Madras Sambar

Ingredients: Tomato 2 Onion 1 Ginger 1/2 inch Piece Garlic 1 big Clove Tamarind 2 inch Piece Toor Dal 1/2 Cup Madras Sambar Powder 1 Tbsp Turmeric Powder 1/4 tsp Red Chili Powder 1 tsp Sugar 1/2 tsp Cilantro few Sprigs Salt to taste Oil 2 tsps Talimpu: Mustard Seeds 1/2 tsp Cumin Seeds 1/2 tsp Urad Dal 1/2 tsp Asafoetida a pinch Broken Red Chiles 3 Curry Leaves 6 Oil 1 tsp Method of preparation: Peel and chop the onion into big chunks. Wash and finely chop the tomato. Soak tamarind in quarter cup of warm water for sometime and extract all the juice discarding the veins. Wash, separate leaves and finely chop the cilantro. Grind ginger and garlic...

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Fenugreek Leaves Dosa

Ingredients: Fenugreek Leaves a Handful Rice Flour 4 Tbsps Besan 1 Tbsp Cumin Seeds 1/4 tsp Red Chili Powder 1/4 tsp Curry Leaves 3 Salt to taste Method of preparation: Separate fenugreek leaves from its stems and wash them thoroughly. If curry leaves are big, tear them into pieces. In a mixing bowl, mix together rice flour, besan, fenugreek leaves, cumin seeds, red chili powder, curry leaves and salt. Add enough water to make it somewhat thin batter. Heat a flat pan on medium high heat, apply few drops of oil with back of a spoon. When pan gets hot, pour a ladle full of fenugreek dosa batter on pan in circular motions. Make sure batter is...

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Chana Dal Powder

Ingredients: Chana Dal 1 Cup Cumin Seeds 1/2 tsp Whole Red Chiles 4 – 5 Salt to taste Method of preparation: Heat a heavy bottomed pan on medium heat, add chana dal. Roast the chana dal until aromatic or until it changes to light golden color. Stir in cumin seeds, broken red chiles and fry briefly. Remove from heat and the heat from the pan is enough to crisp up the red chiles. Cool the ingredients to room temperature. Grind it mixture into fine powder along with salt using a spice blender. Remove the chana dal powder onto a jar and serve with steamed rice or with idly, dosa etc...

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Ragi Flour Roti

Ingredients: Ragi Flour 1 Cup Onion 1 Small Green Chiles 2 Cumin Seeds 1/2 tsp Sesame Seeds 1 tsp Curry Leaves 3 Cilantro few Sprigs Salt to taste Oil 2 tsps Method of preparation: Peel and finely chop the onion. Remove stems, wash and finely chop the green chiles. Wash and finely chop the cilantro leaves. Wash and tear curry leaves into small pieces. In a mixing bowl, add ragi flour, onion, green chiles, cumin seeds, half of sesame seeds, curry leaves, cilantro and salt. Add a little less than a cup of water gradually and mix the ingredients into soft non sticky dough. Divide the dough into two parts and keep aside. Heat a small wok or appam...

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Gooseberry Rice

Ingredients: Raw Rice 1 1/2 cups Gooseberry (Fresh or Frozen) 5 – 6 Grated Coconut 1/2 Cup Green Chiles 4 – 5 Turmeric Powder few Pinches Salt to taste Talimpu: Mustard Seeds 1/2 tsp Cumin Seeds 1/2 tsp Chana Dal 1/2 tsp Urad Dal 1/2 tsp Broken Red Chiles 5 Asafoetida a pinch Curry Leaves 6 Oil 1 tbsp Method of preparation: Wash and chop the gooseberry around the seed and discard the seed and chop up the flesh. Remove stems, wash and slice the green chiles. Grind chopped gooseberry, coconut, green chiles and salt into paste adding enough water. Refresh rice with water and cook in 3 cups of water until all the water has been absorbed and rice...

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Bread Basundi

Ingredients: Bread Slices 2 Milk 1 1/2 cups Sweetened Condensed Milk 2 Tbsps Cardamom Powder a Pinch Almonds 4 Saffron few strands Sugar 1/2 cup Method of preparation: Microwave almonds in half a cup of water for a minute. Peel off the skin and slice the almonds. Soak saffron in a tbsp of warm milk for a minute. Chop off and discard the sides of the bread and crumble the bread. Boil milk in a heavy bottomed vessel on medium – low flame until it reduces to almost a cup. Keep stirring during the process to avoid scorching. Stir in cardamom powder and saffron milk. After a few seconds, add bread and let it soak up the flavored milk. Finally stir...

