150th post - KATHIRIKKAI RASAVANGI

This is a recipe i learnt from my MIL . I love eggplants , but my mom used to do curry and sambar with eggplants. This was new to me . This is a tasty recipe . It goes well as a substitute for sambar or as a side dish with rasam . My dh loves this as a side dish with rasam .

INGREDIENTS :

2 Large eggplants

Tamarind ( lemon size )

1 tsp turmeric powder

Salt as per taste

FOR GRINDING :

1 tsp coriander seeds

1 tbso urad dal

1 tbsp channa dal

1 tbsp cumin seeds

Some fenugreek seeds

2-3 red chillies

METHOD :

* Cut the eggplants into small cubes and put them in water to avoid blackening

* Soak tamarind in warm water for 10 minutes and extract the pulp

* Place the pulp, salt , eggplants , salt in a kadai and let them boil

* Cook till eggplants are soft

* Meanwhile dry roast the other ingredients

* Let them cool and powder them coarsely

* Add them to the eggplant mixture

* Let it boil for a minute

* Finally add some asafoetida powder and remove from heat

* Garnish with curry / coriander leaves

* Serve with hot rice and rasam .

BITTER GOURD FRITTERS

INGREDIENTS :

2-3 Bitter gourd

4-5 tbsp rice flour

1 tsp turmeric powder

Salt as per required

1 tbsp red chily powder

1 tsp coriander powder

A pinch of asafoetida

Oil for frying

METHOD :

* Slice the bitter gourd into thin circular discs

* Mix in salt and let it marinate

* Remove the water from it and all the other spices and let it stand til the oil is heated

* HEat oil for frying in a kadai

* Fry the pieces in the oil till brown

* REmove from heat and drain the excess oil

* Serve with Keerai kootu , will be an awesome combination !!

* Can also have it as evening snack !!

KEERAI KOOTU

INGREDIENTS :

1 Bunch spinach chopped finely

1/2 cup moong dal

1/4 cup toordal

Salt as per taste

1 tsp turmeric powder

FOR GINDING :

2 Tbsp grated coconut

1 tsp cumin seeds

4-5 pepper corns

2 Red chillies

FOR SEASONING :

1 tbsp oil

1 tsp mustard seeds , urad dal

A pinch of asafoetida

METHOD :

* In a kadai boil the dals, spinach with salt and turmeric powder till very soft

* Stir in between

* Grind the coconut, etc with little water

* Add it to the spinach mix , let it boil

* Remove from heat and transfer to serving bowl

* In a kadai heat the oil and prepare the seasoning

* Pour it over the spinach mix

* Serve with hot rice !!

MILAGU RASAM

INGREDIENTS :

1 large tomato
1 cup water
Salt as per taste
1 tsp turmeric powder
2 tbsp pepper - cumin seeds powder
2 garlic ( crush it along with the pepper and cumin seeds )

METHOD :

* Mas tomato in water
* Add the salt and turmeric powder and let it cook till tomatoes are soft
* Add the pepper - cumin- garlic powder
* Let it boil
* Remove from heat and add some coriander leaves and asafoetida
* Serve hot with rice !!

NOTE :
This rasam is very good for cold/fever !!

MYSORE RASAM

INGREDIENTS :

1 medium tomato
Lemon size tamarind
Water 1 cup
Salt as per taste
1 tsp turmeric powder
1tsp rasam powder
1 Cup toor dal

FOR GRINDING :

1 tbsp channa dal
1 tbsp urad dal
1 tbsp toor dal
1/2 tsp coriander seeds
1 tsp cumin seeds
2-3 red chillies
1/4 tsp fenugreek seeds

FOR SEASONING :

1 tbsp oil
1 tbsp mustard seeds, urad dal
Asafoetida

METHOD :

* Pressure cook the toor dal till soft and keep it aside
* Soak the tamarind in some water and extract tht pulp
* Mash the tomato in the tamarind water and add the remainig water
* Add the salt, turmeric powder, rasam powder and let it boil
* Let this cook till tomato is soft
* Dry roast the other ingredients , let it cool and grind with little water
* Put it in the rasam and add the dal
* Let it cook for a minute
* Remove from heat, add some coriander leaves
* Heat a kadai and prepare the seasoning
* Add some asafoetida powder and pour it in the rasam
* Serve with hot rice and pappad !!

OKRA DOSAI

INGREDIENTS :

FOR SOAKING :

1 cup raw / idli rice
2 tbsp urad dal
1 tsp fenugreek seeds

FOR GRINDING :

8-10 Ladys finger
Salt 1 tbsp
1 Green chilly
Small piece ginger

FOR MIXING

1 tbsp cumin seeds
1 medium onion ( chopped finely )
Coriander leaves

METHOD :

* Soak the ingredients for 3 hrs
* Grind the rice ingredients with the grinding ingredients till soft
* Let it ferment for another 3 hours
* Add the mixing items just before preparing dosai
* Heat dosa tava and grease with oil
* Pour some batter in the center of the tava and spread it thinly in a circular form
* Pour in some oil over its edges
* This dosa will take some time to cook
* When done remove from heat and serve with chutney and sambar !!

