Friday, September 30, 2011

Mushroom Tomato Gravy

Ingredients
Mushroom 4-5
Coriander leaves few

To Grind
Tomato 1
Coriander powder 1 tsp
Chilly powder 1 tsp
Green Chilly 2

To Temper
Oil/Ghee 1tsp
Mustard 1/4 tsp
Cumin Seeds 1/4 tsp

Method
Wash and cut the mushroom into half.
Make a fine paste of the items mentioned for grinding adding little water
Heat oil/ghee in a pan add mustard, when they stop spluttering add cumin seeds.
Toss in mushroom pieces and saute for 2-3 mins on medium heat.
When mushroom is half cooked pour the ground mixture of tomato, salt and half a glass of water.
Close the lid, increase the flame and cook for 5-8mins.
Mushroom tomato gravy is ready to serve when it thickens.
Sprinkle coriander leaves just before serving.
Serve mushroom tomato gravy with rotis or just as a side dish with plain rice

Cabbage Apple Salad

Ingredients
Cabbage 1/4
Apple 1
Carrot 1

For Dressing
Curd 3 tsp
Honey 1 tsp
Chaat Masala 1/2 tsp
Salt as per taste


Method
Wash the cabbage, remove one leaf and keep separately.
Chop the rest of the cabbage finely and put in ice water for 5-10mins, this will make the cabbage firm.
Chop the apple finely and peel the skin and grate the carrot.
In a bowl whisk together all the items mentioned for dressing.
For serving, place the cabbage leaf on the plate, sprinkle apple and cabbage pieces, and the dressing.
Continue the same with the remaining apple and cabbage pieces on top sprinkle grate carrot.
Serve Cabbage Apple Salad immediately or chill

Babycorn manchurian ~ Simple Way

Ingredients
Babycorn 3-4
Onion 1(medium)
Garlic pods 3-4
Coriander few
Tomato sauce 2 tsp
Salt as per taste
Besan 3 tsp
Oil for deep frying
Chilly powder 1 tsp

Method
Chop onion and garlic finely
Wash and chop babycorn lengthwise.
Make a batter of besan, salt and chilly powder adding water.
Batter should  not be very thick or too watery also.
Heat oil for deep frying. Dip the babycorn in the besan batter and deep fry.
Fry until babycorn turns golden brown and transfer to an absorbent paper.
Heat 1 tsp oil in a separate pan add garlic and onion and saute until onion is half cooked.
Add tomato sauce and fried babycorn and mix well.
Sprinkle coriander leaves and serve babycorn manchurian hot with any sauce of your choice.

Monday, September 26, 2011

Bread Raita

Ingredients
Bread White/Brown 2 slices
Curd 1 cup
Salt as per taste
Sugar a pinch
Chaat masala 1 tsp
Oil 1 tsp
Mustard 1/4 tsp
Cumin Seeds 1/4 tsp
Turmeric 1/4 tsp

Method
Cut the edges of the bread and and cut into medium pieces and keep aside.
In a bowl whisk curd, add salt suagr and chaat masala.
Heat oil add musatrd, and cumin seeds, when they crackle add turmeric.
Pour this to the curd mixture, finally toss in the bread and mix.
Serve Bread Raita with any rice of your choice.

Friday, September 23, 2011

Apple & Dry Fruits Custard

Ingredients
Milk 1 medium cup
Sugar 1/2 cup
Custard Powder 2 tsp
Apple 1
Dry fruits(Mixed) 2 tsp

Method
In a bowl add half cup milk and custard powder and mix without lumps.
Boil rest of the milk, when bubbles form add sugar and mix well.
Take off the milk from the flame and pout the custard mixture and stir carefully.
Reheat the milk and custard mixture again on medium heat for 4-5 mins or until it thickens.
Let the custard cool.
wash and chop the apples into medium pieces, place it a bowl, sprinkle dry fruits and pour the cool custard.
Custard can also be refrigerated before serving.

Suggestions
Fruits custard can be prepared with any other fruits of your choice.