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Wheat Flour Coconut Burfi

Ingredients: Wheat Flour 1 Cup Jaggery 3/4 Cup Sesame Seeds 3 Tbsps Dry Coconut Powder 1/4 Cup Ghee 2 Tbsps Milk 1/8 Cup Method of preparation: Grease a 7 X 5 inch dish with a drop of ghee and keep aside. Mash the jaggery into powder without any big chunks with help of a pestle. Grind dry coconut pieces into fine powder using a spice grinder. Heat ghee in a nonstick pan on medium – low flame Add wheat flour and fry for around 5 minutes by stirring continuously. Once wheat flour turns to light golden color, stir in jaggery powder, dry coconut powder and sesame seeds. Cook on low flame till the jaggery starts to melt (around 2 minutes). Add milk...

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Sunflower Seeds Chutney

Ingredients: Sunflower Seeds 1/2 Cup Yogurt 2 Tbsps Whole Red chiles 2 Tamarind 1 inch Piece Cumin Seeds a Pinch Salt to taste Talimpu: Mustard Seeds 1/4 tsp Cumin Seeds 1/4 tsp Urad Dal 1/4 tsp Broken Dried Red Chiles 3 – 4 Curry Leaves 5 Oil 1/2 tsp Method of preparation: Roast the sunflower seeds on low flame till they turn golden brown in color. Add few drops of oil to the pan, add red chiles, cumin seeds, tamarind and roast them for couple of seconds. Grind the red chiles into fine powder along with cumin seeds. Then add the roasted sunflower seeds and grind again into fine powder. Finally add the yogurt, salt and grind into smooth paste. Remove...

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Kanchipuram Idli

Ingredients: Urad Dal 1/2 Cup Idli Rice 1 Cup Raw Rice 1/2 Cup Green Chiles 2 Ginger 1 inch Piece Yogurt 1 Tbsp Salt to taste Talimpu: Cumin Seeds 1/4 tsp Mustard Seeds 1/4 tsp Chana Dal 1/4 tsp Black Peppercorns a few Chopped Raw Cashews 2 Curry Leaves 5 Oil 1 tsp Method of preparation: Soak urad dal in water for 3 – 4 hours. Soak both idli rice and raw rice in water for around 6 hours. Grind the both urad dal and rice separately into smooth paste. In a mixing bowl, combine the urad dal paste and rice paste. Let the batter ferment for good 6 – 8 hours in a warm place. Wash, remove stems and finely chop the green chiles. Peel and mince the...

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Cauliflower with Besan

Ingredients: Cauliflower 1 Small Besan / Gram Flour 3 – 4 Tbsps Amchur Powder 1/4 tsp Turmeric Powder 1/4 tsp Red Chile Powder 1/2 tsp Ajwain a big Pinch Cilantro few Sprigs Salt to taste Talimpu: Mustard Seeds 1/4 tsp Cumin Seeds 1/4 tsp Urad Dal 1/4 tsp Broken Dried Red Chiles 3 – 4 Curry Leaves 5 Oil 2 tsps Method of preparation: Wash and finely chop cilantro. Cut off the leaves and hard stem, break cauliflower into small florets and thoroughly wash them under running water. Bring to boil few cups of water, add cauliflower florets and a big pinch of salt. Boil till cauliflower turns just soft and strain the cooked cauliflower. Alternatively,...

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Spicy Onion Roti

Ingredients: Idly Rawa 1 Cup Urad Dal 1/2 Cup Onion 1 Small Red Chile Powder 1/2 tsp Cilantro few Sprigs Ajwain a Pinch Salt to taste Oil as required Method of preparation: Soak urad dal in water for 3 hours. Grind the soaked urad dal into smooth paste adding sufficient amount of water. Soak ildy rawa in water for couple of minutes and squeeze the excess water out of it and keep aside. Mix together urad dal paste, soaked idly rawa and salt thoroughly. Add water to not make the mixture thick and gooey. Leave the idly batter in a warm place for around 8 hours. Wash and finely chop the cilantro. Peel and finely chop the onion. In a small bowl,...

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Potato Samosa with Whole Spices

Ingredients: Red Potatoes 2 Large Green Peas 1/3 Cup Green Chiles 2 – 3 Cilantro few Sprigs Lemon Juice 1 Tbsp Turmeric Powder 1/4 tsp Whole Coriander Seeds 1/2 tsp Whole Fennel Seeds 1/2 tsp Cumin Seeds 1/2 tsp Salt to taste Oil 1 tbsp + for Deep Frying For Dough: Maida 1/2 Cup Ajwain a Pinch Salt a big Pinch Lemon Juice 1 tsp Butter 1 Tbsp Method of preparation: Soak coriander seeds and fennel seeds in a tbsp or more of water for couple of minutes. Wash, halve and boil the potatoes in enough water till potatoes are just soft but whole. Cool the potatoes to room temperature, peel and chop up the potatoes. Remove stems, wash and finely chop...

