Ingredients:
Moong dal: 1 cup
Pudina/Mint: 1 handful
Rice Flour: 3-4 tbspn
Maida: 5 tbspn
Cumin(Jeera) Powder: 1 tbspn
Sesame seeds: 3 tbspn ( Roasted and Powdered)
Green chilli: 2 or according to taste
Asafoetida(hing): Pinch
Salt to taste
Method:
1. Soak moong dal for about 2 hrs.
2. Grind together moong dal, green chilli and pudina to a smooth batter using little water. Transfer this to a bowl.
3. Add rice flour, maida, cumin powder and sesame seeds powder. Mix well. Add water if needed ( Batter should be of dosa consistency).
4. Make dosas.
5. Serve with chutney or any curry.
Ingredients:
Yoghurt/Curd: 2-3 cups (well beaten)
Radish(big): 1 (grated)
Onion(small): 1 chopped
Oil: 1 tbspn
Mustard seeds: 1/4 tspn
Cumin(Jeera): Pinch
Curry Leaves: 4-5
Asafoetida: Pinch
Salt to taste
To Grind:
Coconut Powder: 3-4 tbspn
Garlic: 3-4 cloves
Poppy seeds(gasagase): 1 tbspn (Roasted)
Coriander leaves: 4-5 strands
Green chilli: 1-2 or according to taste
Dhalia split (Hurigadle):1 tbspn
Method:
1. Grind the Ingredients listed above to a smooth paste.
2. Add this paste to yoghurt and mix well.
3. Add grated radish.
4. Heat oil in a pan, add mustard seeds, cumin, curry leaves, asafoetida and onion. Saute for 2-3 mins.
5. Allow it to cool.
6. Add this tempering to yoghurt sauce and mix well.
7. Serve as a side dish or with rice.
Ingredients:
Vermicelli: 2 cups
Onion(small): 1 chopped
Green chilli: 1 chopped
Peanuts: 5-6
Channa dal: 1 tspn
Turmeric Powder: Pinch
Lemon juice: 1 tbspn
Coconut powder: 1 tbspn
Oil: 1 tbspn
Mustard seeds: 1/4 tspn
Cumin(Jeera): Pinch
Curry leaves: 4-5
Coriander leaves to garnish
Salt to taste
Method:
1. Cook vermicelli in 3-4 cups of water. Drain out the water and keep it aside.
2. Heat oil in a pan, add mustard seeds and allow to splutter. Now add channa dal and peanuts and fry until light brown in color.
3. Add onion, green chilli, curry leaves, salt and turmeric powder. Saute for 3-4 mins.
4. Now add vermicelli and mix well.
5. Add lemon juice and coconut powder. Mix well.
6. Garnish with coriander leaves.
Ingredients:
Mutton: 1 kg
Onion(medium): 1 chopped (cut it lengthwise)
Capsicum: 1 chopped lenghtwise
Methi(Fenugreek) Leaves: 1 bunch chopped
Ginger-Garlic Paste: 1 tbspn
Tomato: 1 chopped
Turmeric Powder: 1/4 tspn
Chilli Powder: 1/2 tspn or according to taste
Green chilli: 1 (cut it lengthwise)
Cumin(Jeera) Powder: 1 tbspn
Garam Masala Powder: 1/4 tspn
Lemon Juice: 1 tbspn
Coriander leaves to garnish
Oil: 1 tbspn
Butter: 2 tbspn
Salt to taste
Method:
1. Cook mutton with salt, turmeric and chilli powder using very little water.
2. Heat oil and butter in a pan, add cumin, onion, ginger-garlic paste, green chilli, curry leaves, capsicum and methi leaves. saute for 4-5 mins.
