Hithkidabele Saaru

Ingredients:

Hithkidabele: 2 cups

Onion(medium): 1/2  to grind + 1/2 oggarane

Oil: 1 tbspn

Butter: 2 tbspn

Mustard seeds: 1/4 tspn

Curry leaves: 5-6

Salt to taste

Ingredients to grind:

Masala 1:

Onion: 1/2 ( fry)

Turmeric Powder: 1/4 tspn

Chilli Powder: 1 tbspn or according to taste

Coriander Powder: 1 tbspn

Masala 2 : 

Coconut: 1/4 cup

Cinnamon:  1'' piece

Cloves: 3-4

Poppy seeds:  1 tspn

Hurigadle: 1 tbspn

Ginger: 1/2 '' piece

Method:

1.  Grind the ingredients of masala 1 and 2 seperately. keep them aside.

2. Heat oil in a Pan and add mustard seeds, curry leaves, onion and hithkidabele . fry for few mins.

3. Add butter  and  masala 1 . fry till raw smell disappears.

4. Add enough water and cook bele partially.

5. Now add  masala 2 and boil for few mins.

6. Serve hot with rice,  chapathi or dosa.

kancheepuram idli

Ingredients:

              1. Rice: 1 cup

              2. Idli Rava: 1 cup

              3. Urad dal: 1 cup

              4. Black peppercorns: 1 tspn (slightly crushed)

              5. Cumin seeds: 1 tspn (slightly crushed)

              6.  Oil: 2 tbspn

              7. Mustard seeds:  1/2 tspn

               8. Curry leaves: few chopped

               9.  Ginger: 1 '' piece grated

              10. Asafoetida: Pinch               

              11. Curd: 1 cup

              12. Channa dal: 1 tbspn

              13. Coriander leaves: 1 tbspn chopped

              14. Salt to taste

Method:

                

1.  Soak rice for 3 hrs. Grind urad dal to a fine paste and rice to a lightly course paste. mix both.

2. Add idli rava and mix well. 

3. Keep it  overnight for fermentation. 

4. Heat oil in a pan and fry channa dal till light brown in color.

5. Add mustard seeds, curry leaves, cumin seeds, crushed black peppercorns, grated ginger and asafoetida . fry for few seconds.

6. Add  seasoning mixture, curd, salt to batter and mix well. 

7. Grease idli plates with oil. Pour the batter into idli moulds and steam for 20 mins.

 8. Serve hot with chutney and sambar.

Carrot Obbattu/ Carrot Poli

Ingredients:
                       
                       Wheat Flour: 3/4 cup
                       Maida/ All purpose flour: 1/4 cup
                       Water to knead the dough
                       Carrot: 2 cups grated
                       Dates: 3 chopped ( Optional)
                       Sugar: according to taste
                       Cardamom Powder: 1/2 tspn
                       Ghee: 3 tbspn
                       Oil: 1 tbspn
                       Salt: Pinch
                       Extra Wheat flour for dusting
                       Ghee for pan frying




Method:
                  
                1. Mix wheat flour, maida and salt in a bowl.
                2. Add oil and mix to incorporate the oil into the flour.
                3. Add enough water to form a dough. Knead it well.  Cover and let the dough rest for 30 mins.
                4. Heat ghee in a pan and add grated carrot . cook till soft. 
                5. Now add cardamom powder, sugar and dates.  Fry for another 2-3 mins.
                6. Make small balls out of the filling and keep it aside. 
                7. Heat tawa on medium heat.
                8. Divide the dough into equal parts. Make small balls and flatten them.
                9. Roll out the dough into a small disc. Place the filling in the center of the disc.
                10. Wrap the dough around the mixture to form a small ball. Dip the ball into wheat flour and roll into a roti. 
                11. Place this on tawa and spread ghee on the top. 
                12. Flip the poli on the other side and apply ghee. cook on both sides.
                13. Serve hot with ghee. 
         







