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Monday, November 30, 2020

Idli Rava Upma / Instant Idli Rava Upma / Rice Rava Upma / Arisi Upma With Idli Rava

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Idli Rava Upma
Tempering

Coconut oil - 1 tbsp

Mustard seeds - 1 tsp

Urad dal - 1/2 tsp

Channa Dal - 1/2 tsp

Jeera - 1/4 tsp

Whole black pepper - 20

Hing - 1/4 tsp

Curry leaves - few

Chopped green chillies - 4

Chopped ginger - 1/2 tsp

Other Ingredients

Idli rava - 1 cup

Water - 3 & 1/4 cups

Salt to taste

Moongh dal - 2 tsp

( soak it in water for 20 minutes)

Method

Heat oil in a pan and temper with above mentioned ingredients.Fry till they are light brown.

Pour water add salt and soaked moongh dal and give a boil,reduce the flame add the rava and mix well.

Cover with a lid and cook it in low flame till rava is well cooked.

Lastly add a teaspoon of  coconut oil mix well and switch off the stove.

Serve hot with any chutney you like.


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Thursday, November 26, 2020

Puli Milagai Recipe / Green Chilly Pickle Recipe /Green Chilly in Tamarind Sauce

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Puli Milagai
Ingredients

Chopped thin long green chillies - 25

Tamarind - a small lime size ball

( soak it in water for 20 minutes and extract the juice,keep it aside)

Salt to taste

Jaggery - 1 tbsp (heaped)

( add more if needed)

Turmeric powder - 1.2 tsp

Tempering

Sesame oil - 4 tbsp

Mustard seeds - 1 tsp

Methi seeds - 1/4 tsp

Hing - a generous pinch

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Green Chilly In Tamarind Sauce
Method

Heat oil in a pan temper it with mustard,methi seeds and hing.

Add the chopped green chilies, salt and turmeric powder fry for few minutes.

Pour the tamarind juice cover with a lid and cook till they are thick.Lastly add the jaggery and cook till oil has separated from the mixture.

Cool and store it in a clean bottle in fridge.

Best served as a side dish for and tiffin or rice.


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Wednesday, November 25, 2020

Dahiwali Lauki / Al Yakhni / Kashmiri Lauki Recipe / Kashmiri Doodhi Yakhni / Bottle Gourd In Yogurt Gravy

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Dahiwali Lauki
Ingredients crushed
Black cardamom - 1
Jeera - 3/4 tsp
Fennel seeds - 1/2 tsp
Cinnamon - a small piece
Cloves - 3
Ajwain - 1/2 tsp
( crush the ingredients slightly to this add 1/2 tsp red chilly powder,1/2 tsp coriander powder,1/4 tsp turmeric powder,1/2 tsp dry ginger powder,1/4 tsp hing mix and keep it aside)
Other ingredients
Bottle gourd/Lauki - peel out the skin cut into strips 2 cups
Beaten thick curd - 1 cup
Water - 1 cup or more if needed
Chopped coriander leaves - few
Salt to taste
Mustard oil - 2 tbsp
(If you don't have use any oil)
Oil for deep frying as needed
Chopped green chilly - 1
Method
Heat oil in a pan and deep fry the lauki in batches till light brown,keep it aside
Heat oil in a pan reduce flame and add the crushed masala powders,hing and green chillies,saute till raw smell disappers.
Now add the beaten curd and quickly mix it up to avoid curdling.
Add the water and cook till gravy is slightly thick add salt and the fried lauki.
Cook for one minute switch off the stove garnish with coriander leaves.
best served with roti or rice.

Note:
a) You can shallow fry lauki instead of deep frying.
b) Mustard oil gives best taste to this dish.
c) Bring curd to room temperature whisk well before pouring it in pan to avoid curdling.
d) Add water to the consistency you need,i like it a bit thick.

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Onion Sweet Chutney / Raw Onion Sweet Chutney / Onion Chutney / Instant Onion Chutney

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Onion Sweet Chutney
Ingredients

Onion chopped - 1/2 ( medium size onion)

Grated coconut - a handful

Byadagi chillie - 6

Jaggery - 1 tbsp

( add more if you want too sweet)

Salt to taste

Tamarind - a small piece

Tempering

Sesame oil - 1 tbsp

Mustard - 1/2 tsp

Urad dal - 1 tsp

Red chillies - 1

Churry leaves few

Method

Take a mixi jar add all the ingredients together add some water and grind to a smooth chutney.