GREEN CAPSICUM CHUTNEY

INGREDIENTS :

1 green capsicum
1 Green chilly
Berry size tamarind
Salt as per taste
A pinch of asafoetida
1 tbsp oil
1 tbsp mustard seeds , urad dal

FOR DRY ROASTING :

1 tbsp coconut - grated
1 tbsp channa dal
1 tbsp urad dal
1 tsp coriander seeds
1 tsp cumin seeds


METHOD :

* Chop the capsicum into small pieces and fry till soft and let it cool
* Dry roast the other ingredients and let it cool
* Blend all the ingredients with little water and make a soft chutney
* Heat oil in a kadai and prepare the seasoning
* Transfer the chutney in a serving bowl and pour in the seasoning
* Serve with Idli / Dosai !!

BEANS COCONUT CURRY

INGREDIENTS :

1 cup grean beans chopped finely
2 tbsp grated coconut
1 Green chilly
Salt as per taste
1 tbsp oil
1 tbsp mustard seeds , channa dal
Water to cook

METHOD :

* Heat a kadai and prepare the seasoning
* Put in the veges and fry for a minute and add salt
* Add the water till the beans is covered
* Cook till soft
* Grind the coconut and chilly without any water
* Put in the coconut- chilly mixture in the beans and stir for a minute gently
* Remove from heat and Put a pinch of asafoetida
* Serve with Hot rice and sambar !!

OATS DOSAI

INGREDIENTS :

1 cup oats
2 cups thick buttermilk
1/4 cup besan flour
1/4 cup rava
1/4 cup rice flour
Salt as per taste
1 medium onion ,1 large carrot grated , 1 green chilly , ginger , coriander leaves ( finely chopped )
1 tbsp oil
1 tbsp mustard seeds and urad dal

METHOD :

* Powder the oats into fine powder
* Mix all the flour in a bowl
* Mix in the buttermilk into thick consistency
* Add salt to it and let it soak for 30 minutes
* Add the chopped veges
* Heat oil in a kadai and prepare the seasoning
* Pour into the batter and mix well
* Heat a dosa tava and grease with oil
* Pour in some batter in the middle of the tava and spread it into a thin circular disc
* pour in some oil over its edges
* Turn it when the edges lifts by itself
* When both sides are cooked remove from heat
* Serve hot with your favourite chutney and sambar !!

MANGAI PACHADI

INGREDIENTS :

1 mango
1/2 cup powdered jaggery
A pinch of salt

FOR SEASONING :

1 tbsp ghee
1 tsp mustard seeds
1 tsp dried neem flower ( optional )

METHOD :

* Peel the skin of the mango and cut into small cubes
* Heat a kadai and cook the pieces with little water
* When it is cooked , remove from heat and let it cook
* Then blend them into coarse paste
* Meanwhile heat a kadai and put the jaggery and 1 tbsp of water to it
* Let the jaggery dissolve well
* Add the grinded mango paste and stir well
* Let the mixture turn colour
* Remove from heat and transfer it in the serving bowl
* Heat the ghee in the same kadai and splutter the mustard seeds
* If chosen fry the neem flower and add the tadka to the manga pachadi
* Serve warm !!

OKRA RICE

INGREDIENTS :

1 cup rice
10-15 okra ( cut thinly in circular manner )
1 medium onion
1 tsp turmeric powder
1 tsp chilli powder
1 tsp garam masala
Salt as per taste
1 tbsp oil

FOR SEASONING :

1 tbsp oil
1 tsp mustard seeds , channa dal

METHOD :

* Cook the rice and keep it seperately
* Slice the onions thinly
* Heat oil in a kadai and prepare the seasoning
* Fry the onions with salt
* Add the okra and the masalas
* Fry by adding the remaining oil till okra is cooked
* When done remove from heat and mix with the rice
* Serve hot with the your favourite side dish !!

LEMON RASAM

INGREDIENTS :

4-5 tbsp cooked toor dal
Water 1/2 half
1 tsp turmeric powder
1 tsp rasam powder
salt as per taste
1 tbsp lemon juice
Coriander leaves for garnishing

FOR SEASONING :

1 tbsp oil
1 tsp mustard seeds, urad dal
A pinch of asafoetida


METHOD :

* Mix the dal , water , turmeric powder , salt in a kadai
* Let it boil for some 4-5 minutes
* Now add the rasam powder and let it boil for a minute
* Now add the lemon juice and remove from heat
* Heat oil in a kadai and prepare the seasoning
* Add the seasoning and the coriander leaves
* Serve with hot rice and pappad !!

CARROT JUICE

INGREDIENTS :

10-15 Baby carrots
Water 1/4 cup
Milk 1/4 cup
Sugar as desired

METHOD :

Blend all the ingredients together till smooth and serve chill !!!
You can omit milk if you dont like milk taste in the juice !!

CHOCOLATE MILK- SHAKE

INGREDIENTS :

1 cup milk
1/2 cup chocolate ice cream
3-4 tbsp hershelys chocolate syrup
Sugar as desired

METHOD :
Pour in all the ingredients into a blender , blend till smooth and serve chill !!

BANANA MILK SHAKE

INGREDIENTS :

2 large banana
1/2 cup milk
1/2 cup Vanilla icecream
Sugar as desired

METHOD :

* Peel the bananas and Blend all the ingredients to gether till smooth
* Pour in the serving cup and serve chill !!

