Lauki (Bottle Ground) - 1/2 cup ( cubed)
Tomatoes - 1/2 cup ( diced)
Tamarind - 1/2 small lemon size
Green chillies - 2 or 3 ( as per taste)
Salt - as per taste
Red Chilli Powder - 1 tsp
Turmeric Powder - 1/2 tsp
Cilantro - for garnish

For tempering:
Oil - 1 tbsp
Mustard seeds - 1 tsp
Dried Red chillies - 1 (broken into pieces)
Garlic - 2 cloves (optional)
Asafoetida - 1/2 tsp
Curry leaves - 8 to 10

Procedure:

1. Pressure cook the dal with enough quantity of water along with green chillies, lauki and tomatoes. (or) In a pan take dal and water. When the dal is just about the verge of being done add the lauki first and cook till lauki pieces become little transparent. Then add green chillies and tomatoes and continue cooking for another 10 min.
2. After the dal is cooked put that on the stove and add salt, chilli powder, turmeric and tamarind and continue to cook for about 5 to 7 min.
3. Mean while in a small pan take oil for tempering. Once the oil is hot enough add mustard seeds, once they start to splutter add dried red chillies, garlic (optional) and asafoetida. Fry till the garlic turns little brown. Add the curry leaves.
4. Add this tempering to the dal and garnish with cilantro. Serve with rice or roti.

Cauliflower Cutney

Ingredients:
Cauliflower - 1 cup ( cut into fine florets)
1Green Chillies - 3
Chana dal - 1 tbsp
Mustard seeds - 1 tsp
Urad dal - 1 tbsp
Dried Red Chillies - 2 (broken)
Asafoetida - 1/2 tsp
Salt - as per taste
Oil - 2 tbsp
Lemon juice - 1 and half tsp
Cilantro - hand ful


Procedure:
1.In a pan take 1 tbsp of oil and fry the cauliflower florets till they change color or the rawness of the cauliflower is gone. Keep it aside to cool it. 
2. In a small pan add oil, once it is hot enough add mustard seeds, once they start to splutter add chana dal and urad dal. Fry them till they change the color.
3. Add the green chillies and red chillies and fry for a minute or so.
4. Add the asafoetida and take it off the stove. 
5. Grind the tempering that we made above first and then add the fried cauliflower along with salt. Grind the mixture, don't make it to paste. Grind it just enough so that the florets still visible. Add the lemon juice and mix it again.
6. Garnish with cilantro and serve.

Vermicelli Biryani ( Semiya Biryani)

Ingredients:

Vermicelli - 1 and 1/2 cups

Water - 3 cups

Carrots - 1/2 cup (diced into small cubes)

Green Peas - 1/2 cup

Tomatoes - 1 cup ( finely diced)

Onions - 1 big (sliced thinly)

Green chillies - 5 ( or as per taste)

Garam Masala - 1 tbsp

Coriander powder - 1 tsp

Ginger garlic paste - 1 tsp

Black pepper powder - 1/2 tsp

Oil - 3 tbsp

Beans - 1/2 cup ( cut into an inch size)

Mint leaves - as per taste ( finely chopped)

Cilantro - for garnish

Lemon Juice . 1 tsp ( or as per taste)

Procedure:

1. In a wok take 1 tbsp of oil and fry the vermicelli till its golden brown. Afterwards transfer that to another file.

2. In the same wok add the rest of oil and add mint leaves, onions, ginger garlic paste and green chillies. Fry till the onion turns golden brown.

3. Add carrots, peas and beans. Cook them till they become just soft.

4. Now add the tomatoes and keep cooking for about another 5 to 10 min.

5. Add the coriander powder, garam masala powder and  black pepper powder , and continue to cook for another 4 or 5 min.

6. Now add the water and let the mixture come to boil. Then add the salt and fried vermicelli and cook till the water is absorbed and the vermicelli is cooked.

