Pickled Beetroot

Ingredients:

Beetroot 1 Large
Lemons 2
Green Chiles 2 – 4
Salt to taste

Method of preparation:

Peel, remove ends, wash and pat dry the beetroot.
Halve and chop the beetroot into 2 inch long strips.
Remove stems, wash and pat dry the green chiles.
Slit the green chiles and keep aside.

Halve the lemons.
Squeeze all the juice out of the lemons into a glass or ceramic jar.
Add enough salt to the lemon juice and stir to dissolve.

Now stir in chopped beetroot and green chiles.
Cover and let the beetroot sit for a day or two to mature.
Serve pickled beetroot as an accompaniment to dal rice, yogurt rice etc..

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Raw Papaya Salad

Ingredients:

Green Papaya 1/4 Piece
Fresh Red Chiles 1 – 2
Garlic 2 Cloves
Tomato 1 Small
Dark Soy Sauce 1/2 tsp
Lemon Juice 1 tsp
Crushed Roasted Peanuts 1 tbsp
Brown Sugar or Jaggery 1 tsp
Salt to taste

Method of preparation:

Peel and wash the green papaya.
Use a julienne peeler to thinly shred the papaya (around 2 cups).
Wash and finely chop the tomato.
Peel the garlic cloves.
Remove stems and wash the green chiles.

Using a mortar and pestle, first crush the garlic and fresh red chiles together into paste by adding enough salt.
Then stir in tomatoes and mash them a little.
Stir in lemon juice, soy sauce, roasted peanuts, shredded papaya and salt.
Lightly mash and mix all the ingredients together.
Taste and adjust the seasonings if required.
Serve green papaya salad immediately.

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Rice Flour Chana Dal Roti

Ingredients:

Rice Flour 1 Cup
Onion 1 Small
Chana Dal 2 tbsps
Sesame Seeds 1 tsp
Cumin Seeds 1/4 tsp
Green Chiles 1 – 2
Salt to taste
Curry Leaves 3
Cilantro few Sprigs
Oil 1 tbsp

Method of preparation:

Peel and finely chop the onion.
Remove stems, wash and mash the green chiles.
Wash and finely chop the cilantro.
Wash and tear the curry leaves.
Soak chana dal in a cup of water for around 2 hours.
Bring to boil a cup of water and remove from heat.

In a mixing bowl, mix together rice flour, soaked chana dal, sesame seeds, cilantro, cumin seeds, green chiles and salt into smooth dough using the hot water. Add little more water if necessary.
Divide the dough into two to three portions.

Heat a flat pan on medium heat.
When pan gets little hot, place the dough on the flat pan.
Press the dough and spread it with help of wet fingers into thick roti (around 5 inch diameter).
Pour a tsp of oil on top of the roti.

Cook for a minute or two until the bottom side turns golden brown.
Turn on the other side and cook covered for a minute or two.
Uncover, turn again and cook for couple more seconds to crisp up the bottom.
When both sides turn golden brown, remove from heat.
Repeat the same with remaining portion(s).
Serve rice flour chana dal rotti with simple garlic pickle or with any chutney or pickle of your choice.

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Mango Ginger Chutney

Ingredients:

Mango Ginger / Mavidi Allam 4 inch Piece
Green Chiles 1
Tamarind 2 inch sized ball
Turmeric Powder a big Pinch
Salt to taste

Method of preparation:

Peel, wash and mince the mango ginger.
Remove stems, wash and slice the green chile.
Soak tamarind in few tablespoons of warm water and extract all the juice.

Heat oil in a sauce pot, add all talimpu ingredients in order.
When mustard seeds start spluttering, remove half of the tempering onto a bowl.
Add ginger and green chiles into the remaining tempering.
Fry till ginger changes color, remove from heat.

Grind the fried ginger and tempering into smooth paste along with tamarind, turmeric and salt.
Remove the ground mango ginger chutney onto a bowl.
Add the reserved tempering to the chutney bowl and mix.
Serve mango ginger chutney with steamed rice or with idly, dosa, vada etc…

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Roasted Peanuts Chaat

Ingredients:

Raw Peanuts 1 1/2 Cups
Onion 1
Tender Green Chile 1 (optional)
Chaat Masala 1/4 tsp
Red Chile Powder 1/4 tsp
Lemon Juice 1 tbsp
Cilantro few sprigs
Raw Mango (grated) 1 tbsp (optional)
Salt to taste

Method of preparation:

Remove stems, wash, remove seeds and finely chop the green chile.
Peel and finely chop the onion.
Clean, wash and finely chop cilantro.
Heat a pan on medium heat, add raw peanuts and roast them until they change color (around 10 minutes).
Cool the roasted peanuts to room temperature.

In a mixing bowl, add chopped onion, green chile (if using), mango (if using), chaat masala, red chile powder, cilantro and salt.
Mix it thoroughly to combine all the flavors.
Finally stir in roasted peanuts and remove onto serving bowls.
Serve roasted peanuts chaat immediately.

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Red Pumpkin Curry

Ingredients:

Red Pumpkin 1/4 th of Small One
Onion 1
Green Chile 1
Garlic 1 Clove
Jaggery 1 (2 inch block)
Tamarind 2 inch sized ball
Coriander Powder 1/4 tsp
Red Chile Powder 1/4 tsp
Turmeric Powder a pinch
Salt to taste

Method of preparation:

Wash, remove skin with help of a knife and discard the seeds of the pumpkin.
Chop pumpkin into small chunks (around 2 cups).
Soak tamarind in quarter cup or more of warm water for sometime and extract all the thick juice.
Peel and finely chop the onion.
Remove stem, wash and finely chop the green chile.
Peel and mash the garlic clove.

Heat oil in a pan on medium flame , add all talimpu ingredients in order.
When mustard seeds start spluttering, add garlic, chopped onion and green chiles.
When onion turns translucent, add red pumkin chunks, tamarind extract and jaggery.
Cook covered on low flame for 5 – 10 minutes. Add a splash of water if required.
Let the jaggery dissolve completely during which pumpkin pieces cook while holding its shape.
Then stir in coriander powder, red chile powder and salt.
Stir well, taste and adjust any seasonings if required.
Serve red pumpkin curry with plain steamed rice and dollop of ghee.

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Val Methi Curry

Ingredients:

Dry Whole Val Papdi 1 1/4 Cups
Fenugreek Leaves 1 Cup Packed
Tomato 1
Green Chiles 2
Garlic 3 Cloves
Red Chile Powder 1/2 tsp
Turmeric Powder a big Pinch
Salt to taste

Method of preparation:

Soak the val papdi in enough water overnight.
Refresh the water and transfer the val papdi to a pressure cooker.
Pour fresh water until the val papdi is just soaked.
Pressure cook the val for 4 whistles and when pressure subsides, strain the beans.

Wash and finely chop the tomato.
Clean, separate leaves and thoroughly wash the fenugreek leaves.
Remove stems, wash and finely chop the green chiles.
Peel and roughly chop the garlic cloves.

