Khara Pongal Recipe / Karnataka Style Khara Pongal / Karnataka Style Ven Pongal

Khara Pongal

Ingredients

Sona masoori rice - 1/2 cup

Yellow moongh dal -1/2 cup

Turmeric powder - 1/2 tsp

Water - 4 cups

Salt to taste

Chopped coriander leaves - 2 tsp

Grated coconut - 2 tbsp

Tempering
Ghee - 2 tbsp

Oil -1tsp
Jeera/cumin seeds-1tsp
Whole black pepper-1tsp
Cashew nuts-1tbsp
Curry leaves-few

Grated ginger-1tsp

Slit green chillies - 6

Hing - 1/8 tsp

Karnataka Style Khara Pongal

Method

Dry roast moongh dal till nice aroma comes out and slightly colour has changed.

Add rice and saute for a minute,wash the rice and dal mixture.
Add 3 cups of water,turmeric powder and pressure cook till its mushy.
Heat oil & ghee in a pan temper it with above mentioned ingredients.
Pour the hot tempering into the cooked rice/dal mixture add salt,remaining water,grated coconut and mix well.Cook for a minute till well combined and switch off the stove.

Lastly garnish with coriander leaves.

Serve  hot with chutney,sambar or brinjal gothsu

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Kollu Idli Using Idli Rava / Andhra Style Kollu Idli / Kollu Idli

Andhra Style Kollu Idli 

Ingredients

Idli Rava - 2 cups

Urad dal - 1/2 cup

Kollu / Horsegram - 1/2 cup

Methi seeds - 1 tsp

Salt to taste

Method
Wash & soak urad dal,kollu and methi together in enough water and soak Idli rava separately for 6 hrs or overnight.
Drain out excess water from the soaked dal mixture add it into the grinder & grind for at least 20 minutes.
Sprinkle water in intervals till you get a light & nice fluffy batter.Transfer to a wide bowl.
Squeeze out water from the soaked rava and add it to the ground dal mixture,

Add salt mix everything well.Cover & leave it to ferment for at least 8 hours.

Mix the batter well before making idli.Grease idli plates pour some batter into the plate and steam till done.

Best served with any spicy chutney!

Click here for another version of Kollu Idli 

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Dragon Tofu / Indo Chinese Dragon Tofu - Indo Chinese Recipes

Dragon Tofu

Ingredients for marinating the tofu

Firm tofu cut into medium size cubes - 2 cups

( Place a heavy weight on top of the firm tofu slab for 20 minutes for extra water to drain out.Pat dry using a kitchen tissue and then cut into cubes)

Corn flour - 2 tbsp

All purpose flour / Maida - 1 & 1/2 tbsp

Salt & Pepper powder to taste 

Ginger and garlic paste - 1 tsp

Red chilly powder - 1tsp

( Take a zip lock and add all the ingredients, put the tofu too and shake the bag till all the tofu pieces are well coated with the flour mixture.Deep fry or shallow fry in batches till golden brown on all sides and keep it aside, Save some fried oil to sauté the vegetables.)

Other ingredients

Sliced onion - 1/2 cup

Sliced Red bell pepper - 1/2 cup

Chopped ginger and garlic - 1 tsp

Dry red chillies - 6

Cashew nuts - 15

Salt to taste

Red chilly powder - 1/2 tsp

Tomato ketchup - 3 tbsp

Soy sauce - 1 tbsp

Sugar - 1/2 tsp

Spring onions - a handful

Oil - 2 tbsp

( use the tofu fried oil)

Stock /Broth - as needed

( add only if you don't want a dry dragon tofu)

Indo Chinese Dragon Tofu

Method

Heat oil in a pan add cashew nuts,red chilles,ginger and garlic,saute till color changes.

Add the onions and capsicum sauté in high flame for a minute. Reduce flame add the sauces,salt,sugar,red chilly powder and toss well.

Lastly add the fried tofu pieces quickly give a mix and switch off the stove.

Garnish with spring onions and serve hot with Fried rice.

Note

a) Use dark soy sauce for this dish

b) Adjust the sauces and spices according to your taste.

c) If you don't want a dry mixture then add some stock/broth after adding the sauces.

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Dragon Chicken / Indo Chinese Dragon Chicken / Restaurant Style Dragon Chicken - Indo Chinese Recipes

Dragon Chicken

Ingredients for marinating the chicken

Boneless chicken cut into small cubes - 2 cups

Corn flour - 2 tbsp

All purpose flour / Maida - 1 & 1/2 tbsp

Salt & Pepper powder to taste 

Soy sauce - 1 tbsp

Ginger and garlic paste - 1 tsp

Red chilly powder - 1tsp

Beaten egg - 1

( Mix all above ingredients together and rest for 20 minutes.Deep fry in batches till golden brown on all sides and keep it aside,Save some fried oil to sauté the vegetables.)

