Vidhu's kitchen: Classic Combo

Showing posts with label Classic Combo. Show all posts

Gujarati Khichdi & Kadhi recipe

Khichdi Recipe

Ingredients

Raw rice : 1 cup
Green moong dal : 1/2 cup
Black urad dal : 1/4 cup
Cumin seeds : 1 tsp
Pepper : 1/4 tsp
Grated ginger : a pinch
Asafoetida ; a pinch
Curry leaves
Ghee
Salt

Method

Wash & pressure cook the dal and rice with 4.5 cups for 5 whistles.
Add required salt to the rice - dal mixture and mix.
Heat 3 tbsps ghee in a pan , add whole pepper , cumin seeds , grated ginger , curry leaves and asafoetida and fry.
Pour these over the rice mixture and mix.

Kadhi Recipe

Ingredients
Curd : 1 cup
Besan flour : 1 tbsp
Water : 2 cups
Red chilly :2
Mustard seeds : 1/4 tsp
Asafoetida : a pinch
Curry leaves : few
Turmeric powder : 14 tsp
Salt
Oil

Method

Whisk the curd & besan flour and blend well.
Add salt, turmeric powder, asafoetida , and mix well.
Heat oil in a pan , add mustard seeds , curry leaves , red chillies.
When the seeds begin to splutter , reduce the flame , add the curd mixture and mix well.
Let it boil for 10 minutes or till the raw smell of besan goes away.
Remove from flame and serve hot with Khichdi...

Enjoy..

Ven Pongal - Method 2

For recipe Video Click here
Ingredients

Raw rice ; 1 cup
Moong dal : 1/4 cup
Ghee : 3 tbsp
Chopped ginger : 14 tsp
Cashews : 10
Cumin seeds : 3/4 tbsp
Pepper : 3/4 tbsp
Curry leaves
Salt
Asafoetida

Method

Wash rice and dal together and pressure cook with salt for 6 whistles.

Open the pressure cooker and mash the cooked rice well.

Add cumin seeds , pepper asafotida .

Heat 3 tbsps ghee , add chopped ginger cashews curry leaves fry on low flame till cashew turns golden brown.

Pour over the cooked rice - dal mixture & mix everything well.

Serve hot with chutney, sambar and Urad dal vada.

For Method 1 click here

Birthday Lunch

Hubby's Birthday Lunch Spread

1.  Semiya Payasam - For recipe click here
2.  Potato Smiley - For recipe click here
3.  Chapathi & Dal - For recipe click here
4. Green peas Pulao & Mixed Vegetable Kurma - For recipe click here
5. Curd Rice & Instant Mango Pickle - For recipe click here
6. Carrot Halwa - For recipe click here

Chow Chow Bath - Karnataka Style

Kara Bath Recipe

Ingredients

Rava/Sooji/Semolina : 1 cup
Water : 2cups
Chopped onion : 2 tbsps
Green chillies : 4
Red chilly : 1
Curry leaves
Salt
Mustard seeds
Urad dal
Chana dal
Oil

Method

Dry roast rava in a pan for few minutes and keep aside.
Heat oil in a pan,add mustard seeds and allow it to splutter.
Add urad dal,channa dal and fry.
Put chopped green chillies,broken red chilly, curry leaves and fry.
Add chopped onion to it and stir.
Now add 2 cups of water and salt to it and bring to boil.
Add the roasted rava slowly,a little at a time,stir continuously to avoid forming lumps.
Close the lid and let it cook on medium flame till done.

Kesari Bath Recipe

Ingredients

Rava : 1 cup
Sugar : 1 1/2 - 1 3/4 cup
Water : 2
Ghee : 3/4 cup
Cashewnuts - a few
Cardamom powder : 1/2 tsp
Kesari colour powder : a pinch
Raisins - a few

Method

Heat a pan,add 1/2 tsp ghee,add the rava and fry till aroma arises.
Add water to it and cook covered till done.
Add kesari colour powder,sugar to it and cook till thick.
Switch off the flame and add cardamom powder and mix.
Again heat the remainining ghee,add cashews and fry.
Add the raisins and fry till it bloats.
Add it to the kesari ,mix well.
Serve hot.

Serve hot with Coconut Chutney in a plate together Kaara Bath and Kesari Bath.

Classic Combo

Paruppu Podi + Potato curry + Thengai aracha kuzhambu

Paruppu Podi recipe - Click here
Thenga Aracha Kuzhambu Recipe - Click here

Potato Fry Recipe - Click here

Classic Combo

Tomato Rasam + Thengai Thogayal + Spinach + Carrot stir fry + Paruppu Poli + Appalam + White Rice + Curd + Mango Thokku

1.Tomato Rasam Recipe - http://www.vidhuskitchen.in/2013/01/tomato-rasam.html

2. Thogayal Recipe -  http://www.vidhuskitchen.in/2010/06/pumpkin-skin-thogayal-chutney.html

3. Paruppu Poli Recipe -  http://www.vidhuskitchen.in/2016/03/kadalai-paruppu-poli-puran-poli-holige.html

4. Carrot stir fry -  http://www.vidhuskitchen.in/2013/09/carrot-green-peas-stir-fry-carrot.html

5. Keerai Masiyal - http://www.vidhuskitchen.in/2013/02/keerai-masiyal.html

6. Mango Thokku Recipe - http://www.vidhuskitchen.in/2015/02/mango-thokku-manga-thokku.html

How to make Cabbage Peas Poriyal / Cabbage Stir fry - Vegetarian Recipes

Ingredients

Cabbage : 1 cup

Green peas : 1/4 cup

Grated coconut : 2 tbsp

Oil : 1 tsp

Mustard seeds

Urad dal

Red chilly 1

Curry leaves

Salt

Method

Heat oil in a pan, season with 1 tsp mustard, 1 tsp urad dal,1 red chilly and curry leaves.