BROCOLLI-CARROT KOOTU

INGREDIENTS :

1 cup brocolli florets
1 cup thinly sliced carrots ( in cirucular / lenghtwise )
1/2 cup yellow moong dal
1/4 cup toor dal
1 tsp turmeric powder
Salt as per taste

FOR GRINDING:

2 tbsp grated coconut
1 tsp cumin seeds
4-5 pepper corns
2 Red chillies

FOR SEASONING :

1 tbsp oil
1 tsp mustard seeds , urad dal
A pinch of asafoetida

METHOD :

* Boil the dals in a pan / pressure cook till soft , with half of salt and turmeric powder
* Boil the veges seperately in a pan till carrots are soft with remaining salt
* Heat oil in a kadai and prepare the seasoning
* Pour in the dal and veges in the kadai and let it boil
* Grind the ingredients for grinding with very little water
* Pour the grinded mixture in the dal-vege mix
* Let it boil
* Add the asafoetida and garnish with curry leaves
* Remove from heat and serve with hot rice !!

KASHMIRI DUM ALOO

INGREDIENTS :

3-4 Medium potatoes or 8-10 small potatoes

1 Cup curd

2-3 Kashmiri red chillies ( roasted and powdered )

1 tsp turmeric powder

1 tsp coriander powder

2 tbsp of besan flour mixed with water

Salt as per taste

Oil for frying

FOR SEASONING :

1 tbsp oil

1 tbsp mustard seeds , urad dal

1 tsp fennel seeds

2 clove

1 bay leaf

Little poppy seeds

METHOD :

* Boil potatoes till half done

* Let it cool , peel the skin and cut into small cubes

* Heat oil in a kadai and roast the potato pieces till they turn brown

* When done remove them from heat , drain excess oil and keep them aside

* Take the curd in a bowl , whisk till smooth

* Add 1 cup of water , salt , masalas, and besan mixture to it

* Mix well

* Heat oil in a kadai and prepare the seasoning

* Pour in the curd imxture to it

* Let it come to boil

* Then add the potatoes and cover with a lid

* Let it cook for 10-15 minutes till the gravy thickens

* Remove from heat and garnish with coriander leaves

* If wished add some asafoetida powder to it

* Serve with hot rice / rotis !!

SPINACH DOSAI

INGREDIENTS :

1 cup besan flour
1 cup wheat flour
1/2 cup rice flour
1 cup chopped spinach leaves
1 Green chilly finely chopped
Small piece ginger finely chopped
1 tsp cumin seeds
1 tbsp salt
A pinch of asafoetida
Water to mix

METHOD :

Mix all the above ingredients to make a dosai batter of thin consistency , and make dosas same as of rava dosai . Serve hot with your favourite chutney and sambar !!

CARROT CHUTNEY

INGREDIENTS :

1 large carrot
1 small tomato
2 Red chilies
1 tbsp cumin seeds
1 tsp turmeric powder
1 tbsp channa dal
1 tsp coriander powder
Salt as per taste
1 tbsp oil

METHOD :

* Grate the carrrot and cut the tomato into pieces
* Heat half of the oil in a kadai and roast the cumin seeds , dal , chillies , jeeragam
* Take and place it in a plate
* HEat the remaining oil and fry the carrots and tomato till soft
* Add the powders and salt and fry for a minute
* Remove from heat and spread on the plate
* When cooled , blend it till soft
* Transfer it into a serving bowl and serve with idli / dosa / upma !!

PEAS ROTI

INGREDIENTS :

FOR DOUGH :
1 cup wheat flour
salt 1 tsp
Water as required
1 tbsp oil

FOR STUFFING:
1 cup peas ( fresh or dried )
Salt 1 tsp

METHOD :

* If dried peas, soak it overnight , and boil it with salt until soft and mushy
* Mash it and keep aside
* Take the wheat flour in a bowl , add salt and oil
* Mix well
* Add water and make a soft dough
* Add in the mashed peas and mix well to make the perfect dough
* Keep it in the fridge for 30 minutes
* Take it out , thaw it and make every soft chapathis
* Serve hot with your favourite side dish !!

PALAKKAD STYLE VATHAKOZHAMBU

INGREDIENTS :

Tamarind 1 lemon size
1 cup toor dal
2 tbsp manathakkali seeds
Salt as per taste
1 tsp turmeric powder
2 tbsp sambar powder
1 tbsp gingelly oil
A pinch of asafoetida

METHOD :

* Pressure cook toor dal till soft and mash it and keep it aside
* Soak tamarind in water for 10 mins and extract the pulp
* Heat oil in a kadai and roast the manathakkali seeds .
* Add the sambar , turmeric power , salt and let it boil
* Let boil till it becomes 1/3 of the original quantity
* Now add the mashed dal
* Let it come to boil
* Remove from heat and serve with rice and Papad / paruppu thogayal !!

COCONUT RICE

INGREDIENTS :

1 cup raw rice
1/4 cup grated coconut
2 tbsp peanuts
2 red chillies
1 tbsp oil
1 tbsp mustard seeds , channa dal
A pinch asafoetida
Salt as per taste

METHOD :

* Cook rice seperately and keep it aside spreaded on a vessel
* Heat oil in a kadai and prepare the seasoning
* Roast the peanuts till brown
* Then add the red chilllies
* Fry till done and finally add the grated coconut
* Fry for a minute
* Remove from heat and mix it with the rice
* Add the asafoetida and salt
* Mix gently
* Serve hot with papad/ thogayal !!

SPICY POTATO CURRY

I love this version of potato curry like anything, it is little spicy and goes well with any rice !!!