Other ingredients

Sliced onion - 1/2 cup

Sliced Red bell pepper - 1/2 cup

Chopped ginger and garlic - 1 tsp

Dry red chillies - 5

Cashew nuts - 10

Salt to taste

Red chilly powder - 1/2 tsp

Tomato ketchup - 3 tbsp

Soy sauce - 1 tbsp

Sugar - 1/4 tsp

Spring onions - a handful

Oil - 2 tbsp

( use the chicken fried oil)

Stock /Broth - as needed

( add only if you don't want a dry dragon tofu)

Method

Heat oil in a pan add cashew nuts,red chilles,ginger and garlic,saute till color changes.

Add the onions and capsicum sauté in high flame for a minute. Reduce flame add the sauces,salt,sugar,red chilly powder and toss well.

Lastly add the fried chicken quickly give a mix and switch off the stove.

Garnish with spring onions and serve hot with Fried rice.

Note

a) Use dark soy sauce for this dish

b) Adjust the sauces and spices according to your taste.

c) If you don't want a dry mixture then add some stock/broth after adding the sauces.

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Aloo Kulcha Recipe / Potato Kulcha Recipe / Wheat Kulcha Recipe / Spiced Potato Stuffed Indian Flat Bread

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Ingredients
Wheat flour - 2 cups
Oil - 3 tsp
Sugar - 3/4 tsp
Baking powder - 1/2 tsp
Curd- 2  tbsp
Salt to taste
Water as needed
Method
Take a wide bowl add all above ingredients except water.Mix everything well.
Now slowly add water little by little and form a soft dough.
Apply some oil on top and cover it with a towel or plate.
Rest the dough for 2 to 3 hours.Divide it into equal size balls
Stuffing ingredients
Boiled and mashed Potato - 1 big
Bleck salt - 1/4 tsp
Salt to taste
Jeera powder - 1/2 tsp
Kashmiri red chilly powder - 1/2 tsp
Ginger powder or grated ginger - 1/4 tsp
Chaat masala - 1/4 tsp
Amchur powder/dry mango powder - 1/8tsp
(Take a bowl add all above ingredients.Mix it well and divide into equal size balls)
Other ingredients
Butter to brush on top
Onion seeds/Sesame seeds or Ajwain seeds  and Chopped coriander leaves - to sprinkle on top
Method
Take a ball of dough and flatten it place a ball of filling and close the edges.
Now roll this gentle to a thick kulcha or use your fingers to flatten.Do not roll it out too thin.
Sprinkle some onion seeds and coriander leaves on top and press it well.
Apply some water to the base of the kulcha and place the wet side on the tawa.
Cook till it starts to puff up,immediately flip the tawa upside down and show it on the gas flame.Once its slightly brown remove from tawa.
Place it on a plate and brush some butter on top of the hot kulcha.
Serve this Aloo kulcha with any side dish you like.
Note:
You can make this kulcha even with maida/all purpose flour.

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Rava Halbai Recipe / Rava Halubai / Semolina Halbai / Chiroti Rava Halbai / Halubai Recipe - Udupi Recipes

Rava Halbai

Ingredients

Fine semolina /white chiroti rava - 1/2 cup

Grated fresh coconut - 1/2 cup

Jaggery - 3/4 cup

(add 1/2 cup if your jaggery is very sweet)

Cardamom - 3

Cloves - 3

Water - 2 & 1/4 cups

Ghee - 1 tbsp

Rava Halubai

Method

Dissolve jaggery in 1/4 cup of water filter to remove impurities.

Soak rava in 1 cup of water for 1 hour. Take a mixi jar add the soak rava along with the water , grated coconut, cardamom and cloves. Grind this to a very smooth mixture.

Transfer the ground mixture into a heavy bottomed kadai add the remaining 1 & 1/4 cups of water and add the filtered jaggery, mix and then switch on the stove.

In medium low flame keep stirring till the mixture starts to thicken.

Continues stirring is a must in this recipe otherwise they will burn at the bottom or form lumps.

When its almost thick add the ghee and keep stirring till the mixtures leaves the sides of the pan.

Take a small portion of the mixture ( be careful it will be very hot) if the mixture is not sticky and rolls into a soft  ball then switch off the stove.