Pakora Kadhi

Ingredients

For Pakora
Onion 1 Big finely chopped
Coriander leaf few
Besan 2-3 tsp
Chilly powder 1 tsp
Hing 1/4 tsp
Cumin Seeds 1.4 tsp
Salt as per taste
Oil for deep frying

For Kadhi
Besan/Gram Flour 2 tsp
Green Chilly 2
Yogurt 1 cup
Salt as per taste

To Temper
Oil/Ghee 1 tsp
Onion 1 medium finely chopped
Peanuts 2 tsp
Cloves 2
Hing a pinch
Cumin Seeds 1/4 tsp

Method
Blend the items mentioned for kadhi to smooth paste.
Heat a pan and pour this paste and keep stirring on low heat for 2-3 mins.
On another pan, heat ghee/oil and add all the items mentioned for tempering and pour it to the kadhi and mix well.
Prepare pakora batter with all the items mentioned for pakoras and prepare small pakoras and deep fry them in oil until golden brown.
Add the fried pakoras to the kadhi which is cooking, and let it stay for 4-5 mins.
Do not let the kadhi boil too much.
Serve Pakora Kadhi with plain rice as a side dish.

Friday, September 16, 2011

Onion Tomato Rice - My Way

Ingredients
Steamed Rice 1 cup
Onion medium 1
Tomato medium 1
Garlic pods 2
Ginger finely chopped 1 tsp
Amchur Powder 1 tsp
Chilly powder 1 tsp
Garam Masala 1/2 tsp
Turmeric 1 tsp
Mustard 1/4 tsp
Cumin Seeds 1/4 tsp
Salt as per taste
Oil 2 tsp

Method
Finely chop onion, tomato and garlic and keep aside.
Heat oil in a pan add mustard when it stops spluttering add cumin seeds.
When cumin seeds change colour add garlic ginger and onion.
Saute for 3-4 min or until onion changes colour to light brown.
Now add tomato and cook until tomato softens.
Add all the powders one by one and salt, mix everything.
Finally add the rice and mix well.
Serve Onion Tomato rice with any raita of your choice.

Wednesday, September 14, 2011

Carrot Minty Salad

Ingredients
Carrot 2
Cucumber 1

To be mixed into dressing
Pudina/mint leaves 2 tsp
Yogurt 1/2 cup
Honey 1 tsp
Salt Lemon Juice 2tsp



Method
Peel the outer skin of both carrot and cucumber and chop into fine pieces.
 Combine all the ingredients for the salad in a bowl and chill.
Just before serving, add the dressing and toss well.
Serve immediately or serve chill.

Bread Bonda

Ingredients
White Bread 3-4 slices
Potato medium 2
Green Peas fresh/frozen 2 tbsp
Green Chilly 2
Cumin Seeds 1/2 tsp
Turmeric 1/2 tsp
Hing a pinch
Coriander leaves few
Salt as per taste
Besan 3 tsp
Chilly Powder 1 tsp
Garlic Powder 1/2 tsp (optional)
Oil for deep frying

Method
Pressure cook potato, peel the skin mash and keep aside.
Boil water in a pan add green peas and cook for 3-4 mins or until soft.
Heat oil in a pan add hing, cumin seeds, finely chopped green chilly and coriander leaves, fry for 3mins.
Now add green peas, boiled and mashed potato, turmeric and salt. Mix well and saute for 2mins.
Take off the potato mixture and keep aside.
In a vessel make a batter of besan, chilly powder, garlic powder, hing and salt.
Batter should not be too runny or too thick.
Remove the ends and wet the bread slices.
Stuff each slice with the prepared potato mixture.
Fold the bread to cover the potato stuffing and keep aside.
Repeat the same with remaining bread slices.
Heat oil in a frying pan on medium heat.
Carefully leave the potato bread ball into hot oil.
Fry on both sides until it turns into light golden color.
Remove onto absorbent paper and repeat the same with remaining potato balls.
Garnish with cilantro and serve deep fried potato bread bonda with green chutney or sprinkled with chaat masala.