Heat oil in a pan and temper with above ingredients,pour the hot tempering into the chutney.

Mix and serve with any tiffin.

Adapted from Chef.Venkatesh Bhat

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Monday, November 23, 2020

Fijian Roti Recipe / Fiji Roti / Soft Roti Recipe / Fiji Style Roti

 

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Fijian Roti

Ingredients

Wheat flour - 2 cups

Oil - 2 tsp

Salt to taste

Boiling water as needed

Ghee to smear on top ( optional)

Method

Take a wide bowl add salt and wheat flour,slowly add boiling water and using a wooden spoon mix well till you are able to form a soft non sticky dough.

Add 2 tsp of oil punch and knead the dough well for 1 or 2 minutes.I usually wet my hand and knead as the mixture will be hot to handle.

Cover and rest for 10 minutes.Divide the portion into equal size balls.Dust your work area with wheat flour and gently roll into semi thin disc.

Heat a tawa and cook the roti on both sides till light brown.

Remove to a plate and brush it with ghee.

Enjoy with any side dish you wish.


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Friday, November 20, 2020

Dabeli Recipe / Kutchi Dabeli Recipe / Chaat Recipes / Mumbai Street Food Recipes

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Dabeli
Ingredients for Lal chutney / Red garlic Chutney

Kashmiri red chilly powder - 1 tbsp

Roasted peanuts - 1 tbsp

Triphala / Szechuan pepper - 1/4 tsp

Garlic - 4

Salt to taste

Lemon juice - 2 tsp

Water as needed

( Grind all above ingredients together,add water as needed to get a semi thick chutney consistency.Adjust the seasonings according to your taste.)

images of Dabeli Recipe / Kutchi Dabeli Recipe / Chaat Recipes
Dabeli
Ingredients for potato mixture

Imli Chuney - 1 tbsp or as needed

Boiled and mashed potato - 1 medium size

Dabeli Masala - 1 tbsp or as needed

( Heat butter in a pan add the homemade dabeli masala and fry for a minute.pour the imli chutney and give a mix,add the mashed potatoes and mix till well combined.Pour little water to get a nice mashed thick consistency.switch off the stove.Take a bowl spread the aloo mixture ,sprinkle some grated coconut,thin sev,chopped coriander leaves,fresh pomegranate seeds and keep it aside)

Masala Peanuts

Roasted peanuts - a handful

Lemon juice - 1 tsp

Dabeli masala - 1 tsp

( Mix all above ingredients together in a bowl)

images of Dabeli Recipe / Kutchi Dabeli Recipe / Chaat Recipes
Dabeli
Other ingredients

Chopped coriander leaves as needed

Thin Sev - as needed

Grated coconut - 1 tbsp

Fresh pomegranate seeds - 1/4 cup

Chopped onions as needed

( today i did not use)

Pav buns - 4

Butter to toast the buns as needed

images of Dabeli Recipe / Kutchi Dabeli Recipe / Chaat Recipes
Dabeli
Assembling

Spread the potato mixture on one side of the bun and red garlic chutney on the other side.

Sprinkle some onions,coriander leaves,pomegranet seeds,onions and sev on top of the potato and close the bun.

Roll the edges on sev,heat butter in a tawa and toast both sides till slightly brown.

Serve immediately!

Adapted from Cookingshocking.

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Wednesday, November 18, 2020

Dosa Recipes / Different Kinds of Dosa

 

Bun Dosa

 

 

 

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Appam

 

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Wheat Appam

 

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Oothapam

 

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Quinoa Sponge Dosa

 

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Set Dosa

 

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5 Dhals Adai

 

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Aval Dosa

 

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Mixed Flour Dosa

 

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Masoor Dal Dosa

 

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Lentils Dosa

 

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Cornmeal Tomato Dosa

 

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Sponge Dosa

 

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Rava Dosa

 

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Neer Dosa

 

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Oats Rava Dosa

 

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Black Eye Bean Dosa

 

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Sponge Gourd Dosa

 

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Masala Dosa

 

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Instant Ragi Dosa

 

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Sago Dosa

 

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Tomato Dosa

 

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Green Peas Dosa

 

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Sorghum Dosa

 

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Brown Rice Dosa

 

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Wheat Sweet Dosa

 