Heat oil in a pan on medium flame , add all talimpu ingredients in order.
When mustard seeds start spluttering, add garlic, fenugreek leaves, turmeric powder and salt.
Fry till fenugreek leaves wilt completely.
Stir in cooked val and fry for a minute or two to evaporate any excess moisture.
Make some space in the pan and add chopped tomato and salt.
Cook till tomato turns little soft, add red chile powder.
Mix everything thoroughly and remove from heat.
Serve val methi curry with steamed rice or roti, pulka etc..

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Papad with Mashed Potato

Ingredients:

Potato 1
Red Onion 1/4 of Small One
Green Chile 1
Red Chile Powder 1/4 tsp
Turmeric Powder a pinch
Lemon Juice 1 tsp
Cilantro few Sprigs
Salt to taste
Mustard Oil 1/4 tsp
Small Papads 10

Method of preparation:

Wash and halve the potato.
Boil the potato till its soft.
Cool the potato to room temperature and peel it.
Remove stem, wash and finely chop the green chile.
Peel and finely chop the red onion.
Wash and finely chop the cilantro.

Arrange small papads on a plate and microwave for a minute or two.
Alternatively, put each of the on open flame till light golden brown and crisp.
Or, deep fry the papad till crisp.

In a mixing bowl, add chopped onion, green chile, red chile powder, turmeric powder, lemon juice, mustard oil, cilantro and salt.
Mix thoroughly and leave for couple of minutes, then add the boiled potato and mash it well along with the other ingredients in the bowl.

Serve mashed potato with roasted papad.
While eating, scoop a little bit of the mashed potato with fried papad.

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Spicy Buttermilk

Ingredients:

Plain Yogurt 1 Cup
Water 1 Cup
Green Chiles 1
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Curry Leaves 2
Cilantro few Sprigs
Lemon Juice 1 tsp
Salt to taste
Oil 1/2 tsp

Method of preparation:

Remove stem, wash and finely chop green chile.
Remove the seeds inside the green chile to reduce the heat.
Wash and finely chop cilantro.
Wash and tear the curry leaves.

Heat oil in a small pan, add cumin seeds and mustard seeds.
When mustard seeds start to splutter, add green chiles, curry leaves and cilantro.
Remove from heat and let it cool to room temperature.

In a deep vessel, pour yogurt, water, lemon juice, above tempering and salt.
Churn all the contents thoroughly with a whisk.
Pour onto serving glasses and serve spiced buttermilk chilled.

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Quick Stuffed Eggplants

Ingredients:

Baby Indian Eggplants 6
Tomato 2 Large
Ginger Garlic Paste 1 tsp
Coriander Powder 1 tsp
Cumin Powder 1/2 tsp
Red Chilli Powder 1/2 tsp
Turmeric Powder a big pinch
Tamarind 1 inch Sized Ball
Cilantro few Sprigs
Salt to taste
Oil 2 tsps

Method of preparation:

Remove stems, wash and slit the eggplants vertically twice keeping its stem intact.
Check to make sure eggplants are clean and good.
Pressure cook the whole eggplants in a cup of water along with tamarind for 3 whistles.
Strain the cooked eggplants and discard the tamarind.
Wash and finely chop cilantro.
Wash and finely chop the tomato.

Heat oil in a pan on medium flame, add all talimpu ingredients in order.
When mustard seeds start spluttering, add ginger garlic paste.
Fry briefly and stir in chopped tomato.
Cook till tomato turn soft and mushy.
Then add coriander powder, cumin powder, red chile powder, turmeric powder and salt.
Cook for a minute or two until the mixture comes together.
Make space in the middle of the pan, add cooked whole eggplants.
Fry the eggplants for a minute or until the skin turns light golden in color.
Then add few splashes of water, cilantro and mix everything carefully.
Cook covered on low flame for a minute.
Remove from heat and keep covered until required.
Serve quick stuffed eggplants with plain steamed rice or with biryani or with roti or with pulka etc…

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Navaratan Korma

Ingredients:

Apple 1 Small
Banana 1 Small
Pineapple (chopped) 1/2 Cup
Cauliflower Florets 1 Cup
Carrot 1 Small
Red Bellpepper 1/2
Potato 1 Small
Green Peas 1 tbsp
Cashews 10
Raisins 5
Onion 1 small
Ginger Garlic Paste 1/2 tsp
Green Chiles 1
Cardamom 1
Cloves 2
Cinnamon 1 inch Stick
Garam Masala Powder 1/2 tsp
Milk 1/2 Cup
Salt to taste
Ghee 2 tsps

Method of preparation:

Remove stem, wash and finely chop the green chile.
Wash, halve, remove seeds and chop the apple into small chunks.
Peel and chop the banana.
Peel, remove ends and chop the carrot into small cubes.
Wash, remove ends, remove seeds and chop the bell pepper into small cubes.
Peel, wash and cube the potato.
Reserve 3 whole cashews.

Pressure cook chopped cauliflower, carrot, bellpepper, potato and peas for a whislte.
Alternatively, boil all the vegetables in few cups of water till just soft but not mushy.
Or, microwave all the vegetables with little water for 5 minutes.
Strain the boiled vegetables and keep aside.

Grind cashews into smooth paste adding enough water.
Heat a tsp of ghee in a pan, add sliced onion and fry till translucent.
Make sure onion doesn’t change color, remove from heat.
Grind the onion into smooth paste using a spice blender.

Heat a tsp of ghee in a pan, add cardamom, cinnamon, cloves, reserved cashews and raisins.
Then stir in green chiles, ginger garlic paste, onion paste and salt.
Fry briefly and add all the cooked vegetables and chopped fruits (apple, banana, pineapple).
Stir in cashew paste and milk.
Cook covered on low flame till all the vegetables are cooked.
Finally add garam masala and remove from heat.
Serve navaratan korma with steamed rice or roti.

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Vermicelli in Spicy Yogurt

Ingredients:

Vermicelli 1 Cup
Yogurt 1 1/2 Cups
Green Chiles 1 – 3
Ginger 1 inch Piece
Turmeric Powder a pinch
Salt to taste

Method of preparation:

Remove stems, wash and finely chop the green chiles.
Peel, wash and mince the ginger.
Bring to boil 2 cups of water, add vermicelli, few drops of oil and salt.
Boil the water till vermicelli is just cooked and transparent (around 3 – 5 minutes).
Strain the vermicelli and keep aside.

In a mixing bowl, whisk together yogurt, few tablespoons of water, turmeric powder and salt.
Carefully stir in cooked vermicelli.

Heat oil in a pan on medium flame , add all talimpu ingredients in order.
When chana dal starts to change color, add minced ginger and green chiles.
Fry briefly and remove from heat.
Heat the tempering a bit and add to the vermicelli and yogurt mixture.
Mix thoroughly and serve vermicelli in spicy yogurt.

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Spicy Mamra

Ingredients:

Puffed Rice 2 Cups
Garlic 2 Cloves
Whole Red Chiles 2
Turmeric Powder a big Pinch
Roasted Peanuts 2 tbsps
Curry Leaves 10
Salt to taste
Oil 1 tbsp

Method of preparation:

Peel and slice the garlic.
Remove stems and bread red chiles into small pieces.
Briefly roast the puffed rice in a shallow pan and remove from heat.