INGREDIENTS :

3 medium potatoes
Salt as required
Red chilly powder as required
1 tsp coriander powder
1 tsp turmeric powder
Water

FOR SEASONING :

1 tbsp oil
1 tsp mustard seeds , channa dal

METHOD :

* Wash the potatoes and chop it into very small cubes
* Heat oil in a kada and prepare the seasoning
* Fry the potato cubes for a minute and add water till it covers the potatoes
* Add all the masalas and let it cook
* Add more water if required
* Stir in between
* When the potatoes are cooked remove from heat
* Garnish as you wish and serve with hot rice !!

RAVA KICHADI

INGREDIENTS :

1 cup rava
3 cups water
1 cup chopped vegetables ( carrot, beans , potato , cauliflower , capsicum , corn, peas )
1 medium onion
1 medium tomato
2 green chillies
Small piece ginger ( all above finely chopped )
1 tsp turmeric powder
coriander leaves for garnishing

FOR SEASONING :

2 tbsp oil
1 tsp mustard seeds , urad dal

METHOD :

* Dry roast the rava till very nice aroma arises and spread it in a plate
* Heat oil in a kadai and prepare the seasoning
* Add the chillies , ginger, onion , salt and fry till onion is transparent
* Add the tomatoes and turmeric powder and cook till done
* Add the veges and fry for a minute
* Add 2 1/2 cup of water and let it boil well
* Add in the rava little by little
* Stir well by addiing the remaining water
* When the rava is cooked ( all water is abosrbed ) remove from heat
* Garnish with coriander leaves and serve hot with coconut chutney !!!

RAVA KESARI

This is one of the favourite snack of my brother and husband !! My mom used to do this for my brother in weekends . I dont like sweets much , so she used to give me some bhajji along with this kesari , it will be a great treat for us !!!

INGREDIENTS :

1 Cup rava
2 Cups water
1/2 Cup sugar
1 tsp cardamon powder
A pinch food colour ( optional )
2 tbsp ghee
5-10 cashews and raisins

METHOD :

* Roast rava in 1 tbsp ghee till nice aroma arises
* Remove from heat and spread it on a plate
* Heat the water till it boils
* Add the rava little by little and stir continously ( no lumps should be formed )
* Add the cardamon powder, food colour and sugar
* Stir well
* When it is forming a lump remove from heat
* Heat ghee in the kadai and fry the cashews and raisins till brown
* Pour it on the kesari and serve it !!!!

VELLA DOSAI

INGREDIENTS :

1 cup wheat flour
1/2 cup powdered jaggery
1 tsp cardamon powder
Water as required

METHOD :

* Mix all the ingredients in a bowl into thick dosa batter consistency
* Heat dosa tava and grease it with oil
* Pour some batter in the center and spread it into a thick circular disc
* Cook it till done
* Remove from heat and serve it hot with some ghee on top !!

BESAN OMELLETTE

INGREDIENTS :

1 cup besan flour
1/4 cup rice flour
Salt as per taste
Water as required

Cup of chopped veges ( carrot , onion , tomato , cauliflower , potato , cabbage , beans )

METHOD :

* Mix all the ingrdients together to dosa batter consistency

* Add the vegetables
* Heat dosa tava , grease it with oil
* Pour some batter from the edges to the center , thinly
* Pour 1 tbsp of oil over its edges
* Turn it down when the edges lift up
* After a minute remove it from heat and serve with your favourite chutney

CORIANDER CHUTNEY

This is another favourite chutney of mine . This is a quick , tasty and healthy chutney which igoes well with idlis/ chapathis or even as a side dish for rice .

INGREDIENTS :

1 Bunch coriander leaves
1 Green chilly
1 Garlilc
Small piece ginger
Salt as per taste

FOR SEASONING :

1 tbsp oil
1 tsp mustard seeds , urad dal
A pinch of asafoetida


METHOD :

* Grind all the ingredients to chutney consistency
* Heat oil in a kadai and prepare the seasoning
* Transfer the chutney into a serving bowl
* Pour in the seasoning to the chutney
* Serve with idli , dosai , even rice

Spicy onion chutney

This chutney can be made within minutes , and it will spicy !! I love this chutney very much but unfortunately my dh doesn't like this so i used to do this chutney for mself whenever i crave for something spicy !!

INGREDIENTS :

1 Large onion
1 Large tomato
2 Red chillies
1 garlic
Salt as per required

METHOD :

Grind all the above ingredients together , transfer it into a bowl and serve with idli / dosai !!!!

CABBAGE KOFTA

INGREDIENTS :

FOR KOFTA :
1 Cup shredded cabbage
1 large grated carrots
1 tsp salt
4 tbsp besan flour
1 tbsp rice flour
Oil for frying

FOR GRAVY:
1 large tomato
1 large onion
1 clove garlic
3-4 green chillies
1-2 red chilly
Cinnamon
Clove
Bay leaf
Small piece ginger
Handful of coriander leaves
1 tsp coriander seeds
1 tsp fennel seeds

MASALAS :

1 tsp turmeric powder
1 tsp garam masala
1 tsp coriander powder

SEASONING :

