Monday, June 27, 2011

Beetroot Cabbage Tikkis

1 beetroot
medium size cabbage
3 tsp oats powder
3 tsp bread crumbs
1 tsp chilly powder
1/2 tsp garam masala
1/2 tsp hing
2 tsp oil
salt as per taste

Peel the skin and grate beetroot and pressure cook until soft.
Shred the outer skin and grate or finely chop cabbage and boil.
Roast oats in a pan without adding oil, cool and grind to fine powder.
Heat oil add hing, chilly powder and garam masala and fry for 2 mins.
Now add the boiled beetroot and cabbage, oats powder bread crumbs and salt.
Mix everything well and cook on simmer for 3-4 mins.
Cool the mixture, pull out lemon size gravy into palm flatten it into round shape like tikkis and shallow fry on a pan on both the sides until golden colour.
Serve hot beetroot cabbage tikkis with any sauce of your choice.

Tuesday, June 21, 2011

Cabbage Palak Paratha

1/2 cup wheat flour
3 tsp besan flour
1 tsp red chilly powder
1 tsp garam masala powder
1/2 tsp saunf
1 small cup finely chopped cabbage
3-4 palak leaves finely chopped
1/2 cup milk
salt as per taste.

Shred the outer skin of cabbage and finely chop and soak in water.
Wash and finely palak leaves.
To a mixing bowl add all the above ingredients and mix evenly and add milk little by little and knead to a fine dough without any lumps.
Close the dough and keep aside for 1 hour.
Divide the dough into 3 – 4 portions.
Carefully knead each dough ball to flat paratha.
Heat a flat griddle on medium heat, brush half a tsp of oil all over the griddle.
Place the paratha on hot griddle and let it turn golden brown.
Add quarter tsp of oil on uncooked side and turn it over to let it cook.
When both sides are cooked properly, remove cabbage paratha onto a plate.
Repeat the same with remaining wheat dough portions.
Serve hot cabbage palak paratha with curd or pickle of your choice.

Spicy Jeera Rice

Steamed Rice 2 Cups
1 medium size onion
Cumin/Jeera Seeds 2 Tbsps
Green Chiles 2
Red Chilly Powder 1/2 tsp
Salt to taste
Mustard Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 2-3
Hing a Pinch
Curry Leaves 5
Oil 2 tsps

Remove stems, wash and slice the green chiles.
Wash and chop the onions finely.
Roast cumin seeds until they turn aromatic or colour changes.
Grind cumin seeds with red chilly powder to fine powder.
Heat oil in a pan add mustard, urad dhal, red chillies, hing and curry leaves.
When urad dhal changes colour add steamed rice, ground cumin powder and salt.
Mix everything well and keep on simmer for 4-5mins.
Serve hot spicy jeera rice with an raita of your choice.

Monday, June 20, 2011

Mushroom Pulao

1 cup basmati rice
1 packet of button mushrooms of about 200-250 gms
1 medium size onion
1 medium size tomato or 2 small tomatoes
1 medium size potato
1 medium sized capsicum 
1 green chili
½ tbsp ginger garlic paste or crushed ginger-garlic
2 green cardamoms
3 cloves
5-6 black peppercorns
Cinnamon  2 inches
2 tbsp oil
Salt as per taste.

Soak the basmati rice in water for 15-20mins.
When the rice is getting soaked up, chop all the vegetables in the meantime, including mushroom.
In a pressure cooker heat oil and fry cinnamon, cardamom, cloves, peppercorns until they turn aromatic.
Now toss in chopped onions and fry till transparent.
Add the ginger garlic paste ans saute for 4-5 mins.
Now add all the chopped vegetables and saute for 5-8mins or until vegetables are half cooked.
At this stage add the soaked rice and green chilli and stir for 3-4 mins.
Add 3 cups of water and salt and pressure cook the pulao for a whistle or until it is cooked.
Serve hot delicious mushroom pulao with any raita or dhal fry.