Heat oil in a small pan, add garlic, red chiles and curry leaves.
Fry till garlic changes into light golden in color and red chiles darken a bit.
Remove from heat and cool the fried ingredients to room temperature.
Using fingers, crush them into small pieces along with sufficient salt.

In a mixing bowl, add puffed rice, roasted peanuts, crushed garlic, red chiles, turmeric powder and salt.
Mix everything thoroughly with help of hands and remove onto jar with a tight lid.
Serve spicy mamra as a snack.

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Star Fruit Chutney

Ingredients:

Star Fruit 1 Large
Scraped Coconut 1 tbsp
Tamarind Extract 1/2 – 1 tsp
Salt to taste

Method of preparation:

Wash, remove little bit of both ends and scrape the ridges of the star fruit a little.
Then slice the star fruit horizontally and remove any seeds.
Finely chop the star fruit and keep aside.

Heat oil in a pan on medium flame , add all talimpu ingredients in order.
When urad dal changes color, remove from heat and add scraped coconut.
Cool the tempering to room temperature and add it to the mixing bowl.
Add salt to the tempering and crush the red chiles with help of a pestle.
Then stir in chopped star fruit, tamarind extract and crush it further for couple more seconds.
Remove the star fruit chutney onto a bowl and serve with rice or dosa etc…

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Bhindi Boondi Fry

Ingredients:

Lady’s Finger / Okra 20 app.
Boondi 1 Cup
Garlic 4 Cloves
Green Chiles 2
Red Chile Powder 1/2 tsp
Turmeric Powder a pinch
Salt to taste

Method of preparation:

Remove stems, wash and slice the green chiles.
Wash, pat dry, remove ends and chop okra into inch sized pieces.
Peel and roughly chop the garlic cloves.

Heat a tsp of oil in a pan, add chopped okra.
Stir fry until the edges of okra turns light brown.

Make little space in the middle of the pan and pour a tsp of oil.
Add all talimpu ingredients in order in the oil along with the green chiles and garlic.
When urad dal changes color, mix the tempering with the fried bhindi.

Stir in boondi, turmeric powder, red chile powder and salt.
Sprinkle a tbsp of water and fry for a minute or until all the water has gone.
Serve okra and fritters curry over plain steamed rice.

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Cauliflower Paratha

Ingredients:

Cauliflower 1/2 of Small One
Wheat Flour 1 1/2 Cups
Green Chiles 2
Ginger 1/2 inch Piece
Cumin Powder 1/4 tsp
Coriander Powder 1/2 tsp
Red Chile Powder 1/4 tsp
Turmeric Powder a pinch
Cilantro few Sprigs
Urad Dal 1/4 tsp
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Salt to taste
Oil as required

Method of preparation:

Remove outer leaves and break the cauliflower into florets.
Wash the florets and grate them. Alternatively, use a food processor to do the job.
Remove stems and wash the green chiles.
Grind green chiles into coarse paste.
Peel and mince the ginger
Wash and finely chop the cilantro.

Heat quarter tsp of oil in a pan, add urad dal, mustard seeds, cumin seeds, ginger and green chiles.
When urad dal changes color, add grated cauliflower, coriander powder, cumin powder, turmeric powder and red chile powder.
Cook covered for a minute or two and uncover and fry till cauliflower is soft and without too much moisture.
Remove from heat and stir in cilantro and sufficient salt.

Knead wheat flour into somewhat tight dough with few pinches of salt using enough fresh water.
Keep the dough covered with wet kitchen towel for half an hour.
Divide the dough into 3 – 4 portions.

Take each portion of wheat dough, press it a little to form a small disk.
Take around 2 tbsps of the cooked cauliflower mixture and place it on the disk.
Now bring together the edges of the dough and press it to form a ball.
Carefully knead each dough ball into around 7 inch diameter disc with help of a rolling pin.
Repeat the same with remaining wheat dough portions.

Heat a flat griddle on medium heat, brush half a tsp of oil all over the griddle.
Place the paratha on hot griddle and let it turn golden brown.
Add quarter tsp of oil on uncooked side and turn it over to let it cook.
When both sides are cooked properly, remove cauliflower paratha onto a plate.
Repeat the same with remaining rolled out parathas.
Serve hot cauliflower paratha with mango pickle and any raita of your choice.

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Paneer Cake

Ingredients:

Home Made Paneer 2 Cups
Sooji 1 tbsp
Sugar 1 1/4 Cups
Cardamom 2
Salt a small pinch
Ghee 1/2 tsp

Method of preparation:

Bruise the cardamom and remove the seeds.
Thoroughly grind the seeds into fine powder and keep aside.

In a mixing bowl, add fresh paneer and mash it thoroughly with help of a spatula.
Add sooji, sugar, salt and cardamom powder to the paneer and knead the mixture into very soft dough.
Divide the dough into two portions.

Take two of around 5 – 6 inch wide and inch height oven safe dishes or ramekins.
Grease the ramekins with little ghee.
Sprinkle quarter tsp of sugar on both the ramekins.
Put the ramekins in microwave for few seconds until the sugar melts and caramelizes a little.
Rotate the ramekin to let the caramelized sugar stick to the sides of the dish as well.
Take each portion of the paneer dough and place it in the ramekin.
Carefully press the paneer into the ramekin with help of fingers and level it.

Preheat the oven to 350 F.
Bake for half an hour and reduce the heat to 300 F and bake for 10 – 15 more minutes.

Test the cake by inserting a toothpick into the cake.
If the toothpick comes out clean, the cake is done.
Let the cake cool off inside the oven if necessary before removing.
Cool the cake to room temperature and turn the ramekin upside down to remove the paneer cake onto a plate.
Serve paneer cake immediately or you can refrigerate it for upto a week.

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Banana Pecan Smoothie

Ingredients:

Banana 1 Medium
Soy Milk 1/2 Cup
Pecans 3

Method of preparation:

Peel and roughly chop the banana.
Freeze the banana for couple of hours.

Smoothly blend the banana, soy milk and pecans using a juicer.
Remove the smoothie onto a serving glass.
Serve banana pecan smoothie immediately.

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Sesame Tomato Chutney

Ingredients:

Sesame Seeds 1/2 Cup
Tomato 2
Green Chiles 2 – 4
Tamarind 1 inch sized Ball
Garlic 2 Cloves
Salt to taste

Method of preparation:

Heat a pan on medium heat, add sesame seeds and toast them until they start popping or until they change to light golden color (around 1 minute).
Peel and roughly chop the garlic cloves.
Wash and roughly chop the tomatoes.
Remove stems, wash and halve the green chiles.

Soak tamarind in few tablespoons of warm water for sometime.
Alternatively, microwave the tamarind with few tablespoons of water to soften it.
Squeeze the tamarind to extract all the thick tamarind juice and discard any fibers.

