Doddapatre / Karpooravalli leaves - 6 leaves
Thick Curd - 1/4 cup
Whole black pepper - 1/4 tsp
Jeera / Cumin - 1/4 tsp
Coconut - 1/4 cup
Salt as needed
Tempering
Ghee - 1 tsp
Mustard seeds - 1/4 tsp
Red chillies - 1
Curry leaves few
Karpooravalli Pachadi
Method
Heat 1/2 tsp ghee add pepper,jeera,coconut and karpooravali leaves saute till the leaves shrink.
Cool add salt and grind to a smooth paste
Beat curd in a bowl add the ground paste add water if too thick.
Heat remaining ghee in a pan temper with mustard, curry leaves and red chillies, pour it into the curd mixture and mix well.
Best served as a side dish for rice.
Ingredients
Thick Red Aval / Poha / Rice flakes - 1/2 cup
Jaggery - 1/2 cup
(dissolve in 1 cup of water and filter to remove impurities)
Milk - 3 cups
Ghee - 1 tbsp
Cashew nuts broken - 8
Raisins - 1 tsp
Grated coconut - 1 tsp heaped
Cardamom powder - 1/4 tsp
Saffron - a generous pinch
Aval Payasam
Method
Heat 2 tsp ghee in a pan add the aval and roast till colour changes.
Pour the milk and in low flame cook till aval is cooked.
Now add the diluted jaggery and mix well once everything is combined switch off the stove.
After jaggery is added do not boil as they may curdle.
Heat remaining ghee in a pan and fry cashew nuts and raisins till light brown,switch off the stove and add the coconut and mix.Pour it into the payasam.
Add cardamom powder,saffron and mix,serve hot or warm.
Poha Kheer
Note:
a) You can also use thick white aval instead of red aval.
b) Adding coconut is optional
c) Once jaggery is added do not boil the payasam may curdle.
d) Instead of jaggery you can add sugar.
Tempering
Cinnamon - a small piece
Cardamom - 1
Cloves - 1
Methi seeds - 1/8 tsp
Coconut oil - 1 & 1/2 tbsp Other ingredients
Thick coconut milk - 1/2 cup
Thin coconut milk - 1 cup
Salt to taste
Turmeric powder - 1/2 tsp
Coriander powder - 3/4 tsp
Pepper powder - 1/4 tsp
Maida - 1/2 tsp (optional)
Sliced onion - a handful
Sliced tomato - 1
Slit green chillies - 5
Sliced garlic - 4
Ginger cut into strips - 2 tsp
Curry and Coriander leaves - few Ingredients for marinating the fish
Fish pieces - 8 pieces
( Any fish with bone is usually used,today i have used tilapia fillets cut into small pieces)
Red chilly powder - 1/2 tsp
Salt to taste
Turmeric powder - 1/4 tsp
Pepper powder - 1/4 tsp
Lemon juice - 1 tsp
( Mix all the ingredients together,apply on all sides of the fish,rest it for 10 minutes)
Meen Molee
Method
Heat oil in a pan add few curry leaves and the marinated fish,in low flame shallow fry till all sides are cooked and light brown.Remove to a plate.
In the same oil temper it with cardamom,cloves,cinnamon and methi seeds.
Next add the onion,ginger,garlic,green chillies,few curry leaves and saute till onions are translucent.
Add pepper powder,salt,coriander powder,turmeric powder and maida mix till raw smell has disappeared.Pour the thin coconut milk and add the sliced tomatoes,mix and cover with a lid and cook till slightly thick.
Add the fried fish gently mix and pour the thick coconut milk mix well and switch off the stove when its nice hot.Do not boil once the thick coconut milk is added.
Garnish with curry and coriander leaves,best serve with hot plain rice.
