Sunday, July 31, 2011

Dal Makhani

                       whole urad dal: 1 cup
                       Kidney Beans: 1/4 cup
                       Ginger-Garlic Paste: 1 1/2 tbspn
                       Tomato: 2
                       Coriander Powder: 1/2 tbspn
                       Red chilli Powder: 1/2 tbspn or according to your taste
                       Turmeric Powder: 1/4 tspn
                       Garam Masala: 1/4 tspn
                       Butter: 1/4 stick
                       Oil: 3-4 tbspn
                       Cumin(jeera): 1/2 tspn
                       Cinnamon: 1'' piece
                       Bay leaf: 1
                       Cloves: 2-3

                1. Soak Whole urad dal and kidney beans for about 4-5 hrs. Drain out the water. Pressure cook dal for 2 whistles or until done with 4-5 cups of water.
              2. Make a puree out of tomato and keep it aside.
              3. Heat oil in a pan, add bay leaf, cinnamon, cloves and cumin.
              4. Add ginger-garlic paste and fry until raw smell disappears.
              5. Now add tomato puree and cook for 3-4 mins.
              6. Add coriander powder, chilli powder and turmeric powder.
              7. Add butter and close the lid. Cook for 2 mins.
              8. Add cooked dal mixture. cook on low heat.
              9. Add garam masala.
             10. Serve with Roti, Naan or Rice.

           This dal tastes good when done in slow cooker.

Saturday, July 30, 2011

Chicken Curry from Vahchef

                       Chicken: 2 kg
                       Poppy seeds(gasagase): 3-4 tbspn
                       Coconut Powder: 1 cup
                       Onion(small): 1 (chopped)
                       Red chilli Powder: 1 tbspn or according to your taste
                       Turmeric Powder: 1/2 tspn
                       Coriander Powder: 1 tbspn
                       Curry leaves: 5-6 
                       Ginger-Garlic Paste: 2 tbspn
                       Cumin seeds: 1/4 tspn
                       Black Peppercorns: 10
                       Cinnamon: 2'' piece
                       Cloves: 3-4
                       Cardomom: 2
                       Oil: 4-5 tbspn
                       Salt to taste
                       Coriander leaves to garnish

                1. Dry roast Poppy seeds and Coconut Powder. Grind it together using enough water. keep it aside.
                2. Heat oil in a heavy bottomed pan, add cinnamon, cloves, cardomom and cumin(jeera).
                3. Add onion, ginger-garlic paste, curry leaves, salt and turmeric. Fry until onion turns light brown in color.
                4. Now add poppy seeds-coconut paste. Add 1 cup of water and cook for 2 mins.
                5. Add coriander powder and  chilli powder. Mix well.
                6. Now add chicken and cook on medium heat until done.
                7. Crush the black peppercorns and add it to chicken curry.
                8. Garnish with coriander leaves.
                9. Serve with Rice or Roti. 

Sprouted Moong Curry

                      Sprouted Moong: 3-4 cups
                      Onion(medium): 1 chopped
                      Tomato: 2 chopped
                      Garlic: 3-4 cloves
                      Ginger: 1'' piece
                      Coconut Powder: 1 cup
                      Coriander seeds: 2tbspn
                      Black Peppercorns: 10
                      Fenugreek seeds: 1/4 tspn
                      Cumin seeds(Jeera): 1/2 tspn
                      Turmeric Powder: 1/2 tspn
                      Red Chilli: 4-5 or according to taste
                      Dalia(Hurigadale): 1 tbspn
                      Oil: 2-3 tbspn
                      Mustard seeds: 1/4 tspn
                      Coriander leaves to garnish
                      Asafoetida(hing): pinch
                      Curry Leaves: 1 sprig
                      Potato: 1 chopped into cubes (Optional)
                      Brinjal: 1 chopped (Optional)
                      Salt to taste
                1.  Heat a tspn of oil on medium heat. Add mustard seeds, fenugreek seeds, peppercorns and coriander seeds. Fry for until spices gives out a nice aroma.
                2. Add Red chilli and coconut powder. Fry for a min. Put it in a blender and keep it aside.
                3. In the same pan, heat remaining oil and add cumin(jeera), turmeric, asafoetida, garlic and onion. Saute for 2 mins. Add this to blender along with ginger and dalia (hurigadale) and grind it together using enough water to a smooth paste.
               4. In a pressure cooker, add sprouted moong, potato, brinjal, curry leaves, tomato, coconut-onion paste and salt. Mix well.
                5. Add enough water and adjust the consistency.     
                6. Pressure cook for 1 whistle. Allow it to cool.
                7. Garnish with coriander leaves.
                8. Serve with Rice or Roti.