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Mixed Vegetable Cutlet

Ingredients: Roasted Vermicelli 1/4 Cup Potato 1 Small Cauliflower few Florets Carrot 1/2 of Small One Green Beans 3 Green Peas 1 Tbsp Green Chiles 1 Ginger 1 inch Piece Cumin Seeds a Pinch Garam Masala a Pinch Cilantro few Sprigs Curry Leaves 1 – 2 Salt to taste Bread Crumbs few Tbsps Oil 1/4 tsp + for Deep Frying or Shallow Frying Method of preparation: Wash, remove ends, peel and chop the carrot into small pieces. Peel and roughly chop the potato. Wash, remove ends and finely chop the green beans. Remove stems, wash and finely chop the green chile. Peel and mince the ginger. Wash and finely chop the cilantro. Wash and finely chop the curry...

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Puffed Rice with Raw Mango

Ingredients: Puffed Rice 2 Cups Raw Mango 1 Small Green Chiles 1 – 2 Roasted Peanuts 2 Tbsps Turmeric Powder a Big Pinch Salt to taste Talimpu: Chana Dal 1/4 tsp Mustard Seeds 1/4 tsp Cumin Seeds 1/4 tsp Urad Dal 1/4 tsp Fenugreek Seeds 2 Broken Red Chiles 5 Asafoetida a big pinch Curry Leaves 4 Oil 1 tbsp Method of preparation: Peel, discard pit and grate the raw mango on thick side of the grater (around 3/4 Cup). Alternatively, use a food processor to grate the big chunks of mango. Remove stems, wash and finely chop the green chiles. Soak puffed rice in enough water for couple of minutes. When puffed rice feels just soft, wash with fresh...

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Bhel Puri

Ingredients 50g sev 50gms coarsely crushed paapri 100g phuliyan, parwal or puffed rice 1 tsp chilli powderr 1 tsp chaat masala 1 small onion, very finely chopped 2 tbsp finely chopped raw mango 2 green chillis, deseeded, finely chopped 2 garlic cloves, very finely chopped (adjust to liking) 1/ 2 c finely chopped coriander leavess juice of 1 lemon tamarind chutney mint chutney salt to taste Method - how to make the bhel puri In a bowl, mix all the ingredients together well. Adjust the chilli powder according to taste. Serve immediately in individual plates...

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Palak Paratha

Ingredients: Wheat flour 1 cup Besan 1/8 cup Spinach (chopped) 1/2 bunch Green chillies (chopped finely) 4-6 ajwain(vaamu) 2-3 pinches Milk few tablespoons salt to taste oil few tablespoons Method of preparation: Knead all the ingredients into soft dough using sufficient milk. Keep aside for atleast 1/2 hr. Take small orange sized portion of dough(or whatever is sufficient) and roll into a small round. Flat it completely into a circle. Heat a pan and add paratha and cook for a minute. When small bubbles appear turn around and add a teaspoon of oil around the paratha. When it fries and brown spots appear, remove from head and ser...

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Jeera Fried Rice

Ingredients: 1 cup long grain rice 1 tbsp. cumin seeds (shajira & ordinary mixed) 1 tbsp. halved cashews 4-5 whole pepper corns 1 bay leaf 2 1/2 cups water (approx) 1 tsp. sugar 1/4 tsp. clove-cinnamon powder 2 onions cut into rings 2 tbsp. ghee salt to taste Instructions: Wash rice well and soak in salt water for 30 minutes. Heat ghee in a heavy or nonstick pan. Add onions and fry till dark brown & crisp. Drain, and add cashews to same ghee. Fry to a light brown, drain, keep side. Add jeers, peppercorns, bayleaf to same ghee. Stir fry for a few seconds, drain, and add rice. Keep aside the drained water. Add sugar, stir gently, frying...

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Shahi Paneer

Shahi Paneer Ingredients: 250 gms. paneer (cottage cheese) 3 tbsp. ghee or butter 1 onion chopped into strips 1/2" piece ginger chopped fine 2 green chillies chopped fine 4 tomatoes chopped fine 2 cardamoms crushed 1/4 cup beaten curd 1/2 tsp. red chilli powder 1/2 tsp. garam masala salt to taste 1/2 cup milk 2 tbsp. tomato sauce To garnish: 2 tbsp. grated paneer 1 tbsp. chopped coriander Instructions: Chop the paneer into 2" fingers. Heat half the ghee. Add onion,ginger, green chilli and cardamom. Fry for 3-4 minutes. Add tomatoes and cook for 7-8 minutes, covered. Add curd and cook for 5 minutes. Add 1/2 cup water and cool. Blend in a mixie...