Tempering
Ghee - 2 tbsp
Jeera - 3/4 tsp
Hing - 1/4 tsp Ingredients to pressure cook
Black urad dal with skin - 1/2 cup
(wash and soak dal for overnight)
Water - 3 cups
Grated ginger - 1 tsp
Chopped green chillies - 4
Bay leaf - 1
( Pressure cook till soft,mash the dal slightly and keep it aside) Other ingredients
Ripe tomatoes - 2
(puree the tomatoes)
Ginger and Garlic paste - 1 tsp
Red chilly powder - 1/2 tsp
Coriander powder - 1/2 tsp
Kashmiri chilly powder - 1/2 tsp
Turmeric powder - 1/2 tsp
Garam masala - 1/2 tsp
Salt to taste
Crushed kastoori methi - 1/4 tsp
Butter - 1 tbsp
Restaurant Style Dal bukhara
Method
Heat ghee in a pan temper it with jeera and hing,next add the ginger garlic paste and saute till raw smell has disappeared.
Add the dry spice powders and saute for a minute,pour the tomato puree and cook till oil has separated the masala.
Add salt,cooked and mashed dal pour water as needed, in low flame cook the dal till they thicken.
Lastly add butter and crushed kasturi methi,mix and enjoy with Roti or Rice. Note;
Adding cream to this dish is optional.
Ingredients
Wheat flour / Atta - 1 cup
Softened butter - 1/2 cup
Powdered sugar - 1/2 cup
Baking powder - 1/4 tsp
Baking soda - 1/4 tsp
Salt a pinch
Vanilla essence - 2 tsp
Wheat Biscuit
Eggless Wheat Biscuit
Method
Take a bowl add the butter and cream it well till colour changes.
Add sugar and vanilla essence and beat till smooth and creamy.
Add the salt,baking powder,baking soda and flour gently mix to form a soft dough.
Roll it to a log and wrap it with a plastic wrap.Keep it in freezer for 15 minutes.
Remove from freezer and cut the biscuit to the thickness you want.Prick it up with a fork to give a pattern.Place these on a baking tray lined with a parchment paper.
Do not place them too close,they will expand while baking.
Bake these cookies at 350.F for 15 minutes till they starts to turn light brown.Remove from the tray and cool it on a wire rack.
Cool completely and store it in a jar.
Ingredients
Pasta - 2 cup use any variety
( cook according to the pack and keep it aside )
Salt-to taste
Chopped vegetables together - 1 cup
( I used peas,carrot,beans and coloured capsicum )
Chopped onion-1/4
Curry & Coriander leaves - little
Chopped green chillies - 4
Chopped ginger-1/2 tsp Tempering
Oil - 3 tsp
Mustard-1tsp
Urad dal & channa dal - each 1/2tsp
Pasta Vegetable Upma
Method
Heat oil in a pan temper it with above ingredients.
Add onions,ginger,curry leaves & green chilies fry till light brown.
Add the vegetables & saute till vegetables are cooked.
Lower the flame add the cooked pasta and salt as needed,gently mix till everything is well combined.
Lastly garnish with coriander leave and serve.
Ingredients
All purpose flour / Maida - 1 cup
Softened butter - 1/2 cup
Powdered sugar - 1/4 cup
Salt a pinch
Vanilla essence - 2 tsp
Butter Cookies
Method
Take a bowl add the butter cream it well till colour changes.
Add sugar and vanilla essence and beat till smooth and creamy.
Add the salt and flour gently mix to form a soft dough.
Make small walnut size ball out of the dough and place it on a baking tray lined with a parchment paper.Do not place them too close,they will expand while baking.
Press gently with a fork on top to give a pattern.
Bake these cookies at 375.F for 13 to 15 minutes till the edges starts to turn light brown
Cool completely and store it in a jar.
Butter Cookies
Note:
a) Do not over cook they will become hard.Watch carefully so that you don't over cook or burn them.
b) If you want a bit more sweeter then add 1/3 cup sugar.
c) You can dip one side into melting cocolate and decorate with sprinkles to attract kids.