Sunday, June 19, 2011

Maddur Vada

Maddur is a small place enroute bangalore to mysore, and this particular vada is very famous and tasty.
Getting into the recipe.

1/2 cup Fine Rava/semolina
1 Onion, medium sized- finely chopped
2 green chillies finely chopped
1 tsp Jeera
2 tsp white til
1-2 strands Curry leaves, chopped
1/2 tsp hing
Salt as per taste
Oil for deep frying
Heat oil in a pan for deep fryin the vadas.
Remove the ends of green chilly, wash and finely chop.
Wash and finely chop curry leaves.
Mix all the ingredients in a bowl add water little by little and knead to a dough.
Lesser the water, you will get crispier vadas.
Pull out lemon sized balls from the dough and make round patties with the help of your hands.
deep fry the vadas until they turn golden brown in color.
Serve hot with any chutney of your choice.

Tuesday, June 14, 2011

Curry Leaf Rice

1 cup steamed rice
Curry leaves 20-30
2 tsp dhanya/coriander seeds
4-5 red chillies
2 tsp dry coconut(grated)
1 tsp mustard
1 tsp jeera/cumin seeds
2 tsp peanuts
1 tsp lime juice
salt as per taste
2 tsp oil

In a pan fry coriander seeds and dry chilly with a tsp oil.
Fry until it becomes aromatic or colour changes.
Switc off the flame and in the same pan add dry coconut and curry leaf and fry until it withers and becomes crisp.
Cool the fried items to room temperature and grind to fine powder.
Heat oil in pan add mustard when it stops spluttering add cumin seeds, curry leaf, peanuts and turmeric.
Switch off the flame and add lime juice and salt and mix well.
Add the steamed rice to a bowl mis the ground powder and fried items and mix well.
Serve hot curry rice with any raita of your choice.


Variety Vada

3 tsp peanuts
2 tsp chana dhal
3 tsp urad dhal
1 big potato
2 tsp white til
2 green chilly
1/2 tsp hing
Few cilantro/coriander leaves.
salt as per taste.
2 tsp rava/sooji
2 tsp besan flour
2 tsp maida/all purpose flour
2 tsp rice flour
Oil for deep frying.

Wash clean and finely chop green chillies,
Wash clean and chop coriander leaves.
Grate the outer skin of potato, wash grate and keep aside.
Soak peanuts, chana dhal and urad dhal for 2 hours in water.
Grind the soaked dhals into fine paste with little water.
Heat oil in a pan for deep frying the vadas.
Transfer the ground batter to a vessel add grated potato, salt, hing, coriander, rava, besan flour,maida, rice flour, coriander leaves, green chilly.
Sprinkle little water and knead the dough smoothly.
Make balls and flatten little and deep fry till the vada until colour changes to golden brown.
Serve hot variety vadas with any ketchup/chuntney of your choice.

Wheat Balls Spinach Masala

Wheat Flour 1/2 Cup
Spinach/Palak Leaves 1 bunch
Mustard Seeds 1/8 tsp
Cumin Seeds 1/4 tsp
Asafoetida a pinch
Lemon Juice 1 tsp
Red Chilly Powder 1/4 tsp
Turmeric Powder a pinch
Curry Leaves 3
Roasted Peanuts 1 tbsp
Salt to taste
Oil 1 tsp

Coarsely crush the roasted peanuts.
Wash and finely chop the spinach leaves.
Knead wheat flour into somewhat tight dough with few pinches of salt using enough fresh water.
Keep the dough covered for 1hour.
Form peanut size balls from the wheat dough and place it in a vessel.
Pressure cook the wheat flour balls for 3whistles.
Heat oil in a pan, add mustard seeds, cumin seeds, curry leaves and asafoetida.
After a few seconds, add spinach leaves, turmeric and salt.
When spinach leaves wilt add the cooked wheat balls.
Stir in red chilly powder, ground peanuts and lemon juice to the wheat flour balls.
Fry for couple of minutes and remove from heat.
Serve hot wheat balls spinach masala with chapathis.