Quick Rava Dosa

                       Rava(Fine): 1 cup
                       Rice Flour: 1/4 cup
                       Cumin(jeera): 1/4 tspn
                       Oil: 1 tbspn + for cooking
                       Mustard seeds: 1/4 tspn
                       Curry Leaves: 3-4
                       Asafoetida: pinch
                       Ginger: 1/2 tspn grated
                       Salt to taste
                  1. In a bowl, add rava, rice flour, cumin and salt. Add little water at a time to get dosa batter consistency.
                  2. Heat oil in a pan, add mustard seeds, curry leaves, asafoetida and ginger. Pour this tadka over the batter. Mix well.
                  3. Heat tava on medium heat. Pour a laddle full of batter and spread it in circular motion. Drizzle a tspn of oil on top of dosa. Cover and cook on both the sides.
                  4. Serve with chutney or curry.

Friday, July 29, 2011

Masala Vada

                        Channa Dal: 1 cup
                        Onion(small): 1/2 (finely chopped)
                        Ginger: 1'' piece
                        Garlic: 4-5 cloves
                        Dill Leaves(Sabsige Soppu): 1/2 cup (chopped)
                        Cinnamon: 2'' piece
                        Cloves: 3-4
                        Green chilli: 2-3
                        Red chilli Powder: 1/2 tspn
                        Curry Leaves: 5-6 (chopped)
                        Cumin seeds: 1/2 tspn
                        Coriander Leaves: 5-6 strands(chopped)
                        Oil for deep frying
                        Salt to taste

                 1. Wash and soak channa dal for about 4-5 hrs.
                 2. Grind together green chilli, cinnamon, cloves, cumin seeds, ginger and garlic. keep it aside.
                 3. Drain out the water from the channa dal.
                 4. Divide into 2 batches. Grind 1 batch to a smooth paste ( This helps in binding) and another to a course. Do not add any water.
                5. Mix grinded channa dal, dill leaves, curry leaves, onion, coriander leaves, chilli powder, salt and the paste.
                6. Heat oil in a heavy bottomed pan on medium heat. Check if oil is ready by adding small bit of vada mix. If it rises immediately to the top, then oil is ready for frying.
               7. Take a small ball out of the vada mix and gently press to a round shape and slowly put it in the oil. You can add 3-4 at a time.
              8. Fry on both the sides until light brown in color.
              9. Remove from the oil and put it on the paper bowl.
             10. Serve hot.

Note: This recipe makes about 15-18 vada.

Thursday, July 28, 2011

Khara Kadle Puri (Spicy Puffed Rice)

                       Puffed Rice: 2 cups
                       Kadle/Hurigadle: handful
                       Peanuts: handful
                       Garlic: 3-4
                       Red chilli: 2-3
                       Oil: 1 tbspn
                       Mustard seeds: 1/2 tspn
                       Cumin: 1/4 tspn
                       Curry Leaves: 5-6
                       Turmeric Powder: 1/4 tspn
                       Red chilli Powder: according to your taste
                       Salt to taste

                 1. Heat oil in a pan, add mustard seeds and allow it to splutter.
                 2. Add Cumin, red chilli, asafoetida  and curry leaves.
                 3. Add Peanuts, Garlic and Kadle. Fry until light brown in color.
                 4. Add turmeric powder, chilli powder and salt.
                 5. Now add Puffed rice and mix well.
                 6. Store in air tight container.
                 7. Enjoy with a cup of coffee or Tea.

Tamarind Chitranna

                       Tamarind: Lemon sized ball (Soak in 1 cup of water)
                       Rice : 1 cup (preferably Sona Masoori)
                       Onion(small): 1 ( chopped)
                       Red chilli: 2
                       Peanuts: 2 tbspn
                       Channa dal: 1 tbspn
                       Turmeric Powder: 1/2 tspn
                       Jaggery: 2 tbspn or according to taste
                       Oil: 3-4 tbspn
                       Mustard Seeds: 1/4 tspn
                       Salt to taste

To Powder:
                     Cumin seeds: 3 tbspn
                      Methi seeds: 1/4 tspn
                      Mustard seeds: 1/4 tspn

                1. Cook rice in 1 and half cups of water. keep it aside (It should not be mushy).
                2. Dry roast cumin seeds, methi seeds and mustard seeds. Powder it together.
                3. Heat oil in a pan, add mustard seeds, channa dal and  peanuts. Fry until light brown in color.
               4. Add onion, salt, turmeric and curry leaves.
               5. Add tamarind juice and jaggery. Boil for 10 mins or until it reduces to half.
               6. Now add the powder and mix well.
               7. Add coconut powder and garnish with coriander leaves.
               8. Add required quantity of gojju to the  rice. Mix well.


