Dal Chutney

Ingredients

Urad dal     - 1 cup
Chana dal   - tsp
Onion          - 1
Tomato        - 2
Red chillies  - 5
Salt
Oil
Asafotida

Curry leaves

Mustard

Method

Heat oil in a pan .
Add urad dal, chana dal, red chillies, onion , tomatoes and salt.
Grind these ingredients.

Add water while grinding.

Take a pan ,put 1 tsp oil, mustard, curry leaves and asafotida.

When mustard starts spluttering, pour this to the chutney .
Mix well and serve with dosa or idly.

Sending this to veggieplatter's Delicious dals event

Rajma Pulao

Sending  to Susan" MLLA - 19 th helping

Ingredients

Rajma     -  1 cup
Cooked Rice        - 2 cups
Onion     - 1
Tomato puree - 2 tbsp
Chilly powder   - 1 tsp
Garam masala powder  - 1 tsp
Turmeric powder      - 1/4 tsp
Cinnamon     - 1
Cloves          - 3
Cardamom   -2
Bay leaves  - 2
Ginger- Garlic paste - 1 tsp
Salt
Ghee
Coriander leaves

Method

Soak rajma for 8 hrs and cook in a pressure cooker with salt.
Take a pan ,put ghee.
Then fry bay leaves, cinnamon, cloves and cardamom.
Add chopped onion,ginger-garlic paste and fry well.
Now add tomato puree,cooked rajma, chilly powder, garam masala powder, turmeric powder and salt.
Now add the cooked rice to the rajma masala and stir well.
Garnish with coriander leaves and serve  with raita.

Butter Dosa

  

Sending this to JHIVA- Breakfast Event and Sharmi's CFK Event and also to Srivalli's kids delight snacks series

Ingredients

Idly rice     - 4 cups
Urad dal    - 1 cup
Cooked Rice  - 1/2 cup
Salt
Oil
Butter

Method

Soak urad dal and rice for 3 hrs.
Grind with cooked rice and salt.
Leave it for 6 hrs.

Making Dosas

Heat dosa tawa , spread like normal dosa.
Drop a tsp of oil ,turn the dosa and turn again .
Spread some butter and fold the dosa and again top with butter.
Serve with chutneys of your choice.
I served with 3 types of chutneys.( Red , White and green)
Enjoy..

Masal Vadai / Paruppu Vadai

 

sending this to veggieplatter's delicious dals

Ingredients

Bengal gram dal    - 1 cup
Onion                     - 1
Green chillies         - 2
Coriander leaves    - 1/4 cup
Saunf                     - 1 tsp
Salt
Oil  

Method

Soak dal in water for 45 mins .
Grind with green chillies and salt coarsely without adding water.
Add coriander leaves, saunf ,chopped onion and make balls.
Heat oil in a kadai ,Flatten the ball gently and drop into the oil.
Let it fry well on both sides.
Remove from fire and serve hot.

Jeera Rasam

Ingredients

 Jeera        - 2 tsp
Tomato      - 2
Toor dal    - 1 tsp
Red chilly  - 1
Lemon juice - 1 tsp
Salt
Coriander leaves
Curry leaves
Oil
Musard

Method

Soak jeera, toor dal and red chilly for half an hour and grind them.
Take a pan, put chopped tomato and salt .
Let it boil in water for 5 mins .
Then add ground paste and required amount of water.
When the foam farms switch off the fire.
Take a pan ,splutter mustard seeds and pour it to the rasam.
Add coriander leaves, curry leaves , lemon juice and serve.
This can be even taken as a soup also.

Enjoy..

Yellow Pumpkin Chutney

Ingredients

Yellow pumpkin      - 1 cup( inner portion)

Red chillies             - 3

Urad dal                - 1 tbsp

Tamarind               -  a small piece

Salt

Asafotida

Oil

Mustard

Method

Take 1 tsp oil put pumpkin seperately and cook till done.