3. Add tomato and fry for 2 mins.
4. Add mutton pieces, cumin powder and garam masala powder. Do not add any water.
5. Cook for 2-3 mins.
6. Add lemon juice and mix well.
7. Garnish with coriander leaves.
Ingredients:
Sprouts: 1 cup ( I used Horse gram sprouts)
Rice: 1 cup
Onion(medium): 1 chopped
Ginger-Garlic Paste: 1 tbspn
Coriander Powder: 1 tbspn
Cumin Powder: 1 tspn
Turmeric Powder: 1/4 tspn
Chilli Powder: 1/2 tspn or according to taste
Yoghurt(Curd): 1 tbspn
Lemon Juice: 1 tbspn
Coriander leaves: 4-5 strands chopped
Cinnamon: 1'' piece
Cloves: 3-4
Bay Leaf: 1
Oil: 3-4 tbspn
Salt to taste
Method:
1. Heat oil in a Pressure cooker, add cinnamon, cloves and bay leaf. Fry for a min.
2. Add chopped onion, ginger-garlic paste, salt and turmeric. Saute for 3 mins.
3. Add Sprouts and fry for a min.
4. Add coriander powder, cumin powder and chilli powder.
5. Add rice and fry for a min.
6. Add yoghurt, water and coriander leaves. Boil on high heat for 5 mins. Close the lid and reduce the flame. Cook until done.
7. Add lemon juice and mix well.
8. Serve with Raitha.
Ingredients:
Eggs: 4-5 (boiled)
Potato: 1-2 (Optional)
Oil: 2 tbspn
Mustard seeds: 1/4 tspn
Curry Leaves: 4-5
Ingredients to Grind:
Onion(small): 3/4
Tomato:1
Garlic: 3-4 cloves
Ginger: 1/2 '' piece
Turmeric Powder: Pinch
Chilli Powder: 1 tspn or according to taste
Coriander seeds: 2 tbspn
Cumin(jeera): 1 tspn
Black Pepper: 10
Coconut Powder: 1/2 cup
Cinnamon: 1'' piece
Cloves: 2-3
Cardamom: 2
Poppy seeds(gasagase): 1 tspn
Coriander leaves: 4-5 strands
Method:
1. Dry roast coriander seeds, cumin, Poppy seeds(gasagase), black pepper, cinnamon and cloves.
2. Grind the ingredients listed above to a smooth paste using little water.
3. Heat oil in a Pan, add mustard seeds and curry leaves. Add grinded paste, turmeric powder and salt. Add chopped potato and cook until done.
4. Add boiled eggs and cook for 2 mins.
5. Garnish with coriander leaves.
Ingredients:
Besan Flour: 1 cup
Onion(medium): 1 (chopped finely)
Green chilli: 2 (finely chopped)
Dill leaves(sabsige soppu): 1 handful (chopped)
Baking soda: Pinch
Cumin(Jeera): Pinch
Garam masala: Pinch ( Optional)
Coriander Leaves: 5-6 strands (chopped)
Curry Leaves: 3-4 (chopped)
Salt to taste
Oil for deep frying
Method:
1. Mix all the ingredients except oil. Add enough water to form a thick batter.
2. Heat oil on medium heat. Scoop a spoonful of batter and slowly drop into the oil. Fry on both the sides until light brown in color.
3. Place the pakodas on paper towel.
4. Serve hot.
Ingredients:
Chickpeas: 1 cup
Onion(small): 3/4 chopped
Green chilli: 2 (cut it lengthwise)
Curry leaves: 3-4
Coriander leaves: 3-4 strands chopped
Coconut Powder: 1 tbspn
Oil: 1 tbspn
Mustard seeds: 1/4 tspn
Cumin(Jeera): Pinch
Asafoetida(hing): Pinch
Salt to taste
Method:
1. Soak chickpeas for about 4-5 hrs. Pressure cook until 1 or 2 whisltles. Do not overcook. Drain out the water.
2. Heat oil in a pan, add mustard seeds and allow it to pop. Add cumin, asafoetida, curry leaves, onion, salt and green chilli. Saute for 2 mins.
3. Add chickpeas and mix well. Fry for a min and switch off the flame.
4. Add coconut powder and garnish with coriander leaves.
5. Serve as a side dish.