Sunday, June 12, 2011

Sabudana/ Sago Khicdi

Sago 1 cup
Potato 1 small(optional)
Raw Peanuts 1/4 cup
Green Chile 3
Cumin Seeds 1 tsp
Lemon 1
Salt to taste
Oil / Ghee 1 tsp
Curry Leaves 5
Cilantro few springs

Wash sabudana under water for few times and soak them in water for around an hour.
Drain the water and carefully spread the soaked sago on a kitchen towel and leave it for few hours till the sago pearls are moist and separate and don’t stick to each other.
Roast peanuts on medium – low flame until they change color
Grind the peanuts to coarse powder.
Remove stems, wash and chop green chiles.
Clean, wash and finely chop cilantro leaves.
Peel, wash and chop potato into small cubes and soak them in water
Heat oil in a pan, add cumin seeds, curry leaves and green chiles.
When cumin seeds starts to change color, add chopped potato and salt.
When the potatoes are almost done add sago, ground peanut powder and mix well.
Keep  on simmer for 5 to 10 minutes till sabudana is cooked. Sago will change colour once it is cooked.
Squeeze half a lemon on hot sabudana khichdi and garnish with chopped cilantro.

Cucumber Kootu

2 cucumber
1/2 chana dhal
1 tsp turmeric powder
4 tsp fresh frated coconut
6-7 red chilly
1 tsp cumin/jeera seeds
salt as per taste
1 tsp oil
4-5 curry leaves

Pressure cook chana dhal in 3 cups of water for 2 whistles.
Peel the outer skin of cucumber and cut into medium chunks.
Bring to boil 3-4 cups of water in a vessel add cucumber chunks and turmeric.
When the cucumber is boiled add the boiled chana dhal.
Grind to fine paste coconut, red chilli and cumin seeds with little water and add to the boiling kootu.
Now add salt and mix well and cook for 5-8mins.
Garnish with curry leaves.

Thursday, June 9, 2011

Onion Tamarind Rice

1 bowl cooked rice
1 big onion finely chopped
tamarind soaked in 4tsp water
2tsp oil
1/2 tsp mustard
1/2 tsp cumin/jeera seeds
2 tsp urad dhal
2 spoon coriander/dhanya powder/seeds
2 tsp bengal gram dhal
3-4 dry chillies
1tbp peanuts
2 green chillies finely chopped
few curry leaves
1tsp turmeric
pinch of jaggery
salt as per taste.
 2tsp roasted chana/dahlia powder
2 tsp white til powder

Without adding oil first fry 1 tsp each of urad dhal, bengal gram dhal, corainder seeds/powder and dry chillies.
Once it gets aromatic and colour changes cool it to room temparature and grind to fine powder.
Separately fry white til without adding oil for a min until colour changes, grind it to fine powder.
Grind to fine powder roasted chana and keep aside.
Now all the three powders are ready.
Heat oil in the pan add mustard, urad dhal bengal gram dhal, fry till colour changes.
Now add green chillies, curry leaves, onion.
Once onion turns slight brown in colour add tamarind juice, salt, pinch of jaggery, ground powder of urad dhal, bengal gram dhal, coriander seeds and dry chillies.
Cook on high flame for 4-5 mins or till the water is evaporated. Switch off the flame.
Now add cooked rice, ground powder of white til and roasted chana and mix well.
Garnish with cashews and coriander leaves. Serve hot

Lemon Rasam

1 cup boiled toor dhal
Lemon 1 small
Green chillies 1
Ginger 1/2 inch piece
Mustard seeds 1/2 tsp
Curry Leaves 8-10
Coriander leaves few springs
Cumin/Jeera powder 2 tsp
Pepper powder 2 tsp
Turmeric powder a small pinch
Salt to taste
Oil 1 tsp

Wash toor dhal and pressure cook adding turmeric powder ginger pieces and sufficient water.
Mash the toor dhal and keep aside.
Remove ends and finely chop green chilli.
Heat oil in a deep vessel.
Add mustard seeds,green chilly and curry leaves.
Add the mashed toor dhal and pour 4-6 cups of cold water and bring to boil.
Simmer for 5 minutes, then add salt, cumin powder and pepper powder. Mix well.
Cool it to room temperature.
Squeeze lemon and serve hot with rice and a dollop of ghee.

