Ingredients: Rice: 1 cup (Preferably Sona Masoori) Onion(small): 1 chopped Tomato: 1 chopped Mixed vegetables: 1 cup chopped (Beans, Carrot, Potato, Peas, Cauliflower) Mint leaves: 1 handful chopped Bay leaf: 1 Cinnamon: 2'' piece Cloves: 3 Star Anise: 2 Oil Salt to taste
Grind to paste: Coconut powder: 1/2 cup Green chilli: 4-5 or according to taste Garlic: 3-4 cloves Ginger: 1'' piece Cinnamon: 1'' piece Cloves: 3 Coriander leaves: 5-6 strands
Method: 1. Heat oil in a pressure cooker, add bay leaf, cinnamon, cloves and star anise. 2. Add chopped onion, mint leaves and salt. Saute for 2 mins. 3. Add tomato and grinded paste. Fry for 2-3 mins. 4. Add chopped vegetables and rice and fry for 2 mins. There is no need to wait until the vegetables are cooked. 5. Add 1 and half cups water. Close the pressure cooker and cook on low heat. 6. Serve with Raitha.
Ingredients: Fish: 6-7 pieces( I used Tilapia) Onion(medium): 1 Coriander seeds: 2tbspn Cumin seeds: 1 tbspn Mustard seeds: 1/4 tspn Menthya(Methi seeds): 1/4 tspn Black Peppercorns: 15 Byadagi: 2 ( Optional) Chilli Powder: 1 tspn or according to taste Tamarind: lemon size ball (Extract liquid) + extra for grinding Turmeric: 1/2 tspn Coconut Powder: 1/4 cup Garlic: 4-5 cloves Ginger: 1'' piece Oil: 2 tbspn Coriander Leaves: 5-6 strands Salt to taste
Method: 1. Take a bowl and add tamarind extract, turmeric, chilli powder and salt. Mix well. Apply this to Fish fillets and marinate for an hour. 2. Dry Roast Coriander seeds, Cumin seeds, black pepper, byadagi, Menthya and Mustard seeds seperately. 3. Grind together coconut, garlic, ginger, 1/2 onion, coriander leaves along with dry roasted ingredients. keep it aside. 4. Heat oil in a pan, add remaining chopped onion, salt, curry leaves and fry until onion turns golden brown. 5. Add grinded masala and fry for a while. Add 1 cup water for a thick gravy. Boil for 5 mins. 6. Add marinated fish fillets.Reduce the flame. Simmer for 10 -15 mins. Do not stir in between as it will break into pieces. 7. Serve with Rice or Akki Roti or Chapathi.
NOTE: This curry tastes better when served after couple of hrs of cooking.
Ingredients: Potato: 3 (Peeled and grated) Green chilli: 1 (finely chopped) Turmeric Powder: Pinch Cumin Seeds: Pinch Garam Masala Powder: 1/4 tspn Chilli Powder: Pinch or according to taste All Purpose Flour: 1 tbspn Baking Powder: Pinch Salt to taste Coriander Leaves: 4-5 strands (finely chopped) Oil for shallow frying
Method: 1. Squeeze out the liquid from grated potato as much as u can. Place the squeezed potato in a bowl. 2. Add chilli powder, all purpose flour, garam masala, turmeric, coriander leaves, green chilli, cumin, baking powder and salt. Mix well.
3. Heat oil in a frying pan. Drop a portion of potato mixture into pan and slightly flatten it. Cook on both the sides until light golden brown in color. 4. Serve hot.
Ingredients: Rice: 1 cup Water: 2 cups Onion(small): 1 chopped Tomato: 1 chopped Green chilli: 1-2 Sambar Powder: 1 tbspn Oil: 2-3 tbspn Mustard seeds: 1/4 tspn Cumin seeds: 1/4 tspn Curry leaves: 5-6 Coriander leaves Salt to taste
Method: 1. Heat oil in a Pressure cooker, add mustard seeds, cumin seeds and curry leaves. 2. Add chopped onion and saute for a min. 3. Add chopped tomato and cook until soft. 4. Add sambar Powder, salt and rice. Mix well. 5. Add 2 cups water and coriander leaves. Close the lid. Pressure cook until 1 whistle. 6. Serve hot.
