Cabbage with Spring Onions

Ingredients: Cabbage 1 Small Green Chiles 3 – 5 Spring Onions 1 Bunch Ginger 1 Inch Piece Turmeric Powder a pinch Salt to taste Talimpu: Urad Dal 1/2 tsp Mustard Seeds 1/2 tsp Cumin Seeds 1/2 tsp Broken Red Chiles 3 Asafoetida a Pinch Curry Leaves 6 Oil 1 tbsp Method of preparation: Remove outer layers, wash and finely chop the cabbage (around 2 cups). Remove stems, wash and slice the green chiles. Peel, wash and mince the ginger. Remove ends, wash and chop the scallions / spring onions along with the bulb into small pieces (around 1 Cup). Heat oil in a pan on medium flame, add all talimpu ingredients in order. When mustard seeds start spluttering,...

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Ragi Flour Dosa

Ingredients: Ragi Flour 1 Cup Rice Flour 1/3 Cup Green Chiles 2 – 4 Spring Onions 2 Curry Leaves 3 Cumin Seeds 1/2 tsp Salt to taste Oil as required Method of preparation: Remove stems, wash and finely chop the green chiles. Wash and tear curry leaves into small pieces. Wash, remove ends and finely chop the spring onions. In a mixing bowl, mix together ragi flour and rice flour into smooth batter with enough water. Then stir in chopped green chiles, scallions, curry leaves, cumin seeds and salt. The batter is somewhat thin and pourable or else adjust with water. Leave the batter to sit for around 10 minutes for the flavors to enhance. Heat a...

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Spicy Pootharekulu

Ingredients: Rice Paper Sheets 20 Red Chili Powder 1/2 tsp Salt 1/8 tsp Pure Ghee 3 tbsps Method of preparation: Melt the ghee and keep it aside. Grind red chili powder and salt into powder. Damp a kitchen towel with few splashes of water. Place two sheets of rice paper on the damp cloth. Damp cloth helps to make the rice sheet little pliable. Alternatively, sprinkle few tiny drops of water onto the sheet to make the folding easier. Layer around a pinch of red chili mixture onto the first rice paper sheet. Pour quarter tsp of ghee all over the rice sheet. Layer two more rice paper sheets on the first few sheets. Spread around another pinch of...

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Baingan Bharta

Ingredients: Eggplant 1 Large Onion 1 Large Tomato 3 Medium Green Peas (Fresh or Frozen) 2 Tbsps Ginger 1 inch Piece Garlic 2 Cloves Green Chiles 3 – 5 Red Chili Powder 1/2 tsp Coriander Powder 1 tbsp Cumin Powder 1 tsp Turmeric Powder 1/4 tsp Cumin Seeds 1/2 tsp Cilantro Few Springs Salt to taste Oil 1 Tbsp Method of preparation: Wash and pat dry eggplant. Place the eggplant directly on the flame turning occasionally until the skin is completely charred on all sides. Cool the cooked eggplant and remove the charred skin with the help of wet hands. Remove stem and lightly mash the roasted eggplant. Remove stems, wash and slice the green chiles. Peel...

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Arbi with Dry Coconut

Ingredients: Arbi 4 – 6 Small Red Chile Powder 1/2 tsp Cumin Seeds 1/4 tsp Mustard Seeds 1/4 tsp Dried Coconut / Kopra (Grated) 1 Tbsp Dalia / Roasted Gram 1 1/2 Tbsps Turmeric Powder a big pinch Curry Leaves a Few Salt to taste Oil 2 tsps Method of preparation: Wash arbi under water and halve them if they are too big. Pressure cook arbi in enough water for 3 whistles. Alternatively, steam the arbi or cook them in boiling water till done which takes longer time. Strain the arbi and once they are warm enough to handle, remove the skin and thickly slice them. Grind dalia into fine powder using a spice blender. If using dry coconut slices, coarsely...

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Whole Masoor Dal

Ingredients: Whole Masoor 1 Cup Tomatoes 2 Medium Garlic 5 Cloves Green Chiles 4 Red Chile Powder 1/4 tsp Turmeric Powder a big Pinch Salt to taste Talimpu: Urad Dal 1/4 tsp Mustard Seeds 1/4 tsp Cumin Seeds 1/4 tsp Asafoetida a pinch Curry Leaves 4 Oil 1 tsp Method of preparation: Wash whole masoor dal under fresh water to remove any traces of dirt. Wash and finely chop the tomatoes. Remove stems, wash and slice the green chiles. Peel and thickly slice the garlic cloves. Place washed whole masoor dal in a vessel and pour 2 cups of water. Pressure cook the dal for 3 whistles or until dal turns soft but not mushy. Alternatively, boil in around...

