Ingredients:
All Purpose Flour/ Maida: 1 cup
Rapid Rise Yeast: 1 tspn
Corn Starch: 2 tspn
Yoghurt/Curd: 1 tbspn
Oil: 1 tspn
Warm Water: 3/4 cup
Cardamom Powder: 1/8 tspn
Oil + 2-3 tbspn ghee for deep frying
For Syrup:
Sugar: 1 1/4 cups
Water: 1 cup
Lemon juice: 1 tspn
Cardamom Powder: 1/4 tspn
Method:
1. In a bowl, add maida, corn starch, cardamom powder and rapid rise yeast. Mix well.
2. Add yoghurt, oil and warm water and mix thoroughly ( make sure there are no lumps formed).
3. Keep this bowl in a warm place and allow the batter to rise for 30 mins.
4. In a heavy bottom pan, add water, sugar and cardamom powder and mix well. Cook for 15-20 mins on medium heat.
5. Reduce the flame to low heat and add lemon juice.
6. Mix the fermented batter and put it in a mustard or ketchup bottle.
7. Heat oil and ghee in a pan on medium heat. Switch off the flame for sugar syrup so that it does not become too thick.
8. Squeeze out the batter into hot oil in a circular motion. Fry until bottom side is light golden brown and flip once to cook the other side.
9. Remove the jelebi and Shake off excess oil and place directly into sugar syrup.
10. Allow jelebi to rest in sugar syrup for a minute and flip to the other side and shake off the excess syrup and place on to a plate.
11. Continue frying remaining jelebis.
12. Serve hot.
NOTE:
1. Jelebis will remain fresh for 4-5 days unrefrigerated.
2. This recipe makes about 35 jelebis.
Source: showmethecurry.com
Ingredients:
Eggplant: 1 lb approx
Onion(medium): 1 chopped
Tomato(medium): 2 chopped
Peas: 1/2 cup
Garlic: 3-4 cloves lightly crushed
Ginger: 1 tspn grated
Coriander Powder: 1 tspn
Amchoor Powder: 1/4 tspn
Cumin Powder: 1/2 tspn
Chilli Powder: 1/4 tspn or according to taste
Garam masala: 1/4 tspn
Turmeric Powder: 1/4 tspn
Oil: 2 tbspn
Asafoetida(hing): Pinch
Salt to taste
Coriander leaves to garnish
Method:
1. Preheat the oven to 400 degrees, rub a little oil on eggplant and bake it for about 45 mins, turning the sides every 15 mins.
2. Allow it to cool and peel off the skin. Chop the eggplant into small pieces and keep it aside.
3. Heat oil in a pan on medium heat. Add asafoetida, onion, peas, curry leaves, salt and turmeric powder. Give it a good stir and let it cook till onions turns translucent.
4. Add ginger and crushed garlic and cook for 2-3 mins.
5. Now add chopped tomatoes and cook till the oil separates from the mixture.
6. Add coriander powder, amchoor powder, cumin powder, chilli powder and garam masala. Mix well.
7. Now add chopped eggplant pieces and cook on medium heat.
8. Garnish with coriander leaves.
9. Serve with Roti, Chapathi, Parathas or Naan.
Ingredients:
Capsicum/Bell Pepper: 2 chopped
Onion: 1/2 chopped (small)
Ginger-Garlic Paste: 1 tbspn
Turmeric Powder: Pinch
Coriander Powder: 1 tspn
Chilli Powder: 1/2 tspn
Garam Masala Powder: 1/4 tspn
Coconut Powder: 1 tspn
Oil: 1 tbspn
Mustard Seeds: 1/4 tspn
Cumin seeds: Pinch
Curry Leaves: 3-4
Salt to taste
Coriander leaves to garnish
Method:
