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 into paste.
Alternatively, grate both ginger and garlic and keep aside.
Wash and pressure cook toor dal in a cup of water for 3 whistles.
Alternatively, boil toor dal in around cup and half of water for around 40 minutes for it to soften.
Mash the dal with a masher and keep aside.
Heat a tsp of oil in a sauce pot, add chopped onion.
Fry till onion starts to change color.
Stir in ginger garlic paste and fry till the raw smell of the paste disappears and the onions turn golden brown.
Remove the pot from heat.
Heat a sauce pot on medium heat, add chopped tomato, tamarind extract, a cup of water, turmeric and salt.
Boil till the tomatoes turn extremely soft but not mushy.
Now add the fried onion to the pot along with mashed dal and around a cup of water.
Mix well and stir in sambar powder, turmeric powder, red chili powder, sugar and salt.
Bring to boil and let the sambar bubble for couple of minutes.
Heat a tsp of oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering and urad dal changes color, remove from heat and add to the sambar.
Garnish with cilantro and serve madras sambar with steamed rice or with idli, dosa etc…

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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 thin enough that it makes small holes when it hits the hot pan.
Try to fill up any big holes and form into around 5 inch diameter dosa.
Don’t spread the dosa with back of the ladle.
Cook covered for couple of seconds for leaves to soften.
Uncover and fry till bottom side starts to turn golden brown.
Pour few drops of oil on top and turn on other side.
Reduce the heat a bit and cook on this side for around a minute before removing from heat.
Repeat the same with remaining fenugreek dosa batter.
Serve fenugreek dosa with sambar or with any chutney of your choice.

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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 pan on medium heat.
Apply quarter tsp of oil and place a portion of ragi flour mixture on the pan.
Carefully spread the mixture with wet fingers into somewhat thick roti.
Sprinkle half of the remaining sesame seeds and press them lightly with a spatula.
Cook covered on low flame for around 5 minutes and remove the lid.
Uncover, apply few drops of oil and turn on other side and fry the roti on medium heat for a minute or two.
Remove the ragi flour roti onto a plate and repeat the same with remaining portion of the mixture.
Serve ragi roti with mango pickle or with any raita of your choice.

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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 turns soft.
Fluff up the rice on a wide plate and keep aside.
Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add ground gooseberry paste and turmeric powder.
Cook till the raw smell of the gooseberry and the green chile is gone (around 3 mintues).
Stir in steamed rice and fry for a minute or two to let the rice absorb all the flavors.
Cover and remove from heat.
Serve gooseberry rice immediately with raita or with any pickle.

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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 in sweetened condensed milk and half of chopped almonds.
When the desired consistency of the basundi is reached, remove from heat.
Garnish bread basoondi with sliced almonds and serve hot or cold.

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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 to wheat flour mixture which makes it turn wet and crumbly.
Pour the cooked wheat flour mixture into greased dish.
Press the warm wheat flour mixture with back of a small bowl or wide spatula to tighten it into a block.
The top becomes soft and while the mixture is little warm, make perforations to cut later into 2 inch blocks.
Let the golpapdi cool off to room temperature before you carefully cut them again into pieces.
Store tight in a clean dry jar and serve wheat flour burfi as a snack or dessert.

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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 the chutney onto a bowl.
Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, remove from heat and add to the above chutney bowl.
Serve sunflower seeds chutney with idly, dosa etc…

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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 ginger.
Lightly crush the ginger and green chiles.
Heat oil in a pan, add all talimpu ingredients in order.
When chana dal changes color, add ginger and green chiles.
Fry briefly and remove the tempering from heat.
Then, add the yogurt, salt and the above tempering to the idly batter bowl.
Mix well and let it stand for around an hour.
Grease the idly moulds with little ghee.
Place a cashew first and fill the moulds with kanchipuram idli batter.
Steam the idli for around 8 – 10 minutes.
Let them cool off a bit before removing the idli from mould.
Serve kanchipuram idli with tomato chutney.