Heat oil in a small pan, add all talimpu ingredients in order along with garlic.
When urad dal changes color, remove half of the tempering onto a bowl along with all curry leaves.
In the same pan with remaining tempering, add chopped tomatoes, tamarind extract, green chiles and salt.
When tomatoes become soft and mushy, remove from heat.

First grind the sesame seeds into fine powder using a spice grinder.
Then add cooked tomatoes and green chiles to the grinder and grind everything into smooth paste.
Remove the ground sesame tomato chutney onto a bowl.

Add the reserved tempering to above chutney bowl and mix well.
Serve sesame tomato chutney with steamed rice or idly or dosa etc.

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Spicy Stir Fried Idli

Ingredients:

Small Idli 16 – 20
Spicy Curry Powder 1 tbsp
Red Chile Powder 1/4 tsp
Green Chiles 3
Mustard Seeds 1/8 tsp
Cumin Seeds 1/8 tsp
Curry Leaves 5
Salt to taste
Oil 1 tsp

Method of preparation:

Wash and slit green chiles keeping its stem intact.

Heat oil in a pan, add mustard seeds and cumin seeds.
When mustard seeds starts spluttering, add green chiles and curry leaves.
Then stir in steamed idli, spicy curry powder, red chile powder and salt.
Fry briefly and remove from heat.
Serve spicy stir fried idly immediately.

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Plantain Paratha

Ingredients:

Wheat Flour 1 1/2 Cups
Plantains 2 Medium
Green Chiles 3
Ginger 1 inch Piece
Lemon Juice 1 tbsp
Cumin Seeds 1/4 tsp
Cilantro few Sprigs
Turmeric Powder a pinch
Salt to taste
Oil as required

Method of preparation:

Remove ends, halve and wash the plantains.
Pressure cook the plantains in enough water for 4 whistles.
Strain the cooked plantains and peel off the skin.
Peel and mince the ginger.
Wash and finely chop the cilantro.

Remove stems, wash and roughly chop the green chiles.
Grind cumin seeds, green chiles, ginger, cilantro, turmeric and salt into coarse paste using a spice blender.

In a mixing bowl, mash the plantain thoroughly with help of a masher.
Add ground paste, lemon juice and mix everything.
Taste the stuffing and adjust any seasonings if required.

Knead wheat flour into somewhat tight dough with few pinches of salt using enough fresh water.
Keep the dough covered with wet kitchen towel for half an hour.
Divide the dough into 3 – 4 portions.

Take each portion of wheat dough, press it a little to form a small disk.
Take around 2 tbsps of the cooked plantain mixture and place it on the disk.
Now bring together the edges of the dough and press it to form a ball.
Carefully knead each dough ball into around 7 inch diameter disc with help of a rolling pin.
Repeat the same with remaining wheat dough portions.

Heat a flat griddle on medium heat, brush half a tsp of oil all over the griddle.
Place the paratha on hot griddle and let it turn golden brown.
Add quarter tsp of oil on uncooked side and turn it over to let it cook.
When both sides are cooked properly, remove plantain paratha onto a plate.
Repeat the same with remaining rolled out parathas.
Serve plantain paratha immediately with a pickle or chutney of your choice.

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Sev Chaat

Ingredients:

Fine Sev 1 1/2 Cups
Tomato 1 Small
Onion 1 Small
Tender Green Chile 1 Small
Chaat Masala 1/4 tsp
Red Chile Powder 1/4 tsp
Roasted Peanuts 2 tbsps
Lemon Juice 1 tbsp
Cilantro a few sprigs
Salt to taste

Method of preparation:

Remove stems, wash, remove seeds and finely chop the green chile.
Peel and finely chop the onion.
Wash, halve, remove seeds and finely chop the tomato.
Clean, wash and finely chop cilantro.

In a mixing bowl, add chopped onion, tomato, green chile, chaat masala, red chile powder, cilantro, lemon juice and salt.
Mix it thoroughly to combine all the flavors.
When ready to serve, stir the sev into the prepared mixture.
Finally stir in roasted peanuts and remove onto serving bowls.
Serve sev chaat immediately.

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Sabudana Dosa

Ingredients:

Sabudana / Sago 1/2 Cup
Yogurt 1 1/4 Cups
Rice Flour 3 tbsps
Green Chiles 5 – 8
Cumin Seeds 1/2 tsp
Cilantro few Sprigs
Salt to taste

Method of preparation:

Remove stems, wash and finely chop the green chiles.
Wash and finely chop the cilantro.

Refresh sabudana in fresh water.
Soak sabudana in yogurt for 4 – 6 hours.
Add water to the soaked sabudana if necessary.

In a mixing bowl, add soaked sabudana, rice flour, green chiles, cumin seeds, cilantro and salt.
Add enough water (around 1 1/4 cups) and make it into a somewhat thick batter.

Heat a flat pan on medium high heat, apply quarter tsp of oil with back of a spoon.
When pan gets hot, pour a big ladle full of sabudana dosa batter on to the pan in one go.
Make sure batter is thin enough that it spreads by itself into around 6 inch diameter dosa.

Fry till bottom side starts to turn light golden brown.
Pour 1/8th tsp of oil on saggubiyyam dosa and turn on other side.
Reduce the heat to medium and cook on this side for a minute before removing from heat.
Repeat the same with remaining sabudana dosa batter.
Serve sabudana dosa immediately with any chutney of your choice.

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Coconut Idly

Ingredients:

Urad Dal 1/2 Cup
Idly Rawa 3/4 – 1 Cup
Salt to taste
Ghee as required

Scraped Coconut 4 tbsps
Onion 1 Small
Green Chiles 2
Ginger 1 inch Piece
Cilantro few Sprigs

Method of preparation:

Remove stems, wash and finely slice the green chiles.
Peel and finely chop the onion.
Peel and thinly slice the ginger.
Wash and finely chop the cilantro.

Soak urad dal in water for 3 – 5 hours.
Refresh the urad dal in fresh water and grind it into fine paste adding minimum water.
Soak idly rawa in water for half an hour.
Squeeze the water out of idly rawa and keep aside.

Mix the ground urad dal and idly rawa together by adding few pinches of salt.
Leave the batter in a warm place for couple of hours.
Mix in some water if the batter is too thick and not pourable.

Grease the idly mould with little ghee.
Place 2 – 3 green chile slices, few slices of ginger, a tsp of chopped onion, tsp of cilantro, a tbsp of scraped coconut on each idly mould before adding the batter into the mould.
Pour a big scoop of idly batter into each idly mould.
Reserve the remaining batter in the refrigerator for further use.

Steam the idlis for 15 – 20 minutes and remove from heat.
Let the idli cool off a bit before removing onto serving plate.
Serve coconut idly with sambar or any chuntey.

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Rice Puttu

Ingredients:

Rice Flour 1 Cup
Water 3/4 Cup app.
Shredded Coconut 3 tbsps
Salt to taste

Method of preparation:

Dissolve around quarter tsp of salt into 3/4th cup of water.
Sprinkle water little by little into the rice flour and turn the rice flour into wet powder.
Divide the wet rice flour mixture into 3 portions.