Dal Palak

                       Moong dal: 1 cup 
                       Toor dal: 1/2 cup
                       Water: 4-5 cups
                       Spinach/Palak: 2 cups chopped
                       Turmeric powder: 1/4 tspn
                       Garlic: 4-5 cloves chopped
                       Red chilli: 2
                       Lemon juice: 2 tbspn
                       Kasoori methi: 1 tbspn
                       Oil: 2 tbspn
                       Mustard seeds: 1/2 tspn
                       cumin(jeera): 1/4 tspn
                       Asafoetida(hing): pinch
                 1. Pressure cook moong dal, toor dal, turmeric, palak by adding 4-5 cups of water.
                 2. Heat oil in a pan, add mustard seeds, cumin, curry leaves, garlic, asafoetida, kasoori methi and red chilli.
                 3. Add this tadka to moong- palak mixture. Mix well.
                 4. Add lemon juice and mix well.

Tuesday, July 26, 2011



                        Rava(medium): 1 cup
                        Water: 2 cups
                        Dill (sabsige soppu): 1/4 cup chopped
                        Onion(small): 1/2 chopped
                        Ginger: 1'' piece chopped
                        Lemon juice: 2 tbspn
                        Coconut Powder: 1 tbspn
                        Oil: 3 tbspn
                        Mustard seeds:1/2 tspn
                        Channa dal: 1 tbspn
                        Cumin(jeera): 1/4 tspn
                        Curry Leaves: 4-5
                        Green chilli: 2 (cut it lengthwise)
                        Salt to taste
                        Coriander leaves to garnish

                1. Roast the rava using little oil on medium heat. Keep it aside.
                2. Heat a pan and then add oil, mustard seeds, cumin and curry leaves.
               3. Add channa dal and fry until light brown in color.
               4. Add onion, green chilli, dill leaves, salt and ginger. Fry for 2 mins.
               5. Add water and let it boil.
               6. Now slowly add rava, mix thoroughly making sure no lumps are formed.
              7. Cover and let it cook.
              8. Add coconut powder and lemon juice. Mix well.
              9. Garnish with coriander leaves.
             10. Serve hot with a pickle.

Monday, July 25, 2011

Bisi Bele Bhath

                       Rice: 3/4 cup
                       Toor dal: 1 cup
                       Water: 6 cups
                       Mixed Vegetables: 1 cup (Beans, Carrot, Potato, Peas)
                       Onion(medium): 1 chopped
                       Tomato: 1 (chopped)
                       Ginger: 2'' piece (do not grate)
                       Tamarind: small lemon sized ball soaked in 1/2 cup of water
                       Turmeric Powder: 1/2 tspn
                       Peanuts: handful
                       Coriander leaves: 4-5 strands (chopped)
                       Jaggery: 3 tbspn
                       Oil: 5-6 tbspn
                       Ghee: 5-6 tbspn
                       Mustard seeds: 1/2 tspn
                       Asafoetida(hing): pinch
                       Red chilli: 2-3
                       Curry Leaves: 1 sprig
                       Salt to taste

Ingredients for BBB Powder:
                                                    Coriander seeds(dhania): 2 tbspn
                                                    Channa Dal: 1 tbspn
                                                    Urad dal: 1 tbspn
                                                    Red chilli: 8-10
                                                    Cinnamon: 2'' piece
                                                    Cloves: 3-4
                                                    Marathi Moggu: 2
                                                    Dry Kopra: 1/4 cup
                                                    Black Pepper: 1 tbspn
                                                    Methi Seeds: 1/4 tspn
                                                    Cumin seeds: 1 tspn

                 1. Heat a tspn of ghee in a pan and roast the ingredients listed for powder one by one. Grind together using little water. keep it aside.
                2. Pressure cook rice, toor dal, peanuts, turmeric powder, ginger using  6 cups of water.
                3. Heat oil in a pan, add onion and fry till light golden brown in color.
                4. Add chopped vegetables, tomato and salt. cook for 2 mins.
                5. Now add tamarind water and let it boil.
                6. Add the grinded paste, Jaggery and cook for sometime.
                7. Add chopped coriander leaves .
                8. Mix this with rice- dal mixture. Stir well.
                9. Heat remaining oil and ghee in a pan, add mustard seeds, curry leaves, asafoetida and  red chilli. Pour this over rice-dal mixture. mix well.
              10. Serve hot with Boondi.