7. Add the lemon juice and mix it again. Turn off the stove and garnish with cilantro and serve with Raita.

Garlic Naan

Ingredients:


All Purpose flour(maida) - 2 cups
Active dry yeast - 1 tsp
Oil - 2 tblsp
Yogurt/ Milk - 1/4 cup
Water(lukewarm) - 1/2- 3/4 cup (as needed)
Butter/ Ghee - to spread on naan
Salt - 1 tsp(or to taste)
Sugar - 1 tsp
Crushed garlic cloves - 8 pcs
Cilantro - handful ( chopped)


Procedure:



1. Dissolve active dry yeast and sugar in lukewarm water and set aside until it becomes frothy(app. 10 min).
2. Add some salt, oil and yogurt with the maida and mix well.
3. Next add the water/yeast mixture little by little to the flour and knead it. Knead until you get a very soft dough. (The dough should be little sticky which ensures very soft naan).
4. Cover the dough with a moist paper towel and keep in a warm place for atleast 15-20 minutes.
5. Preheat the oven to the highest temperature or put it in broil mode.
6. If you have a pizza stone preheat the stone also for half an hour. If not you can use a normal baking tray.
7. Divide the dough into lemon size balls. Roll it out into oval shape (the typical naan shape) using rolling pin or with hand. Sprinkle garlic and cilantro , press them gently to the naan.
8. Heat the oven to 230 C. Place the rolled out naan on the pizza stone/ baking tray and cook it till the surface turns to golden color. (or) Gently roast the both sides of naan in a pan (don't add any oil) then cook the naan directly on the flame. You can also use the griller to make the naan.

Baked Cherry tomatoes

Ingredients:


Cherry tomatoes - 10 pcs
Olive oil - 1 tsp
Salt - as per taste
Dried Oregano - 1/2 tsp
Black Pepper Powder - as per taste
Basil - for garnish
Shredded Mozzarella Cheese - 1/4 cup
Citron pepper - 1/2 tsp

Procedure:


1. Heat the oven to 200 C.
2. Meanwhile in a small bowl take washed and halved cherry tomatoes, olive oil, salt , citron pepper, black pepper powder and dried oregano. Mix them all well.
3. Arrange the halved tomatoes with skin side down on a oven tray and bake them for about 10 min.
4. Take out the try and top the tomatoes with shredded cheese and put back into the oven till the cheese just melts and changes the color.
5. Garnish with fresh basil leaves and serve hot.

Indian style Baby potatoes

Ingredients:

Baby potatoes - 250 gr or 8 pcs
Cherry tomatoes - 1 or 2
Mustard seeds - 1 tsp
Chaat Masal - 1 tsp
Chilli powder - 1/2 tsp
Oil - 1 tbsp
Cilantro - handful
Salt - as per taste

Procedure:


1. Boil baby potatoes until they just become tender.
2. In a frying pan add the oil, once it is hot enough add mustard seeds, once they start to splutter add the boiled potatoes.
3. Fry till the potatoes skin changes the color and then add cherry tomatoes and continue frying for another 5 min.
4. Add the salt, chaat masala and chilli powder to the pan and mix it well.
5. Turn off the stove and garnish with cilantro. Serve hot.

Roasted Red Capsicum Chutney

Ingredients:

Red Capsicum - 1

Green Chillies - 3

Chana dal - 1 tbsp

Mustard seeds - 1 tsp

Urad dal - 1 tbsp

Dried Red Chillies - 2 (broken)

Asafoetida - 1/2 tsp

Salt - as per taste

Oil - 1 tbsp

Lemon juice - 1 and half tsp

Cilantro - hand ful

Procedure:

1. Roast the capsicum on the stove all around, so that it is well cooked. Remove the dark skin on the top once it is done.

2. In a small pan add oil, once it is hot enough add mustard seeds, once they start to splutter add chana dal and urad dal. Fry them till they change the color.

3. Add the green chillies and red chillies and fry for a minute or so.

4. Add the asafoetida and take it off the stove. 

5. Grind the tempering and the roasted capsicum along with salt. Add the lemon juice and mix it again.

6. Garnish with cilantro and serve.

Onion Dosa

Ingredients:

Urad dal - 2 cups

Rice - 1 cup

Fenugreek seeds - 1 tsp

Salt - as per taste

Onion - as required ( finely diced)

Cumin seeds - as required

Green Chillies - as required (finely chopped)

Oil - as required

Procedure:

1. Soak urad dal along with fenugreek seeds with enough quantity of water over night. Also soak Rice with enough water at the same time.