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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, steam the washed cauliflower florets.
Heat a pan on low heat, add besan and fry till raw smell of the besan is gone and it turns golden brown in color.
Remove the toasted besan onto a bowl.
Add amchur powder, turmeric powder, red chile powder, ajwain, cilantro and salt to the besan powder and mix well.
Heat oil in a pan, add all other talimpu ingredients in order.
When mustard seeds start spluttering, add cauliflower florets and besan mixture.
Add a splash of water if necessary to allow the besan powder to stick to the cauliflower florets.
Stir fry till the cauliflower is completely coated and starts to turn brown around the edges.
Remove from heat and serve cauliflower with besan over steamed rice or wrapped in roti.

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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, mix together chopped onion, ajwain, cilantro, red chili powder and salt.
Heat a flat pan on medium heat, pour 2 – 3 ladles of batter on the pan.
Spread the batter into thick roti.
Layer the roti with spicy onion mixture.
Cook covered for around 5 minutes on medium – low flame.
Uncover, pour a tbsp of oil and turn over the roti.
Cook the roti for another 3 minutes on a medium flame.
Serve spicy onion roti with coconut chutney.

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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 the green chiles.
Wash and finely chop the cilantro.
Wash peas under fresh water and keep aside.
Heat a tbsp of oil in a pan, add cumin seeds.
When cumin seeds start to sizzle and change color, add peas.
Fry till peas are soft and lightly browned.
Stir in green chiles and fry briefly.
Finally stir in chopped potatoes, soaked coriander and fennel seeds, turmeric powder and salt.
Cook on medium flame till potatoes are soft and start to fall apart.
Remove from heat, stir in lemon juice and cilantro.
In a mixing bowl, mix together maida, ajwain, butter, lemon juice and a pinch of salt into soft non sticky dough using enough water.
Keep the dough covered for around 20 minutes.
Knead the dough well and divide it into around 2 – 3 portions.
Roll each portion into around 7 inch slightly oval shaped disc.
Cut the rolled out dough in half on its smallest diameter.
Apply a drop of water to half of the straight edge.
Fold the other half to overlap and form a cone.
Press to seal the edges and fill around 3 tbsps of the prepared potato mixture in the cone.
Apply a drop of water to the open end of the cone and press it together to seal the samosa.
Repeat the same with other half of the rolled out dough.
Repeat the same process with remaining dough.
Heat oil in a wok in medium – low heat.
Test the oil by dropping a small piece of dough.
If the dough takes couple of seconds to float, the oil is ready.
Slowly drop all the potato samosa into hot oil.
Fry on both sides till the potato samosa are light golden brown.
Remove the samosa onto absorbent paper and store tight for couple of weeks.
Serve potato samosa with any of these chaat chutneys.

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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 leaves.
Bring to boil a cup of water, add vermicelli and cook on low flame for couple of minutes for vermicelli to absorb all the water.
Cook on high flame for couple of seconds if there is any extra moisture.
Remove the vermicelli onto a bowl and make sure its cooked through.
Steam all the vegetables (cauliflower, carrot, green beans, green peas and potato) or boil them in little water till done.
Heat quarter tsp of oil in a pan, add cumin seeds.
When cumin seeds start to sizzle, add green chiles, ginger and curry leaves.
Fry briefly, remove from heat and add the garam masala to the hot oil.
In a mixing bowl, add the above tempering, all the cooked vegetables, cilantro, salt and cooked vermicelli.
Lightly mash everything together and divide the mixture into 2 – 3 portions.
Form each portion into a ball and roll it in bread crumbs.
Lightly flatten the rolled mixture and keep aside.
Repeat the same with remaining portions.
Heat oil for deep frying on medium – low heat.
When oil is hot, slowly drop the mixed vegetable cutlet into the oil and deep fry till golden brown on both sides.
Remove the mixed vegetable cutlet onto a absorbent paper.
Serve mixed vegetable cutlet with ketchup or with any chutney.