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Methi Matar Malai

Ingredients: 1 cup boiled green peas 1/2 cup cream or malai 1 bunch methi leaves chopped 3 tbsp. ghee or butter salt to taste 1/2 tsp. cumin seeds 1 pinch asafoetida Powder together: 1 cardamom 2-3 cloves 1/2" stick cinnamon Grind to a paste: 1 onion 1 tbsp. khuskhus (poppy seeds) 1-1/2 tbsp. cashew nuts 1 tbsp. curds 1 tsp. sugar 2-3 green chillies 1/2" ginger Instructions:Immerse methi in salted hot water for 5 minutes. Drain and wash well in colander under running water. Press out well to remove as much water as possible. Keep aside. Beat malai till smooth. Keep aside. Heat ghee, add cumin seeds and asafoetida. Add paste and stir fry for...

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Gobi Manchurian

Ingredients: 1 medium. cauliflower 1 small bunch spring onion finely chopped 2 tsp. ginger finely chopped 1 tsp. garlic finely chopped 1/4 cup plain flour 3 tbsp. corn flour 1/4 tsp. red chilli powder 2 red chillies, dry 3 tbsp. oil 1 1/2 cups water 1 tbsp. milk Instructions: Boil the florettes for 3-4 minutes in plenty of water, to which a tbsp. of milk has been added. Drain and pat dry on a clean cloth. Make thin batter out of flour and 2 tbsp.corn flour, adding 1/4 tsp. each of ginger and garlic and red chilli powder and salt to taste. Dip the florettes in the batter one by one and deep fry in hot oil. Keep aside. In the remaining oil,...

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Vegetable Spring Rolls

Ingredients: FOR THE PANCAKES: Flour 1 cup Milk 2 cups Soda-bi-carbonate A pinch Oil 2 tsps. Oil for shallow frying Salt ½ tsp. FOR THE STUFFING: French beans 50 gms. Carrots 50 gms. Cabbage 100 gms. Bean sprouts 100 gms. Onions(finely chopped) 2 nos. Capsicum(thinely sliced) 2 nos. Soya sauce 1 tsp. White pepper ½ tsp. Sugar ½ tsp. Ajinomoto ½ tsp. Oil 3 tbsps. Salt and pepper to taste Instructions: For making the Pancakes: 1.Sift salt and flour. Add milk gradually, beating well to make a smooth thin batter for the pancakes. 2.Add soda-bi-carbonate and mix well. 3.Heat a non stick pan. Pour a little batter on it and tilt the pan so that...

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Masala Dosa

Ingredients: 1 cup plain rice.1 cup parboiled rice. 1/4 cup white urad dal. 1/2 tsp. methi seeds 1 /2 tsp soda bi carbonate 1/2 cup curds the batter. 10-12 tsps. ghee or oil as preferred water for grinding Instructions: For masala: 2 large onions in vertical slices 2 large potatoes boiled and peeled 4-5 green chillies 1 tbsp. chopped coriander 8-10 cashews halved 1/2 tsp. each urad dal, cumin & mustard seeds 2 tbsp. oil 1/4 tsp. turmeric salt to taste Wash the rice and dal together. Add plenty of water and methi seeds. Allow to soak for 7- 8 hours or overnight. Re wash the rice by draining the water 2-3 times. Grind to a paste. Rawa-like...

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Spinach Dosa

Ingredients: Spinach Leaves 1 Cup Packed Rice Flour 1/4 Cup Sooji 1 Tbsp Besan 1 Tbsp Cumin Seeds 1/4 tsp Green Chiles 2 Curry Leaves 3 Salt to taste Method of preparation: Remove stems, wash and roughly chop green chiles. Coarsely grind the green chiles along with salt. Separate spinach leaves from its stems and wash them thoroughly. If curry leaves are big, tear them into pieces. Blanch the spinach leaves in hot water for couple of minutes. Strain the spinach leaves and grind them into smooth paste adding little water and salt. In a mixing bowl, mix together rice flour, besan, sooji, spinach leaves paste, cumin seeds, green chili paste, curry...

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Raw Mango Raita

 Ingredients:Raw Mango 1/2 of Small One Thick Plain Yogurt 1 1/2 Cups Mustard Seeds a Big Pinch Turmeric Powder a Pinch Cilantro few Sprigs Salt as Required Talimpu:Mustard Seeds 1/4 tsp Cumin Seeds 1/4 tsp Urad Dal 1/4 tsp Broken Dried Red Chiles 3 – 4 Asafoetida a Big Pinch Curry Leaves 5 Oil 2 tsps Method of preparation:Peel, wash and grate the raw mango (app. 1/2 Cup). Add few pinches of salt to the raw mango and leave aside for 10 minutes. Once the raw mango softens, squeeze off the excess water and keep the grated mango.Wash and finely chop cilantro. Grind mustard seeds into fine powder. In a mixing bowl, add grated mango, mustard...