1 tbsp oil
1 tsp mustard seeds , urad dal


METHOD :
* In a bowl put the cabbage and salt and let it marinate for 5 minutes
* Meanwhile , Grind all the items for gravy and keep it aside
* Heat oil in a kadai and prepare the seasoning
* Pour in the grinded mixture and add the masalas
* Let it cook till the raw smell is completely gone
* Now squeeze out the water as much as possible from the cabbage
* Mix in the ingredients for kofta and make small balls out of it
* Heat oil for frying in a kadai
* Fry the ballls 4-5 at a time
* Remove from heat when they turn brown
* Drain remaining oil
* Put in the koftas in the gravy 30 minutes before serving
* Garnish with coriander leaves and serve with roti / hot rice

SAAG-ALOO CHANNA

INGREDIENTS :
1 cup chick peas ( channa )
1 bunch spinach ( finely chopped )
1 medium potato ( boiled , peeled and smashed )
1 onion , tomato ( finely chopped )
Salt as per taste
Ginger- garlic paste
turmeric powder
Garam masala
Red chilly powder (each 1 tsp )
1 tbsp oil
1 tsp mustard seeds , urad dal
1 tsp fennel seeds , fenugreek seeds

METHOD :

* Soak the channa overnight and boil it till soft
* Heat oil in a kadai and prepare the seasoning
* Fry the onions with salt till transparent
* Add the tomatoes and all the masalas and cook till done
* Then add the spinach and little water
* Let it cook
* Now add the cooked channa and mix well
* Let it boil
* Finally add the mashed potatoes and mix well
* If you need a thicked gravy u can mix 1 tsp of rice flour in water and add to the gravy
* Let it boil
* Remove from heat and serve hot with Rotis / Parathas /even rice

CAULIFLOWER RICE

INGREDIENTS :
1 cup basmati rice
1 cup chopped cauliflower florets
1 Green chily
Ginger garlic paste
1 Onion finely chopped (lenghtwise )
Salt as per taste
Pepper - Cumin powder ( optional )
1 tbsp oil
1 tsp mustard seeds, chana dal

METHOD:

* Cook the Basmati rice with 2 cups of water and keep it aside
* Heat oil in a kadai and prepare the seasoning
* Fry the onions , chilly , ginger-garlic paste with salt ( not till transparent )
* Then add the cauliflower and mix gently
* Let it cook
* No need to add water as the water from the salt is enough to cook the vegetable
* When it is cooked remove from heat and mix with the rice
* Add more salt if needed
* Garnish with coriander leaves ( add pepper powder if needed )
* Serve hot with your favourite side dish !!

AKKI ROTI

INGREDIENTS :
1 Cup rice flour
1 Medium onion
1 Green chilly ( as per taste)
Small piece ginger
Salt as per taste
A pinch of asafoetida powder

METHOD:

* Mix all the ingredients with little water to make a soft dough
* Grease a plastic sheet with little oil
* Take a smalll ball of the dough and pat it into a thin circular disc in the sheet
* Heat a dosa griddle in the stove and grease it with oil
* Place this dough disc on it carefuly and pour oil over its edges
* After 1 minute turn it upside down
* When both the sides are cooked remove from heat
* Serv hot with sambar and chutney !!

CABBAGE - COCONUT CURRY

INGREDIENTS :

1 Cup finely chopped cabbage
2 tbsp grated coconut
1 green chilly
Small piece ginger
Salt as per taste
A pinch of asafoetida

FOR SEASONING :

1 Tbsp oil
1 tbsp mustard seeds and channa dal

METHOD:

* Heat oil in a kadai and prepare the seasoning
* Add the chopped cabbage and add the salt
* Let it cook till tender
* No need to add water
* Meanwhile grind the coconut , ginger and chilly without any water
* Add this mixture finally and stir gently and let it cook for a minute
* Remove from heat , garnish with curry leaves
* Serve with hot rice and sambar !!

FLORENTINE RICE - WITH SPINACH AND CAPSICUM !!

INGREDIENTS :

1 Cup Basmati rice
1 Bunch spinach leaves
1 medium Red Capsicum
1 Medium onion
Salt as per taste

FOR GRINDING:

3 tbsp grated coconut
1 garlic
Small ginger
1 cardamon
4-5 cashews
1 Green chilly
1 tbsp fennel seeds

MASALAS :

1 tsp turmeric powder
1 tsp garam masala

FOR SEASONING :

1 Tbsp oil
1 tsp mustard seeds , urad dal
2-3 clove
Cinnamom
Bay leaves

METHOD :

* Cook the rice and keep it seperately
* Chop the spinach leaves , capsicum and onion lengthwise
* Grind the ingredients to grind into a fine paste
* Heat oil in a kadai and prepare the seasoning
* Fry the onion with salt till transparent
* Add the masalas and fry the capsicum
* Then add the spinach leaves and grinded masala
* Cook till the leaves are soft
* Remove from heat and mix it with the rice
* serve hot with your favourite curry / raita

MALAI KAJU-BADAM KISHMISH

INGREDIENTS :

1 Cup Cashews
10-15 Badams
1 Cup chopped veges ( carrot , beans , cauliflower , potato , peas )
1 Large onion
1 large tomato
1 Green chilly
Ginger - a small piece
1 Piece garlic
Coriander leaves for garnishing

MASALAS :

1 Tsp turmeric powder
1 tsp garam masala
1 tbsp chilli powder
1 tsp coriander powder

FOR SEASONING :

1 tbsp oil
1 tsp mustard seeds , channa dal
1 tsp fennel seeds
some fenugreek seeds

METHOD :

* Soak the cashews and badam in warm water for 2 hours
* Peel the badams and grind them with little water into thick paste and keep it aside
* Chop finely the chilly , ginger , garlic
* Heat oil in a kadai and prepare the seasoning
* Fry the chilly , ginger and garlic
* Fry the onions with salt till transparent
* Add the tomatoes and all the masalas and cook till done
* Then add the veges and some water and let them cook
* When the veges turn soft add the grinded mixture and stir well
* Let it boil
* Remove form heat and garnish with coriander leaves
* Serve hot with rotis / chapathis !!!

