Baba Ganoush Recipe / Lebanese Baba Ganoush Recipe / Roasted Eggplant Dip Recipe

Baba Ganoush

Ingredients

Home grown purple eggplants - 2 medium size

( Apply oil to the eggplant,prick all sides with a fork and bake it at 400 deg.F for 40 minutes or till soft.Cool cut into half and scoop out the flesh discard the skin.If you don't have an oven then use a  grill or roast it on direct flame on stove)

Salt and pepper powder to taste

Paprika powder - 1 tsp

Cumin powder - 1/4 tsp

Chopped fresh parsley - 1 tbsp

Olive oil - 1 tbsp

Grated garlic - 3

Homemade Tahini - 2 tbsp ( add more if you like)

( Dry roast 2 tbsp of white sesame seeds till they splutter.Cool and grind with little salt and needed oil to a thick smooth paste.Store it in a clean jar in fridge.Add grape seed oil,light olive oil or canola oil )

Lemon juice - 1 tbsp

Roasted Eggplant Dip

Method

Take a bowl add the eggplant flesh and mash it well to this add all the above ingredients and mix well till pale and well combined.Adjust seasonings according to your taste buds.

The colour of the dish depends upon the eggplant variety and the quantity of Tahini we use.

Drizzle some olive oil on top sprinkle some paprika powder and serve as a dip with vegetables of your choice or Pita bread.

Pita Bread

For Pita Bread Recipe click HERE

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Easy No Knead Dinner Rolls / Dinner Rolls / Soft Dinner Rolls Recipe / Easy Homemade Dinner Rolls

Dinner Rolls

Ingredients

All purpose flour / Maida - 1 & 3/4 cup

Warm milk - 1/2 cup

Dry yeast - 1/2 tsp

Salt - 1/2 tsp

Sugar - 1 & 1/2 tbsp

Soft butter - 3 tbsp

Egg - 1

Other Ingredients

Butter to grease the tray

Egg beaten - 1

( for egg wash)

Melted butter as needed

Easy No Need Dinner Rolls

Method

Mix sugar and yeast into the warm milk,mix cover and rest the yeast to activate ( till foamy).

Take a bowl add the activated yeast mixture,egg and softened butter mix it with a fork.

Now slowly add the all purpose flour and salt, using a spoon keep mixing till you form a soft sticky dough.Transfer the dough into a greased bowl cover and rest for 3 hours or more till dough has doubled in size.

Dust the work place with very little flour place the dough and roll like a log.Cut into 5 or 6 equal size pieces.

Gently roll each piece into a ball and place it on a greased baking tray.

Cover and rest for another 1 hour for them to rise.Brush the beaten egg on top using a brush and bake them at 375 deg.F for 20 minutes or till done.Each oven is different so keep an eye.

Remove from the oven brush the top of each dinner roll with butter and serve warm.

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Puliyodharai With Cauliflower Rice / Cauliflower Puliyodarai / Tamarind Cauliflower Rice Recipe - Cauliflower Rice Recipes

Cauliflower Puliyodharai

Ingredients

Frozen cauliflower rice - 2 cups

( cook according to the pack)

Pulikachal - as needed

Curry leaves few

Salt as needed

Method

Mix the needed pulikachal into the hot cooked cauliflower rice,add salt if needed and some fresh curry leaves.Mix till everything is well combined.

Serve hot!

Click HERE for Pulikachal recipe.

Click HERE for other Cauliflower Rice recipes.

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Andhra Style Idli With Rice Rava / Idli Recipe with Idli Rava / Andhra Idli / Soft Idli Using Idli Rava

Andhra Style Idli

Ingredients

Idli Rava - 2 cups

( soak it in water for 2 hour)

Urad dal - 1 cup ( heaped)

(wash well and soak it in water for 4 hours)

Salt to taste

Andhra Style Idli

Method

Drain water from the urad dal add it into a wet grind or mixi,sprinkle water in intervals and grind till fluffy soft and thick batter.

Transfer into a bowl add salt,squeeze out the excess water from the rava and add to the ground dal.