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Indian Guacamole

Ingredients: Avocado 1 Onion or Shallot 1 Small Green Chiles 1 Lemon 1 Garlic 1 Small Clove Roasted Cumin Powder 1/2 tsp Garam Masala a small Pinch Cilantro few Sprigs Salt to taste Method of preparation: In a mixing bowl, grate the garlic, add lemon juice and salt. Peel and finely chop the onion. Remove stem, wash and finely chop the green chiles. Wash and finely chop the cilantro. Cut the avocado into half and remove the pit. Scoop the flesh out of the avocado with help of a spoon and mash it lightly leaving few bits untouched. Use a pestle or just a spoon to mash up the avocado. Add the chopped onion, cilantro, mashed avocado, cumin powder...

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Boondi Poppy Seeds Curry

Ingredients: Boondi 1 Cup Onion 1 Small Green Chiles 3 Milk 1 Cup Poppy Seeds 1 tbsp Salt to taste Talimpu: Urad Dal 1/4 tsp Mustard Seeds 1/4 tsp Cumin Seeds 1/4 tsp Curry Leaves 4 Oil 1 tsp Method of preparation: Peel and finely chop the onion. Remove stems, wash and slice the green chiles. Roast the poppy seeds till they change color and grind into fine paste. Heat oil in pan, add all talimpu ingredients in order. When mustard seeds start spluttering, add green chiles and onion. When onion turns translucent, add boondi, milk, poppy seeds paste, turmeric and salt. Let boondi soak all the milk and cook for few minutes. Remove from heat...

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Hot Mustard Chili Pickle

Ingredients: Fat Green Chiles 2 Mustard Seeds 2 tbsps Salt to taste Sesame Oil 1/3 Cup Method of preparation: Wash and pat dry green chiles. Remove stems and chop the green chiles into small pieces. Use a spice blender to grind mustard seeds and salt into fine powder. In a mixing bowl, add green chiles, mustard powder and sesame oil. Mix thoroughly and pour into a clean and dry jar. Leave it for couple of hours before using. Serve hot mustard chili with steamed rice or with dal ri...

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Cashew Brittle

Ingredients: Raw Cashews 1 Cup Jaggery 1 1/4 Cups Cardamom Powder a Pinch Ghee 1 tsp Method of preparation: Grease the bottom of a tray with little ghee and keep aside. Heat a pan on medium heat, add jaggery, remaining ghee, cardamom powder and quarter cup of water. Bring to boil and let all the jaggery melt. When the syrup thickens and turns more like honey, remove from heat. Test drop the syrup in a bowl of water. If the syrup forms a somewhat hard ball when it touches the water, its done. Add the cashews into the hot jaggery syrup and mix well to coat the jaggery with syrup. Immediately, pour the cashews onto the greased tray and lightly...

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Spicy Cabbage with Cumin

Ingredients: Cabbage 1/2 Small Head Green Chillies 2 Turmeric Powder a pinch Cumin Seeds 1 tsps Whole Red Chillies 3 – 4 Salt to taste Ghee 1/4 tsp Talimpu: Urad Dal 1/4 tsp Mustard Seeds 1/4 tsp Cumin Seeds 1/4 tsp Broken Red Chillies 2 Curry Leaves 5 Oil 1 tbsp Method of preparation: Remove the hard stem, few outer leaves if required and chop the cabbage. Remove stem, wash and slice green chillies. Remove stems and break whole red chillies. Heat a heavy pan on low heat, add ghee and cumin seeds. Fry the cumin seeds till aromatic or till they change color. Add the broken red chiles and briefly fry and remove from heat. Grind the broken...

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Garlicky Puffed Rice

Ingredients: Puffed Rice 1 1/2 Cups Dalia / Roasted Gram 1/2 Cup Garlic 1 Small Clove Red Chili Powder 1/4 tsp Curry Leaves 2 Salt to taste Ghee 1/2 tsp Method of preparation: Warm up the ghee and keep aside. Toast the curry leaves in a shallow pan until they crisp up and break them into pieces. Peel and grate the garlic into a mixing bowl. Add salt, curry leaves and ghee and mix well. Stir in roasted gram / putnala pappu and puffed rice. Toss everything well and serve garlicky puffed rice immediate...