Fill half of the bottom vessel of the puttu maker with water.
Take the cylindrical portion of the puttu maker.
Slide the perforated disk into the bottom part of the cylinder.
First add a tbsp of the shredded coconut to the cylinder.
Then layer it with one third of the rice flour mixture.

Add another tbsp of the shredded coconut on top of the rice flour mixture.
Repeat the layers two more times starting with the rice flour mixture.
Tap the cylindrical portion of the puttu maker couple of times if necessary.
Place the top portion of the puttu maker on the bottom vessel and cover with a perforated lid.

Place the puttu maker on medium high heat and steam for around 8 minutes.
Remove the cylindrical portion and push the perforated disk to slide the puttu onto the plate.

Alternatively, fill the idly mould with shredded coconut and then the rice flour mixture.
Steam the filled idly tray for 6 – 8 minutes.
If possible choose idly moulds that have perforations in them for better steaming.

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Eggplant and Beans with Poppy Seeds

Ingredients:

Small Indian Eggplants 4 – 6 Medium
Fresh Beans 10 app.
Poppy Seeds 1 tbsp
Onion 1 Small
Green Chillies 4 – 6
Ginger 1 inch Piece
Garlic 1 Clove
Turmeric Powder a big pinch
Milk 1/2 Cup
Salt to taste

Method of preparation:

Wash, snap both ends of the fresh beans and chop them into inch long pieces.
Wash, remove stems and chop brinjal into small cubes.
Remove stems, wash and roughly chop the green chiles.
Peel and roughly chop the ginger and garlic.
Peel and roughly chop the onion.
Grind the onion into coarse paste adding least amount of water.

Soak poppy seeds in few tablespoons of water for couple of hours.
Grind poppy seeds into fine paste using a spice blender.
Grind green chiles, garlic and ginger into fine paste adding enough water.

Heat oil in a pan, add all talimpu ingredients in order.
When urad dal changes color, add onion paste.
Fry till onion is cooked and then add green chile paste, chopped beans, eggplant and turmeric powder.
Fry for a minute and add milk, ground poppy seeds paste and salt.

Cook covered on medium – low flame till beans and eggplant turns soft.
Taste and adjust any seasonings required and remove from heat.
Garnish with fresh curry leaves or chopped cilantro if desired.
Serve eggplant and beans with poppy seeds over plain steamed rice and a dollop of ghee.

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Crispy Dosa

Ingredients:

Idli Rice 1 Cup
Urad Dal 1/3 Cup
Poha 1/2 Cup
Fenugreek Seeds 1/2 tsp
Salt to taste
Oil as required

Method of preparation:

Soak idli rice in fresh water for around 6 hours or overnight.
Soak urad dal, poha and fenugreek seeds together for around 3 hours.
Refresh the rice with fresh water and grind it into fine paste adding minimum amount of water.
Then add the remaining soaked ingredients, salt and grind again into fine smooth paste.
Take the ground dosa mixture into a bowl and keep it covered in a dark warm place to ferment for around 5 – 8 hours.
Adjust the fermented mixture into dosa batter consistency with sufficient water if required.

Heat a flat pan on medium high heat, apply half tsp of oil with back of a spoon.
When pan gets hot, pour a ladle full of dosa batter in middle of pan and spread it in circular motion with back of the ladle into thin dosa (around 7 inch diameter).
Cook covered for a minute if desired.
When edges of the dosa start to turn light brown, carefully turn the dosa on other side.
Cook on this side for a minute and turn and crisp the other side again before removing from heat.
Repeat the same with remaining dosa batter.
Serve crispy dosa with besan chutney or with any chutney of your choice.

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Plantain with Garlic and Mustard Seeds

Ingredients:

Plantains 2 Medium
Garlic 3 Cloves
Mustard Seeds 1/2 tsp
Red Chile Powder 1/2 – 1 tsp
Turmeric Powder a big pinch
Salt to taste
Oil 1 tbsp

Method of preparation:

Remove ends, remove thick skin and slice the plantain into thin circles.
Soak the chopped plantain circles in water until necessary.
Peel and roughly chop garlic cloves.
First, grind garlic into fine paste using a spice blender.
Then add mustard seeds, red chile powder and salt.
Grind everything into fine paste and remove onto plate.

Heat oil in a pan on medium high heat, add plantain circles.
Fry plantain circles till they turn light golden in color.
Stir occasionally and cook covered for couple of minutes if plantain is not cooking properly.
Then lower the heat, stir in ground garlic and mustard seeds paste and turmeric powder.
Add a splash of water if the paste is too thick and stir to let the masala stick to the plantains.
Remove from heat and serve plantain with mustard seeds and garlic over plain steamed rice and dollop of ghee.

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Dry Fruits Ladoo

Ingredients:

Pitted Dates 15 – 20
Cashews 5
Pistachios 14
Almonds 7
Golden Raisins 10

Method of preparation:

Finely chop the dates and the raisins.
Soak almonds in warm water for sometime and peel of their skin.
Pat dry the almonds.

Crush the cashews, pistachios and almonds into small bits using a pestle or a quick pulse in the processor.
Alternatively, chop the nuts with help of a large knife.
Add all the prepared ingredients in a mixing bowl and press with a fork or back of a spoon to mix.
Divide the mixture into around 8 – 10 portions.
Take each portion into hand and press to form into a ball.
Store dry fruits laddu in a dry tight jar and serve as a snack.

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Masala Vermicelli

Ingredients:
Vermicelli 1 1/2 Cups
Onion 1 Small
Tomato 1
Ginger garlic Paste 1/2 tsp
Green Chillies 4
Green Peas 1/2 Cup
Whole Red Chiles 2 – 3
Cloves 2
Coriander Seeds 1 1/2 tsps
Cinnamon 1/2 inch Stick
Turmeric Powder a Pinch
Salt to taste

Method of preparation:

Remove stems, wash and slit green chillies into two.
Grind red chiles, cloves, coriander seeds and cinnamon into fine powder.

Heat a pan on medium heat, add vermicelli and roast until it turns light golden color.
Bring to boil few cups of water in a sauce pot, add a tsp of oil, few pinches of salt.
When the water comes to a boiling point, add vermicelli.
Boil vermicelli for around 2 minutes or until it is cooked with a slight bite.
Immediately pour the cooked vermicelli into a colander and refresh with cold water.

Heat oil in a pan on medium low heat, add all talimpu ingredients in order.
When dal turns light brown, add green chillies, ginger garlic paste, ground spice powder, green peas and onion.
Once onion turns translucent, add tomato, turmeric powder and salt.
When tomato turns soft, add vermicelli.
Mix carefully and make sure all the excess moisture is gone.
Serve masala vermicelli with a glass of buttermilk.