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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 water.
Strain the puffed rice and keep aside.
Heat oil in a pan on medium heat, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles and raw mango.
Fry till the mango softens a bit.
Then stir in strained puffed rice, roasted peanuts, turmeric powder and salt.
Stir well and remove from heat.

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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 serve.

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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 rice till light brown.
Add spice powder, stir.
Add salt water, bring to a boil.
Simmer covered, till rice is cooked and water evaporates.
Each grain should be separate.
Serve hot with dal fry or a spicy gravy vegetable.

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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 till smooth.
Heat remaining ghee, add gravy and other ingredients except milk and paneer.
Boil to get a very thick gravy.
Just before serving, heat gravy, add milk and paneer fingers and boil for 3-4 minutes.
Garnish with chopped coriander and grated paneer.

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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 2-3 minutes.
Add powdered spices.
Stir, and add peas, methi leaves and
malai.

Add all other ingredients.
Boil for 2-3 minutes or till gravy thickens.
If gravy feels too watery sprinkle a dash
of flour and stir.
If too thick, add a few tbsp. of milk.
Serve piping hot with parathas, rotis,
etc.

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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, add remaining ginger, garlic and crushed red chilli and fry for
a minute.
Add the salt and spring onions. Stir fry for a minute. Add 1 1/2 cups water and
bring to a boil.
Add 1 tbsp. corn flour to 1/4 cup water and dissolve well.
Gradually add to the gravy and stir continuously till it resumes boiling.
Boil till the gravy becomes transparent. Add florettes and soya sauce.
Boil for two more minutes and remove. Serve hot with noodles or rice.

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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 batter spreads evenly.

4.Remove when the under side is cooked. Do not cook the other side.

5.Make the remaining pancake in the same way and keep it in a napkin one on top of the other.

To Prepare The Filling:
1.Cut the vegetables(except beansprouts) into thin long stripes.

2.Heat the oil in a kadhai. Add onions, sprouts and vegetables and stir fry for 5 minutes.

3.Add ajinomoto, salt, pepper and sugar and fry for further 3 minutes.

4.Add soya sauce and mix well.

Assembling:

1.Take the pancake and place little filling on the cooked side, at one end which is nearest to you.

2.Fold the left side and then the right side. Holding the sides, roll upwards. Seal the edges with cornflour paste, made by dissolving 1 tsp. of cornflour in 1 tsp. of water.

3.Heat some oil in a pan and shallow fry the rolls on all sides till golden brown.

4.Drain on a paper napkin and cut diagonally into 1 inches pieces.

5.Serve hot with chili-garlic sauce.

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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 grains should be felt in Add soda bicarb and salt and mix well. Keep aside in a
warm place for 8-10 hours. Beat the curds well.
Add to the batter, add more water if required. The consistency of the batter should be
enough to thickly coat on a spoon when dipped. Heat the iron griddle or non-stick tawa
well. Pour a spoonful of batter in the centre, spread with the back of the spoon to a thin
round.
Pour a tsp. of ghee or oil over it. Spread chutney spread over dosa. Place a tbsp. masala
in the centre. Fold into triangle to cover masala. Remove with spatula when crisp. Serve
hot with chutney and/or sambar.
Chop potatoes coarsely. Chop green chillies. Heat oil, add cashews and brown lightly.
Add dal, seeds and splutter. Add chillies and onions. Fry till tender. Add turmeric, salt,
potatoes, coriander. Mix well.

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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 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 spinach dosa batter on pan in circular motions.
Make sure batter is thin enough that it makes small holes when it hits the hot pan.
Try to fill up any big holes and form into around 5 inch diameter dosa.
Don’t spread the dosa with back of the ladle.
Ffry till bottom side starts to turn golden brown.
Pour few drops of oil on top and turn on other side.
Reduce the heat a bit and cook on this side for around a minute before removing from heat.
Repeat the same with remaining spinach dosa batter.