Add chopped cabbage , green peas and mix well.

Add salt and little water. When cabbage & peas cooked well add 1 tbsp coconut.

Mix everything well

Remove from flame and keep aside .

For Recipe Video Click Here

Subscribe to my YouTube Channel for Vegetarian Full Video Recipes... Here is the Link

Classic Combo - 41

Venpongal + Ulundu vadai + Coconut Chutney + Tiffin sambar + Filter Coffee

Venpongal Recipe

Ingredients
Raw Rice : 1 cup
Moong dal : 1/2 cup
Water : 4 cups
Ghee : 4 tbsp
Salt
Curry leaves
Cashewnuts

Grind to a Coarse powder

Ginger : 1 piece
Whole Pepper : 1 tbsp

Jeera : 1 1/2 tbsps

Method

Wash rice and dal together and pressure cook with salt.
Wait for morethan 6 whistles and reduce the flame for 5 mins.
Open the pressure cooker and mash the cooked rice well.
Put ginger powder mixture and curry leaves on the top of the rice.
Heat ghee , fry cashewnuts and pour on to the rice along with the ghee and mix well.
Serve hot with chutney, sambar and Urad dal vada.

Ulundu Vadai / Medhu Vadai / உளுந்து வடை

Ingredients

Urad dal : 1 cup
Raw rice : 1 tsp
Chopped onion : 1/4 cup
Green chillies : 2 nos
Grated ginger : 1/4 tsp
Salt
Asafoetida
Curry leaves
Oil

Method

Wash & soak urad dal and rice for 2 to 3 hours.
Strain it completely and grind along with green chillies,salt,ginger for 45 minutes.
Sprinkle water if necessary.
Once done,remove from grinder ,add curry leaves,asafoetida and mix well.
Heat oil in a kadai, take a banana leaf or plastic cover ,wipe it with water,take a little amount of urad dal mixture,spread and make a little hole in the middle, take it out from the leaf / cover , add it in the hot oil.
Slowly flip the vadai to the other side and let it fry.
Once the vadai becomes golden brown,remove from oil.
Enjoy..

Note : Skip the onion if you are making for pooja.

Coconut Chutney Recipe - Click Here

Saravana bhavan style tiffin sambar Recipe - Click Here

Filter Coffee Recipe - Click Here

Classic Combination 38 - My Fav Combination

Saravana Bhavan Style tiffin sambar recipe - Click here
Coconut Chutney recipe - Click here

Classic Cobo - 38

Coconut rice + Tamarind rice + Moong dal payasam + Arbi fry + Curd rice

Coconut recipe - Here
Tamarind Rice - Here
Moong dal payasam - Here
Seppankizhangu Fry - Here

Curd rice - Here

Classic combo - 37

Milagu kuzhambu + Paruppu thogayal + Potato curry + Paal payasam

Milagu kuzhambu recipe - http://www.vidhuskitchen.in/2010/07/milagu-kuzhambu-pepper-curry.html

paruppu Thogayal recipe - http://www.vidhuskitchen.in/2018/01/paruppu-thogayal.html

Paal payasam recipe - http://www.vidhuskitchen.in/2012/11/paal-payasam-milk-rice-pudding.html

Potato curry recipe - http://www.vidhuskitchen.in/2018/01/simple-potato-stir-fry-potato-curry.html

Teatime snack combo - Rava Kesari + Ulundu Vadai + Kunuku ..

Rava kesari recipe - Click here
Ulundu vadai - Click here
Kunuku - Click here

Vegetable Salna - Side dish for Parotta

Ingredients

Mixed vegetables - 2 cups ( carrot,cauli flower, beans,peas, potato)
Onion - 2
Tomato - 2
Ginger- garlic paste - 2 tbsp
Cinnamon - 1 piece
Cardamom - 2
Cloves - 3
Coconut - 1 cup
Cashewnuts - 2 tbsp
Khuskhus - 1 tbsp
Green chillies - 4
Salt
Oil
Coriander leaves

Method

Soak khuskhus, cashewnuts and cardamom for 1/2 an hour .
Grind Coconut, green chillies with soaked cashew mixture to a very smooth paste.

Chop the vegetables.
Heat 2 tsp oil + 1 tbsp ghee in a 2 litre / 3 litre pressure cooker ,add cinnamon, cloves onions and stir well.
Then add tomato ,ginger-garlic paste, salt and fry for sometimes.

Now add the chopped vegetables , coconut paste and mix .

Cover the cooker with lid and cook for 2 whistles.

Let it cool for 5 minites.

Open the cooker ,mix well and garnish with coriander leaves.

Serve hot.