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.
NOTE:
1 . This recipe makes about 12 laddus.
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.
7. Serve with chutney or any curry.
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:
Toor dal: 1/2 cup
Onion(small): 1/2 ( cut it lengthwise)
Tomato: 1
Sambar Powder: 1 tspn
Turmeric Powder: Pinch
Oil: 1 tspn
Mustard seeds: 1/4 tspn
Cumin(jeera): 1/4 tspn
Curry Leaves: 4-5
Asafoetida: Pinch
Coconut powder: 1 tspn (Optional)
Coriander leaves to garnish
Method:
1. Pressure cook toor dal, onion, tomato, turmeric with 3-4 cups of water.
2. Heat oil in a pan, add mustard seeds, asafoetida, curry leaves and cumin.
3. Add pressure coooked dal mixture.
4. Add sambar powder and salt.
5. Boil for 5 mins.
6. Garnish with coriander leaves.
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.