1. Heat oil in a pan, and add mustard seeds, curry leaves and onion. Saute for a min.
2. Add ginger-garlic paste, turmeric and salt. Fry till raw smell disappears.
3. Now add chopped capsicum and cook for 2-3 mins.
4. Add coriander powder and cook for another 2-3 mins or till capsicum is soft.
5. Add coconut powder and garnish with coriander leaves.
6. Serve with Roti or Chapathi.
Ingredients:
Avarekaalu/ Surti beans: 1 cup
Potato: 1 (Peeled and cubed)
Brinjal: 1 chopped
Garlic: 3-4 cloves
Oil: 1 tbspn
Mustard seeds: 1/4 tspn
Curry leaves: 4-5
Salt to taste
To Grind:
Onion(small): 1/2
Tomato: 1
Sambar Powder: 1 tbspn
Coconut Powder: 3 tbspn
Hurigadle: 1 tspn
Tamarind Extract: 1 tbspn
Coriander Leaves: 3-4 strands
Method:
1. Pressure cook avarekaalu, potato, and brinjal using enough water.
2. Grind together the ingredients listed above.
3. Heat oil in a pan, and add mustard seeds, curry leaves and lightly crushed garlic cloves.
4. Add the grinded paste and cook for 2-3 mins.
5. Now add pressure cooked avarekaalu mixture and salt.
6. Boil for 10 mins.
7. Serve with Rice.
Ingredients:
Toor dal: 1 cup
Sabsige Soppu/ Dill Leaves: 1 cup chopped
Turmeric Powder: Pinch
Cumin seeds: 1 tspn
Coriander seeds/ Dhania: 1 tspn
Garlic cloves: 3 for grinding + 1 chopped for seasoning
Coconut Powder: 1 tbspn
Green chilli: 1-2
Lemon Juice: 1/2 tspn
Oil: 1 tspn
Mustard seeds: 1/4 tspn
Asafoetida(hing): Pinch
Curry Leaves: 4-5
Salt to taste
Method:
1. Pressure cook toor dal using enough water.
2. Grind together coconut, cumin seeds, coriander seeds, garlic, turmeric, coriander leaves and green chilli to a smooth paste.
3. Heat oil in a pan and, add mustard seeds, curry leaves and asafoetida. Add 1 chopped garlic clove and chopped sabsige soppu. Fry for 2 mins.
4. Now add grinded paste and cook until raw smell disappears.
5. Add this paste to pressure cooked toor dal and boil for 3-4 mins.
6. Add lemon juice and mix well.
7. Serve with rice or chapathi.
Note: You can skip the grinding process and just add sambar powder and tamarind juice. Tastes good either way.
Ingredients:
Potato: 2 (Peeled and cubed)
Fenugreek leaves/ Methi leaves: 1 cup chopped
Turmeric Powder: 1/4 tspn
Onion: 1/2 chopped (small)
Garlic: 2 cloves grated
Ginger: 1'' piece grated
Green chilli: 1 chopped
Chilli Powder: 1/4 tspn or according to taste
Amchoor Powder: 1/2 tspn
Cumin seeds(Jeera): 1/4 tspn
Garam masala: 1/4 tspn
Oil: 2 tbspn
Method:
1. Wash fenugreek leaves and chop it.
2. Heat oil in a pan and add cumin seeds, onion, green chilli, ginger-garlic paste. Fry until raw smell disappears.
3. Add fenugreek leaves, turmeric powder, chilli powder, amchoor powder and salt. fry for a min.
4. Now add Potato and cook until soft.
5. Add garam masala powder. Mix well.
6. Serve with Roti or Chapathi or as a sidedish.
Ingredients:
Chickpeas/ Garbanzo Beans: 2 cups
Onion: 1 (medium)
Tomato: 3
Coriander Powder: 1 tbspn
Cumin(Jeera) Powder: 1 tspn
Amchoor Powder: 1 tspn
Turmeric Powder: Pinch
Ginger: 1'' piece + extra for seasoning
Garlic: 4-5 cloves
Green chilli: 1 chopped
Bay Leaf: 1
Cinnamon: 1'' piece
Cloves: 3-4
Tea Bags: 2
Oil: 2 tbspn
Butter or Ghee: 2 tbspn
Salt to taste
Method:
1. Soak chickpeas for 4-5 hrs or overnight. Pressure cook chickpeas using enough water for 2-3 whistles or until soft. Do not discard the water. Dip 2 tea bags in the cooked chickpeas for 3 mins and then discard the tea bags.