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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 seeds powder, turmeric powder, cilantro and salt.
Leave aside for couple of minutes and then stir in yogurt and keep aside.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, remove from heat and let it cool down to room temperature.
Pour the tempering onto the yogurt bowl and mix well.
Serve raw mango raita with steamed rice or with roti or with pulao.

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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 into fine powder using a spice blender.
Heat oil in a pan, add chopped radish.
Cook covered for couple of minutes and then fry till light golden in color.
Then stir in green chiles and cook for couple of seconds.
Now add chopped onion and fry for couple of seconds or till onion softens.
Then stir in tomato and salt and cook till it softens.
Cool all the ingredients to room temperature and grind them into fine paste along with chopped mango, powdered chana dal mixture and cilantro.
Adjust salt if necessary and remove the radish chutney onto a bowl.
Heat oil in a small pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, remove from heat and add to the radish chutney.

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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 rice.

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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 paste.
Then add the avocado, salt and little bit of yogurt, tamarind extact and grind again into paste

Whisk yogurt with avocado paste and adjust any seasonings if required.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, remove from heat and cool to room temperature.
Add the tempering to the avocado yogurt bowl and stir well.
Serve avocado raita chilled with roti or parata.

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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 and cabbage.
Fry till cabbage turns soft and starts to brown around the edges.
Stir in salt and remove from heat.

Knead wheat flour and a pinch of salt into tight soft dough using enough water.
Divide the dough into two portions.
Roll each portion into thin 8 – 9 inch disk with help of a rolling pin.

Heat a flat pan on medium heat, place the rolled out wheat roti on the pan.
Let the small bubbles appear on the roti, turn on other side and leave for few seconds.
Then place the roti on direct flame and turn frequently to let the roti cook.
When brown spots appear on the roti, remove from the flame.
Repeat the same with remaining portion.

Spread 4 – 5 tbsps of the mango raita on the roti.
Place a handful of cabbage mixture in the middle of the roti.
Place two tomato slices and few cilantro leaves and sprinkle a pinch of salt.
Wrap the roti and serve cabbage wrap immediately.

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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 the cooker on low flame.

Heat ghee in a pan, add cumin seeds.
When cumin seeds starts to change color, add crushed black peppercorns and curry leaves.
Fry till black peppercorns turn light golden brown and remove from heat.

Add the above tempering to the pressure cooker.
Cook for 3 – 5 minutes on low flame and remove from heat.
Serve ven pongal with simple onion chili chutney.

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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 the peanuts from heat, add broken red chiles, cumin seeds and fry till red chiles change color and crisp up.
Remove the red chiles from heat and cool the ingredients to room temperature.
Grind the peanuts, red chiles, cumin seeds and salt into fine powder.

Heat tsp of oil in the pan, add mustard seeds and curry leaves.
When mustard seeds start spluttering, add bell pepper and onion.
When onion turns translucent and the bell pepper turns little soft, add the peanuts powder.
Stir well and add tamarind extract and salt.
Mix well and stir in cooked basmati rice and cilantro.
Serve capsicum rice with any raita of your choice.

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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 from heat.
Let the oil cool to room temperature and add to above pickle bowl.
Give the pickle a good stir and store it in a tight jar.
Ready to use after a few minutes of standing time.
This apple pickle stays for few days if refrigerated.

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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 oil in a heavy deep pan on medium high heat.
When oil gets hot, carefully drop a small scoop of the mixture into the oil.
Repeat till the surface of the oil is filled up.
Deep fry till the bonda turns light golden brown in color.
Carefully remove the yogurt bonda onto a absorbent paper.
Repeat the same with any remaining mixture.
Serve yogurt bonda with onion chutney.

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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 hot, pour a ladle full of moong dal batter and spread it with back of the ladle into thin dosa.
Immediately take a tsp of red chile paste and spread it on the dosa with a spatula.
When bottom and edges of the moong dosa start to turn brown, carefully turn the dosa on other side.
Reduce the heat a bit and cook on this side for a minute before removing from heat.
Repeat the same with remaining moong dosa batter and make more pesarattu.
Serve spicy pesarattu with besan chutney.

