Ingredients:
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
Method:
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.
Note:
This dal tastes good when done in slow cooker.
Ingredients:
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
Method:
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.
Ingredients:
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
Method:
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.
Ingredients:
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
Method:
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.
Ingredients:
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
Method:
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.
Ingredients:
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
Method:
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.
Ingredients:
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
Method:
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.
Ingredients:
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
Method:
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.
Ingredients:
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
Method:
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.
Ingredients:
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
Method:
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.
Ingredients:
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
Method:
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.
Ingredients for the dough:
Maida: 1 cup
Wheat Flour: 1/2 cup
Oil: 1 tspn
Salt: pinch
Water to knead the dough
Method:
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
Method:
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.
Ingredients:
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
Method:
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
Method:
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.
Ingredients:
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
Method:
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.
Ingredients:
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
Method:
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