Again in 1 tsp oil fry urad dal, red chillies, asafotida and tamarind.

Grind with salt and cooked pumpkin.

Season with mustard.

Have with rice or dosas.

Enjoy..

Onion Pakoda

Ingredients

Onions        - 2

Besan flour  - 1 cup
Rice flour     - 3/4 cup

Corn flour    - 1/4 cup

Chilli powder  - 1 tsp

Ghee              - 2tsp

Salt

Oil

Method

Thinly chop the onions.

Mix all the ingredients except oil.

Sprinkle little water and mix with hands.
Heat oil in kadai, drop the mixture little by little.
When they are golden brown take out from oil.
Serve with hot tea.
Enjoy..

Parupu Usili

Sending this to "MLLA 21" hosted by Mirch masala

Ingredients

Toor dal     -  2 cups
Broad beans   - 1 1/2 cups
Green chillies    - 5
Red chillies      - 2
Salt
Asafotida
Oil
Mustard
Curry leaves
Turmeric powder

Method 

Soak toor dal for 2 hours.
Drain and grind coarsely with green chillies and salt.
Steam cook the ground dal or microwave it for 5 mins and crumble it with hands without any lumps.
Cook the broad beans separately with required water and salt. (you can use cluster beans or beans) .
Heat oil in a kadai then put mustard ,curry leaves, red chillies and asafotida.
Then add crumbled dal and cooked beans combine well.
Add salt if required. 
Serve hot .
The best combination is parupu usili with mor kuzhambu or with jeera rasam.

Carrot Kheer

Sending to Shama's Kheer Festival And also to priya's JFI - Wedding feast series

Ingredients

Carrot      - 6
Cashew    - 10
Sugar      - 1 1/2 cups
Milk       - 2 cups
Cardamom - a pinch ( optional)

Method

Soak cashews in hot water.
Pressure cook the carrots and grind with cashew to a fne paste.
Boil milk, add carrot -cashew paste .
Now add sugar and cardamom.
Let it boil for 5 mins.
Remove from fire and serve hot or chilled..
Enjoy..

Green gram dal sabzi

Going to susan's event host lineup page

Ingredients 

Green gram dal       - 1 cup
Chilly powder          - 1tbsp
Garam masala powder  - 1 tbsp
Tomato                    - 2
Jeera                      - 1tsp
Ghee                      - 1 tbsp
Green chilly           - 1
salt
Coriander leaves

Method  

Soak dal for 6 hours and pressure cook it.
Heat ghee put jeera, green chilly and tomato..
Then add the cooked dal and salt.
Now add chilly powder and garam masala powder and mix well.
Let it cook for 3 mins and garnish with coriander leaves.
Serve with chapathis, rotis or even it goes well with dosa also..
Enjoy...

Yellow Pumpkin Dosa

Ingredients 

Yellow Pumpkin      - 1 1/2 cup
Boiled rice              - 1 cup
Red chillies             - 4
Tamarind               - 1/2 lemon size
Salt

Method  

Soak rice for 3 hours
Grind pumpkin,red chillies ,tamarind first then the rice and add salt.
Make dosas and it will be very tasty..
Serve with coconut chutney.
Enjoy...

Quick Crunchy Bites

Going to WYF "Tea Time Snack" by EC

Ingredients  

Maida    : 1 cup
Rice flour : 1 tsp
Butter     : 1 tsp
Salt      : To taste
Oil      

Method   :

Take butter and salt , mix well..
Slowly add rice flour and maida to it..
Mix all this together and make small round balls like seedai.
Press ball in a new comb and roll it roughly..
Heat oil and deep fry..
Quick crunchy Bites ready.
Enjoy..