Tuesday, September 13, 2011

BabyCorn Steamed Upma

Ingredients
Baby corn 3-4
Rava/Semolina/sooji 1 cup
Onion 1
Grated Coconut 4 tsp
Green Chilly 2
Turmeric 1 tsp
Salt as per taste
Oil 1 tsp
Mustard 1/4 tsp
Urad dhal 1/4 tsp
Chana dhal 1/4 tsp
Coriander and curry leaves few

Method
Wash and cut baby corn into thick slices.
Make a fine paste of coconut, green chilly, turmeric and salt with little water.
Transfer the ground mixture to a bowl, add rava, babycorn and a glass of water and mix well without any lumps.
Add 3-4 glass of water in cooker, and keep the babycorn mixture in cooker and steam cook for 10-15mins without whistle.
Heat oil in a pan add mustard,urad dhal, chana dhal, coriander and curry leaves, fry for 2mins.
Now add finely chopped onion and saute for 3-4 mins or until onion turns slight brown, now add the steamed upma, and mix everything and cook on medium flame for 3-4 mins.
Garnish with coriander leaves and serve Babycorn steamed upma.

Sunday, September 11, 2011

Dhal Tadka

Ingredients
Toor dhal 1 cup
Moong dhal 1/2 cup
Green Chilly 2
Red Chilly 2
Ginger Grated 1 tsp
Garlic 2 pods
Turmeric 1/2 tsp
Onion 1
Tomato 1
Salt as per taste
Oil 1 tsp
Mustard 1/4 tsp
Butter 1 tsp
Coriander leaves few

Method
Wash and boil toor dhal and moong dhal with grated ginger, ginely chopped garlic and turmeric.
Finely chop green chilly and onion, chop tomato into medium pieces.
Heat oil in a pan add mustard, when it stops spluttering add onion and saute for 3-4 mins.
When onion turns to slight brown colour add green chilly and red chilly and saute for 2-3 mins.
Transfer the boiled dhal to the pan, a glass of water and cook on medium flame for 2mins.
Add salt and tomato, and cook for 2 more mins or until tomato softens.
Garnish with butter and coriander leaves.
Serve dhal with steamed rice or any roti.

Missi Roti

Ingredients
Wheat Flour 5 tsp
Besan Flour 5 tsp
Ajwain 1 tsp
Cumin Seeds 1 tsp
Hing 1/4 tsp
Ghee 3 tsp(Melted)
Salt as per taste

Method
In a mixing bowl add all the ingredients and 2 tsp of ghee, reserve a tsp ghee to prepare roti.
Knead the dough with warm water, close and keep aside for 30mins.
Prepare rotis from the dough, heat a pan place the rotis, pour ghee.
Cook the rotis on both side until it turns brown.
Serve hot missi roti with any dal or gravy of your choice.


Potato With Moong Sprouts

Ingredients
Potato 2medium
Moong Sprouts 1/2 cup
Turmeric 1/2 tsp
Amchur powder 1/4 tsp
Chilly powder 1 tsp
Salt as per taste
Mustard 1/4 tsp
Cumin Seeds 1/4 tsp
Oil 1 tsp

Method
Boil potato, peel the skin and cut into medium pieces and keep aside.
Bring to boil 2 cups of water and add moong sprouts, boil for 5-7mins and keep aside.
Heat oil in a pan add mustard, cumin seeds.
When mustard stops spluttering add boiled potato pieces and moong sprouts(strain the water and add)
Add all the powders and salt, mix well
Cook on medium flame for 4-5mins.
Take off from flame, garnish with coriander leaves ad greated coconut.