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Kadala Curry

Ingredients:

Black Chickpeas 1 Cup
Ginger Garlic Paste 1/2 tsp
Onion 1/2
Turmeric Powder a pinch
Cilantro few Sprigs
Salt to taste
Oil 1 tbsp

To Grind:

Coconut 2 tbsps
Coriander Seeds 1 tsp
Cumin Seeds 1/2 tsp
Whole Red Chiles 2
Black Peppercorns 6 – 8
Cloves 2
Cinnamon 1/2 inch Stick
Onion 1/2
Oil 1 tsp

Method of preparation:

Remove stems, wash and slice the green chiles.
Finely chop the onion.
Wash and finely chop the cilantro.
Soak chickpeas in water overnight or for around 5 hours.
Refresh chickpeas with fresh water and pour water to soak them.
Pressure cook the chickpeas for 3 whistles along with few pinches of salt.

Heat oil in a pan, add cloves, cinnamon, peppercorns, red chiles, coriander seeds and cumin seeds.
Fry for couple of seconds, add chopped onion and fry till it turns translucent.
Remove from heat and add coconut.
Cool all the ingredients to room temperature and grind them into fine paste adding enough water.

Heat oil in a pan, add cumin seeds, ginger garlic paste, chopped onion, green chiles and turmeric powder.
When onion turns translucent, add cooked chickpeas, ground coconut paste, around a cup of water and salt.
Boil till the sauce thickens and remove from heat.

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Wheat Flour Upma

Ingredients:

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

Method of preparation:

Coarsely crush the roasted peanuts.
Wash and roughly chop the fenugreek leaves.

Knead wheat flour into somewhat tight dough with few pinches of salt using enough fresh water.
Keep the dough covered with wet kitchen towel for couple of minutes.
Dive the wheat flour dough into peanut sized portions.
Form each portion into small ball and place it in a vessel.
Pressure cook the wheat flour balls for 3 whistles.

Heat oil in a pan, add mustard seeds, cumin seeds, curry leaves and asafoetida.
After a few seconds, add fenugreek leaves, turmeric and salt.
Once fenugreek leaves wilt, add cooked wheat flour balls.
Mash some of the wheat flour balls if desired.
Fry for couple of minutes and remove from heat.
Stir in red chile powder, ground peanuts and lemon juice to the wheat flour balls.
Serve wheat flour balls upma with ketchup.

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Bell Pepper with Besan

Ingredients:

Bell Pepper 1 large
Onion 1 Small
Besan / Gram Flour 1 1/2 tbsps
Roasted Sesame Seeds Powder 1 tbsp
Red Chili Powder 1/4 tsp
Turmeric Powder a pinch
Salt to taste

Method of preparation:

Wash thoroughly, remove stem, remove inner seeds and chop bell pepper into small chunks.
Peel and chop onion into small chunks.

Heat oil in a pan on medium low heat, add all talimpu ingredients in order.
When dal turns light brown, add chopped onion, chopped bell pepper and salt.
Cook covered on low – medium flame till bell pepper turns soft but not mushy. (around 5 minutes)
Stir occasionally and add a tbsp of water if required during the cooking process.
Uncover and fry for couple of seconds.
Then stir in besan, sesame seeds powder, turmeric powder and red chile powder.
Stir well and let it cook for a minute or two for besan to leave its raw flavor.
Serve bell pepper with besan over plain steamed rice and dollop of ghee.

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Fenugreek Leaves Patodi

Ingredients:

Fenugreek Leaves 2 Cups Packed
Moong Dal 2 tbsps
Chana Dal 1/2 Cup
Toor Dal 2 tbsps
Green Chiles 2
Whole Red Chiles 1
Turmeric Powder a big Pinch
Salt to taste

Method of preparation:

Soak moong dal, chana dal, toor dal in fresh water for couple of hours.
Refresh the soaked dals in fresh water.
Grind the soaked dals into somewhat coarse paste adding enough water.
Mix few pinches of salt into coarsely ground dals mixture.
Spread the ground dals mixture onto a wide vessel.
Pressure cook the dals mixture for 3 whistles.
Remove the cooked dals mixture and crumble it with help of fingers into coarse powder.
If the dal mixture is cooled off, use a food processor to do the same job.

Heat oil in a pan on medium heat , add red chile and fry till it changes color. Remove it onto a plate and finely crush with along with a pinch of salt.
Into the same pan with remaining oil, add all talimpu ingredients in order.
When urad dal changes color, add green chiles, fenugreek leaves and salt.
Stir in crumbled dal mixture, crushed red chile, turmeric powder.
Cook covered for few minutes and uncover and fry for a minute or two to let evaporate any leftover moisture.
Adjust any seasonings if required.
Serve fenugreek leaves patoli with steamed rice and dollop of ghee.

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Dalia Burfi

Ingredients:

Dalia 1/2 Cup
Pistachios 1 tbsp
Cardamom Powder a pinch
Jaggery 1 Cup
Salt a small Pinch
Ghee 1 tsp

Method of preparation:

Grind dalia into fine powder using a spice blender.
Coarsely powder the pistachios and keep aside.

Grease a small pan with little ghee and keep aside.
Heat a pan on medium high heat, add ghee, jaggery, cardamom powder, salt and half a cup of water.
Boil till jaggery dissolves and the syrups comes to a boil.
Test the syrup by placing a drop of the jaggery syrup into a small bowl filled with water.
If the syrup drop in the water forms a soft ball, remove the jaggery from heat.

Stir in dalia powder and pistachios powder.
Pour the hot dalia mixture onto the greased pan.
Let it cool a bit before cutting the block into small pieces.

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Bell Pepper Patoli

Ingredients:

Bell Pepper 1
Chana Dal 1/2 Cup
Whole Red Chiles 2
Garlic 3 Cloves
Turmeric Powder a big Pinch
Salt to taste

Method of preparation:

Wash, remove stem, remove seeds and chop bell pepper into big chunks.
Peel and lightly crush the garlic cloves.
Soak chana dal in fresh water for couple of hours.
Refresh the soaked dals in fresh water.
Grind the soaked chana dal into somewhat coarse paste adding enough water.
Mix few pinches of salt into coarsely ground chana dal mixture.
Spread the ground chana dal mixture onto a wide vessel.
Pressure cook the chana dal mixture for 3 whistles.
Remove the cooked chana dal mixture from cooker and crumble it with help of fingers into coarse powder.
If the dal mixture is cooled off, you use a food processor to do the same job.

Heat oil in a pan on medium heat , add red chiles and fry till it changes color. Remove it onto a plate and finely crush with along with a pinch of salt.
Into the same pan with remaining oil, add all talimpu ingredients in order along with garlic cloves.
When urad dal changes color, add bell pepper and salt.
Fry till bell pepper is soft but not mushy.
Stir in crumbled dal mixture, crushed red chile and turmeric powder.
Cook covered for few minutes and uncover and fry for a minute or two to let evaporate any leftover moisture.
Adjust any seasonings if required.
Serve bell pepper patoli with steamed rice and dollop of ghee.