Ingredients
Frozen cauliflower rice - 2 cups
Paneer cubes - 1/2 cup heaped
( heat 1 tsp of oil and fry the paneer till light brown)
Frozen peas - 1/4 cup
Sliced onion - a handful
Slit green chillies - 3
Chopped tomato - 1 small
Chopped mint and coriander leaves - 2 tsp together
Ginger and Garlic paste - 1/4 tsp
Salt to taste
Red chilly powder - 1/4 tsp
Turmeric powder - 1/8 tsp My biriyani masala - 3/4 tsp
Curd - 1 tbsp
Ghee - 1 tsp
Oil - 3 tsp
Method
Heat oil and ghee in a pan add the onion and green chillies fry till onions are translucent.
Next add tomato,ginger/garlic paste and few mint leaves fry for a minute.
Add the spice powders and salt mix and add curd once raw smell has disappeared add the peas,fried paneer and cauliflower rice.
Saute well reduce flame cover it with a lid and cook till done,stir in between.
Lastly sprinkle some biriyani masala and mint leaves.
Serve hot with raita.
Ingredients
Dry shrimp - 1 cup (heaped)
Turmeric powder - 1/2 tsp
Salt to taste
Jeera - 1 tsp
Red chillies - 3, Kashmiri chillies - 3
Garlic - 5
Grated coconut - 1/2 cup
Curry leaves - few
Tamarind - 2 tsp soaked in some water to soften
Chopped onion - a handful
Oil - 6 tsp
Method
Wash the shrimp well to remove sand,put it in a sieve for all the water to drain out.
Add 2 tsp of oil add the washed shrimp and in low flame fry till colour changes and crisp.add turmeric powder and salt mix well and transfer to a bowl.
In the same pan add 2 tsp of oil and fry the freshly grated coconut till it slightly changes colour.Add the red chillies and garlic,fry for few more minutes.
Switch off the stove add jeera and tamarind,cool the mixture and transfer to a mixi jar.
Grind coarsely do not add water while grinding.Next add the fried dry shrimp and pulse till everything is combined.
Heat remaining oil in a pan add onions and fry till light brown add curry leaves and switch off the stove and add it to the ground chutney and mix well.
Mix it with hot rice and enjoy!
Ingredients
---------------
Wheat bread or White bread - 10 slices
(remove the crust)
Oil and Ghee together as needed for frying
Maida - 2 tsp diluted in some water to get a semi thin paste Filling ingredients
------------------------
Freshly grated coconut - 1/4 cup
Jaggery powdered - 1/8 cup
( make sure jaggery is clean without any impurities)
Cardamom powder - 1/8 tsp
Crushed almonds - 1 tbsp
Raisins - 1 tbsp
( mix all the ingredients together in a bowl,keep it aside)
Use your imagination for creating the filling
Method
------------
Trim the bread all sides, using a rolling pin gently press to flatten.
Place a teaspoon of the filling at one corner.
Tightly roll the bread till the end like a log.
Seal the edges and sides with maida paste.Make sure both ends are well sealed otherwise the filling will come out while frying.
Heat oil and ghee together gently drop the rolls and shallow fry till golden brown on all side in medium low heat.
Serve these hot.
Ingredients
Kala chana / Black Chickpea - 1 & 1/2 cups
( wash and soak chana in water overnight,next day pressure cook with some salt,drain the water and keep it aside)
Chopped onion - 2 tbsp
Chopped tomato - 1 small
Chopped green chillies - 1
Chopped coriander leaves - 1 tbsp
Chopped carrots - 2 tbsp
Lemon juice -1/2 tbsp Spice powders diluted with some water to make a semi thin paste
Chaat masala - 3/4 tsp
Red chilly powder - 1/2 tsp
Coriander powder - 1/2 tsp
Salt to taste
Jeera powder - 1/2 tsp Tempering
Hing - 1/8 tsp
Oil - 3 tsp
Grated ginger - 1/2 tsp Garnish
Chopped coriander leaves and sev
Kala Chana Chaat
Method
Heat oil in a pan temper it with jeera,hing and ginger fry for a minute.
Now pour the diluted spice powders mixture and in low flame cook till raw smell has disappeared.
Add the cooked kala chana and mix well still everything is combined,
Switch off the stove and let the channa cool.