Saturday, September 10, 2011

Brown Masoor Pulao

Ingredients
Brown Masoor dhal 1/2 cup
Basmati rice 1 cup
Onion 1
Bay leaf 1
Cardamom 1
Cinnamon stick 1 inch
Green Chilly 2-3
Grated ginger 1 tsp
Coriander powder 1 tsp
Ghee/Oil 1 tsp
Salt as per taste

Method
Soak the dhal in water for 2-3 hours.
 Wash and soak the basmati rice in water for 10mins.
Heat oil/ghee in a wide pan add bay leaf, cardamom, cinnamon and saute for 2mins.
Now add finely chopped onion and green chilly and fry until onion turns light pinkish colour.
Now add the grated ginger and fry again.
Add the coriander powder, drain the water and add the soaked dhal, rice, salt and 2 glasses of water.
Close the lid and cook on medium flame for 10mins and keep stirring occasionally to avoid the vessel from scorching.
Else transfer the fried items in a pan to a cooker and pressure cook for 1 whistle.
Garnish with fried cashews and coriander leaves.
Serve Brown masoor pulao with any raita of your choice.

Tomato Chaat

Ingredients
Tomato 1
Puffed rice 1/2 cup
Normal sev 1/2 cup
Onion 1
Carrot 1
Chaat masala 1/2 tsp
Salt as per taste
Sugar a pinch
Lemon juice 1 tsp

Method
In a mixing bowl add finely chopped onion, grated carrot and other ingredients except tomato.
Cut the tomatos into medium size as shown in pic, scoop out the seeds.
Sprinkle some salt and chaat masala and place the prepared puffed rice masala on each tomato slice.

Suggestions
A tsp curd can also be added on top

Veg Omlette

Ingredients
Corn Flour 3 tsp
Maida 3 tsp
Onion 1
Carrot 1
Green Chilly 1
Cumin seeds 1/4 tsp
Hing a pinch
Salt as per taste
Oil 1 tsp


Method
Except oil mix all the ingredients in a bowl, add water and mix to dosa consistency, the batter should not be too loose as it will be difficult to prepare dosas.
Heat a tava, drizzle 2-3 drops of oil and pour the batter, and pour the remaining oil.
Cook on both the sides until it turns golden brown.
Repeat the process with the remaining batter
Serve veg omlette with any chutney of your choice.

Suggestions
Cabbage can also be added to the batter

Wednesday, September 7, 2011

Pasta Sprouts Salad

Ingredients
Pasta 1 cup
Sprouts(Any) 1/2 cup
Onion 1
Carrot 1
Tomato 1
Olive oil 2 tsp
Pepper powder 2 tsp
Salt as per taste
Sugar a pinch
Lemon juice 1 tsp
Cumin Powder 1/4 tsp
Chaat Masala 1/4 tsp

Method
In a small bowl add olive oil, salt, sugar, lemon juice and pepper powder, mix well and keep aside.
Boil pasta and sprouts together for 3-4mins, until its half done.
Finely chop onion, carrot and tomato after washing.
On a plate place the boiled pasta and sprouts, pour some olive mixture on it.
Now add all the onions, and again olive mixture.
Now add the carrots and repeat with olive mixture, and finally add tomato and the remaining olive mixture.
Sprinkle cumin powder and chaat masala on the top and serve.

Spicy Chiroti

Ingredients
Rice Flour 3 tsp
Maida Flour 3 tsp
Rava 3 tsp
Chilly Powder 1 tsp
Curry leaves 3-4 finely chopped
Milk 1/2 cup
Salt as per taste
Oil for deep frying

Method
In a mixing bowl add all the ingredients except oil and knead to smooth dough.
Prepare small pooris from the dough, place a poori on the another one and press firmly and deep fry.
Spicy Chiroti is ready when it turns golden brown.
Serve with ketchup or sauce

Toor Dhal Mor Kulambu/ Toor Dhal Yogurt Sambhar

Ingredients
Toor dhal 1 cup
Turmeric 1/2 tsp
Thick Buttermilk 3 cups
Fresh grated coconut 3 tsp
Green Chillies 3
Cumin Seeds 1/2 tsp
Hing 1/4 tsp
Curry leaves 4-5
Oil 1 tsp
Salt as per taste.