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Kollu Dosa

 

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Pesarattu Dosa

9 Beans soup, Cajun Spiced Potatoes,Cauliflower Au Gratin

 

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Cajun Spiced Potatoes / Barbeque Nation Style Cajun Potatoes Recipe / Cajun Potato

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Cajun Spiced Potatoes
Ingredients for Batter

All purpose flour / Maida - 3tsp

Corn flour - 6 tsp

Salt a pinch

( add water and dilute to a semi thin batter)

Ingredients for Sauce

Mayonnaise - 3 tbsp

Kashmiri red chilly powder - 1 & 1/2 tsp

Chilly flakes - 1 tsp

Onion powder - 1 tbsp

Grated garlic - 2

( you can add garlic powder too)

Italian seasoning - 1 tsp

Lemon juice - 1 tsp

Milk as needed to dilute

Pepper powder - 1/2 tsp

Salt to taste

( I added garlic salt)

Method

Mix all above ingredients together in a bowl.If the mixture is too thick then add little milk to get a semi thick consistency.Adjust spices according to your taste.

Other ingredients

Boiled baby potatoes - 12

( cook the potatoes till tender,do not over cook till they are mashed,while still hot using a heavy spoon gently press the potatoes till the skin splits)

Chopped onion and coriander leaves for garnish

Oil to shallow fry

images of Cajun Spiced Potatoes / Barbeque Nation Style Cajun Potatoes Recipe / Cajun Potato
Barbeque Nation Style Cajun Potatoes
Method

Heat oil in a pan dip each pressed potato into the batter and shallow fry till crisp and light brown on both sides,remove from the oil.

Arrange all the fried potatoes on a plate pour the sauce on top till they are covered.

Garnish with chopped onion,coriander leaves and kashmiri chilly powder.

Serve immediately!

Adapted from Cooking Shocking

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Black Eye Bean Dosa / Bobbarala Dosa / Lobia Dosa / Alasandalu Dosa / Karamani Dosa

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Black Eye Bean Dosa
Ingredients 

Black eye bean / karamani -1 cup 

Sona masoori rice -1/4 cup 

Green chillies -2 

Ginger -a small piece 

Salt to taste

 Jeera-1tsp 

Oil - as needed

Method 

Soak rice & black eye bean together for 5 hrs,then grind it to a semi coarse batter along with salt,ginger & green chillies.Mix jeera to the batter.Fermentation is not needed for this dosa batter.

Heat a tawa take a ladle of batter and spread it to the thickness you want.Pour a teaspoon of oil around the dosa.When light brown at the bottom flip and cook till done.

 Serve it hot with any chutney.

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Monday, November 16, 2020

Kutchi Dabeli Masala Recipe / Dabeli Masala / Homemade Dabeli Masala / Kacchi Dabeli Recipe

 

images of Kutchi Dabeli Masala Recipe / Dabeli Masala /  Homemade Dabeli Masala / Kacchi Dabeli Recipe
Dabeli Masala
Ingredients

Coriander seeds - 4  tbsp

Sesame seeds - 1 tbsp

Fennel seeds - 1 tbsp

Cumin seeds - 1/2 tbsp

Peppercorns - 1 tsp

Triphala/Trifala/Teppal/Szechuan pepper - 1/2 tsp

Cinnamon - 1 finger size stick

Cloves - 4

Black cardamom - 2

(As i did not have i used green cardamom -2)

Star anise -1

Bay leaf - 2

Desicated coconut - 4tbsp

Kashmiri chille powder - 4 tbsp

Salt to taste

Kala namak - 1

( I used 1&1/2 tsp)

Sugar - 1 tbsp

( I used 1 tbsp and 1/2 tsp )

Amchur powder - 1 tsp

images of Kutchi Dabeli Masala Recipe / Dabeli Masala /  Homemade Dabeli Masala / Kacchi Dabeli Recipe
Homemade Dabeli Masala
Method

Take a pan add all the ingredients except the dry powders and coconut,dry roast till  colour changes.Do not burn the spices.Switch off the stove and add the dry ingredients except the sugar.

Mix till everything is well combined,Cool completely and dry grind along with sugar to a semi smooth powder.

Store it in a clean jar in fridge.