Take a bowl add the cooked channa next add all above ingredients mentioned.
Lastly squeeze the lemon juice and gently mix.
Garnish with chopped coriander leaves and sev.
Serve immediately!
Note:
You can add boiled and cubed potatoes and chopped cucumbers too.
Ingredients fried in 1tsp of oil & ground to a smooth paste
Chopped onion-1/2
Whole pepper-25
Garlic-2
Curry & Coriander leaves-little
Tomato-1/2
Salt to taste
Turmeric powder-1/4tsp
Hot curry powder-3/4 tsp
Fennel seeds-1/2tsp
(fry above ingredients till light brown & grind)
Other ingredients
Tamarind juice-2 cups
Fish slices-6
Tempering
Oil-5tsp
Vadavam-1tsp
(or mustard,methi,jeera-little)
Cinnamon-a small piece
Cloves-2
Curry leaves-little
Slit green chillies-4
Sliced garlic-2
Method
Mix the ground paste in tamarind juice & keep it aside.Heat oil in a pan & temper it.Pour the tamarind mixture & cook it till raw smell disappears & gravy is thick.Add the fish pieces just give a boil.Switch off the gas & garnish it with curry leaves.Serve it with rice.
Simple Fish Curry / Meen Kulanbu . Fish Curry With Mango
---------------------------------------------------------------------------
Ingredients
Whole black urad dal with skin / Ulundhu - 1/4 cup
Naatu sarkarai - 1/2 cup
( If using jaggery or palm jaggery add only 1/4 cup)
Sesame oil - 1/4 cup
Water - 1 & 1/2 cups
Method
Heat a pan add the urad dal and in low flame dry roast till nice aroma comes out and light brown. Do not over fry and burn.
Cool completely and dry grind to a semi smooth powder.
Add water and nattu sarkarai or jaggery in a pan once they dissolve filter to remove impurities.
Now pour the liquid in a heavy bottomed pan add the powdered urad dal and mix till there are no lumps.Now switch on the stove and in low flame cook the kali till its thick.
Slowly add the sesame oil and mix till the kali leaves the sides of the pan.
Switch off the stove and enjoy!
Ingredients Frozen cauliflower rice-2 cups heaped
( If using fresh cauliflower then grate the cauliflower and steam till cooked and then use)
Thoor dhal - 1/4 cup
Water - 1 & 1/2 cups
Turmeric powder-1/2 tsp
Salt to taste
Diced tomato-1
Chopped onions - 1/2
Curry leaves-little
Chopped garlic-4 Tempering Oil -6 tsp Mustard-1tsp
Urad dal-1tsp
Channa dal-1tsp
Jeera - 1/4 tsp
Hing-1/4 tsp
Red chillies - 3
Method Wash thur dal and add it into a pressure cooker,pour water add turmeric powder pressure cook.Do not cook till the dal is soft and mashed. Heat oil in a pan temper it with above ingredients.Next add the onions,curry leaves,tomato & garlic fry till onions are light brown.
Now add the cauliflower rice,salt and turmeric powder and saute for 2 minutes,lastly add the cooked dal and in low flame cook till well combined.
Garnish with curry leaves and enjoy with any side dish you like.
Ingredients
Rice flour - 1 cup
( i used the store bought)
Boiling water - 1 cup
(quantity depends upon the quality of the rice)
Black sesame seeds - 1 tsp
( as i did not have i used white sesame seeds)
Oil to deep fry as needed Ingredients to be crushed
Jeera /Cumin seeds - 3/4 tsp
Garlic - 1 large clove or 2 small cloves
Small red pearl onion - 3
( as i did not have i used chopped 2 tsp of white onion)
Fresh grated coconut - 2 tsp
Salt to taste
(Take a mixi jar add the above ingredients and crush them,do not add any water)
Method
Take a pan add the rice flour dry roast till its hot,do not over fry and burn it.
Take a wide boil add the roasted rice,crushed ingredients and sesame seeds.