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Vegetable Vermicelli Upma

Ingredients: Vermicelli 1 1/2 Cups Potato 1 Small Onion 1 Small Bell Pepper 1 Small Carrot 1 Small Green Chillies 4 Fresh or Frozen Green Peas 1/2 Cup Roasted Peanuts 2 tbsps Yogurt 1 1/2 tbsps Cilantro Few Sprigs Salt to taste Talimpu: Mustard Seeds 1/4 tsp Cumin Seeds 1/4 tsp Chana Dal 1/4 tsp Urad Dal 1/4 tsp Curry Leaves 5 Oil 1 tbsp Method of preparation: Peel, wash and finely chop the potato, onion and carrot. Wash, remove stem, discard seeds and finely chop the bell pepper. Remove stems, wash and slice the green chillies. Wash and finely chop the cilantro. Heat a pan on medium heat, add vermicelli and roast until it turns light golden...

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Garlic Vegetable Soup

Serves this low calorie soup, all laden with nourishing vegetables, with warm whole wheat pita bread to square up your`11111 meal. Preparation time : 10 minutes. Cooking time : 15 minutes. Serves 2. 1 cup mixed vegetables (carrots, French beans, cauliflower, peas, baby corn), finely chopped 2 tsp finely chopped garlic(lehsun) ¼ cup finely chopped onions 2 tbsp quick cooking rolled oats 1 tsp oil salt and pepper to taste For the garnish 2 tbsp chopped coriander (dhania) 1.Heat the oil in a pan, add the onions and garlic and sauté till the onions are translucent. 2.Add the vegetables and sauté for a few minutes. 3.Add 2 cups of water and salt...

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Caramelized Plantain Chips

Ingredients: Plantain 1 Jaggery 3/4 Cup Ghee 1/4 tsp Oil for Deep Frying Method of preparation: Peel and chop the plantain into circles. Soak the chopped plantain circles in water till necessary. Heat oil in a deep frying pan on medium low heat. Strain the plantain circles and carefully drop them into hot oil. Deep fry the plantain chips until they turn crisp and light golden in color. Heat a pan on medium heat, add jaggery, ghee and 2 Tbsps of water. Bring to boil and let all the jaggery melt. When the syrup thickens and turns more like honey, remove from heat. Test drop the syrup in a bowl of water. If the syrup forms a somewhat hard ball...

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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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Aloomethi Paratha

Ingredients 2 cups whole wheat flour (gehun ka atta) 1/2 cup plain flour (maida) 1 tbsp dried fenugreek leaves (kasuri methi) 4 medium boiled potatoes (free of water) 1 tsp dried mango powder (amchur) 2 green chillies, finely chopped a few curry leaves (kadi patta), finely chopped Ginger paste 1" (without thread) (optional) ghee or oil for roasting parathas 2 tbsp oil for kneading salt to taste Method    1. Mix & sieve the flours. add salt.    2. Heat the oil. cool. and add to the flour. mix well. knead the dough with warm water. (should not be sticky).    3. Keep aside for 15 minutes.    4. Roast...

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Beetroot with Chana Dal

Ingredients: Beetroot 1 Large Chana Dal 2 – 3 tbsps Green Chiles 2 Salt to taste Talimpu: Mustard Seeds 1/4 tsp Cumin Seeds 1/4 tsp Urad Dal 1/4 tsp Broken Red Chiles 2 Curry Leaves 6 Oil 1 tsp Method of preparation: Peel, remove ends and wash the beetroot. Chop up the beetroot into small cubes. Remove stems, wash and finely chop the green chiles. Bring to boil around a cup of water, add chana dal. Boil till chana dal is transparent and just cooked while still holding its shape. Heat oil in a pan, add all talimpu ingredients in order. When mustard seeds start spluttering, add green chiles, beetroot pieces and salt. Cook covered on low...

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Bread in Tempered Yogurt

Ingredients: Wheat Bread 4 Slices Yogurt 1 – 1 1/4 Cups Green Chiles 1 Ginger 1/2 Inch Piece Red Chili Powder as required Cilantro few Sprigs Salt to taste Talimpu: Mustard Seeds 1/4 tsp Cumin Seeds 1/4 tsp Urad Dal 1/4 tsp Asafoetida a pinch Curry Leaves 4 Oil 1 tsp Method of preparation: Cut the bread into desired shapes with help of a cookie cutter. Alternatively, just remove the edges of the bread and keep aside. Heat a flat pan on medium heat, apply few drops of oil. Arrange the bread slices on hot pan and drizzle few drops of oil. Season the bread with salt and red chili powder. Toast them on both sides till the bread turns golden...

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A Dreamy Delight Of Apples

Ingredients 4 tsp butter 5 medium sized apple , chopped 1/2 cup water 1/2 cup sugar 1 cup bread crumbs 1 tsp cardamom (elaichi) powder For The Garnish 6 sliced apples Method    1. Heat 1 tsp of butter in a deep pan, add the apples and saute for 2 minutes on a medium flame.    2. Add water and cook the apples till they are soft.    3. Cover and simmer for 5 minutes.    4. When cooked, coarsely mash with a masher or flat spoon.    5. Let some pieces be visible partially.    6. Add the cardomom powder and mix well.    7. In another pan melt the rest of the butter and saute...