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Radish Chutney

Ingredients: Radish 1 Small Tomato 1 Onion 1 Green Chiles 1 – 2 Raw Mango 4 inch Piece Chana Dal 1/2 tsp Cumin Seeds 1/4 tsp Mustard Seeds 1/4 tsp Cilantro few Sprigs Salt to taste Oil 1 tbsp Talimpu: Mustard Seeds 1/4 tsp Cumin Seeds 1/4 tsp Urad Dal 1/4 tsp Broken Dried Red Chiles 3 – 4 Curry Leaves 5 Oil 1 tsp Method of preparation: Peel, remove ends, wash and chop the white radish (1 1/4 Cups). Wash and finely chop tomato. Peel and finely chop the onion. Remove stems, wash and roughly chop green chiles. Wash and finely chop cilantro leaves. Roughly chop raw green mango. Roast chana dal, cumin seeds and mustard seeds till aromatic and ground...

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Watermelon Rasam

Ingredients: Seedless Watermelon 1/2 Small One Tamarind Extract 1/2 tsp Red Chili Powder 1/4 tsp Cumin Powder 1/4 tsp Salt to taste Talimpu: Mustard seeds 1/2 tsp Green Chiles 1 Curry leaves 5 Oil 1/4 tsp Method of preparation: Remove stem, wash and slice the green chile. Chop a slice of watermelon and keep aside. Grind watermelon into juice using a blender. Heat a sauce pot on low heat, add all talimpu ingredients in order. When mustard seeds start to splutter, pour in the watermelon juice, tamarind extract, cumin powder, red chili powder and salt. Stir and add chopped watermelon. Serve watermelon rasam with steamed ri...

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Avocado Raita

Ingredients: Avocado 1 Large Tamarind Extract 1/2 tsp Yogurt 1 1/2 Cups Green Chiles 1 – 2 Cumin Seeds 1/4 tsp Garlic 1 Clove Salt to taste Cilantro few Sprigs Talimpu: Mustard Seeds 1/4 tsp Cumin Seeds 1/4 tsp Urad Dal 1/4 tsp Broken Dried Red Chiles 2 Curry Leaves 5 Oil 1 tsp Method of preparation: Halve, discard seed and scoop the flesh out of the avocado. Roast cumin seeds in a pan on low flame till aromatic and remove from heat. Remove stems, wash and roughly chop green chiles. Soak garlic in hot water for a minute or two and roughly chop it. Wash and roughly chop cilantro. Grind green chiles, cumin seeds, garlic and cilantro into...

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Cabbage Wrap

Ingredients: Wheat Flour 1/2 Cup Cabbage 1/2 of Small Head Raw Mango Raita 8 Tbsps Onion 1 Small Green Chiles 2 Ginger 1/2 inch Piece Salt to taste Cilantro few Sprigs Talimpu: Mustard Seeds 1/4 tsp Cumin Seeds 1/4 tsp Urad Dal 1/4 tsp Curry Leaves 5 Oil 1 tbsp Method of preparation: Remove outer leaves and shred the cabbage. Peel and thinly slice the onion. Peel and mince the ginger. Remove stems, wash and finely chop the green chiles. Wash and separate the cilantro leaves from thick stems. Heat oil in a pan, add all talimpu ingredients in order. When mustard seeds start spluttering, add green chiles and ginger. Fry briefly, stir in onion...

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Ven Pongal

Ingredients: Rice 1 Cup Moong Dal 1/3 Cup Cumin Seeds a big Pinch Curry leaves 2 Salt to taste Talimpu: Cumin Seeds 1 tsp Crushed Black Peppercorns 1 tsp Curry Leaves 10 Ghee 1 Tbsp Method of preparation: Crush the cumin seeds and keep aside. Crush the black peppercorns coarsely and keep aside. Tear curry leaves if they are too big. Wash rice and moong dal together with fresh water and strain. Pressure cook rice and moong dal together in a pot with 3 cups of water for 3 whistles. Leave the cooker for 10 minutes for pressure to release. Uncover, add salt, 2 curry leaves, a pinch of crushed cumin seeds and a cup of water. Stir well and leave...

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Capsicum Rice

Ingredients: Bell Pepper 1 Onion 1 Small Basmati Rice 1 Cup Raw Peanuts 1/3 Cup Whole Red Chiles 3 – 4 Tamarind 2 inch Piece Mustard Seeds 1 tsp Curry Leaves 5 Cilantro few Sprigs Salt to taste Oil 3 tsps Method of preparation: Peel and slice the onion. Wash, remove stem, discard seeds and slice the bell pepper into 2 inch long strips. Soak tamarind in few tablespoons of warm water and extract all the juice discarding the veins. Wash and finely chop the cilantro. Cook basmati rice in 1 1/2 cups of water till all the water has been absorbed by the rice. Heat two tsps of oil in a pan, add raw peanuts and fry till peanuts turn golden brown. Remove...