Mix well cover and leave it to ferment for 6 to 8 hours or overnight.

Next day beat the batter once if too thick then add some water to get the right consistency.

Grease idli plates pour the batter into the idli plates and steam till cooked.

Serve hot with any side dish you like.

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Kumbakonam Kadappa / Kadappa Recipe / Side Dish For Idli and Dosa

Kumbakonam Kadappa

Ingredients ground to a smooth paste

Coconut - 1/3 cup

Fennel seeds - 1 tsp

Green chillies - 4

Cashew nuts - 4

Garlic - 2

(Pour water and grind to a smooth paste)

Tempering

Oil - 1 tbsp

Mustard - 1 tsp

Urad dal - 1/4 tsp

Cinnamon - a small piece

Cloves - 1

Bay leaf - 1

Other Ingredients

Moongh dal - 1/4 cup

( dry roast till just hot pour water and pressure cook till soft)

Boiled potato - 1 medium size

( boil the potato peel the skin and mash it coarse)

Salt to taste

Turmeric powder - 1/2 tsp

Chopped onions - 1/4 cup ( heaped)

Slit green chillies - 4

(add according to your spice level)

Curry leaves - few

Water as needed

Kumbakonam Kadappa

Method

Heat oil in a pan and temper with above ingredients.

Add onions, green chillies and few curry leaves saute till transparent. Add salt and turmeric powder sauté till raw smell has disappeared.

Pour the cooked moongh dal,ground paste and mix for a minute.

Add water according to the consistency you want,usually this gravy should be a bit watery and spicy.

Boil for 2 to 3 minutes and switch off the stove.

Garnish with curry leaves and serve hot as side dish for Idli or Dosa.

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Potato Bajji / Aloo Bajji / Urulaikilangu Bajji / Aloo Bhajia / Bajji Recipe / Teatime Snack

Potato Bajji

Ingredients for the batter

Besan - 1 cup

Rice flour - 1/2 cup 

Salt to taste

Red chilly powder - 1 tsp

Turmeric powder - 1/4 tsp

Ajwain - 3/4 tsp

Hing - a pinch

Cooking soda - a pinch

Water as needed

Other Ingredients

Large potato - 1

( wash and peel out the skin,pat them dry.Cut into thin circles)

Oil to deep fry as needed

Method

Take a wide bowl add the batter ingredients and mix.

Pour water little by little and mix to get a semi thick batter consistency.

Do not make the batter thin ,they must resemble  like dosa batter consistency.

Heat oil in a pan when hot dip each potato slices into the batter and coat both sides well and gently drop into the oil.

Deep fry in medium high flame till light brown and crisp on both sides.

Remove from the oil and place it on kitchen tissue for excess oil to get absorbed.

Serve hot with coconut chutney.

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Bombay Chutney Recipe / Besan Chutney Recipe / Kadalai Maavu Chutney Recipe - Chutney Recipes

Bombay Chutney

Tempering

Oil - 3 tsp

Channa dal - 1 tsp

Urad dal - 1 tsp

Mustard - 1/2 tsp

Jeera - 1/4 tsp

Chopped ginger - 1 tsp

Slit green chillies - 6

Curry leaves few

Hing - a pinch

Other ingredients

Besan - 1 & 1/2 tsp

( diluted in 1/2 cup water)

Water as needed

Chopped onion - a handful

Diced tomato - 1

Chopped curry and coriander leaves for garnish

Lemon juice - 1 tsp

Turmeric powder - 1/2 tsp

Salt to taste

Bombay Chutney

Method

 Heat oil in a pan and temper with above ingredients.

Add onion and fry till transparent, add tomatoes,salt and turmeric powder and give a mix.

Pour needed water and give a boil,reduce flame and pour the diluted besan and in low flame cook till raw smell has disappeared. Make sure the chutney is a bit thin once cooled they will thicken.

Switch off the stove and add lemon juice and garnish with chopped coriander leaves.

Best served hot as a side dish for Idli.Dosa or Poori.

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

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

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

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

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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