  

Olan

Ingredients  :

Pumpkin chopped   - 1 cup
black eyed beans    - 1/2 cup
Green chillies          -  3
Coconut milk           - 1 cup
salt
Coconut oil             -1 tsp
Mustard
Curry leaves

Method  :

Soak beans in hot water for 2 hours and pressure cook it.
Cook pumpkin with green chillies and salt.
Add the beans to the cooked pumpkin and let it boil
Then add coconut milk and remove from fire.
Heat oil put mustard and curry leaves.
Mix with olan and serve.
Enjoy..

Rava Pongal

  Sending this to JHIVA - Breakfast Event

Ingredients  :

Rava      : 1 cup
Moong dal  : 1/2 cup
Pepper       : 1/2 tsp
Jeera         : 1/2 tsp
Jinger        : small piece
Curry leaves
Ghee          : 5 tbsp
Salt
Asafotida

Method:

Cook  moong dal in a pressure cooker until it becomes soft.
Roast rava add 3 cups of hot  water and stir until it is fully cooked and add cooked moong dal and salt.
Powder the ginger,pepper and jeera, put top of the cooked rava.
Take a pan ,heat ghee, put asafotida , curry leaves and add it to the rava and mix well.
Now the rava pongal is ready and serve with sambar and chutney.
Enjoy..

Fruits and Milk Parfait for Breakfast

            Sending this to JHIVA - Breakfast Event and Sharmi's CFK Event

Ingredients :

Any cereal   - 1 cup (i used muesli )

Sugar          - 1 tbsp

Mixed Fruits   - 1 cup ( here i used papaya,banana,pinapple)

Almonds        - 5

Honey           - 1 tbsp
Milk              - 1/2 cup
Vanilla essence  - few drops

Arrange & serve :

Mix milk,sugar and few drops of vannila essence.
Take a cup, layer 1/2 cup of the cereal.
Put 2 tbsp fruits ,and again 1/2 cup cereal then fruits..
pour milk mixture on the cereal and pour honey on it.
Sprinkle almons pieces and serve for breakfast..

Homemade French Fries

Ingredients :
Potatoes    : 6
Oil  
Salt

Method :
Peel potatoes and cut into strips ..
Soak  in hot water for 10mins.
Then put in a ziplock cover and keep it in freezer for about 1 hour.
Take a pan, add oil.  let the oil get HOT.
Deep fry potatoes until light golden in colour..
Remove fries from oil ,and sprinkle salt and mix thoroughly.
Serve with tomato sauce..

Badam Kheer

 

 

Sending this to Shama's Kheer Festival And also to priya's JFI - Wedding feast series

Ingredients :

Badam    :  1 cup
Milk        : 3 cups
Sugar      : 3/4 cup
Saffron    : 3/4 tsp

Method  :

Soak Badam in little hot water for 1 hour.
Soak saffron in cold water.
Peel skin and grind badam into a fine paste with 1 cup of milk.
Cook the badam paste for 10 mins .
Stir it constantly till the flavour goes out.
Now add sugar and stir well..
Add the remaining milk ,soaked saffron and boil for 10 min.
Serve it hot or cold .

Parsi Dhansak

Ingredients:

Mixed dals       : 1 cup ( masoor, moong and toor dal)
Mixed vegetables  : 1 cup ( Eggplant,beans,carrot, potato and yellow pumpkin)
Onion       : 2
Ghee        : 2tbsp
Tomato      : 2
Tamarind  : less than lemon size
salt
Turmeric powder
Fenugreek leaves  : handful  (here  i used dried  methi leaves 1 tsp, dried leaves are much stronger than the fresh ones)

Spice masala :
Ginger   : 1 piece
Garlic    : 4 pods
Coriander seeds   : 3 tbsp
Cinnamon    :  1 stick
Cloves          : 3 pieces
Red Chiily    : 4
Pepper         : 1/4 tsp
Dry bay leaves : 2


Dry roast and powder it..

Coriander  leaves and curry leaves.