CARROT RICE - 1

INGREDIENTS :

1 Cup Basmati rice
2 medium carrots
2 medium tomatoes
1 Green chilly
Small piece Ginger
1 clove garlic
Salt as required
1 tsp turmeric powder
1 tsp coriander powder

FOR SEASONING :

1 Tbsp oil
1 tsp mustard seeds , urad dal

METHOD :

* Cook the Rice and keep it aside
* Grate the carrots finely and keep it aside
* Chop the chillies , tomato , ginger , garlic into fine pieces
* Heat a kadai and prepare the seasoning
* Fry the chillies, tomato , ginger, garlic with salt , turmeric powder and coriander powder
* When tomatoes are cooked add the carrots and cook till they are tender
* Add some curry leaves ( optional )
* Remove from heat and mix it with the rice
* Add some asafoetida powder if you wish
* Garnish with coriander leaves and serve hot with your favourite side dish !!

MANGO RAITA

INGREDIENTS :
1 cup Curd
1/2 mango
1/2 onion
1 Green chilly
1 tbsp coconut
Salt as required
1 tbsp oil
1 tsp mustard seeds , urad dal

METHOD :

* Chop the mango into small squares
* Chop the onion and chilly finely
* Heat a kadai and prepare the seasoning
* Fry the onion
* Meanwhile beat the curd till smooth and add water if required
* Mix in the salt , coconut , chilly and mango pieces
* Add the fried onions and stir well
* Refrigerate for atleast 30 minutes and serve chill !!!

EGGLESS FROSTING

INGREDIENTS :
1 cup sugar
1 tbsp butter
1/4 Cup vegetable shortening
5 tbsp milk
2 tbsp flour
1 tbsp vanilla / rose essence
1 tbsp cream of tartar

METHOD :
* Heat milk in a pan , mix in the flour
* Stir without any formation of lumps
* When it becomes thick enough remove form heat and let it cool
* Blend together the butter , sugar and shortening
* Add the cooled mixture and blend again
* Add the vanilla essence to it
* Add the cream of tartar and blend till it forms peak
* You can keep this cream in the refrigerator for 1 month]
* Decorate your favourite cake with this Yummy White Frosting !!

BEETROOT RAITA

I am a person who dislikes beetroot curry !!! I will eat beetroot only if it is added in kurma . That too unwillingly !!! My mom used to do this raita for making me eat beetroot and i simply love it !!! The colour of the raita itself will be that much attractive . I had this raita today with coriander rice , and the colour combination and taste combination was awesome . Do try it for yourself and let me know if you like it !!!

INGREDIENTS :

1 Small beetroot 1 Cup curd Salt as required 1 green chilly , ginger( finely chopped ) A pinch of asafoetida 1 Tbsp oil 1 tsp Mustard seeds , urad dal

METHOD :

* Grate the beetroot and keep it aside * Take the curd in a bowl and whisk it till smooth * Add the beetroot and salt to it and mix well * Heat oil in a kadai and prepare the seasoning * Add it to the raita and refrigerate it for atleast 30 minutes before serving * Serve Chill with your favourite mixed rice . Rotis / parathas !!!

APPLE CURRY !!!

INGREDIENTS :

2 Medium Apple ( Chopped into small cubes )

1 Medium onion ( Finely chopped )

1 medium tomato ( " )

Ginger-garlic paste

Salt as required

1 tsp turmeric powder

1 tsp coriander powder

1 tsp garam masala

1 tbsp red chilly powder

FOR SEASONING :

1 tbsp oil

1 tsp mustard seeds , urad dal

1 tsp fennel seeds , fenugreek seeds

METHOD :

* Heat oil in a kadai and prepare the seasoning

* Fry the onions with salt and turmeric powder

* Add the ginger - garlic paste and fry till raw smell is gone

* The add the tomatoes and fry for a minute

* Then add all the masalas and fry till the raw smell is gone

* Now add the chopped apples and cook for a minute

* Add water till apples are covered and let it cook

* Add more water if needed

* When the apples are fully done , stir gently and remove from heat

* Enjoy your healthy Apple curry with your favourite rice variety !!!!

CORIANDER RICE -1

INGREDIENTS :

1 Cup Basmati rice

1 Bunch coriander leaves

2 Green Chillies

Small piece Ginger

1 Clove Garlic

Salt as per taste

1 tsp oil

FOR SEASONING:

1 tbsp oil

1 tbsp mustard seeds , urad dal

A pinch asafoetida

METHOD :

* Cook the basmati rice and keep it seperately

* Heat oil in a kadai , fry the chillies , ginger ,garlic

* Meanwhile chop the coriander leaves

* Add the leaves in the kadai and fry for a minute

* Remove them from the kadai and let them cool

* When cooled grind them in a blender ( if needed add only few drops of water to it )

* Heat oil in a kadai and splutter the mustard seeds and fry the urad dal

* Add it to the grinded mixture

* Finally add the asafoetida

* Mix this with the rice

* Serve hot with any Raita !!!