Pour the boiling water and mix it up well using a wooden spoon.
Cover it with a lid and rest it for a minute,using your palm while still warm knead to a smooth dough.
Divide the dough into small balls,take a ball and place it on a greased plastic sheet and gently flatten it.Cover it with another oiled sheet and press to get a semi thick disc.
Roll the disc like a tube and press the overlapped edge to stick.
Heat oil in a pan and deep fry in medium low flame till crisp and light brown on all sides.
Remove it on a kitchen tissue,cool completely and store it in an air tight container!
Note:
a) Quantity of water will depend upon the quality of rice.Add water little by little,the dough should look like a non sticky smooth soft dough.
b) Always use only boiling water do not add cold water.
c) Keep the kneaded and rolled dough covered always
Ingredients
Boiled potatoes - 1 large
Powdered thin poha / Flattened rice - 1/2 cup
(add according to the need,consumption of poha depends upon the quality of the potato)
Salt to taste
Red chilly flakes - 1 tsp heaped
Jeera powder - 1/2 tsp
Chaat masala - 1/2 tsp
Turmeric powder - 1/4 tsp
Sesame seeds - 1 tsp
Chopped spring onions - 1 tsp
( you can replace with coriander leaves)
Oil to deep fry as needed
Poha Fingers
Method
Take a bowl mash the potatoes till smooth.Make sure there are no lumps.
Now add all the mentioned above ingredients, mix and form a dough.
Do not add any water or oil to mix.
Take small portion of the mixture and roll it out to the thickness you want,cut it into finger size.
Heat oil in a pan and deep fry these in medium flame till crisp and light brown on all sides.
Remove and serve these poha sticks hot with ketchup.
This is a perfect evening tea time snack.
Tempering ingredients
Oil - 1 tsp
Ghee - 2 tbsp
Crushed whole black pepper - 3/4 tsp
Jeera - 1/2 tsp
Cashew nuts - 8 chopped
Grated ginger - 1 tsp
Slit green chillies - 2
Curry leaves few
Hing - 1/8 tsp Other ingredients
Frozen cauliflower rice - 2 cups
( If using freshly grated cauliflower then steam till cooked or microwave for 5 to 6 minutes)
Yellow moongh dal - 1/4 cup
Salt to taste
Turmeric powder - 1/4 tsp
Cauliflower Ven Pongal
Method
Add moongh dal to a pressure cooker and dry roast till nice aroma comes out,pour 1 & 1/2 cups of water and turmeric powder pressure cook till soft.
Heat ghee and oil in a pan and temper it with above mentioned ingredients.
Now add the cooked dal,cauliflower rice and salt mix well.
Pour 1 cup of hot water and in low flame cook till cauliflower rice is cooked and well combined.
Switch off the stove garnish with curry leaves and serve hot.
Ingredients
Butter pound cake - 1 medium size
(I used store bought,trim the cake and cut into 3 semi thick square pieces))
Ripe sweet mango - 1 small size chopped
( peeled and chopped)
Cardamom powder - 1/4 tsp
Milk - 1/2 cup
Rose syrup / Rooh Afza - 2 tsp
Sugar - 1/2 tsp ( optional)
Chopped nuts - 2 tsp
( I used almonds and pistachio)
Honey - 1 tsp
( add only if your mangoes are not sweet)
Mango Delight
Easy Mango delight
Method
Take a mixi jar add the mango cubes (save some for garnish) ,honey and cardamom powder.Blend to a fine puree,keep it aside.
Add the sugar and rose syrup to the milk mix till sugar has dissolved.
Take a tray or shallow plate place a cake piece and spread the mango puree evenly on top.sprinkle some nuts.
Place the second cake slice on top and repeat the same.Finish it off with the 3rd slice.
Sprinkle chopped mango cubes and nuts on top.Drizzle some rose syrup.
Slowly pour the rose milk at the base.Keep it in fridge for 30 minutes and serve cold.
Enjoy this easy mango rose delight!
Note:
Use your imagination and create with different fruits and the base liquid.