Method :

Wash dals and cook in pressure cooker.
Cook vegetables
Take a thick bottomed vessel add ghee ( no seasoning)
Put chopped onions chopped tomato and add dals , vegetables,methi leaves and tamarind water.
Put salt ,turmeric powder and spice masala powder.
Let dhansak cook in low flame for 10 mins and stir from time to time to ensure that dhansak does not stick to the bottom of the pan.
Add coriander and curry leaves.
Dhansak is ready .
Enjoy with traditional parsi brown rice.

Sending this to Kid's menu event by Neha

Oats Roti

Ingredients :

* oats - 1 1/2 cup
* Wheat flour - 2 cups
* Coconut - 1 cup
* Salt
* oil or ghee for coating the roti

Method :

* Mix wheat flour, oats, grated coconut and salt.. Use water to make dough..
* Keep the dough aside for 1/2 an hour.
* Divide the dough into 10 equal parts..Roll it like chapati..
* Heat tawa , cook the rotis in medium flame,when they are done take it out and coat with ghee or oil.
* Serve hot with any side dish ..

Ginger-Lemon Rasam

Ingredients :

*Toor dal - 1/2 cup
*Green chilly - 3
*Ginger - 1 small piece
*Tumeric powder - 1tsp
*Lemon juice - 1 tbsp
*Salt
*Curry leaves
*Coriander leaves
*Mustard
*Oil
*Asafotida


Method:

* Cook toor dal in a pressure cooker with turmeric powder and blend well..

* Grind ginger and green chilly to a fine paste..

* Take 2 cups of water,a pinch of turmeric powder, salt, ginger-chilly paste,curry leaves and coriander leaves.

* Boil well until you can smell ginger-chilly flavour then add cooked toor dal with some water. Remove from flame and add lemon juice.

* Season with mustard and asafotida in oil.

Pls note :

* Do not add lemon juice while rasam is boiling and don't reheat it after adding lemon juice..

Paneer Balls

Ingredients:

Grated Paneer : 3/4 cup
Potato ( boiled & grated) - 1 cup
Green chilly : 2
Corn flour : 1tbsp
Maida : 3 tbsp
Coriander leaves : 1 handful
Pepper powder : 1/2 tsp
salt
oil

Method:

Add grated paneer, grated potato, salt, pepper powder,coriander leaves,green chillies and corn flour.. mix with your hands together to form the filling and make balls.

Dilute maida ,add salt to it.

Dip the balls in maida and gently drop it in hot oil and fry until golden brown and serve with ketchup.

Sending this to jay's letz relish paneer

Curry leaves kuzhambu

Sending this to Preeti's Home alone- Rescue Avi event

Ingredients:

Curry leaves - 2 cups
Tamarind - 1 lemon size
Asafotida - 1 tsp
Mustard
Coriander seeds - 1tbsp
Pepper - 1/2 tsp
Toor dal - 1 tbsp
Red chilly - 5
Salt
Gingelly oil - 2tbsp
Turmeric powder

Method :

* Wash curry leaves thoroughly.
* Fry coriander seeds, toor dal,pepper and red chilly in 1/2 tsp oil grind with soaked tamarind and washed curry leaves.
* Heat oil in a pan add mustard seeds,asafotida then ground psate,turmeric powder and salt.
* Allow kuzhambu to boil on low flame for 10 min or till thick consistency.
* Serve with plain rice ..

Homemade Eggless Mayonnaise

Ingredients :

* Milk powder - 5 tbsp
* Salad oil - 10 tbsp
* Mustard powder - 1 tsp
* Pepper powder - 1 tsp
* Salt - to taste
* Vinegar 1 tsp

Method :

* Take mustard powder, pepper powder, milk powder and salt. mix well using blender or whisk.. Then slowly add salad oil and you can notice the mayonnaise will get thicker in consistency . Stop blending now and add vineger. Use this as a bread spread or in vegetable salads.. Transfer it into glass container and refrigerate.