2. Grind onion, garlic and 1'' inch piece ginger to a smooth paste and grind tomatoes seperately.
3. Heat oil in a pan and add bay leaf, cinnamon n cloves.
4. Add Onion paste and fry until raw smell disappears. Now add tomato puree and fry till oil starts leaving.
5. Add green chilli, coriander powder, cumin powder and amchoor powder. Fry for 2 mins.
6. Now add cooked chickpeas along with the water. cook on low flame. Gently press few chickpeas and mix well.
7. Heat butter in a separate pan and add thinly sliced ginger pieces and fry for 30 sec and pour this mixture over chickpeas curry. Mix well.
8. Serve with Roti, Naan, Chapathi or Rice.
Ingredients:
Puri/ kadle Puri: 3 cups
Onion(small): 1/2 chopped
Green chilli: 2 ( cut it lengthwise)
Peanuts: 1 tbspn
Channa dal: 1 tspn
Lemon juice: 1 tspn
Turmeric Powder: Pinch
Oil: 1 tbspn
Mustard seeds: 1/4 tspn
Cumin seeds(Jeera): Pinch
Curry leaves: 3-4
Coconut powder: 1 tspn
Coriander leaves to garnish
Method:
1. Soak puri in water for about 2-3 mins. Drain out the water and hold a handful of puri in hand and squeeze out water by pressing it. keep it aside.
2. Heat oil in a pan and add channa dal, peanuts and fry until light brown in color.
3. Now add onion, curry leaves, green chilli, turmeric powder and salt. saute for 2 mins.
4. Add puri and fry for 2 mins. Switch off the flame.
5. Add lemon juice and coconut powder. Mix well.
6. Garnish with coriander leaves.
Ingredients:
Potato: 3 (Boiled and cubed) Make sure it is not over boiled
Green chilli: 1
Sesame seeds: 1/4 cup
Chilli Powder: 1/4 tspn or according to taste
Turmeric Powder: 1/4 tspn
Methi seeds: 8-10
Lemon juice: 3-4 tbspn (freshly squeezed)
Oil: 3 tbspn
Coriander Leaves to garnish
Salt to taste
Method:
1. Roast the sesame seeds until light brown in color and powder it. keep it aside.
2. Take a bowl, add cubed potatoes and sesame seeds powder.
3. Add chilli powder, salt, lemon juice, green chilli and coriander leaves.
4. Heat oil in a pan and when hot, add methi seeds and turmeric powder. Switch off the flame. Immediately pour this over potato mixture and mix well.
5. Serve with Roti or as a sidedish
Ingredients:
Potato: 2 (Peeled and cubed)
Spinach/Palak: 1/2 bunch
Tomato: 1
Onion(small): 1/2 chopped
Ginger-Garlic Paste: 1 tbspn
Chilli Powder: 1/2 tspn or according to taste
Coriander Powder: 1/2 tspn
Amchoor Powder: 1/4 tspn
Cumin powder: 1/4 tspn
Turmeric Powder: Pinch
Garam Masala: 1/4 tspn
Cumin(Jeera): 1/4 tspn
Oil: 1 tbspn
Salt to taste
Method:
1. Make a paste of tomato and palak seperately. Keep it aside.
2. Heat oil in a pan, and add cumin seeds, onion and ginger-garlic paste. Saute for a min.
3. Add tomato puree, turmeric, amchoor powder, chilli powder, coriander powder, cumin powder and garam masala. Fry for 3-4 mins.
4. Now add palak/spinach paste, salt and potato. cook until done.
5. Serve with Roti, Naan or chapathi
Ingredients:
Brinjal: 4-5 ( Cut it lengthwise)
Peas: 1 handful (Optional)
Kasuri Methi: 2 tbspn
Onion(small): 1 chopped
Ginger: 1 tspn grated
Chilli Powder: 1/2 tspn or according to your taste
Turmeric Powder: Pinch
Garam Masala: 1/2 tspn
Besan Flour: 2 tbspn
Amchoor Powder: 1/4 tspn
Green chilli: 1 cut it lengthwise
Tomato: 1 chopped
Water: 1/4 cup
Oil: 2 tbspn
Cumin(Jeera): 1/4 tspn
Curry leaves: 4-5
Salt to taste
Coriander leaves to garnish
Method:
1. Heat oil in a pan, add cumin seeds, curry leaves, onion, green chilli and ginger. saute for 2 mins.
2. Add brinjal, salt and fry until half cooked.
3. Now add tomato and fry.
4. In a bowl, mix together chilli powder, garam masala, besan flour and kasuri methi with 1/4 cup water.
5. Add this paste to brinjal mixture and fry until cooked. ( Add more water if required)
6. Garnish with coriander leaves.
7. Serve with Roti or Chapathi
Ingredients:
Rice Flour: 1 cup
Maida: 1 cup
Chiroti Rava(Fine Rava): 1 cup
Sesame Seeds: 1 tspn (Roasted)
Butter: 3-4 tbspn
Baking Soda: Pinch
Salt to taste
Oil for deep frying
To Grind:
Cumin Seeds(Jeera): 1 tbspn (Roasted)
Black Peppercorns: 1 tspn (Roasted)
Dry Coconut(Kobbari): 1/2 cup
Green chilli: 4-5 or according to taste
Curry leaves: 1 sprig
Coriander leaves: 6-7 strands
Method:
1. In a bowl, add rice flour, maida and chiroti rava. Add sesame seeds, butter and salt. Mix well.
2. Grind the ingredients listed above using less water.
3. Add this paste to rice flour mixture and knead well. Add water if required while kneading.
4. Take a small portion of the dough and roll on a smooth surface into a string and join the ends together to form a circle.
5. Heat oil in a pan on medium heat and deep fry the kodbale until light brown in color. Drain on paper towel.
6. Store in air tight container.
Ingredients:
Instant Dry Milk(Milk Powder): 2 cups
Sweetened Condensed Milk: 1 can (14 oz can)
Unsalted Butter: 1 stick (1/2 cup)
Cardamom Powder: 1/2 tspn
Method:
1. Melt the butter in a Pan. Tranfer this to a microwave safe bowl.
2. Add Milk Powder, Condensed Milk and Cardamom Powder. Mix well.
3. Cook in the microwave for 3 minutes, stirring after every minute.
4. Allow it to cool for 5 mins.
5. Grease your hands and make small balls.
6. Gently press and flatten them.
7. Garnish with Almond, Raisins, Cashew or Pistachios.
NOTE:
This recipe makes about 25-30 Pedas.
Method:
Black beans: 1 cup (Cooked) ( If using canned, drain out the liquid and rinse)
Onion(small): 1/4 chopped finely
Tomato: 1 chopped
Capsicum: 1/4 cup chopped
Carrot: 1/4 grated
Cucumber: 1/4 cup chopped
Lemon juice: 1 tbspn
Chat Masala: 1/2 tspn
Black pepper powder: 1/4 tspn (freshly grounded)
Salt to taste
Coriander leaves to garnish
Method:
1. In a bowl, combine vegetables, black beans and the spices. Mix well.
2. Add salt and lemon juice. mix well.
3. Garnish with coriander leaves.
Ingredients:
Potato: 2 ( Peeled and cubed into big pieces)
Cauliflower: 2 cups ( cut into small florets)
Ginger: 1/2 inch grated
Coriander Powder: 1 tbspn
Chilli Powder: 1/2 tspn or according to taste
Turmeric Powder: 1/4 tspn
Curry leaves : 4-5
Green chilli: 1 (cut it lengthwise)
Amchoor Powder: 1 tspn
Bay Leaf: 1
Water: 3 tbpsn
Oil: 2 tbspn
Cumin(Jeera) seeds: 1/2 tspn
Asafoetida(hing): pinch
Salt to taste
Coriander leaves to garnish
Method:
1. Take a small bowl, mix ginger, coriander powder, chilli powder, turmeric and water to make a paste.
2. Heat oil in a pan, add bay leaf,curry leaves, cumin seeds and asafoetida. Add green chilli and spice paste and fry until spice starts leaving the oil.
3. Now add potato, cauliflower and salt. Mix well.
4. Cook on medium heat until vegetables are cooked. Add water if required.
5. Now add amchoor powder and cook for a min.
6. Garnish with coriander leaves.
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.