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Sweet Mint Chutney

Ingredients:

Mint Leaves 2 Cups Packed
Urad Dal 1 tsp
Sesame Seeds 1 tsp
Coriander Seeds 1 tsp
Cumin Seeds 1/2 tsp
Dried Red Chiles 3 – 4
Tamarind 1 inch sized Ball
Jaggery 1 tbsp (grated)
Salt to taste
Oil 1 tbsp

Method of preparation:

Remove mint leaves from hard stems and wash under water thoroughly.
Roughly tear the mint leaves.
Soak tamarind in few tablespoons of warm water for sometime and extract all the juice.

Heat oil in a pan, add urad dal, broken red chiles, coriander seeds and cumin seeds.
Fry till they are aromatic or change light brown in color and remove onto a bowl.
Then add the mint leaves, sesame seeds and salt in remaining oil.
Fry till mint wilts and changes color and remove from heat.

Grind all the ingredients into fine paste adding tamarind extract and jaggery.
Add water if necessary while grinding the mint chutney.
Serve sweet mint chutney with idly, dosa etc…

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Ridge Gourd Patties

Ingredients:

Ridge Gourd 1 large
Rice Flour 3 tbsps
Onion 1 Small
Green Chiles 1 – 2
Red Chile Powder 1/4 tsp
Cilantro few sprigs
Salt to taste
Oil 1 tsp

Method of preparation:

Remove stems, wash and finely chop the green chiles.
Wash and finely chop cilantro leaves.
Peel and finely chop the onion.
Remove ends, remove skin and wash the ridge gourd.
Finely chop the ridge gourd (around 2 Cups).

Sprinkle a tsp of salt and leave chopped ridge gourd aside for 15 – 20 minutes.
Then squeeze the chopped ridge gourd between hands to remove water.

In a mixing bowl, add squeezed ridge gourd, rice flour, chopped onion, green chiles, red chile powder, cilantro and salt (if necessary).
Stir and slightly mash the mixture to form a very soft dough. Add little bit of water if necessary.
Take small lemon sized portion out of the mixture and flatten it on the palm to form a small disc.

Repeat the same with remaining mixture and keep all the flattened rigde gourd discs aside.

Heat a flat pan on low – medium heat.
Carefully arrange the ridge gourd discs on hot pan one by one.
Drizzle oil on each patty and let them fry on both sides until light golden brown in color.
Remove turai patties onto absorbent paper.
Serve ridge gourd patties with hot steamed rice or steamed rice mixed with pickle.

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Sprouts Dates Salad

Ingredients:

Moong Sprouts 1 Cup
Dates 4 – 6
Golden Raisins 10
Almonds 4
Honey 1 tsp (optional)

Method of preparation:

Soak almonds in water overnight.
In the morning, peel the skin off of the almonds and thinly slice them.
Alternatively, microwave the almonds in little water for a minute to peel off the skin.

In a mixing bowl, mix all the ingredients together.
Serve sprouts dates salad immediately.

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7 Cups Sweet

Ingredients:

Besan 1 Cup
Grated Coconut (fresh or frozen) 1 Cup
Plain Milk 1 Cup
Ghee 2 Cups
Sugar 2 Cups
Cardamom Powder a big Pinch (optional)

Method of preparation:

Grease around a ten inch square dish with little ghee and keep aside.
Heat a nonstick pan or heavy bottomed pan on medium heat, add ghee and besan.
Fry briefly and stir in all the other ingredients.
Alternatively, mix all the ingredients together without any lumps before placing in the pan.
Let the sugar melt and the syrup thicken.
The sugar syrup binds the besan together.
Keep stirring and let the mixture cook till its very thick.

Test the mixture by dropping it into the pan from a feet above.
If the mixture falls into lumps rather than in a sheet, then its done (around 15 minutes).
Pour the mixture into greased dish and tap the dish couple of times.
Pat the mixture flat with back of a spatula and leave it aside to cool off.
When warm enough, cut the besan mixture into 2 inch blocks.
Cool the 7 cups besan sweet to room temperature and store tight for couple of days.
Serve 7 cups sweet as required.

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Mango Spinach Dal

Ingredients:

Spinach 2 Cups Packed
Raw Mango 1 Small
Toor Dal 1 Cup
Garlic 4 cloves
Green Chiles 4
Turmeric Powder a big pinch
Salt to taste

Method of preparation:

Wash toor dal under fresh water to remove any dirt.
Peel, remove pit and chop raw mango into small cubes.
Remove stems, wash and slice the green chiles.

Place washed dal in a vessel and pour 3 cups of water.
Place chopped mango in a vessel along with green chiles and pour around quarter cup of water.
Pressure cook both the dal and the mango at the same time but in different vessels for 3 whistles.

Wash and roughly chop spinach leaves.
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 spinach, turmeric powder and salt.
Fry till spinach leaves leave water and wilt.
Then stir in cooked toor dal and cooked mango.
Cook on low flame for around 3 minutes.
Serve spinach leaves mango dal with steamed rice and crispy papad.

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Broccoli Spinach Patoli

Ingredients:
Broccoli 6 inch head
Spinach 1 Cup Packed
Chana Dal 1/2 Cup
Whole Red Chiles 2
Garlic 3 Cloves
Turmeric Powder a big Pinch
Salt to taste

Method of preparation:

Break broccoli into small florets and wash under water.
Steam the broccoli until its just tender but firm.
Alternatively, add broccoli to boiling water for couple of minutes to cook.
Wash and roughly chop spinach leaves.

Peel and lightly crush the garlic cloves.
Soak chana dal in fresh water for couple of hours.
Refresh the soaked dals in fresh water.
Grind the soaked chana dal into somewhat coarse paste adding enough water.
Mix few pinches of salt into coarsely ground chana dal mixture.
Spread the ground chana dal mixture onto a wide vessel.
Pressure cook the chana dal mixture for 3 whistles.

Remove the cooked chana dal mixture from cooker and crumble it with help of fingers into coarse powder.
If the dal mixture is cooled off, you can use a food processor to do the same job.

Heat oil in a pan on medium heat , add red chiles and fry till it changes color. Remove it onto a plate and finely crush with along with a pinch of salt.
Into the same pan with remaining oil, add all talimpu ingredients in order along with garlic cloves.
When urad dal changes color, add spinach and salt.
Fry till spinach wilts and then stir in broccoli.
Stir in crumbled dal mixture, crushed red chile and turmeric powder.
Cook covered for a minute and remove from heat.
Serve broccoli spinach patoli with steamed rice and dollop of ghee.

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Dalia Stuffed Ridge Gourd

Ingredients:

Ridge Gourd 2 ( app. 10 inch long)
Dalia / Roasted Gram 1/2 Cup
Dry Coconut 1/4 Cup (grated)
Tamarind 1 inch sized ball
Coriander Seeds 1 tsp
Cumin Seeds 1/2 tsp
Whole Red Chiles 2
Red Chile Powder 1/2 tsp
Turmeric Powder a pinch
Cilantro few Sprigs
Salt to taste
Oil 1 tsp
o taste
Oil 1 tsp

Method of preparation:

Lightly scrape, remove ends, wash and chop ridge gourd into 2 inch long cylinders.
Make a slit in each ridge gourd vertically twice and keep aside.

