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.