2. The next day grind the soaked urad dal, fenugreek seeds and rice in a blender into a smooth batter, adding little amounts of water at a time.

3. Let the mixture stand in a warm place (inside the oven) for about 4 to 6 hrs.

4. Now add the salt to the mixture and stir to mix well.

5. Put a tawa (flat pan ) on stove, once it is hot enough pour the batter onto it and make it into a circle. 

6. Sprinkle onions, chillies and cumin seeds.  Also sprinkle oil around the dosa.

7. Once the color of the dosa changes remove from the tawa and serve hot with Coconut chutney or Karappodi.

Coconut Chutney

Ingredients:

Coconut pieces - 1 cup

Cashew nuts - 1/4 cup

Green chillies - 6 ( as per taste)

Tamarind - small lemon size

Cilantro - 1 bunch

Cumin seeds - 1 tbsp

Garlic - 3 cloves (optional)

Salt - as per taste

For tempering:

Oil - 1 tbsp

Asafoetida - 1/2 tsp

Dried Red Chillies - 2 (broken into pieces)

Mustard Seeds - 1 tbsp

Cumin seeds - 1 tbsp

Urad dal - 1tbsp

Curry leavs - 10 leaves

Cilantro - for garnish

Procedure:

1. In a mixer add all the ingradients other than the ingradients for the tempering. Grind them to smooth consistancy by adding little water while grinding. Transfer this mixture to a bowl.

2. In a pan add the oil and when oil becomes hot add the mustard seeds first, once they start to splutter add urad dal and cumin seeds. And fry them till the urad dal becomes cruncy ( make sure they are not burnt).

3. Add the red chillies and asafoetida to the tempering along with curry leaves and cilantro. Turn off the stove.

4. Add this tempering to the coconut mixture bowl. Serve with Idli, dosa or vada.

Karappodi (spice powder)

Ingredients:

Chana dal - 1/4 cup
Urad dal - 1/2 cup
Coriander seeds - 1 cup
Dried Red chillies - 7-8 (as per taste)
Salt - as per taste
Garlic - 10 cloves (optional)
Tamarind - small lemon size
Oil - 1 tbsp


Procedure:

1. In a frying pan take oil, once oil is hot enough add chana dal and urad dal. Fry till they start to change color.
2. Add the coriander seeds, red chillies , garlic (optional ) and tamarind. Continue to fry till a nice aroma comes and till the dals becomes crunchy.
3. Let the mixture cool to room temperature. Grind the mixture in a mixer with salt till the mixture is coarsely grounded.
4. Serve with idli or dosa.

Mutter Paneer

Ingredients:

Paneer - 1 cup ( cut into cubes)
Peas - 1 and half cup ( I have used frozen)
Onions - 1 large(sliced thinly)
Tomato - 2 (cut into small pieces)
Cumin seeds - 1 tbsp
Oil - 1 and half tbsp
Green chillies - 4 ( cut into strips)
Salt - as per taste
Turmeric powder - 1/2 tsp
Garam Masala - 1 and half tbsp
Bay leaves- 3
Coriander powder - 1 tbsp
Cilantro leaves - for garnish

Procedure:

1. Take a microwave safe bowl add the sliced onions, bay leaves, cumin seeds, green chillies and oil. Mix them all and microwave high for 4 min.
2. Now add tomatoes and cook for 4 more min till every thing is cooked.
3. Add peas and microwave high again  for 5 min with lid on it.
4. Finally add Paneer cubes, coriander powder, garam masala and turmeric powder. Mix well and microwave for 5 min.
5. Garnish with cilantro and serve.