Sunday, July 24, 2011

Carrot Akki Roti

                      Rice flour: 2 cups
                      Rava (medium): 1/2 cup
                      Carrot: 3-4 ( grated)
                      Onion(small): 1/2 ( finely chopped)
                      Green chilli: 2 ( finely chopped)
                      Ginger: 1/2 tspn ( grated)
                      Cumin seeds: 1/4 tspn
                      Coriander leaves: 4-5 strands ( finely chopped)
                      Curry Leaves:4-5 ( finely chopped)
                      Oil for cooking
                      Salt to taste

                 1. Mix all the ingredients and add warm water little at a time to form a dough.
                 2. Take a Plastic paper and spread 1/2 tspn of oil on the surface.
                 3. Take a lemon sized ball out of the dough and pat it on the plastic paper.
                 4. Heat tava and slowly place the roti on the tava. Drizzle a tspn of oil on roti and cover with a lid. Cook on both the sides on medium heat.
                  5. Serve with Chutney or Curry.

Friday, July 22, 2011

Kesari Puran Poli( Sanjori Poli)

Ingredients for the dough:
                                                Maida: 1 cup
                                                Wheat Flour: 1/2 cup
                                                Oil: 1 tspn
                                                Salt: pinch
                                                Water to knead the dough
                  1. Mix all the ingredients listed above and knead the dough like chapathi dough. Allow it to rest for 15-30 mins.

Ingredients for Filling:
                                          Rava(medium): 1 cup
                                          Sugar: 1 cup
                                          Ghee: 3-4 tbspn
                                          Cardomom Powder: 1/4 tspn
                                          Dry coconut Powder: 1 tbspn ( Optional)
                                          Water: 2 cups
                   1. Roast the rava on medium heat.
                   2. Add water to rava and mix well. Cover and let it cook .
                   3. Add ghee, cardomom powder, sugar and dry coconut powder(optional) and mix well. Allow it to cool.

Making Polis:
                           1.  Take a small ball out of the dough and roll into a small disc. Place a small ball of filling on the center and cover with a dough as shown below. Roll it like chapathi dusting little four in between to prevent it from sticking.
2. Heat tava and fry polis on both the sides and apply ghee.
3. Serve hot.

NOTE: This recipe makes about 10 polis.                    

Thursday, July 21, 2011

Khara Pongal and Sweet Pongal

                        Rice: 1 cup
                        Moong dal: 3/4 cup
                        Water: 3.5 cups

 For Khara Pongal:           
                                   Black Pepper: 15-20
                                   Cumin(jeera): 1 tbspn
                                   Green chilli: 2 ( cut it lengthwise)
                                   Turmeric: 1/4 tspn
                                   Oil: 3-4 tbspn
                                   Mustard seeds: 1/2 tspn
                                   Curry Leaves: 5-6
                                   Asafoetida(hing): pinch
                                   Cashew: 5-6
                                   Dry Coconut powder: 1 tbspn
                                   Coriander leaves to garnish
                                   Salt to taste
                    1. Dry Roast the Moong dal for a min.
                    2. Pressure cook moong dal and rice by adding 4 cups of water. Do not add salt to this.
                    3. Divide the cooked  rice and dal mixture for khara and sweet pongal. Set aside.
                     4. Coarsely crush black pepper and Cumin(jeera). keep it aside.
                      5. Heat oil in a pan, add mustard seeds. When mustard starts to splutter, add curry leaves, broken cashews, crushed black pepper n cumin, asafoetida(hing), green chilli and turmeric. switch off the flame.
                     6 . Add cooked rice n dal mixture enough for khara pongal. Mix well.
                     7. Add salt, coconut powder and  mix well.
                     8. Garnish with coriander leaves.
                     9. Khara Pongal can be served with raitha.

   NOTE: If the khara pongal is too dry,add  1 cup of water and cook for  2mins.
               The consistency for the pongal should be mushy and liquidy.

For Sweet Pongal:
                                  Jaggery: acoording to your taste
                                  Ghee: 4-5 tbspn
                                  Cardomom powder: 1/4 tspn
                                  Cashews: 1 tbspn
                                  Raisins: 1 tbspn
                                  Coconut powder: 1 tbspn

                 1. Add 1/4 cup of water and melt the jaggery in a pan . Once jaggery melts, add cooked rice n dal mixture set aside for sweet pongal. Mix well.
                 2. Heat ghee in a seperate pan, add cashews and raisins. fry for a min.
                 3. Pour this ghee mixture to rice- dal mixture.
                 4. Add coconut powder, cardamom powder and mix well.