Method
Wash and pressure cook toor dhal for 2 whistles with turmeric and enough water.
Make sure the dhal is completely boiled and is mushy.
In a vessel mix together boiled toor dhal, yogurt and water.
Grind to smooth paste coconut, green chilly and cumin with little water.
Pour the ground paste and salt to the toor dhal mixture.
Heat oil in a pan add mustard, hing and curry leaves and fry until mustard stops spluttering.
Pour the toordhal mixture to the pan and mix carefully.
Cook on medium heat without letting it to form bubbles.
After 3-4 mins take off from flame and garnish with coriander leaves.
Serve toor dhal mor kulambu with steamed rice and pickle

Tuesday, September 6, 2011

Spicy Masala Buttermilk

Ingredients
Plain buttermilk 1 cup
Oil 1/2 tsp
Mustard 1/4 tsp
Cumin 1/4 tsp
Green chilly 1
Coriander leaves few
Curry leaves 2-3
Salt to taste
Pepper powder 1/4 tsp
Lemon juice 1 tsp

Method
Finely chop green chilly, coriander and curry leaves.
Pour buttermilk in a large bowl, add salt, lemon juice and pepper powder.
Heat oil in a pan add mustard, green chilly and curry leaves, fry for 2mins or until mustard stops spluttering.
Pour this to the buttermilk, mix everything well, and garnish with coriander leaves.
Serve spicy masala buttermilk immediately or after refrigerating.

Carrot Rice

Ingredients
Steamed rice 1 cup
Carrot 1
Onion 1
Garlic 2-3 pods
Turmeric 1/2 tsp
Oil 2 tsp
Mustard 1/4 tsp
Hing a pinch

Method
Finely chop onion and garlic and keep aside.
Chop the ends and grate the carrot and keep aside.
Heat oil in a pan add mustard when it stops spluttering add hing.
Add garlic and onion and saute for 3-4 mins or until onions colour change to slight brown.
Now add the grated carrot and saute for 2mins, close the lid for 2mins or until carrot softens.
Now add masala powder, turmeric and salt, mix well
Finally add steamed rice and mix carefully.
Garnish with coriander leaves and serve carrot rice with any raita.

Masala Powder

Ingredients
Chana dhal 3 tsp
Urad dhal 3 tsp
Coriander seeds/ powder 2 tsp
Black peppercorns 4-5
Cloves 2
Cardamom 1
Cinnamom 1 inch
Fennel Seeds 1/2 tsp
Cumin 1/2 tsp
Red Chillies 2
Oil 1 tsp

Method
Heat the oil in a pan and add all the items. Fry on medium heat, stirring frequently, until the dals turn golden and aromatic.
Allow the fried items to cool and grind to fine powder.
Store your masala powder in airtight container and will last upto 6-7 months.
This masala powder can be used in subzis, gravies and mixed rice.

Monday, September 5, 2011

Spicy Rava Rings

Ingredients
Maida/All Purpose flour 2 tsp
Rice flour 2 tsp
Rava/Semolina/Sooji 4 tsp
Chilly powder 1 tsp
Hing 1/4 tsp
Curry leaves finely chopped 2 tsp
Salt as per taste
Ghee 1 tsp
Oil for deep frying.

Method
Heat oil in a pan
In a mixing bowl add all the ingredients except oil knead to smooth dough.
Add las little water as possible while kneading.
Apply little oil to palm, pull out lemon sized dough to hand, flatten a bit and form both the ends as shown in the pic.
Deep fry in oil until golden brown and put it on absorbent paper.
Serve Spicy Rava Rings with tomato or any sauce of your choice.

Simple Tasty Dhal

Ingredients
Toor dhal 1/2 cup
Green Chilly 2
Onion 1 medium
Tomato 1 medium
Turmeric 1/2 tsp
Fresh grated coconut 3 tsp
Garlic 2 pods
Oil 1 tsp
Mustard 1/4 tsp
Jeera 1/4 tsp
Coriander leaves few
Salt as per taste.

Method
Chop onion and tomato into medium size
Slit green chilly lengthwise.
Wash toor dhal and pressure cook with turmeric, green chilly and water for 2 whistles.
Grind coconut and garlic to fine paste.
Heat oil add mustard, jeera when mustard stops spluttering add onion.
Once onion turns to slight brown, toss in tomato and saute for 2-3 mins or until tomato becomes soft.
Now carefully pour the boiled toor dhal, salt and ground mixture of coconut and garlic.
Cook on medium heat for 4-5 mins or until bubbles form.
Garnish with coriander leaves and a dollop of ghee and serve with steamed rice.