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Apple Pickle

Ingredients: Raw Tart Apple 1 Red Chile Powder 2 Tbsps Mustard Seeds 1 tsp Fenugreek Seeds Powder 1/8 tsp Lemon Juice 1 tsp Salt 1 Tbsp Talimpu: Chana Dal 1/4 tsp Mustard Seeds 1/4 tsp Cumin Seeds 1/4 tsp Urad Dal 1/4 tsp Asafoetida a Big Pinch Curry Leaves 5 Oil 2 tsps Method of preparation: Wash and grate the apple on thicker side of the grater. Grind mustard seeds into fine powder. In a mixing bowl, add roasted fenugreek seeds powder, red chile powder and salt. Mix thoroughly and add grated apple, mustard seeds powder and lemon juice. Heat oil in a small pan, add all talimpu ingredients in order. When chana dal changes color, remove...

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Yogurt Bonda

Ingredients: Rice Flour 1/4 Cup Maida 1/3 Cup Chana Dal 2 tbsps Yogurt 1/3 Cup Onion 1/2 of Small One Cumin Seeds 1/2 tsp Green Chile 1 Curry Leaves 4 Soda Bi Carb a Pinch Salt to Taste Oil for Deep Frying Method of preparation: Soak chana dal in water for around 3 hours and strain the dal. Peel and finely chop the onion. Remove stems, wash and finely chop the green chiles. Wash and tear the curry leaves into small pieces. In a mixing bowl, mix together rice flour, maida, yogurt and salt. Add sufficient water and mix the above mixture into smooth, soft and thick batter. Stir in chana dal, onion, green chile, cumin seeds and curry leaves. Heat...

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Spicy Pesarattu

Ingredients: Split Moong Dal 1 Cup Whole Red Chiles 1 – 2 Cumin Seeds 1/4 tsp Salt to taste Oil as Required Method of preparation: Soak red chiles in water for around 5 -10 minutes. Strain the red chiles and grind it into coarse paste with cumin seeds and salt. Soak split moong in water for around 2 hours. Strain the soaked moong dal, wash with fresh water and grind it into smooth paste with sufficient water. Thin out the batter if required with water to make a pourable somewhat thin batter.. Season the moong dal dosa batter with sufficient salt. Heat a flat pan on medium high heat, apply a tsp of oil with back of a spoon. When pan gets...

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Spinach Rotti

Ingredients: Idly Rawa 1 Cup Urad Dal 1/2 Cup Spinach 1 Cup Packed Turmeric Powder a Pinch Garlic 1 Small Clove Green Chiles 2 Cumin Seeds 1/2 tsp Salt to taste Oil as required Method of preparation: Soak urad dal in water for 3 hours. Grind the soaked urad dal into smooth paste adding sufficient amount of water. Soak ildy rawa in water for couple of minutes and squeeze the excess water out of it and keep aside. Mix together urad dal paste, soaked idly rawa and salt thoroughly. Add water to not make the mixture thick and gooey. Leave the idly batter in a warm place for around 8 hours. Wash and finely chop the spinach leaves. Peel and roughly...

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Bottle Gourd with Chickpeas

Ingredients: Bottle Gourd 1 Small Boiled Chickpeas 2 – 3 Tbsps Green Chiles 3 – 4 Red Chili Powder a big Pinch Turmeric Powder a Pinch Mint Leaves 10 Salt to taste Talimpu: Mustard Seeds 1/2 tsp Cumin Seeds 1/2 tsp Urad Dal 1/2 tsp Asafoetida a Big Pinch Curry Leaves 5 Oil 2 tsps Method of preparation: Peel, wash, remove ends and chop the bottle gourd into small pieces (around 2 Cups). Remove stems, wash and slice the green chiles. Wash mint leaves and keep aside. Heat oil in a pan, add mint leaves and fry them till they turn little crisp. Remove the leaves from oil, add all talimpu ingredients in remaining oil. When mustard seeds start...

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Fried Idli

Ingredients: Steamed Idli 4 Chaat Masala Powder 1/2 tsp Mint Chutney 2 Tbsps Salt to taste Oil for Deep Frying Method of preparation: Slice the idli into three pieces and keep aside. Heat oil in a deep vessel on medium heat. When oil is hot, slowly drop the idli pieces into the oil. Fry till the idli turns golden brown in color. Remove the idli onto absorbent paper to remove excess oil. Immediately sprinkle chaat masala powder and a pinch of salt. Serve fried idli with mint chutn...

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Papaya Chayote Salad

Ingredients: Raw Papaya 1/8 of Small One Chayote 1/2 of Medium One Tomato 1 Small Lemon Juice 1 tbsp Boiled Edamame Beans 2 Tbsps Chaat Masala a Pinch Black Pepper Powder to taste Salt to taste Method of preparation: Peel and wash the green papaya and chayote. Use a julienne peeler to thinly shred the papaya and chayote (around 2 cups). Wash and finely slice the tomato. Peel the garlic cloves. Remove stems and wash the green chiles. Wash and tear the cilantro leaves. In a mixing bowl, add lemon juice, green chile, black pepper powder, chaat masala and salt. Lightly crush everything and stir in julienned papaya, chayote, tomato slices, edamame,...