                       

Kidney Beans and Palak Curry

Ingredients:
                      Kidney Beans: 1 cup 
                      Palak leaves/ spinach: 2 cups chopped
                      Tomato: 2 chopped
                      Garlic: 2-3 cloves lightly crushed
                      Ginger: 1/2 '' piece grated
                      Turmeric Powder: Pinch
                      Coriander Powder: 1 tspn
                      Cumin Powder: 1 tspn
                      Amchoor Powder; 1/4 tspn (Optional)
                      Chilli Powder: 1/2 tspn or according to taste
                      Oil: 1 tbspn
                      Cumin Seeds: 1/4 tspn
                      Curry leaves: 3-4
                      Asafoetida: Pinch
                      Salt to taste
               
Method:
                1. Pressure cook kidney beans until soft. 
                2. Heat oil in a pan and add cumin seeds, asafoetida, curry leaves, garlic and ginger.
                3. Add chopped tomato and Palak leaves. Saute for few mins.
                4. Add coriander powder, turmeric powder, cumin powder, amchoor powder and chilli powder. Fry for a min.
                5. Add this mixture to pressure cooked kidney beans.
                6. Boil for few mins.
                7. Serve hot with Rice or Chapathi.
                
                
                
                

Tomato Saaru

Ingredients:
                        Tomato: 2 (cut into big cubes)
                        Green chilli: 1-2
                        Garlic: 2-3 cloves crushed 
                        Sambar Powder: 1 tspn
                        Jaggery: 1 tspn
                        Turmeric Powder: Pinch
                        Oil: 1 tspn
                        Mustard seeds: 1/4 tspn
                        Cumin Seeds: 1/4 tspn
                        Asafoetida: Pinch
                        Curry Leaves: 4-5
                        Salt to taste
                        Coriander leaves to garnish
                       
Method:
                 1. Heat oil in a pan and add mustard seeds, cumin seeds, Asafoetida and curry leaves.
                 2. Add chopped tomatoes, garlic, green chilli and water.
                 3. Cover and cook till tomatoes becomes soft.
                 4. Add sambar powder, salt and jaggery. Boil for few mins.
                 5. Garnish with coriander leaves.
                 6. Serve hot with rice.


                 
                      
                        

Urad dal Laddu

Ingredients:
                        Urad dal: 2 cups
                        Powdered Sugar: 1 cup or according to taste
                        Ghee: 1/2 cup
                        Dry Fruits: handful
                        Cardamom Powder: Pinch


Method:
                 1. Dry roast urad dal till light brown in color. Cool and grind it to a fine powder.
                 2. Fry dry fruits in 1 tspn ghee.
                 3. Combine urad dal powder, ghee, sugar, cardamom powder and dry fruits. Mix well and make small laddus. Store it in a air tight container.

Mooli Paratha

Ingredients:
                        Radish/ Mooli: 1 cup grated
                        Green chilli: 2 finely chopped
                        Coriander leaves: 2 tbspn chopped
                        Chapathi Flour: 2 cups
                        Oil: 1 tbspn
                        Warm Water to knead
                        Salt to taste


Method:
                 1. Take a bowl, add chapathi flour, salt and warm water. knead it well.
                 2. Squeeze out the water from grated radish and keep it aside. Mix green chilli, coriander leaves with grated radish.
                 3. Take a lemon sized ball out of the dough and roll into a small disc. Add 1 tbspn of filling and pull the edges of the dough around the filling, completely enclosing it. Twist the dough ends together and pinch off the excess.
                 4. Flatten it and dust it with wheat flour and roll into a chapathi.
                 5. Place it on the skillet and apply oil. Cook on both the sides.
                 6. Serve hot with Raitha or dal.