Adapted from cooking Shocking

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Saturday, November 14, 2020

Ragi Rasam / Finger Millets Rasam / Rasam Recipes / Millets Rasam

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Ragi Rasam
Tempering

Ghee -1 tsp

Mustard-1/4tsp

Chopped green chillies -1

Curry leaves few

Methi seeds - 4

Hing-1/4tsp

Other Ingredients

Ragi flour - 1 & 1/2 tsp

Crushed ripe tomato- 1 large size

Salt to taste

Tamarind -1/2 of a lime size

( add water and squeeze out the juice)

Turmeric powder-1/2tsp

Coriander & curry leaves-little

Crushed garlic-3

Water -required amount (around 3 cups)

Rasam powder - 1 tbsp

( If you don't have rasam powder add 1 tsp of crushed pepper and 1 tsp of crushed jeera)

Method
Pour water in a bowl add the tamarind juice,ragi powder,crushed tomato,turmeric powder and salt,make sure ragi powder is well dissolved .

Cook the mixture in low flame till raw smell has disappeared completely.Add the rasam powder,crushed garlic and give a boil,switch off the stove,

Heat ghee in a pan & temper it with above mentioned ingredients.

Pour the hot tempering into the rasam,garnish with curry and coriander leaves.

Serve it with hot rice or can be served as a soup at winter season.

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Friday, November 13, 2020

Ragi Soup / Finger Millet Soup / Ragi Vegetable Soup / Vegetable Ragi Soup

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Ragi soup
Ingredients

Ragi flour - 1 & 1/2 tbsp

( Dilute the flour with some water)

Mixed vegetables of your choice - 1 cup

( I used carrot,peas,beans,cauliflower)

Chopped onions - 2 tbsp

Chopped garlic - 1

Salt and pepper to taste

Water - 4 cups

(add more if you want a thin soup)

Chopped coriander leaves for garnish

Jeera - 1/2 tsp

Oil - 1 tsp

Method

Heat oil in a pan temper with jeera.Add onions and garlic saute till light brown.

Add the vegetables saute for a minute, pour water add salt and simmer till vegetables are cooked.

Pour the diluted ragi flour and mix well.Cook in low flame till raw smell has disappeared.

Switch off the stove add pepper powder and garnish with coriander leaves and serve hot.


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Tuesday, November 10, 2020

Vadacurry Recipe / Vadai Curry recipe / Vadaikari Recipe / vadakari Recipe/ Side dish for Idli And Dosa

images of Vadacurry Recipe / Vadai Curry recipe / Vadaikari Recipe / vadakari Recipe/ Side dish for Idli And Dosa
Vada Curry

Tempering Ingredients
Oil - 1 tbsp
Sliced onions - a handful
Cinnamon - a small piece
Cardamom - 1
Fennel seeds - 1/4 tsp
Curry leaves few
Red chilies - 2
Ingredients dry roasted and ground to a paste
Cloves - 5
Cinnamon - a medium size stick
Cardamom - 2
Fennel seeds - 2 tsp
Poppy seeds - 1 tbsp
Grated coconut - a handful
Pottukadalai - a handful
Mint leaves - 2 tsp
Coriander leaves - 2 tsp
Chopped garlic - 6
Chopped ginger - 1 tsp
Red chillies - 4
Green chillies - 4
( dry roast all the above ingredients together till nice aroma comes out and colour changes,cool and grind to a smooth paste )
Ingredients for Vada
Channa dal - 1 cup
Fennel seeds - 1 tsp
Red chillies - 2
Salt to taste
( soak above ingredients in water for 2 hours,drain out the water completely add salt.Grind to a semi coarse thick mixture,do not add water for grinding.Heat oil in a pan pinch the mixture and drop it into the oil.deep fry till it's semi crisp on all sides,keep it aside)
Other ingredients
Oil to deep fry vada
Curry and Coriander leaves for garnish
Turmeric powder - 1/2 tsp
Salt to taste
Method
Heat oil in a pan temper it above ingredients,Fry onion and curry leaves till colour changes.
Pour the ground mixture and saute for few minutes,pour enough water,salt and turmeric powder.
Cook till raw smell has disappeared completely add water if needed the gravy should be loose once the vada is added they will thicken up.
Add the fried vadas cook for a minute and switch off the stove.Garnish with chopped curry and coriander leaves.
Best served as side dish for Idly.Dosa,Set Dosa,