Four Dhal Dosa

Ingredients
Toor dhal 1/4 cup
Chana dhal 1/4 cup
Urad dhal 1/4 cup
Moon dhal 1.4 cup
Rice 1 cup
Salt as per taste.
Oil 1 tsp

Method
Wash and soak all the dhals overnight or 4hours in a same vessel.
Wash and soak rice in a different vessel.
Grind the rice and dhals to smooth paste adding water and salt.
Batter should not be too thick or too runny.
Heat a tava on medium heat, drizzle oil and pour the batter in circular motion.
Pour oil around the dosa and cook on both the sides until it turns golden brown.
Serve four dhal dosa with any chutney of your choice.

Banana Lassi

Ingredients
Ripe Banana 1
Plain Yogurt 1/2 cup
 Cardamom Powder a pinch
Honey to taste
Golden raisins and pista 4-5

Method
Peel and roughly chop banana.
In a juice mixer, blend together chopped banana, plain yogurt, water, cardamom powder and honey into smooth juice.
Garnish with raisins and pista pieces.

Suggestions
Ice cubes can also be added before serving.
Any other dry fruits of your choice can be added for garnishing.

Sunday, September 4, 2011

Dalia Laddu

Ingredients
Dalia/ Roasted Chana 1/2 Cup
Sugar 1/2 Cup Heaped
Ghee few Drops

Method
Grind roasted gram into coarse powder using a spice blender.
Heat a heavy bottomed vessel like a thick pressure cooker on medium high heat.
Add sugar and stir till the sugar just melts without any particles left.
Immediately stir in the dalia powder and remove from heat.
Grease a glass flat dish with ghee.
Immediately pour the mixture onto the greased plate and trowel to equally flatten the mixture.
Let the mixture cool completely to room temperature (around 5 minutes).
Form small laddus from the mixture and dalia laddu is ready.

Beans Potato Sambhar

Ingredients
Beans 4-5
Potato 1
Onion 1
Tomato 1
Toor dhal 1/4 cup
Tamarind juice 1/4 cup
Turmeric 1/2 tsp
Oil 1 tsp
Mustard 1/4 tsp
Jeera 1/4 tsp
Hing a big pinch
Curry leaves and coriander leaves few
Salt as per taste.

Method
Remove the ends, wash and chop beans in medium pieces.
Wash and cut potato into medium pieces.
Wash toor dhal and pressure cook with turmeric and enough water for 2-3 whistles until mushy.
Separately pressure cook potato and beans and reserve the cooked water.
Heat oil in a pan add mustard, hing, jeeera, curry leaves and fry until mustard splutters.
Now add medium sizes of onion and fry until onion softens, toss in tomato and cook until tomato is cooked.
Now add the tamarind juice and a glass of water and cook for 3-4 mins until raw smell of tamarind juice goes.
Now add the cooked vegetables, sambhar powder, salt and boiled toor dhal.
Mix everything, and cook for 4-5 mins on medium flame add coriander leaves.
Serve beans potato sambhar with steamed rice, dont forget to add a dollop of ghee on top.

Suggestions
Any other vegetables of your choice can be added to the sambhar.
Instead of oil ghee can be used for tempering.
Make sure not to over cook the vegetables, they should be boiled and firm.


Monday, August 29, 2011

Banana Salad

Ingredients
Banana 2
Honey 2 tsp
Fresh grated coconut 3 tsp
Dry fruits(any of your choice)

Method
Remove the outer skin and chop banana into round chunks.
In a mixing bowl add all the ingredients and mix well.
Serve banana salad as a nutritious food

Apricot Halwa

Ingredients
Dry Apricots 5-6
Honey  4-5 tsp
Salt a pinch

Method
Soak apricots overnight in just enough water to cover them.
Next day strain the apricots and remove the seeds.
Puree the apricots adding little water or you can use the water it was soaked in.
Heat a pan on medium heat add pureed apricots, salt and honey.
Stir regularly to avoid scorching of the pan.
Cook till required consistency(halwa consistency)
Serve apricot halwa with dry fruits of your choice or fresh cream.
Apricot halwa can be refrigerated to increase the shelf life upto 15 days.