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Bhendi with Copra

Ingredients: Bhendi 2 Cups Sliced Onion 1 Copra / Dry Coconut 2 – 3 Tbsps Garlic 2 Cloves Red Chili Powder to taste Salt to taste Talimpu: Mustard Seeds 1/4 tsp Cumin Seeds 1/4 tsp Urad Dal 1/4 tsp Asafoetida a pinch Curry Leaves 4 Oil 1 tsp Method of preparation: Wash, pat dry and remove the ends of the bhendi. Slice the bendi vertically and keep aside. Peel and thickly slice the onion. Peel and roughly chop garlic. Grind dry coconut, garlic and red chili powder into fine powder using a spice blender. Heat oil in a pan, add all talimpu ingredients in order. When mustard seeds start spluttering, add sliced bhendi. Fry for couple of minutes,...

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Tikkar, Rajasthani Paratha

TIKKAR This unleavened maize and wheat flour bread is typical of Rajasthan. As the name suggests, tikkar is a dry, chewy bread. This texture is achieved by making a stiff dough. I have used oil to cook these rotis to make them crisper, but traditionally they are cooked without using any oil. Oil or ghee is smeared over the roti just before serving.This rustic bread complements all kinds of spicy pickles.Cooking Time : 20 mins. Preparation Time : 30 mins. Makes 8 rotis. Ingredients 1 cup maize flour (makai ka atta) 1 cup whole wheat flour (gehun ka atta) ½ teaspoon ginger paste 1/2 onion, grated 1 teaspoon garlic, grated 2 tablespoons chopped...

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MIXED DAL

  Cooking Time : 40 min. Preparation Time : 10 min. Serves 6. Ingredients 1 tablespoon moong dal 1 tablespoon masoor dal 1 tablespoon urad dal 1 tablespoon chana dal 2 tablespoons toovar dal 1 teaspoon cumin seeds 1 onion, chopped 2 teaspoons coriander powder 1 teaspoon chilli powder 1/2 teaspoon turmeric powder 2 tablespoons chopped coriander 3 tablespoons ghee salt to taste For the tempering 2 tablespoons butter 1 chopped tomato 1 teacup fresh curds 1/2 teaspoon garam masala Method 1. Wash all the dals. Soak for 1 hour and then drain. 2.Heat the ghee. Add the cumin seeds and cook until they begin to crackle. 3. Add the onion and cook...

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Sweet Potato Chutney

Ingredients: Sweet Potato 1 Medium Tamarind Extract 1/2 tsp Jaggery 1 inch Block Salt to taste Talimpu: Mustard Seeds 1/2 tsp Cumin Seeds 1/2 tsp Urad Dal 1/2 tsp Broken Red Chiles 6 Curry Leaves 6 Oil 1 tsp Method of preparation: Peel, remove ends, wash and finely chop the sweet potato. Heat oil in a small pan, add all talimpu ingredients in order. When mustard seeds start spluttering, remove from heat and let it cool off a bit. Reserve curry leaves and a quarter tsp of tempering for garnish. Grind the remaining tempering, sweet potato, tamarind extract, jaggery and salt into paste. Alternatively, use a mortar and pestle to grind the...

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Poha Cutlet

Ingredients: Thick Poha 1 Cup Besan 2 1/2 Tbsps Onion 1/2 of Small One Green Chile 1 Red Chile Powder few Pinches Lemon Juice 1/2 tsp Asafoetida a Pinch Cumin Seeds 1/4 tsp Cilantro few Sprigs Mint Leaves 1 Salt to taste Oil for deep frying Method of preparation: Peel and finely chop the onion. Remove stem, wash and chop the green chile Wash and finely chop cilantro and mint leaves. Soak poha in water for a minute or two and strain the poha. In a mixing bowl, mix together all the ingredients. Squeeze the mixture to allow the moisture to be absorbed by besan. Add water only if required and form the mixture into small lime sized balls. Flatten...

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Tomato Dosa

Ingredients: Rice Flour 1/2 Cup Ripe Tomato 1 Green Chile 1 – 2 Cumin Seeds 1/2 tsp Asafoetida a big Pinch Curry Leaves 8 Salt to taste Oil as Required Method of preparation: Wash, remove stem and roughly chop the green chile. Wash and grind the tomato along with green chile into smooth paste. In a mixing bowl, mix together rice flour, ground tomato green chile paste, cumin seeds, asafoetida, 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 tomato dosa batter on pan in circular motions. Make...

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