Steamed Rice Dumplings: My100th Post :)

Ingredients:
                       Idli Rava: 1 cup
                       Water: 2.5 cups
                       Coconut Powder: 1/2 cup
                       Ginger: 1 tspn grated
                       Green chilli: 2-3 chopped finely
                       Oil: 1 tbspn
                       Urad dal: 1 tbspn
                       Mustard Seeds: 1 tspn
                       Methi Seeds:  1/4 tspn
                       Curry leaves: 4-5 chopped finely
                       Coriander leaves: 1 handful chopped
                       Salt to taste


Method:
               
                1. Heat oil in a pan and add oil. Add mustard seeds and allow it to splutter then add urad dal and fry till light brown in color.
                2. Add methi seeds, curry leaves, green chilli and ginger. fry for 30 sec.
                3. Now add 2.5 cups water and allow it to boil.
                4. Add idli rava, salt and stir continously until the water has evaporated. 
                5. Add coconut powder and chopped coriander leaves. Mix well. Switch off the flame.
                6. Let it cool a bit and apply oil on your palms and make small balls out of the dough and make a hole in the middle.
                7. Grease idli plates and arrange these small balls then steam cook for 10 mins like idlis. 
                8. Serve hot with Chutney. 
                 

Methi Dal

Ingredients:
                       Toor dal: 1 cup
                       Moong Dal: 1/4 cup
                       Methi/ Fenugreek leaves: 1 cup chopped
                       Turmeric Powder: 1/4 tspn
                       Tamarind extract: 2-3 tbspn
                       Garlic: 3-4 cloves (Lightly crushed)
                       Chilli Powder: 1/4 tspn or according to taste
                       Garam masala powder: Pinch ( Optional)
                       Oil: 1 tbspn
                       Cumin Seeds(Jeera): Pinch
                       Asafoetida: Pinch
                       Curry leaves: 3-4
                       Salt to taste

Method:
                 1. Pressure cook toor dal, moong dal, turmeric powder and methi leaves using enough water for 2-3 whistles. Mash the dal very well.
                 2. Heat oil in a pan and add cumin seeds, asafoetida, and curry leaves. Add the cooked dal mixture.
                 3. Add chilli powder, garam masala powder, tamarind extract, crushed garlic cloves and salt. Boil for 5 mins.
                 4. Serve with roti or chapathi or rice.

Stuffed Buns

Ingredients:
                        All Purpose Flour/Maida: 1 1/2 cup
                        Rapid Rise Yeast: 1 tbspn
                        Milk: 1/4 cup lukewarm
                        Water: 1/4 cup lukewarm (add more if needed)
                        Oil: 3 tbspn
                        Sugar: 1 tbspn
                        Salt: 3/4 tspn
                        


Stuffing:
                 Onion: 1 cup (cut it lenghtwise)
                 Peas: 2 tbspn (Optional)
                 Green chilli: 1 finely chopped
                 Garam masala: 1/4 tspn
                 Chat masala: 1/2 tspn
                 Coriander leaves: 1 tbspn chopped
                 Turmeric: Pinch
                 Oil: 1 tbspn
                 Salt to taste
                                                

Heat oil in a pan and add onion, peas, salt, green chilli and turmeric powder. fry for 2-3 mins. Add garam masala and chat masala. fry for another 2 mins. switch off the flame and add coriander leaves. mix well and keep it aside.


Method:
                 1. In a large bowl, add maida, yeast, sugar, salt and mix well.
                 2. Add lukewarm water and milk and knead to a soft dough.  Coat the dough with the oil and Cover and place the bowl  in a warm place for an hour. Now the dough doubles in volume.

                       
                                3. Punch down the dough and divide into equal parts. 
                            

                         
                                4.  Take each divided dough and make it like a disc as shown below.

                                 
                                5.   Add 1-2 tbspn of stuffing and  pull all the edges towards the center to cover the stuffing. 

                                  

                                  

                                
                              6. Preheat the oven to 350 F  and arrange the buns in a baking tray and bake for about  15-20 mins or till top surface turns light golden brown in color.
                              7. Allow it to cool and enjoy with a  cup of coffee :) .

Jelebi

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

Baingan bartha

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.

Capsicum Subji

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.
                       

Avarekaalu Huli/ Surti Beans Gravy

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.

Sabsige Soppu Saaru/ Dill dal

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.    

Aloo Methi

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.
               

Chole/ Channa Masala

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.