Beans Paruppu Usili

Fresh Beans 15 – 20
Chana Dal 1/2 Cup
Whole Red Chiles 3
Garlic 3 Cloves
Turmeric Powder a big Pinch
Salt to taste

To Temper
Urad Dal 1/4 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Broken Red Chiles 3
Asafoetida a pinch
Curry Leaves 4
Oil 1 tsp

Soak chana dhal and red chilly in water for 2-3 hrs
Grind the soaked chana dal and red chilly into somewhat coarse paste adding enough water.
Spread the ground chana dal mixture onto a wide vessel.
Pressure cook the chana dal mixture for 3 whistles
Remove the cooked channa dal mixture from cooker and crumble it with help of fingers into coarse powder.
Wash, snap both ends of the fresh beans and finely chop.
Bring to boil few cups of water, add chopped beans, cook beans until soft but not mushy.
Strain the beans and keep aside.
Peel and lightly crush the garlic cloves.
Heat oil in a pan on medium heat add all tempering ingredients in order along with garlic cloves.
When urad dal changes color, add cooked green beans and salt.
Fry for couple of minutes and then stir in crumbled dal mixture and turmeric powder,
Cook covered for few minutes and uncover and fry for a minute or two to let evaporate any leftover moisture.
Serve Beans Paruppu usili with steamed rice and rasam

Wednesday, June 8, 2011

Bisi Bele Bath

Raw Rice 2 cups
Toor Dal 2 cups
                                                                  Tamarind 2 inch sized ball
                                                                  Potatoes 2
Carrot 1
Beans 4-5
                                                                Green Peas1/4 cup (optional)
Turmeric 1 tsp
                                                                       Salt to taste

Masala Items
Coriander Seeds 2 tbsps
Coriander Seeds 2 tbsps
                                                           Whole Dried Red Chiles 8 – 10
                                                                Chana Dal 1 tsp
                                                                   Urad Dal 1 tsp
                                                                   Fenugreek Seeds 1/2 tsp
                                                                      Cinnamon 2 inch stick
Clove 2
                                                                                Oil 1 tsp

To Temper
Mustard Seeds 1 tsp
Asafoetida a big pinch
                                                                         Curry Leaves 8
                                                                         Ghee 1 tbsp

Soak tamarind in a cup of water for few minutes and extract all the pulp.
Peel and  chop potato, beans and carrot into medium size.
      Wash dhal under water and pressure cook in 4 cups of water adding turmeric powder for 3 whistles.
                      Once cooked, thoroughly mash the cooked dal and keep aside.
                Wash rice under water and pressure cook alongwith the cut vegetables in 4 cups of water for 3 whistles.
Heat oil in a pan, lightly roast all masala ingredients one after another and keep aside.
Once cooled, grind all the roasted masala ingredients into fine powder first then add grated coconut and little water and grind to fine paste.
Heat oil in a deep vessel, add all temper ingredients in order.
Then add tamarind pulp, mashed dal, finely ground masala paste and 2 – 4 cups of water.
Add cooked rice and salt.
Mix thoroughly and cook the whole mixture on low flame for 10 minutes.
Serve hot with fine boondi, chips or raita

Peanut Raita

Raw peanuts 2 tbsp
Curd 1 cup
Tomato 1
Green Chilly 2
Mustard 1/4 tsp
Chana dhal 1/4 tsp
Urad dhal 1/4 tsp
Oil 1 tsp
Turmeric 1/4 tsp
Curry leaves and coriander leaves few
Add peanuts to a thick bottomed pan and roast until golden brown on low heat.
Cool the peanuts and grind to fine powder.
In a bowl whisk yogurt add finely chopped tomato, salt and peanut powder.
Heat oil in a pan add mustard, urad dhal, chana dhal, green chilly, turmeric, coriander and curry leaf.
Fry everything for 2 mins or until dhals change colour.
Pour the fried items to curd bowl and mix and serve peanut raita with any pulao of your choice.