Oats Idli

Ingredients:
Oats - 3 cups
Fine semolina -1 1/2 cups
Green chillies - 5 to 6 cut very fine ( or according to taste)
Chana dhal, cashew nuts ,mustard seeds - 1 tsp each (for tempering)
Salt - as per taste
Baking soda - 1 tsp
Handful of  cilantro -  cut fine
Oil - 2 tbsp
Plain yogurt  - about 3 cups for the entire quantity of oats idli powder

Procedure:

1. Dry roast the oats in a heavy bottomed pan on medium to medium high heat stirring continuously until it turns creamy/light brown. Keep aside to cool for a few minutes. And rub with hands to make them fine powder.
2. In the meanwhile dry roast the semolina on medium to medium high heat for 3-4 minutes stirring continuously, then remove from heat and keep aside to cool.
3. Mix the cooled semolina and coarsely ground oats together.

4. Add to this mixture salt to taste and baking soda and mix well.
5. Heat oil, add mustard seeds to it, when mustard seeds begin to splutter add split chick pea lentil (chana dhal) and cashews to it and saute for a few seconds. When the lentil and cashews begin to turn brownish, add cut green chillies to it and saute for about a minute until the green chillies start to change color.
6. Pour this oil lentil green chillies mixture on the dry mixture of oats and semolina. Mix very well.
7. Take out the required amount of this mixture and mix with little of plain yogurt and water to make it idli batter consistency Add cut cilantro and mix well.
8. Grease idli moulds and place spoonfuls of this mixture into each mould and steam for about 6 to 7 minutes.

Hint: If you don't have baking soda you can use plain soda water to mix to required consistency. Add less amount of yogurt if using soda water.

Peas Pulao

Ingredients:

Basmati Rice - 2 cups

Green peas - 2 cups

Cumin seeds - 1 tbsp

Oil - 2 tbsp

Onions - 2 cups ( sliced)

Cardamon - 6 pcs

Cinnamon - 4 inch piece

Bay leaves - 3

Ginger - 2 inch piece

Green chillies - 8 ( as per taste)

Salt - as per taste

Garam Masala - 2 tbsp

Coriander leaves - for garnishing

Procedure:

1. Soak the rice for about 20 to 30 min.

2. In a big Pan pour the oil and once the oil is hot enough add Cumin seeds, bay leaves, cinnamon and cardamon. Fry them until a nice aroma comes from the spices.

3. Mean while grind the ginger and green chillies into fine paste.

4. Into the pan add the onions and fry till translucent. Then add the ginger-chilli paste to it.

5. Add the peas and continue to cook for about 10 min.

6. Now add the soaked rice and pour water ( for 1 cup of basmati , I have used 1 and half cup of water. This may vary depending on the brand). Also add the salt and garam masala.

7. Cover the pan with the lid and cook for 10 min on high flame. Then reduce it to low to medium flame until the rice is well done. Be sure to check and stir the rice so that rice would not stick to the bottom.

8. Garnish with coriander leaves and serve hot with any raita.

Zucchini Curry

Ingredients:
Onions -  1 and half cup (diced)
Carrots - 1 cup (diced)
Green peas - half cup (I used Frozen)
Zucchini - 1 and half cup (diced)
Tomatoes - 1 and half cup (diced)
Garam Masala - 1 tbsp
Green Chillies - 3 ( sliced into strips) or as per taste
Ginger - 1 inch (cut into thin pieces)
Salt - as per taste
Turmeric - half tsp
Red chilli powder - as per taste
Coriander leaves - for garnishing

For tempering:
Oil - 1 and half tbsp
Mustard seeds - 1 tbsp
Cumin seeds - 1 tbsp

Procedure:

1. Put a pan on the stove and add the oil first. Once the oil is hot enough add the other tempering  ingredients.
2. Once the mustard seeds and cumin seeds starts spluttering add ginger and stir around for a minute and then add green chillis.
3. Now add the onions and fry them till they become translucent.
4. Add carrots and zucchini pieces and cover the pan and cook till they become little soft.
5. Add the peas, salt and turmeric and again cover the pan again and continue to cook for another 10 min , stirring in-between so that bottom won't burn.
6. Add tomatoes and cook they become tender.
7. Add the garam masala and red chilli powder to the curry and simmer it for another 4 min.
8. Garnish with coriander leaves and serve with poori or rice.