Sunday, August 28, 2011

Nippatu

Ingredients
Besan/Gram Flour 2 tsp
Rice Flour 2 tsp
Dalia/Roasted chana 2 tsp
Peanuts 2 tsp
Chilly powder 2 tsp
Curry leaf 3-4
Salt as per taste.
Oil for deep frying.

Method
Heat oil in pan for deep frying.
In a bowl add besan, rice flour, salt, chilly powder, finely chopped curry leaf, peanuts, dalia and salt.
Knead everything adding little water to chapathi consistency.
Close the dough for 10-15mins and keep aside.
Apply a drop of oil to palm, pull out lemon size dough to hand and slightly flatten and deep fry until golden brown.
Serve nippatu as a tea time snack.

Suggestions
Fresh grated coconut can also be added while kneading.
A tsp ghee can also be added to the dough.

Sesame Raita

Ingredients
Sesame seeds 3 tsp
Tomato 1
Mustard 1/4 tsp
Chana dhal 1/4 tsp
Urad dhal 1/4 tsp
Green chilly 1
Coriander leaves few
Turmeric 1/4 tsp
Oil 1 tsp
Salt as per taste.

Method
Roast sesame seeds on a heavy pan for 3-4 mins or until it starts to pop and colour changes to golden brown.
Cool the sesame seeds and grind to fine powder.
Was and finely chop tomato, green chilly and coriander leaves.
In a bowl add finely chopped tomato, green chilly, sesame powder and salt.
Heat oil in a pan add mustard, chana dhal, urad dhal, green chilly and turmeric.
Fry everything for 2-3 mins or dhals change colour.
Pour the tempered items to the bowl and mix everything well.
Serve sesame raita as a side dish with plain rice or with any pulao of your choice.

Apple Milkshake

Ingredients
Apple 1(Red)
Milk 1 cup
Honey as per taste
Pistachios few
Cardamom Powder a pinch

Method
Roughly chop apple and remove the seeds.
Blend together apple, milk, honey, cardamom powder into smooth juice.
Serve apple milkshake with pistachios and ice cubes.

Thursday, August 25, 2011

Rava Laddu

Ingredients
Rava 1 cup
Powdered Sugar 1/2 cup
Ghee 1 tbsp
Raisins 5-6
Milk 2-3 tsp

Method
In a wide pan heat ghee and fry rava on low heat for 10mins or until rava turns golden.
Remove from heat add sugar and raisins.
Cool the rava mixture to room temperature
Make medium sized ladoo with cooled rava mixture adding little milk when required.
Store rava laddu in airtight container and it stays for a week.

Wednesday, August 24, 2011

Veg Kolhapuri - My Style

Ingredients
Potato medium 2
Beans 4
Carrot 1
Onion medium 1
Tomato 1
Ginger Garlic paste 1 tsp or Grated ginger 2 tsp and minced garlic 2 tsp
Cinnamon 1 inch
Sesame seeds 2 tsp
Peppercorn 1 tsp
Coriander powder 2 tsp
Red Chilly powder 1 tsp
Salt as per taste
Oil 1 tsp
Coriander leaves.

Method
Chop tomato roughly and grind to smooth paste
Chop all the vegetables into medium size, wash, boil and keep aside.
In a pan roast cinnamon, sesame seeds and peppercorn one by one for 2-3 mins or until aromatic and colour changes.
Cool the fried items and grind to fine powder.
Heat oil in a pan and fry finely chopped onion, when it turns slight brown add ginger garlic paste and saute for 2 mins or until the raw smell goes.
Now add the ground masala powder of cinnamon, sesame and peppercorn and mix well.
Add tomato paste half a glass of water and saute for 4-5 mins, toss in coriander powder, chilly powder and salt.
Add the boiled vegetables, increase the flame and cook for 2-3 mins.
Remove from flame and garnish with coriander leaves.
Serve Veg Kolhapuri with chapathi or roti.

