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| Badi Chura |
Badi / Vadi - 1 cup
Salt to taste
Onion - a handful
Garlic - 5
Green chilies - 2
Lemon juice - 1 tsp
Coriander leaves - 2 tsp
Oil - 1 tsp
Heat oil in a pan add the badi and fry till light brown. Cool and using a mortar and pestle crush them.
Crush the onion, garlic and green chilies too.
Transfer everything to a bowl add salt, coriander leaves and lemon juice , mix everything till combined.
Enjoy as a side for rice.
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| Tomato Rasam |
Mustard 1/2 tsp
Methi - 1/8 tsp
Red chilly - 1
Roma tomato - 2
( Add a tiny piece of tamarind if tomatoes are not sour)
Garlic - 2
Green chilly - 1
Curry leaves few
Pepper - 1 tsp
Jeera - 1 tsp
( Blend all the ingredients to a semi smooth consistency)
Hing - 1/4 tsp
Salt to taste
Turmeric powder - 1/4 tsp
Curry and coriander leaves for garnishHeat oil in a pan and temper it with above ingredients.
Pour the ground mixture add water , salt , turmeric powder and give a boil.
Switch off the stove garnish with curry and coriander leaves, add 1/8 tsp ghee for a nice flavor, it's optional though.
Enjoy with hot rice !
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| Cabbage Upma |
Oil-3tsp
Coconut oil -2tsp
Mustard-1tsp
Urad dal - 1 tsp
Channa dal - 1 tsp
Cashew nuts broken - 5
Chopped ginger - 1/2 tsp
Green chilies - 3
Red chilly - 1
Curry leaves few
Finely shredded cabbage - 1 cup
Roasted Sooji / Rava / Semolina - 1 cup
Salt to taste
Boiling hot water - 2 & 1/2 cup
Heat oil in a pan and temper it with above ingredients.
Add the cabbage and sauté for a minute, add salt and pour the water and reduce the flame.
Slowly add the roasted sooji and mix well quickly to avoid lumps. Cover and cook till the upma is cooked. switch off the flame mix and enjoy hot with any chutney or pickle.
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| Idli Donuts |
Idli - 4
Imli chutney as needed
Green chutney as needed
Garlic chutney as needed
Gun powder / Idli Podi as needed
Thin sev as needed
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| Idli Doughnuts |
Using a a small cutter cut the middle portion of the idli.
Apply imli chutney on top of an idly and sprinkle sev on top.
Apply green chutney on top of an idly and sprinkle sev on top.
Apply garlic chutney on top of a idly and sprinkle sev and gun powder on top.
Enjoy as an appetizer.
Thanks for visiring!
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| Rose Petal Banana Ice Cream |
Pink rose petals / Damask Rose - 2 cups
( I used red rose in this recipe)
Ripe yellow sweet banana - 2 medium size
Coconut milk - 1 cup
Grated beet root - 1/8 cup
Cashew nuts - 1/4 cup
( soak it in coconut milk till soft)
Cardamom powder - a tiny pinch
Condensed milk - 1 tbsp
( add more or less according to the sweetness)
Chopped pistachio for garnish
Rose syrup to drizzle on top ( optional)
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| Rose Banana Ice Cream |
Take a blender add all the ingredients and blend to a smooth mixture.
Transfer into a container and sprinkle some chopped nuts and refrigerate overnight or till firm.
Scoop the ice cream into a bowl, garnish with chopped pistachio and drizzle rose syrup on top.
Serve immediately!
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| Sweet Potato Hummus |
Cooked sweet potato - 1 cup
Tahini - 1 tbsp.
Paprika - 1/4 tsp
Cumin powder - 1/2 tsp
Olive oil - 1 tbsp.
Grated garlic - 1 clove
Lemon juice - 1 tsp
Lemon zest - a generous pinch
Salt and pepper powder to taste
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| Sweet Potato Hummus |
Take a blender add all the above ingredients and blend till combined.
Transfer into a bowl drizzle some olive oil, sprinkle some paprika , cumin powder , pumpkin seeds , sesame seeds on top and garnish with few parsley.
Enjoy with chips , vegetables or pita bread.