Ingredients: Toor dal: 1/2 cup Onion(small): 1 (chopped) Tomato: 1 (chopped) Garlic: 3-4 cloves Ginger: 1" piece Green chilli: 2 (cut it lengthwise) Lemon juice: 1 tspn Cumin(Jeera): 1/4 tspn Turmeric Powder: Pinch Sambar Powder: 1/2 tspn Jaggery: 1/2 tspn Oil: 1 tspn Mustard seeds: 1/4 tspn Curry leaves: 4-5 Asafoetida(hing): Pinch Salt to taste Coriander leaves to garnish
Method: 1. Pressure cook toor dal along with onion, tomato, turmeric, green chilli, garlic, ginger and cumin. 2. Heat oil in a pan, add mustard seeds, asafoetida and curry leaves. 3. Add toor dal mixture, sambar powder, salt and jaggery. Boil for 5 mins. 4. Add lemon juice and garnish with coriander leaves.
Ingredients: Capsicum( red): 1 chopped Paneer: chopped Onion: 1 (cut it lengthwise) Garlic: 2-3 cloves (roughly chopped) Coriander Powder: 1/2 tspn Cumin Powder: 1/4 tspn Chilli Powder: 1/4 tspn or according to taste Amchoor Powder: Pinch (Optional) Turmeric Powder: Pinch Garam Masala: 1/4 tspn Oil: 2 tspn Cumin(Jeera): 1/4 tspn Coriander leaves to garnish Salt to taste Method: 1. Bring water to boil in a pan, add Paneer cubes. Cook for 3-4 mins. Drain out the water. 2. Heat Oil in a pan, add cumin, chopped garlic, onion, salt and turmeric. saute for 2 mins. 3. Add coriander powder, chilli powder, cumin powder and amchoor powder. 4. Now add chopped capsicum and paneer cubes. Mix well. 5. Cook until done. 6. Garnish with coriander leaves. 7. Serve as a sidedish or with Roti or chapathi.
Ingredients: Yoghurt/Curd: 1 cup Onion(small): 1 chopped Green chilli: 2 (cut it lengthwise) Cumin Powder: 1/4 tspn(Optional) Oil: 1 tspn Mustard seeds: 1/4 tspn Cumin seeds: Pinch Asafoetida(hing): Pinch Curry Leaves: 3-4 Coriander Leaves to garnish Salt to taste
Method: 1. Heat oil in a pan, add mustard seeds, cumin, asafoetida and curry leaves. 2. Add onion, green chilli, cumin powder and salt. Saute for 2 mins. 3. Switch off the flame and allow it to cool. 4. Now add the curd and mix well. 5. Garnish with coriander leaves. 6. Serve with rice.
Ingredients: Toor dal: 1/2 cup Water: 3 cups Tamarind extract: 2 tbspn Garlic: 3-4 (crushed) Turmeric Powder: Pinch Sugar: 1 tbspn or according to taste Rasam Powder: 1 tbspn Oil: 1 tbspn Mustard seeds: 1/4 tspn Curry Leaves: 4-5 Red chilli: 2-3 Cumin(Jeera): 1/4 tspn Asafoetida(hing): Pinch Salt to taste Coriander leaves Method: 1. Pressure cook toor dal with pinch of turmeric. Allow it to cool. Strain out the liquid using strainer. Discard toor dal. 2. Heat oil in a pan, add mustard seeds, cumin, curry leaves, red chilli, garlic and asafoetida. 3. Add strained liquid, rasam powder, sugar and salt. 4. Allow it to boil for 5 mins. 5. Garnish with coriander leaves.