Wednesday, June 1, 2011

Carrot Paratha

2 cups wheat flour
1 big carrot
1 tsp ginger garlic green chilly paste
1 tsp cumin/jeera powder
1/2 tsp garam masala
few coriander leaves
3 tsp oil
salt as per taste.

Peel the outer skin of carrot, wash and grate and keep aside.
To a mixing bowl add wheat flour, salt, grated carrot, coriander leaves, jeera powder, ginger garlic green chilly paste, 1/2 tsp garam masala and 2 tsp oil.
Knead wheat flour into somewhat tight dough with few pinches of salt using enough fresh water
Keep the dough covered with wet kitchen towel for half an hour.
Divide the dough into 3 – 4 portions
Take each portion of wheat dough, press it a little to form a small disk.
Heat a flat griddle on medium heat, brush half a tsp of oil all over the griddle.
Place the paratha on hot griddle and let it turn golden brown.
Add quarter tsp of oil on uncooked side and turn it over to let it cook.
When both sides are cooked properly, remove carrot paratha onto a plate.
Repeat the same with remaining rolled out paratas.
Serve hot carrot paratha with raita/pickle of your choice.

Tomato Pulao in Coconut Milk

1 cup basmati rice
1 cup coconut milk
3 tsp ghee
2 large tomatoes
2 large onions
1/2 inch cinnamon
1 bay leaf
3-4 peppercorns
2-3 cloves
1/2 inch ginger
1 tsp garam masala
1 tsp turmeric
salt as per taste

Add fresh grated coconut 5 tsp and a glass of water to blender and drain the milk in a cup and keep aside.
To a pan/cooker add ghee once it heats add cinnamon, bay leaf, clove, pepper fry for a min and add finely chopped onions and saute for 3-4 mins.
Add finely chopped tomatoes after onion's colour changes to slight brown.
Now add basmati rice and saute for 3-4 mins and pour the coconut milk, turmeric, garam masala, salt and finely chopped ginger pieces.
Mix everything add 1-2 glass of water and cook for 2 whistles in pressure cooker.
Garnish with fried cashews and coriander leaves.

Steamed Rice Roti

Leftover Rice or Steamed Rice 2 Cups
Rice Flour 4 – 6 Tbsps
Onion 1
Green Chiles 1 – 2
Cilantro a Handful of Leaves
Salt to Taste
Lemon Juice 1 Tbsp
Peel and finely chop the onion.
Wash and finely chop the cilantro leaves.
Remove stems, wash and finely chop the green chiles
In a mixing bowl, add leftover rice, rice flour and salt.
Knead the mixture well into a soft dough.
Add a few splashes of water if necessary to wet the rice flour.
Add the chopped onion, green chiles, cilantro leaves and lemon juice to the dough and knead again
Heat a flat pan on medium heat.
Place one portion of the rice mixture on the pan and spread it with wet finger into somewhat thin rotti.
Pour around quarter teaspoon of oil around the spread rice rotti.
Cook till the bottom turns golden brown and turn on other side.
Cook again for couple of minutes and remove from heat.
Repeat the same with remaining portion of the rice mixture.
Serve steamed rice rotti with any pickle of your choice.

Colourful Salad

1 cup boiled sweet corn kernels
1 tomato finely chopped
1 onion finely chopped
1 cucumber deseeded and finely chopped
1 carrot
1 apple
few coriander leaves
2 tsp chaat masala
cumin/jeera powder
1 tsp lemon juice
salt as per taste.

fry jeera in a pan without adding oil, cool and grind to fine powder.
Boil corn kernels.
Add all the ingredients and powdered jeera in a mixing bowl and mix evenly.
Add lemon juice just before serving.