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| Vegan Sweet Potato Hummus |
a) You can roast the sweet potato and make hummus.
b) If you don't have Tahini just grind some roasted sesame seeds with some oil to a smooth consistency.
c) You can blend 1/4 cup of cooked chickpea to give a grainy texture to you hummus.
d) Adjust all above ingredients according to your taste.
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| Orange Ginger Tofu |
Firm tofu cut into desired shape - 1 pack ( 14 ounce / 396 gms)
Salt and pepper powder to taste
Orange juice - 1 cup
Rice vinegar - 1/4 cup
Soy sauce - 2 tbsp.
Chilly flakes - 2 tsp
Sesame oil - 2 tbsp.
Chopped coriander leaves - 2 tbsp.
Chopped coriander leaves - 2 tbsp.
Grated ginger - 1 tbsp.
Minced or grated garlic - 4
Sesame seeds as needed
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| Orange Ginger Tofu |
Take a bowl add all the above ingredients and mix.
Arrange the tofu in a wide baking dish, pour the sauce mixture on top and let the tofu rest for 1 hour. Make sure both the sides are well coated with the marinate.
Preheat the oven to 350 deg. F and bake for 10 minutes or air fry them at 350 deg. F for 15 minutes.
Each oven is different so cooking time and temperature may vary.
Sprinkle some toasted sesame seeds on top of the tofu and enjoy with hot rice.
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| Chandra Kaantalu |
Yellow moongh dal - 1/2 cup
Raw rice - 1 tbsp.
Grated coconut - 1 & 1/2 tbsp.
Chopped cashew nuts - few ( optional)
Salt a pinch
Sugar - 1/2 cup
Cardamom powder - 1/8 tsp
Water - 1 cup
Oil as needed for deep frying
Wash and soak moongh dal and rice in water for 2 hours., drain the water out add it into a blender pour some water and grind to a semi coarse mixture, transfer into a bowl.
Add sugar, cardamom powder, salt and coconut to the ground mixture and mix well.
Pour it into a greased plate and steam for 5 minutes or pour it into a non stick pan and in low flame keep stirring continuously till the mixture forms to a thick lump.
Transfer it on a wet towel or to a greased plate flatten the mixture to 1/2 " thickness.
Grease a knife with ghee cut into desired shape ,make sure you wipe the knife each time you cut.
Heat oil in a pan and in medium flame deep fry the pieces till light golden brown on both sides.
Remove to a kitchen tissue for extra oil to get absorbed.
Enjoy hot or warm!
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| Turkish Yogurt Soup |
Rice - 1/2 cup
Water - 5 cups add more if needed
Salt to taste
Dry mint leaves crushed - 1 tbsp.
Yogurt - 1 cup
Egg - 1
All purpose flour - 1 tbsp.
Lemon juice - 2 tsp
Butter - 2 tbsp.
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| Yayla Corbasi |
Wash the rice and add it into a pan pour water and cook till the rice is soft.
Take a bowl whisk the egg , all purpose flour, lemon juice, salt, yoghurt and whisk.
Once the rice is cooked ladle some hot rice water and pour it into the yoghurt mixture and whisk till combined. Adding hot rice water helps the yoghurt from curdling.
Pour this mixture into the cooked rice and in low flame cook till the soup is thick.
Heat butter in a pan add the mint leaves stir for 10 seconds and switch off the stove.
Pour this on top of the hot soup mix and enjoy hot or warm!
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| Pumpkin Pasta |
Chopped yellow pumpkin - 2 cups
Garlic - 2
Chopped white onion - 1/4 cup
Vegetable stock - 1 cup or as needed
Salt and Pepper powder to taste
Red chilly flakes - 1/4 tsp
Italian seasonings - 1/2 tsp
Fresh basil leaves - 3
Olive oil - 1 tbsp.
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| Pumpkin Pasta |
Heat oil in a pan and fry onion, garlic , cashew nuts and pumpkin till raw smell disappears.
You can even roast the vegetables in the oven.
Pour the stock and cook till the vegetables are soft.
Switch off the stove and add the seasoning and basil leaves.
Cool and blend to a smooth thick mixture. Add stock if needed to get the right consistency.
Pour this sauce into the cooked pasta sprinkle some cheese on top and enjoy!
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