Tomato Chutney

Ingredients:

* Tomato - 6
* Onion - 2
* Red chilly - 4
* Salt - to taste
* Asafotida
* Mustard
* Curry leaves
* Oil


Method :

* Grind tomato,onion,red chilly with salt. Heat oil in a pan ,temper mustard seeds and curry leaves then asafotida. Transfer the ground mixture into the pan and stir well until the oil separates. It has a shelf life for 3 to 4 days and goes well with idly or dosa..

Peanut Chutney

It is a very simple chutney with less ingredients and very good side dish for idly or dosa.. This recipe also i learned from my sister..

Ingredients

* Peanut - 1 cup
* Green chilly - 3 or 4
* Tamarind - less than lemon size
* Salt - to taste
* Asafotida - 1/4 tsp
* Oil
* mustard
* Curry leaves

Method :

* Roast the peants and green chillies .Cool it and Grind with tamarind, salt. Season with mustard , curry leaves and asafotida..

Easy Tomato Kurma

Easy Tomato kurma ..quite interesting right? Yes it is very very easy to prepare..This kurma taste the best with idly, dosa and idyappam..I got this recipe from my sister..

Ingredients :

Tomato - 3
Onion - 1
Green chilly - 2
Coconut - 1/2 cup
Fried gram - 1 tsp
Fennel seed - 1 tsp
Salt - to taste
Oil
Coriander leaves

Method:

Fry all the ingredients from tomato to fried gram and grind to a smooth paste. Heat oil in a pan and addthe fennel seeds and the ground paste ,salt and 2 cups of water..
When it thickens remove from flame and add coriander leaves.

Sending this to srilekha's EFM - Theme parathas- gravies/ curries series

Ghee rice and mixed vegtable curry

 Sending this to Priya's Cws - Cardamom seeds Event

Ghee rice

Ghee rice is a very easy rice recipe and i cooked the entire thing in rice cooker.Here is the recipe directly.

Add 5 tsps of ghee in rice cooker pan and add 2 bay leaves, a big piece of cinnamon , 6 pieces of clove and 2 cardamoms
Now add 2 onions and fry till transparent,then ginger-garlic paste ,chopped one tomato(i use bangalore tomato which gives nice taste to it).
Add washed 1 cup of basmati rice and fry all together without adding water.Add salt and a bunch of mint leaves now.
Now add water - i added 11/2 cup water for 1 cup rice. close the cooker and let it cook. When it is done take out gently..
Ghee rice is ready with mild masala and is not spicy at all..


Recipe for Mixed Vegetable Curry (without oil)Ingredients:
Carrot - 2
potato - 2
Beans - 10
Frozen peas- 100gms
capsicum -1
onion -1
Tomato - 2
Ginger-garlic paste - 1/2 tbsp
Garam masala powder -1/2 tsp
chilli powder - 1tsp
turmeric powder 1/4tsp
salt
coriander powder - 1/2tsp
sugar - 1/4tsp
Cardamom - 2
coriander leaves

Method:

pakarkai(Bitter Guard)pitlai with chickpeas

 Going to MLLA - 21 hosting by mirch masala

Bitterguard is an excellent source of vitamins B1, B2, and B3, C.It is rich in iron, contains twice the beta-carotene of broccoli, twice the calcium of spinach, and twice the potassium of a banana.

Bitterguard contains a hypoglycemic compound that is highly beneficial in lowering sugar levels in blood and urine.. Here is the receipe for bitterguard pitlai. It is similar to sambar. If it is used with chickpeas or field bean(mochai) you will start loving the taste.

Ingredients:

* Bitterguard - 1 big
* Cooked Toor dal - 1 cup(appr.200gms)
* Tamarind - 1 lemon size
* Chana dal - 1tbsp
* Coriander seeds - 2tbsps
* Red chilly - 6nos
* Grated Coconut - 1/2 cup
* Turmeric powder
* salt
* Oil for seasoning
* curry leaves and coriander leaves for garnishing
* Asafotida
* chick peas - 1 cup cooked
* Mustard seed

Method:

* In 1 tsp oil fry coriander seeds, chana dal, red chilly and coconut till they get golden brown.Allow it to cool and grind to smooth paste.