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Easy Puffed Rice Mixture

Ingredients: Puffed Rice 2 1/2 Cups Onion 1 Small Tomato 1 Green Chiles 1 Grated Raw Mango 1 Tbsp (optional) Red Chile Powder a Pinch Roasted Peanuts 2 Tbsps Roasted Gram / Dalia 1 Tbsp Lemon Juice 1 tsp Cilantro few Sprigs Salt to taste Sesame Oil 1/2 tsp Method of preparation: Peel and finely chop the onion. Wash and finely chop the tomato and cilantro leaves. Remove stem, wash and finely chop the green chile. Grind dalia into fine powder using a spice blender. In a mixing bowl, add puffed rice, onion, tomato, green chile, red chile powder, roasted peanuts, dalia powder, lemon juice, cilantro, salt and sesame oil. Mix everything thoroughly...

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Dalia Brittle

Ingredients: Dalia 1/2 Cup Sugar 1/2 Cup Heaped Black Sesame Seeds 1 Tbsp Ghee few Drops Method of preparation: Grease a glass flat dish with ghee. Alternatively use the counter top in the kitchen to do the same. Sprinkle the black sesame seeds on the ghee. 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. Immediately pour the mixture onto the greased plate and trowel to equally flatten the mixture. You can also use a...

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Easy Yogurt Poha

Ingredients: Thick Poha 1 Cup Plain Yogurt 1 1/2 Cups Green Chiles 1 – 2 Garlic 1 Small Clove Lemon Juice 1 Tbsp Cilantro few Sprigs Salt to taste Method of preparation: Remove stem, wash and finely chop the green chile. Peel and lightly crush the garlic clove. Wash poha with fresh water and strain the poha. In a mixing bowl, whisk together yogurt, garlic clove, green chiles, lemon juice, few tbsps of water and salt. Stir in poha and leave aside for 10 -15 minutes. Add more yogurt or water if poha soaks up all the yogurt. Stir in cilantro and serve easy yogurt po...

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Quick Corn Chaat

Ingredients: Corn Kernels 1 Cup app. Chaat Masala 1 Tbsp Amchur Powder 1 tsp Red Chile Powder a Pinch Salt to taste Oil 1/2 tsp Method of preparation: Boil the corn or steam it till its soft. Use a knife to chop off the corn kernels from the cob. If using canned corn, wash the corn and strain it. Heat oil in a pan, add corn and fry for a minute. Stir in chaat masala, amchur powder and salt. Fry for couple more seconds and remove from heat. Sprinkle red chile powder and garnish the corn chaat with cilant...

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Arbi with Peanuts

Ingredients: Arbi / Taro Root 3 – 4 Large Raw Peanuts 2 Tbsps Besan 1 Tbsp Red Chile Powder 1/2 tsp Garam Masala 1/4 tsp Yogurt 1 Tbsp Salt to taste Oil 1 tsp Method of preparation: Toast the besan on low flame till aromatic and keep aside. Wash the arbi and pressure cook in enough water for 3 whistles. Pressure cook the peanuts with enough water at the same time. Peel and chop arbi into small chunks. Heat oil in a pan, add arbi and fry till they crisp up a bit. Stir in cooked peanuts, red chile powder, besan powder, garam masala, yogurt and salt. Stir in combine and cook till most of the moisture is gone. Remove from heat and serve arbi...

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Tangy Ridge Gourd Curry

Ingredients: Ridge Gourd 1 Large Green Chiles 1 – 2 Toasted Fenugreek Seeds a Pinch Jaggery 1 inch Block Tamarind 2 inch Piece Grated Fresh Coconut 1/4 Cup Cook Toor Dal 1/2 Cup Salt to taste Talimpu: Mustard Seeds 1/4 tsp Cumin Seeds 1/4 tsp Urad Dal 1/4 tsp Asafoetida a Big Pinch Curry Leaves 5 Oil 1 tsp Method of preparation: Peel, remove ends and wash the ridge gourd. Chop the ridge gourd into chunks and keep aside. Remove stems, wash and slice the green chiles. Heat a quarter cup of water in a sauce pot, add chopped ridge gourd, green chiles, tamarind, fenugreek seeds and salt. Boil till ridge gourd becomes soft. Remove from heat...

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Quick Mysore Pak

Ingredients: Besan / Gram Flour 1 Cup Powdered Sugar 1 1/2 Cups Water 1/4 Cup Ghee 2 Cups Method of preparation: Grease the insides of a small square dish with little ghee and keep aside. Warm up the ghee and keep aside. Heat a pan on medium heat, add besan and fry till the besan changes color or till its aromatic. Remove from heat and cool the besan to room temperature. In a pan, mix together besan, powdered sugar, ghee and water into thick batter without any lumps. Add little bit more water only if necessary. Now place the pan on medium heat. Stir continuously until all the sugar melts and the mixture thickens and comes together. When...