Ingredients: Rava (fine): 1 cup Sugar: 3/4 cup Water: 1/2 cup Almond(Badam): 4-5 (crushed) Cashew and raisins: 1 tbspn Cardamom Powder: 1/2 tspn Edible Camphor: 1/4 tspn Dry Coconut: handful ( grated) Ghee: 2-3 tbspn
Method: 1. Heat ghee in a heavy bottomed pan, add crushed almonds, cashews and raisins. Fry for a min. 2. Add rava and roast on medium heat until you get a nice aroma. Transfer this into a plate.
3. In the same pan, add water and sugar. Let it boil for 3-4 mins. Syrup should be lightly sticky.
4. Slowly add rava and keep stirring. Reduce the flame. 5. Add cardamom powder, edible camphor and dry coconut. Mix well.
6. Switch off the flame. Allow it to rest for few mins. when it is dry and can be handled make laddus. 7. Store it in airtight containers.
Ingredients: Cracked wheat(Fine): 1/2 cup Milk: 2 cups Water: 2 cups Jaggery: 1/2 cup or according to taste Ghee: 2 tbspn Cardamom Powder: 1/4 tspn Cashew, Almond and Raisins Method: 1. Pressure cook Cracked wheat with 2 cups of water until 1 whistle. 2. Add milk, jaggery and allow it to boil for 10 mins. If required, add more milk. 3. Heat ghee in a pan, add cashew, raisins and almonds. Fry for a min. 4. Add this to cracked wheat mixture and mix well. Switch off the flame. 5. Add cardamom powder. 6. Serve hot or cold.
Ingredients: Bendekai(Okra): 7-8 ( chop into 1'' piece) Toor dal: 1/4 cup Onion(small): 1/2 Tomato: 1/2 Tamarind: small piece Dalia split(Hurigadle): 1/2 tspn Sambar Powder: 1 tbspn Coconut Powder: 4-5 tbspn Coriander Leaves: 5-6 strands Oil: 2 tspn Mustard seeds: 1/4 tspn Curry leaves: 4-5 Asafoetida(hing): pinch Salt to taste
Method: 1. Cook toor dal in 2 cups of water. 2. Grind together coconut powder, onion, tomato, tamarind, sambar powder,hurigadle, coriander leaves using enough water. 3. Heat oil in a pan, add mustard seeds, curry leaves and asafoetida. 4. Add grinded masala and fry for a min. 5. Add cooked toor dal along with water. 6. Boil for 5 mins. 7. Add chopped okra and cook until done. 8. Serve with Rice.
Ingredients: Rice Flour: 2 cups Cooked rice: 1 cup Water to knead the dough Salt to taste
Method: 1. Microwave cooked rice until hot. Mash it very well using a spoon. 2. Add rice flour, salt and mix well. 3. Add water little at a time and knead the dough like a chapathi dough.
4. Take a plastic paper and apply oil. Take a lemon sized ball out of the dough and coat it in rice flour and place it on the plastic paper. 5. Gently press using palm and make a round roti. 6. Heat tawa on medium heat and place roti . Let it cook for 2-3 mins on low heat. Turn it over and increase to high heat. Put it on grill or direct flame. This roti will puff up if the dough is kneaded well.
Ingredients: Mutton: 1 kg Onion(large): 1 ( chopped) Coriander Powder: 2 tbspn Chilli Powder: 1 tbspn or according to taste Cumin Powder: 1 tbspn Black Peppercorns: 20 Cumin seeds(Jeera): 1 tbspn Turmeric Powder: 1/4 tspn Lemon Juice: 2 tbspn Ginger-Garlic Paste: 2 tbspn Curry Leaves: 4-5 Green chilli: 2-3 (cut it lengthwise) Mint Leaves: 1 handful (chopped) Coriander Leaves: 7-8 strands (chopped) Garlic : 4 cloves Cinnamon: 2'' piece Bay leaf: 1 Cloves: 3-4 Oil: 3 tbspn Butter: 3 tbspn Salt to taste Method: 1. Heat oil in a pressure cooker, add bay leaf, cinnamon and cloves. 2. Add onion, curry leaves, ginger-garlic paste, salt and turmeric powder. Saute for a min. 3. Add mint leaves and fry for a min. 4. Now add chopped Mutton and 3 cups of water. Close the lid and pressure cook until Mutton is cooked. 5. Crush cumin seeds, peppercorns and garlic in a pestle. Keep it aside. 6. Heat butter in a pan, add crushed cumin, black peppercorns and garlic mixture. Fry for 10 sec. 7. Now add coriander powder, cumin powder and chilli powder. fry for 15 sec. 8. Add this mixture to Mutton and stir well. 9. Cook for 10 mins. Adjust salt. Switch off the flame. 10. Add lemon juice and stir well. 11. Garnish with coriander leaves. 12. Serve with Roti or Rice.