EGGLESS MICROWAVE DATES-CHOCOLATE CAKE

INGREDIENTS:

20-25 Seedless Dates

1 cup sugar

1 cup milk

1/2 cup vegetable shortening

1 tsp vanilla essence

6-7 Milk/Dark small chocolates

1 Cup Maida

1 tbsp cocoa

1 tbsp baking soda

Handful of chopped nuts

METHOD :

* Blend the sugar and dates well in a blender

* Add the milk and blend well again

* Add the shortening and blend again

* Meanwhile melt the chocolates and keep it aside

* Mix the maida , cocoa and baking powder and keep it aside

* Transfer the blended mixture in a bowl

* Add in the flour mixture little by little to the blended mixture and stir well

* Add the melted chocolates and stir well again

* Add the vanilla essence and stir well again

* Add in finally the chopped nuts

* Grease a microwaveable vessel and pour in this mixture

* Put in the microwave for 12 minutes ( Do check in between )

* Remove from MW , let it stand for 2-3 minutes

* Transfer it into a plate , let it cool

* Decorate as you wish !!! Eat the yummy healthy cake !!!

CHILDREN'S DAY SPECIAL - COCONUT LADOO

INGREDIENTS :

1 Tin Condensed milk - 14 oz
2 Cup Grated Coconut
1 tsp vanilla essence
1 tbsp Ghee
1/2 Cup sugar
1/2 Cup coconut for rolling
1/4 Cup water

METHOD :

* Heat a heavy bottomed vessel and pour in the condensed milk
* Mix the water to it and let it boil
* Add the coconut and stir well
* Add the essence and chopped nuts ( optional i didnt add them )
* Stir till it forms a lump
* Remove from heat
* Apply oil to ur hand and roll theminto small balls
* Coat them with the remaining coconut
* Store it in a air-tight container !!!

CAPSICUM RICE

INGREDIENTS :

1 Cup Basmati rice

1 Green Capsicum

1 Medium onion

1 Green Chilli

Ginger-Garlic paste

Salt as per taste

Pepper powder as per taste

FOR GRINDING :

1 tsp Channa dal

1 tsp Urad dal

1 tsp coriander seeds

1 tsp Til

1 or 2 Red Chillies

FOR SEASONING :

1 tbsp oil

1 tsp mustard seed , urad dal

1 tsp fennel seeds

METHOD :

* Chop capsicum , onion , green chilly lengthwise

* Cook Rice and keep it aside

* Heat a kadai and prepare the seasoning

* Meanwhile dry roast the ingredients for grinding , et it cool and coarsely powder it

* In the seasoning add the chillly and ginger-garlic paste and fry for a minute

* Fry the onions with salt till transparent

* Add the Capsicum and fry till done ( take care that it is still crisp )

* Add the grinded masala and stir gently

* Remove from fire and mix with rice

* If needed put some pepper powder over it

* Garnish as desired and serve hot with raita or any other side dish !!

CAPSICUM MASAL

INGREDIENTS :

2 Medium Green capsicums

1 Medium Onion

1 Medium Tomato

1 Green Chilly

Ginger a small piece

Salt as per taste

1 tsp turmeric powder

1 tsp coriander powder

2 tbsp besan flour

Water as required

FOR SEASONING :

1 tbsp oil

1 tbsp mustard seeds , urad dal

METHOD :

* Chop the capsicum into small square pieces

* Chop onion , tomato , chilly , ginger into fine pieces

* Mix besan flour with little water and keep it aside

* Heat oil in a kadai and prepare the seasoning

* Fry the chilly and ginger t

* Fry the onions with salt and turmeric powder

* Add the tomaotes and spice powders and cook till done

* Add the capsicum pieces and fry till they are soft

* Finally add the besan mix and stir gently

* Add little more water if required

* Let it boil

* Remove from heat and garnish with curry leaves

* Serve with hot rice / rotis !!

BROCOLLI RICE

INGREDIENTS :

1 Cup Basmati rice

1 cup Brocolli florets

1 medium onion , 1 green chilly ( sliced lengthwise )

Ginger - Garlic paste

Salt as per taste

1 tbsp pepper - Cumin seeds powder

FOR SEASONING :

1 tbsp oil
1 tsp mustard seeds , channa dal
1 tsp fennel seeds
some fenugreek seeds

METHOD :

* Cook Basmati rice and keep it aside
* Heat oil in a kadai and prepare the seasoning
* Add the Green chillies and ginger - garlic paste and fry for a minute
* Add the onions and salt and saute well
* Add the brocolli florets and saute gently
* Cook till the florets are soft
* Remove from heat , Mix it with the rice
* Add the pepper powder and garnish with coriander leaves
* Serve hot with Raita / andy side dish !!

TOMATO - ONION CHUTNEY -1

INGREDIENTS :

2 large onions
2 large tomatoes
3-4 red chillies
2 tbsp channa dal
1 tbsp urad dal
1 tsp coriander seeds
Salt as per taste
1 tsp oil
1 tsp mustard seeds

METHOD :

* Heat oil in a kadai and splutter the mustard seeds
* Roast the dals , coriander seeds , chillies
* When it leaves nice aroma add onions and salt
* Fry till onions are transparent
* Then add the tomatoes and cook till done
* Transfer them to a plate , let it cool and then grind them into a fine paste
* Transfer it into a serving bowl , check for salt
* Serve with idli / dosa / even rice !!

