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.
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.
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 :) .
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.