Adapted from Chef.Venkatesh Bhat

Version 2
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images of Vadacurry Recipe / Vadai Curry recipe / Vadaikari Recipe / vadakari Recipe/ Side dish for Idli And Dosa
Vada Curry
Ingredients
Onion chopped-1
Green chilles slit-2
Curry & Coriander leaves-little
Mint leaves-10
Ginger-1/4''
Garlic sliced-4
Turmeric powder-1/4tsp
Chille powder-1/2tsp
Coriander powder-1tsp
Garam masala -a pinch
(optional)
Oil-3tsp
Rajma vada
(usually we use channadhal Vada,For a change i have made it with Rajma Vada)
Tempering
Fennel seeds-1 & 1/2tsp
Cinnamon-1/4''
Bay leaf-1
Cloves-2
Method
Heat oil in a pan temper it with above ingredients.
Add onion and fry till light brown,now add remaining ingredients & fry well.
Add 2 cups of water & give a boil.
Break Vada into small pieces & add it to the gravy.
Garnish it with mint,curry & coriander leaves.
 Best served with Idly or Dosa.
Tips
This dish is usually made with left over vadas.Apart from urad dhal vada you can use any type of vada .
Adding Coconut milk is optional.You can also add some fresh coconut & cashew nut paste to this gravy.


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Drumstick Rasam / Murungaikai Rasam / Murungai Rasam - Rasam Recipes

images of Drumstick Rasam / Murungaikai Rasam / Murungai Rasam - Rasam Recipes
Murungaikai Rasam


Tempering

Ghee - 1 tsp

Mustard - 1/2 tsp

Methi seeds - 6

Red chillies - 1

Murungai keerai / Drumstick leaves - 1 tbsp

Hing - 1/4 tsp

Ingredients to powder

Oil - a drops

Thur dal - 1 & 1/2 tsp

Pepper - 1 tsp

Jeera / Cumin - 1 tsp

Coriander seeds - 1 tsp

Curry leaves - 5

(Heat a drop of oil in a pan add above ingredients and fry till colour changes,do not over fry and burn them.Cool and dry grind to a fine powder,keep it aside)

Other Ingredients

Large ripe tomato - 1

(grind or crush with you hand)

Drumstick - 1 large

( cut into finger size pieces)

Salt to taste

Crushed garlic - 2

Turmeric powder - 3/4 tsp

Method

Pour water as needed in a pan add salt,turmeric powder and drumstick,cook till they are soft.

Add the crushed tomato,garlic and water if needed and give a boil.Switch off the stove and add the ground powder.Heat ghee in a pan and temper with above ingredients.

Pour the hot tempering into the rasam mix and serve with rice or drink like a soup.


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Wednesday, November 4, 2020

Paya Curry Recipe / Goat Paya Curry Recipe / Mutton Paya Recipe / Attukal Paya Recipe / Paya Recipe

 

images of Paya Curry Recipe / Goat Paya Curry Recipe / Mutton Paya Recipe / Attukal Paya Recipe / Paya Recipe
Paya Curry

Ingredients to be pressure cooked

Goat legs cut into small pieces - 4

(butcher had already cleaned and burnt the goat legs)

Salt to taste

Turmeric powder - 1 tsp

Chopped ponion - 1/4 cup

Green chillies - 4

Ginger & Garlic paste - 1 tsp

Pepper powder - 1 tsp

Water as needed

( Wash the legs well with some turmeric powder,put all the above ingredients into a pressure cooker and cook till the legs are soft,keep it aside)

Tempering

Oil - 1 tbsp

Chinnamom - a small piece

Bay leaf - 1

Cloves - 2

Cardamom - 1

Fennel seeds - 1/8 tsp

Other ingredients

Chopped onions - a handful

Ginger and garlic paste - 1 tsp

Curry leaves few

Coriander leaves for garmish

Mint leaves - 1 tsp

Chopped tomato - 1

Red chilly powder - 1 tsp

Coriander powder - 1 tsp

Crushed pepper - 1 tsp

Coconut paste - 1 tbsp

Method

Heat oil in a pan temper it with the spices.

Add onions,curry leaves,mint leaves and fry till colour changes.

Add the tomato and saute till they are mashed.

Add the spice powders and the coconut paste saute for a minute and pour the cooked paya along with the water.In low flame cook till the mixture is slightly thick,add salt if needed.

Switch off the stove add the chopped coriander leaves,few mint leaves and pepper powder and mix.

Best served with Aapam.


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