CARROT KURUMA

INGREDIENTS :

2 long carrots
1 medium onion
1 medium tomato
Salt as per taste
1 tsp turmeric powder
1 tsp garam masala
1 tsp coriander powder

FOR SEASONING :
1 tbsp oil
1 tsp mustard seeds , urad dal1 tsp fennel seeds

FOR GRINDING :

1 tbsp coconut ( grated )
1 green chilly
Ginger
1 piece garlic
1 tsp fennel seeds

METHOD :

* Chop the vegetables into small pieces
* Heat oil in a kadai and prepare the seasoning
* Add the onions , salt , turmeric powder and fry till tender
* Add the tomatoes and the masalas and fry till done
* Add the carrots , fry for a minute and then add some water to cook
* Let it cook till soft
* Grind the items for grinding with little water
* Add it to the carrot and let it boil
* When the raw smell is gone remove from stove
* Garnish with curry leaves and serve with Hot rice / chapathis/ even idlis

ONION RICE

INGREDIENTS :

1 cup Basmati rice

1 large onion ( Sliced thinly lengthwise )

1 green chilli ( slit lengthwise )

Ginger-garlic paste

Salt as per taste

Pepper powder as per taste

FOR SEASONING :

1 tbsp oil

1 tsp mustard seeds , urad dal

1 tsp fennel seeds

METHOD :

* Cook the rice seperately and keep it aside

* Heat oil in a kadai and prepare the seasoning

* Fry the ginger - garlic paste and chilly

* Add the onions and fry ( not till they turn brown )

* Add salt and remove from heat

* Mix with the rice and add pepper powder as per taste

* Garnish with coriander leaves and serve hot with Raita !!

100-TH POST --- CHANNA BATURA !!!

HURRAY !!! This is my 100th post !!! I am very happy that i have posted 100 recipes in this blog !! I was thinking for a special dish to post as the 100th recipe . Today evening i was seeing some old photos and by that time i saw my channa-Batura recipe photo . Immediately i decided to post this as 100th !! I love this dish very much , it came out very well for the first time itself!!

INGREDIENTS :

FOR BATURA :

1 Cup All purpose flour ( Maida )

Milk as required

Salt as required

Curd 1/2 Cup

A pinch of Baking powder

Oil for deep frying

FOR CHANNA :

1 Cup Channa

1 Green chilli ( slit it lengthwise )

1 tsp turmeric powder

1 tsp coriander powder

1 tsp garam masala

Salt as required

FOR GRINDING :

Ginger small piece

1 Large onion

1 Large tomato

2 Red Chillies / 1 tbsp Chilly powder

1 Clove garlic

1 tsp fennel seeds

FOR SEASONING :

1 tbsp oil

1 tsp mustard seeds, urad dal

1 Elachi

1 Chinnamon stick

2 cloves

METHOD :

PREPARING BATURA :

* Mix all the dry ingredients together

* Add the curd and mix together

* Add the milk little by little and knead the dough

* Keep it aside for atleast 1 hour

* Make small balls from the dough

* Roll it into circular discs using a rolling pin

* Heat oil in a kadai

* When oil is heated , place the discs one at a time and deep fry them

* When it is done ( do take care that the poori does not turn brown ) remove from heat

* Drain the oil and store it in a air-tight container!!!!

PREPARING CHANNA :

* Soak the channa overnight , boil it till soft and keep it aside

* Grind all the ingredients for grinding with little or no water

* Heat a kadai , add 2 tsp of oil and splutter some mustard seeds

* Pour in the grinded mixture and add the masalas

* Let it boil

* Take some 10-15 channa , cool them and grind them nicely .

* When the raw smell is gone add the boiled channa

* Let it boil

* Then add the grinded channa

* Let it boil

* Now heat a kadai and prepare the seasoning and fry the chilly

* Remove the channa from heat and add the seasoning

* Serve hot with Batura !!!

POTATO RAITA

INGREDIENTS :

1 Cup Curd
1 Small potato
1 Green Chilli
Small piece of ginger
1/4 tsp Red chilli powder
1/4 tsp turmeric powder

FOR SEASONING :

1 tbsp oil
1 tbsp mustard seeds , urad dal
A pinch of asafoetida

METHOD :

* Boil the potatoes till soft , peel the skin and cut into small cubes
* Heat oil in a kadai and fry the potatoes till brown
* Add the salt , turmeric powder and chilli powder and cook for a minute
* Meanwhile beat curd till smooth in a bowl
* Add the potato to the curd
* Grind the chilly and ginger with little curd and add to this mixture
* Finally do the seasoning and add to the raita
* Refrigerate it for atleast 2 hours
* Serve Chill wiht your favourite Rice Varieties !!

CARROT RAITA

INGREDIENTS :

1 Cup Grated Carrots

1 Cup Curd

Salt as per taste

FOR GRINDING :

2 Tbsp grated coconut

1 Green Chilli

Ginger

FOR SEASONING :

1 tbsp oil

1 tsp Mustard seeds urad dal

A pinch Asafoetida

METHOD :

* Beat the curd well and keep it aside

* Add the grated carrots to it

* Grind the items for grinding with little curd and mix with curd-carrot mixture

* Add the required amount of salt

* Prepare the seasoning and add it to the raita

* Refrigerate it and serve Chill with your favourite rice varieties .