Ingredients: Chickpeas: 2 cups Potato: 2 (Peeled and chopped into 1'' piece) Onion( medium): 1 ( chopped) Tomato: 2 Turmeric Powder: pinch Chilli Powder: 1/2 tspn or according to taste Coconut Powder: 1/2 cup Coriander Leaves: 5-6 strands To Dry Roast: Coriander seeds: 2 tbspn Cumin seeds: 1 tbspn Black Peppercorns: 1 tspn Poppy seeds(gasagase): 1 tspn Cinnamon: 2'' piece Cardamom: 2 Cloves: 3-4 Method: 1. Soak Chickpeas for 4-5 hrs or overnight. 2. Roast the ingredients listed for dry roast one by one. keep it aside. 3. Grind together roasted ingredients, coconut powder, chilli powder, tomato, 1/2 onion, coriander leaves using enough water. Keep it aside. 4. Heat oil in a Pressure cooker, add chopped onion, salt and turmeric powder. Saute for a min. 5. Add grinded masala and fry for 2 mins. 6. Add chopped potato and chickpeas. Add 1 cup water and adjust the consistency. check for salt. Close the lid and cook for 1 whistle. 7. Serve with Roti, Puri or Rice.
Ingredients: Fish: 2 pieces (i used catfish) Rice Flour or Rava(medium): 2-3 tbspn Chilli Powder: 1/2 tspn or according to taste Coriander Powder: 1 tspn Ginger-Garlic paste: 1 tspn Turmeric Powder: 1/2 tspn Lemon juice: 2 tbspn Coriander Leaves: 3-4 strands (finely chopped) Oil: 3-4 tbspn Salt to taste
Method: 1. Take a bowl, add chilli powder, coriander powder, ginger-garlic paste, turmeric, lemon juice, coriander leaves and salt. Mix well. 2. Apply this paste over fish. Coat it evenly. Marinate for 15 mins. 4. Roll the fish in rice flour or rava. Shallow fry on both the sides. 5. Serve hot.
Ingredients: Mushroom: 1 pack ( roughly chopped) Potato: 2 ( chopped into cubes) optional Onion(small): 1 (chopped) Tomato: 2 Garlic: 4-5 cloves Coriander seeds: 2-3 tbspn Cumin(Jeera): 1/2 tbspn Black Pepper: 1 tspn Chilli Powder: 1 tspn or according to taste Turmeric Powder: 1/2 tspn Coriander leaves: 5-6 strands Coconut Powder: 3/4 cup Fennel seeds: 1/4 tspn Garam Masala: 1/4 tspn Salt to taste Method: 1. Dry roast coriander seeds, cumin seeds and black pepper. 2. In the same pan, add a tspn of oil and fry onion until light brown in color. Add turmeric powder and fry. 3. In a blender, add roasted ingredients, onion, tomatoes, garlic, coriander leaves, coconut powder, fennel seeds and chilli powder. Grind it to a fine paste. 4. Heat oil in a pan, add mushrooms and potato. Fry for 2 mins. 5. Add the grinded masala, salt. Add water if required. 6. Cook until done. 7. Serve with Roti or Rice.