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Pineapple Banana Shrikand

Ingredients: Plain Yogurt 1 1/4 Cups Pineapple Juice 3 – 4 Tbsps Banana 1 Small Walnuts 4 Method of preparation: Roughly chop the walnuts. Peel and chop the banana into small pieces. Tie plain yogurt in a clean muslin cloth and hang it in refrigerator (tie the ends of cloth to the rack) for 6 – 8 hours with a bowl underneath to collect the whey. The yogurt thickens to a very good extent. Remove the yogurt into a bowl, add pineapple juice and whisk well. Stir in chopped banana and walnuts. Garnish the shrikhand with walnuts and pineapple jui...

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Spicy Quinoa Powder

Ingredients: Quinoa 2 1/2 Tbsps Urad Dal 1 Tbsp Whole Red Chiles 2 – 4 Salt to taste Oil few Drops Method of preparation: Heat a thick bottomed pan on medium heat, add quinoa and toast them until they turn light golden brown. Remove quinoa from heat and add urad dal. Roast till the urad dal turns light golden brown and remove from heat. Add a drop or two of oil, add broken red chiles. Fry till red chiles turn dark or until aromatic. Once all the ingredients come to room temperature, grind everything into fine powder using a spice grinder. Serve spicy quinoa powder with steamed rice and dollop of gh...

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Tempered Edamame

Ingredients: Shelled Fresh Soy Beans 2 Cups Red Chile Powder 1/4 tsp Grated Fresh Coconut 2 Tbsps Turmeric Powder 1/8 tsp Lemon Juice 1 tsp Salt to taste Talimpu: Mustard Seeds 1/2 tsp Cumin Seeds 1/2 tsp Urad Dal 1/2 tsp Broken Dried Red Chiles 3 – 4 Asafoetida a Big Pinch Curry Leaves 8 Oil 2 tsps Method of preparation: Boil the shelled soy beans in enough salted water for around 10 minutes or until they are soft. Strain the boiled soy beans and refresh in cold water and keep aside. Heat oil in a pan, add all talimpu ingredients in order. When urad dal changes color, add cooked edamame and salt. Stir fry for few seconds and stir in grated...

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Red Kale Dal

Ingredients: Red Kale 1/2 Bunch Toor Dal 1 Cup Garlic 4 cloves Green Chiles 4 – 5 Turmeric Powder 1/8 tsp Lemon 1/2 Salt to taste Talimpu: Mustard Seeds 1/4 tsp Cumin Seeds 1/4 tsp Urad Dal 1/4 tsp Broken Dried Red Chiles 3 – 4 Asafoetida a Big Pinch Curry Leaves 5 Oil 2 tsps Method of preparation: Wash thoroughly, remove hard stems and finely chop the red kale (around 2 cups). Wash toor dal under fresh water to remove any fine dirt. Remove stems, wash and slice the green chiles. Place washed dal in a vessel and pour 2 cups of water. Pressure cook toor dal for 3 whistles and remove the pot from heat. Alternatively, boil the dal for around...

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Cauliflower with Edamame

Ingredients: Cauliflower 1 Small Head Shelled Soy Beans / Edamame 3 Tbsps Fenugreek Leaves 1/4 Cup Garam Masala 1/4 tsp Turmeric Powder a Pinch Salt to taste Talimpu: Mustard Seeds 1/4 tsp Cumin Seeds 1/4 tsp Urad Dal 1/4 tsp Curry Leaves 5 Oil 1 Tbsp Method of preparation: Remove outer leaves, hard stem and break the cauliflower into small florets. Thoroughly wash the cauliflower florets. Separate the fenugreek leaves and wash them with fresh water. Boil the edamame in salted water till soft. Heat oil in a pan, add all talimpu ingredients in order. When mustard seeds start spluttering, add cauliflower florets. Stir and cook covered on low...

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Masala Chickpeas

Ingredients: Boiled Chickpeas 1 1/2 Cups Coriander Seeds 1 tsp Whole Red Chiles 1 Small Cinnamon 1/8 inch Piece Clove a small Pinch Lemon Juice 1 Tbsp Cilantro few Sprigs Salt to taste Talimpu: Mustard Seeds 1/4 tsp Cumin Seeds 1/4 tsp Urad Dal 1/4 tsp Broken Dried Red Chiles 3 – 4 Asafoetida a Big Pinch Curry Leaves 5 Oil 2 tsps Method of preparation: Peel and finely chop the onion. Wash, separate cilantro leaves and finely chop them. If using raw chickpeas, soak chickpeas overnight and pressure cook for 3 whistles or until chickpeas is soft. Grind whole red chile, coriander seeds, cinnamon, clove and salt into fine powder. Heat oil in a...

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