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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 chop the garlic cloves.
Remove stems, wash and chop the green chiles into circles.

Using a pestle, crush the green chiles, garlic cloves, turmeric powder and cumin seeds with few pinches of salt.

Heat a flat pan on medium heat, pour 2 ladles of batter on the pan.
Spread the batter into thick 5 – 6 inch rotti.
Layer the rotti with crushed green chiles cumin seeds mixture.
Then layer the rotti with spinach leaves and sprinkle a pinch of salt.

Cook covered for around 5 minutes on medium – low flame.
Uncover, pour a tsp of oil and turn over the rotti.
Cook the roti for another 2 minutes on a low flame for spinach leaves to cook and crisp up a bit.
Serve spinach rotti with coconut chutney or with sambar.

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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 spluttering, add green chiles.
Fry briefly, add chopped bottle gourd, salt and few splashes of water.
Cook covered on medium low flame till the bottle gourd softens.
Uncover, stir in cooked garbanzo and salt.
Fry till most of the moisture is gone, stir in red chile powder, turmeric powder and mint leaves.
Remove from heat and serve bottle gourd with chickpeas with steamed rice or with roti.

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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 chutney.

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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, green chiles and cilantro.
Set aside for couple of minutes for flavors to develop.
Serve papaya chayote salad immediately.

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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 and divide into two bowls.
Serve easy puffed rice mixture immediately.

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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 flat bowl greased with ghee to press the mixture uniformly.
Let the mixture cool completely to room temperature (around 5 minutes).
Break the solidified mixture into pieces or cut them into squares.
Store dalia brittle in a dry jar and it stays fresh for couple of months.

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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 poha.

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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 cilantro.

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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 with peanuts over plain steamed rice.

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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 and grind the above mixture along with coconut, jaggery, cooked toor dal, and salt.
Remove the ground mixture onto a bowl.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, remove from heat and add to above ridge gourd curry bowl.
Serve tangy ridge gourd curry with steamed rice or with roti.

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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 the sugar syrup is very thick and gooey, immediately pour into the greased dish.
Leave the dish aside for couple of hours for mysore pak to harden.
When the mysore pak is hardened halfway, cut it into pieces.
Store in a tight jar and serve quick mysore pak.

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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 juice.

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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 ghee.

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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 coconut, red chile powder and turmeric powder.
Remove from heat and stir in lemon juice.
Adjust the seasoning if required and serve tempered edamame as a snack or as a accompaniment to steamed rice.

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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 45 minutes in a sauce pot till the dal softens.
Peel and lightly mash the garlic cloves.
Heat oil in a small pan, add all talimpu ingredients in order along with garlic cloves.
When mustard seeds start spluttering, add chopped kale, turmeric powder and salt.
Cook till kale leaves wilt.
Then stir in cooked toor dal and half a cup of water.
Cook on low flame for around 10 minutes for kale to soften.
Squeeze the lemon and serve kale dal with steamed rice and crispy papad or with roti.

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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 flame for around 5 minutes.
Stir to avoid the burning and cook till the cauliflower is just soft but not mushy.
Add the cooked edamame, fenugreek leaves, turmeric powder and garam masala powder.
Fry on low flame for around 5 minutes till fenugeek leaves wilt and cauliflower absorbs all the flavors.
Finally season the cauliflower with salt and mix thoroughly.
Remove from heat and let the mixture stand for couple of seconds before serving with steamed rice or with roti.

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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 pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add boiled chickpeas.
Fry till most of the moisture is gone and chickpeas is toasted a bit.
Stir in ground masala powder and salt if necessary.
Fry for couple more seconds and remove the pan from heat.
Stir in chopped onion, cilantro and lemon juice and serve masala chickpeas as a snack or as a accompaniment to steamed rice.

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