Wednesday, July 20, 2011

Rajma (Kidney Beans Curry)

                      Kidney Beans: 2 cups ( Soaked overnight)
                      Onion(medium): 1 (finely chopped)
                      Tomato: 2 (finely chopped)
                      Ginger: 1/2'' piece ( grated)
                      Green chilli: 2 (finely chopped)
                      Garlic: 4-5 ( roughly chopped)
                      Turmeric Powder: 1/4 tspn
                      Chilli Powder: 1 tspn
                      Coriander Powder: 1 tbspn
                      Cumin Powder: 1 tspn
                      Amchoor Powder: 1 tspn
                      Garam Masala: 1/2 tspn
                      Sugar: 1 tbspn
                      Oil: 3 tbspn
                      Cinnamon: 1'' piece
                      Cardomom: 2
                      Cloves: 3
                      Bay leaf: 1
                      Cumin(jeera): 1/2 tspn
                      Salt to taste
                      Coriander leaves to garnish
                1. Pressure cook kidney beans until soft. do not overcook.
                2. Heat oil in a pan, add bay leaf, cloves, cardomom, cinnamon and cumin.
                3. Add onion, ginger, garlic, green chilli, salt and turmeric powder. Saute for 2 mins.
                4. Add tomato and fry till soft.
                5. Now add coriander powder, cumin powder, chilli powder and amchoor powder. Mix well.
                6. Add sugar and cooked kidney beans. Cook for 5  mins on low heat.
                7. Add garam masala and garnish with coriander leaves.
                8. Serve with Roti, Naan or Rice.

Tuesday, July 19, 2011

Sabudana Vada

                      Sabudana( Sabbakki): 1 cup
                      Potato: 2
                      Onion(small): 1( finely chopped)
                      Green chilli: 2 ( finely chopped)
                      Chilli Powder: 1/2 tspn
                      Coriander leaves:  5-6 sprigs (finely chopped)
                      Rice Flour: 3-4 tbspn
                      Cumin(jeera): 1/2 tspn
                      Salt to taste
                1.   Wash sabudana and soak for 3-4 hrs. Drain out the water and keep aside.
               2. Grate potato and squeeze out moisture from it. Add sabudana and all other ingredients. Mix well.
               3. Heat oil in a pan on medium heat. 
               4. Take a small ball of sabudana mixture and gently press to form a flat disc.
               5. Slowly slide the vada into the frying pan and fry till light brown in color.
              6. Remove the vada and place it on the paper towel. 
              7. Serve hot

Sunday, July 17, 2011

Mutton Biryani

                       1. Mutton: 1 kg (Cleaned and cut into pieces)
                       2. Basmathi Rice: 2 cups
                       3. Onion(medium): 1 ( chopped)
                       4. Tomato: 2 ( chopped)
                       5. Mint leaves: 1 handful (chopped)
                       6. Ginger-garlic paste: 2 tbspn
                       7. Turmeric Powder: 1/2 tspn
                       8. Red chilli Powder: 2 tbspn or according to your taste
                       9. Yoghurt/Curd: 1/2 cup
                      10. Lemon: 1
                      11. Oil: 5 tbspn
                      12. Butter: 4 tbspn
                      13. Cinnamon: 2'' piece
                      14. Cloves: 5-6
                      15. Cardomom: 2
                      16. Bay leaf: 1
                      17. Star Anise: 2
                      18. Garam Masala Powder: 1 tspn
                      19: Green chilli: 2
                      20. Salt to taste

                1. Pressure cook Mutton, 1/2 Onion, Tomato, 1 tbspn ginger-garlic paste, Salt, Red chilli Powder and turmeric powder by adding 2 n half  cups of water for 2-3 whistles.
               2. Transfer this to a seperate bowl.
               3. In the same cooker, add oil and butter.
               4. Add bay leaf, cinnamon, cloves, cardomom and  star anise.
               5. Add remaining onion, mint leaves, 1 tbspn of ginger-garlic paste and green chilli. Fry for a min.
               6. Add Basmathi rice and fry for a min.
               7. Add  pressure cooked mutton mixture.
               8. Add yoghurt/curd, garam masala  and lemon juice. Add 1/2 cup of water.
              9. Close the lid and Cook on low heat until done.
             10. Serve with Raitha.