Suggestions
Paneer cubes can also be added to veg kolhapuri.
Garam masala powder can be added for a different version.

Puffed Rice Upma

Ingredients
Puffed Rice 1 cup
Onion 1 medium
Green Chilly 2
Coriander and Curry leaves few
Mustard 1/4 tsp
Chana dhal & urad dhal 1/4 tsp each
Cumin Seeds 1/4 tsp
Turmeric 1/2 tsp
Oil 1 tsp
Salt as per taste.

Method
First take a big bowl and fill it with water . In it pour puffed rice ,wash it and squeeze water with ur hand and put it in a bowl. Dont soak the puffed rice for a long time, else it will become like a paste.
In squeezed puffed rice add salt nearly 1 1/2 tspn and 1/2 tspn turmeric powder , mix well.

Heat a deep skillet and add oil, urad dal, cumin seeds, mustard seeds, dry red chilly, chana dhal , green chillies and curry leaves. (Add all one by one ).
Now add onions.
Once onions change colour add the puffed rice and mix well.
Switch off the stove when puffed rice gets heated.
Garnish with coriander leaves and grated coconut.

Suggestions
Finely chopped potato and tomato can also be added.
As a variation ginger garlic paste and garam masala can also be added.

Sunday, August 21, 2011

Cooked Rice Payasam

Ingredients
 Cooked rice 1 cup
Sugar 1 cup
Almonds 5-6
Milk 1 cup
Cardamom Powder 1/4 tsp
Golden Raisins 3-4
Ghee 1 tsp

Method
Soak almonds in warm water for 10mins and remove the outer skin.
Put cooked rice, almonds, sugar and milk in a mixer grinder. Grind well.
In a deep pan, pour ghee and fry raisins, add ground mixture and stir well.
Add water to get the payasam consistency.
Add cardamom powder and bring it to a boil.
Your delicious 'cooked rice payasam' is ready.
Cooked rice payasam can be served hot/cold with any dry fruits of your choice for garnishing.

Channa Baingan masala

Ingredients
Black chickpeas - 1/2 cup
Violet Brinjals - 3-4
Onion 1 medium
Garlic 3 pods
Tomato Paste 1/2 cup
Salt as required
Oil 1 tsp
Coriander leaves few spring

Method
Soak channa over night. Pressure cook till it becomes soft.
 Slice brinjals and onions lengthwise.
 Peel and drop garlic into small pieces.
 Heat oil in a frying pan and stir fry garlic followed by onions.
 When it turns golden, add sliced brinjals.
 Fry in medium flame, till brinjal becomes soft.
 Add tomato puree, boiled channa, (strain water and put channa alone) salt and sambar powder.
 Cook till dry and then add  coriander leaves.
 Mix well and serve as a side dish with rice or chapathi

Friday, August 19, 2011

Adai / Rice Dosa

Ingredients
Rice(Normal) 1 cup
Dry chillies 3
Fresh grated coconut/ finely chopped coconut pieces 4 tsp
Salt as per taste
Oil 1 tsp

Method
Soak rice and red chilly for 2 hours. Grind the soaked rice, red chilly, coconut and salt with a glass of water to fine paste.
Heat a tava drizzle oil and pour the batter and prepare dosas.
Make sure adai is soft and colour has changed to light brown on both the sides.
Serve adai with any chutney or side dish of your choice.

Wednesday, August 17, 2011

Hummus

Ingredients
Chickpeas - 1 cup
 Curd - 2-3 tsp. You can add more curd to make the consistency like a paste
Green chilly 1
 2 tsp olive oil.
 (4-5 drops )of lemon. You can add more if you like.
2-3  cloves of garlic (optional).
Salt to taste.

Method
Soak chickpeas over night and then boil. In a grinder, add chickpeas, green chili, curd, garlic and salt. Grind to a paste.
Take it out in a air tight jar and add olive oil and lemon and mix well. Keep in fridge. This can be used for 4-5 days.