Pour the mixture into a greased tray and spread it evenly ,let it cool completely.

Cut into desired shape and enjoy!

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Crackers Topped with Spicy Mayo And Salsa / Ideas For Cracker Toppings / Easy Cracker Toppings / Easy Starters Recipes

Crackers Topped With Spicy Mayo Dip and Salsa

Method

Multi Grain Crackers or and variety crackers you like - as needed

Salsa - as needed

Spicy Mayo Dip  - as needed

Parmesan cheese for garnish

Mint leaves or any fresh herbs of your choice

Easy Crackers Toppings

Method

Arrange crackers on a plate . spread some spicy mayo dip on top.

Place a spoon of salsa on top garnish with parmesan cheese and fresh herbs of your choice.

Serve immediately.

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Garlic Herb Cauliflower Rice / Herb Cauliflower Rice / Cauliflower Rice With Herbs And Garlic

Garlic Herb Cauliflower Rice

Ingredients

Frozen cauliflower rice - 2 cups

Salt and pepper powder to taste

Italian seasonings - 3/4 tsp

Chopped fresh parsley - a handful

Chopped spinach - a handful

Chilly flakes - 3/4 tsp

Chopped garlic - 8

Chopped onions - 2 tbsp

Lemon juice - 1 tsp

Butter - 1 tbsp

Olive oil - 3 tsp

Parmesan cheese as needed for garnish ( optional)

Herb Cauliflower Rice

Method

Heat olive oil in a pan add onion and garlic fry till color changes.

Add the chopped parsley and spinach fry till they shrink.

Add chilly flakes,salt and pepper powder saute for a second and add the frozen cauliflower rice.

Mix well and cover with a lid and cook in low flame till done.

Add the Italian seasonings, butter and few parsley and mix well and switch off the stove.

Lastly squeeze lemon juice garnish with parmesan cheese and serve warm.

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Tomato Basil Soup / Creamy Tomato Basil Soup / Rich and Creamy Tomato Basil Soup Recipe- Healthy Soup Recipes

Tomato Basil Soup

Ingredients
Chopped small vine tomato - 10
Chopped onion - a handful
Chopped garlic - 3
Fresh basil leaves - 20
Salt and pepper to taste
Sugar - 1/2 tsp
Half & Half cream/Heavy whipping cream - 1/2 cup
Water/broth as needed
Olive oil or butter - 1 tsp
Method
Heat oil /butter in a pan add onion and garlic saute for 2 to 3 minutes.
Add the tomatoes,seasonings and sugar saute till tomatoes are soft.
Pour the water/broth and cook in low flame for 20 minurtes.
If using Instant pot saute all in saute mode,pour broth and cook in soup mode( 30 minute).
Cool and blend it in a blender along with fresh basil leaves till smooth.Do not strain the mixture.
Bring it back to the pan add heavy cream and just heat it.Do not give a boil sometime they may curdle.

I usually don't heat it once heavy cream is added.
Serve them warm.

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Cauliflower Rice Vegetable Biriyani / Cauliflower Rice Biriyani / Biriyani With Cauliflower Rice - Cauliflower Rice Recipes

Cauliflower Rice Vegetable Biriyani

Tempering

Oil - 3 tsp

Ghee - 1 tsp

Cinnamon - a small piece

Cloves - 3

Cardamom - 2

Bay leaf - 1

Star anise - 1/2

Shajeera - 1/4 tsp

Other ingredients

Frozen cauliflower rice - 3 cups

Chopped vegetables of your choice - 1 cup

( I used potato,peas,carrot and beans)

Slit green chilies - 4

Ginger and garlic paste - 1/2 tsp

Sliced onions - a handful

Diced tomato - 1 small

Mint leaves - few

Curd - 3 tsp

Red chilly powder - 1/4 tsp

Turmeric powder - 1/4 tsp

Salt to taste

Method

Heat ghee and oil in a pan add the tempering ingredients and saute.

Add the onions,green chillies,ginger/garlic paste and few mint leaves saute till onions changes its colour.Add the vegetables and tomato fry for couple minutes.

Add the dry masala powders, curd cover with a lid and cook in low flame till potatoes are half cooked.

Spread the cauliflower rice on top of the vegetable mixture, sprinkle some water and cover with a tight lid and cook for 5 minutes in low flame till well cooked.

Switch off the stove pour lemon juice,sprinkle chopped mint leaves on top of the biriyani,mix gently and serve hot with raita.

Click HERE for more Cauliflower Rice recipes.

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