* Cut bitterguard in round shape ,add tamarind juice,salt,cooked chickpeas and allow to boil till the vegetable is cooked.

* Add the cooked toor dal,spice paste, curry leaves to the bitterguard mixture.Stir and cook for few more minutes.

* season with mustard and asafotida. serve with plain rice and mixed vegetable dry curry (cabbage,carrot, beans and peas curry)

Vepampoo Rasam

Vepampoo is nothing but Neemflower which is used Indian Ayurvedic Medicine. I make it quite often and it is favourite in our family. It is healthy and very good for stomach.. So here goes the recipe..
Ingredients:
* Dried neem flower: 2 Tbsp
* Toor Dal : 1/2 cup(cook with lots of water)
* Tamarind : 1 lemon size(soaked in water)
* Tomatoes : 3nos
* Rasam powder : 1tsp
* Turmeric : a pinch
* Asafotida : a pinch
* Salt : to taste

For seasoning
* Mustard seeds : 1Tsp
* Red chilly : 2 nos
* Ghee : 2tbsp

curry leaves and coriander leaves for garnishing

Method:
* Boil together the tamarind water,turmeric powder,salt,asafotida,chopped tomatoes
* Add rasam powder and let it boil for few more minutes.
* Then add dal water and curry ,coriander leaves and simmer for 5mts on low flame and switch off fire.
* Take a kadai add ghee, when it is hot put mustard and red chilly then the vepampoo. Make sure that the entire vepampoo should be covered in ghee. Fry well until they turn dark brown.
* Now the authentic vepampoo rasam is ready to be served with white rice.

Walnut Pakoda

Going to WYF" Tea Time Snack" by EC

Walnuts are low in saturated fat. They are an excellent source of omega-3 & omega-6 fatty acids and good source of protein, Vitamin B1,B6 and Vitamin E. Eating regular amounts of walnuts reduces Bad cholesterol in the blood.

Ingredients for Walnut Pakoda :

* Bengal Gram Flour - 1 cup
* Rice Flour - 1/4 cup
* Walnut - 1 cup
* Asafotida - a pinch
* Ghee - 1 Tbsp
* Chilli Powder - 1 Tsp
* Salt - To taste
* water - as needed
* oil - for deep frying
* Curry leaves - handful

Method:

Mix together the gram flour ,rice flour,chilli powder, salt ,ghee and curry leaves.
Combine this mixture with walnuts.
Sprinkle some water to make a loose dough.
Roll the dough roughly and fry in hot oil.
When they turn crispy and golden brown ,remove it on a paper towel.
Serve with Tomato sauce.
Eat at tea/coffee time especially on rainy evenings.

Easy Mushroom Manchurian

Ingredients :

* Mushroom - 200gms
* Onion - 2 nos chopped
* Garlic - 8 pieces
* Tomato - 3 nos
* Red Chilly - 4 nos(depends on taste)
* Capsicum - 1 big chopped
* Spring onion - a small quantity
* Soya sauce - 1 Tbsp
* Salt & Oil - as required
* Corn flour - 1 Tbsp

Method :

Boil red chillies and 5 pieces of garlic in half cup water and grind to a smooth paste.Take tomato puree.Heat oil in a pan add remaining garlic pieces ,chopped onion, fry for a minute.Add required salt ,chilly paste ,tomato puree,soya sauce and stir well.Now add chopped capsicum and washed mushroom,spring onion, add 1 cup water and bring to boil.Add corn flour to 1/4 cup water and dissolve well. Gradually add to the gravy and stir well. Boil for 5 more minutes till the gravy becomes transparent. Serve hot with roti, chapati or naan.