Wash and finely chop the cilantro.
Soak tamarind in few tablespoons of water and extract all the thick pulp.
Grind dalia, dry coconut, coriander seeds, cumin seeds, whole red chiles, red chile powder, turmeric powder and salt into fine powder without adding any water.
In a small mixing bowl, mix together ground dalia powder, tamarind extract and oil.

Stuff each ridge gourd cylinder with at least tablespoon of the prepared dalia powder.

Heat oil in a pan on medium heat, add all talimpu ingredients in order.
When mustard seeds start spluttering, arrange the stuffed ridge gourd in the pan.
Add few splashes of water into the pan and cook covered on low flame for around 5 minutes.
Turn the ridge gourd on other side, add another splash of water and cook covered on low flame for another 3 – 5 minutes.
When ridge gourd turns soft but not mushy, uncover and fry for a minute or two to roast the outer skin a bit.
Stir in any remaining dalia powder, chopped cilantro and remove from heat.
Serve dalia stuffed ridge gourd with steamed rice or with roti.

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Vermicelli Dosa

Ingredients:

Roasted Vermicelli 1 Cup
Fine Sooji 1/3 Cup
Rice Flour 2 tbsps
Yogurt 2 tbsps
Green Chiles 2 – 4
Ginger 1 inch Piece
Cumin Seeds 1/2 tsp
Cilantro few Sprigs
Salt to taste

Method of preparation:

Remove stems, wash and finely chop the green chiles.
Peel and mince the ginger.
Wash and finely chop the cilantro.
Grind green chiles and ginger into coarse paste.

In a mixing bowl, add vermicelli, sooji, rice flour, yogurt, green chile ginger paste, cumin seeds, cilantro and salt.
Add around one cup of water and make it into a batter.

Heat a flat pan on medium heat, apply quarter tsp of oil with back of a spoon.
When pan gets hot, pour a big ladle full of vermicelli dosa batter on to the pan in circular motion.
Make sure batter is thin enough that it spreads by itself into around 6 – 8 inch diameter dosa.
Spread the dosa a little with back of a spoon if there are any blobs of batter.

Cook covered on low flame for about a minute for vermicelli to cook from inside.
Uncover and fry till bottom side starts to turn light golden brown.
Pour 1/8th tsp of oil on semya dosa and carefully turn on other side.
Reduce the heat to medium and cook on this side for about a minute before removing from heat.
Turn again and fry for couple of seconds to crisp up the dosa.
Repeat the same with remaining vermicelli dosa batter.
Serve vermicelli dosa immediately with sambar or with any chutney of your choice.

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Beans Paruppu Usli

Ingredients:

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

Method of preparation:

Wash, snap both ends of the fresh beans and chop them into inch long pieces.
Bring to boil few cups of water, add chopped beans and salt.
Cook till beans are just soft but firm.
Strain the cooked green beans and keep aside.

Peel and lightly crush the garlic cloves.
Soak chana dal in fresh water for couple of hours.
Refresh the soaked dals in fresh water.
Grind the soaked chana dal into somewhat coarse paste adding enough water.
Mix few pinches of salt into coarsely ground chana dal mixture.
Spread the ground chana dal mixture onto a wide vessel.
Pressure cook the chana dal mixture for 3 whistles.
Remove the cooked chana dal mixture from cooker and crumble it with help of fingers into coarse powder.
If the dal mixture is cooled off, you use a food processor to do the same job.

Heat oil in a pan on medium heat , add red chiles and fry till it changes color. Remove it onto a plate and finely crush with along with a pinch of salt.
Into the same pan with remaining oil, add all talimpu ingredients in order along with garlic cloves.
When urad dal changes color, add cooked green beans and salt.
Fry for couple of minutes and then stir in crumbled dal mixture, crushed red chile and turmeric powder.
Cook covered for few minutes and uncover and fry for a minute or two to let evaporate any leftover moisture.
Adjust any seasonings if required.
Serve beans paruppu usili with steamed rice and dollop of ghee.

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Mango Pala Thalikalu

Ingredients:

Mango Pulp 1 Cup
Milk 3 Cups
Rice Flour 1 Cup
Scraped Coconut 1 – 2 tbsps
Jaggery 3 – 5 tbsps
Almonds 10 – 15
Salt a Pinch

Method of preparation:

Soak almonds in warm water for sometime and peel off their skin.
Then finely chop the almonds.

Bring to boil a cup of water.
Remove from heat, stir in rice flour and salt.
Once warm enough to handle, knead the rice flour into soft dough.
Take around a lime sized dough and dissolve in few tablespoons of water.
Reserve this to mix it in milk later on.

Take the remaining rice flour dough and mix few teaspoons scraped coconut and chopped almonds to it.
Knead again and divide the dough into small portions.
Form some of the portions into balls and some of them into long thick strings.

Bring to boil milk in a sauce pot, stir in the rice flour mixture.
Boil for a minute, stir in prepared rice flour balls and strings.
Boil till the rice flour balls float (around 5 minutes).
Add little more milk if the mixture becomes too thick.
Mix in jaggery (if using), coconut and almonds.
When jaggery is dissolved, remove from heat.
Let the mixture cool down a bit.

Temper the mango pulp with little bit of rice flour mixture.
Then add all the tempered mango pulp to the cooked rice flour mixture.
Garnish with fresh mango pulp and chopped almonds.
Serve mango pala thalikalu warm or cold.

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Wheat Flour Burfi

Ingredients:

Whole Wheat Flour 1 Cup
Jaggery 3/4 Cup
Cardamom Powder a Pinch
Cashews 4 – 5
Ghee 1/2 Cup

Method of preparation:

Grease a small square dish with a drop of ghee and keep aside.
Heat around quarter cup of water in a pot, add jaggery.
Let all the jaggery melt and the syrup slightly thicken before removing from heat.
Make sure the jaggery syrup doesn’t form any soft or hard ball when a drop is added to small bowl of water.

Heat a tsp of ghee in a nonstick pan, add cashews and fry them on low flame till they turn light golden color.
Remove fried cashews onto a plate and break them into halves.

Add half of the remaining ghee into the same pan.
Add wheat flour and fry on low – medium flame by stirring continuously.
Once wheat flour turns to light golden color (around 5 minutes), stir in jaggery sryup and the remaining ghee.
Cook on low flame till the mixture comes together (around 2 minutes).
Pour the cooked wheat flour mixture into greased dish.
Press with back of a small bowl to soften the mixture.
Cut the wheat flour mixture into around 2 inch squares.
Slightly press a broken cashew on each square.
Let the golpapdi cool off to room temperature before you carefully cut them again into pieces.
Store tight in a clean dry jar and gulpapti stays fresh for a week or more.

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Spicy Sesame Seeds Powder

Ingredients:

White Sesame Seeds 1 Cup
Chana Dal 4 tbsps
Urad Dal 2 tbsps
Coriander Seeds 1 tbsp
Cumin Seeds 1 tsp
Whole Red Chiles 5 – 8
Salt to taste
Oil 2 tsps

Method of preparation:

Heat oil in a pan on medium – low heat, add red chiles and fry till they change color and remove onto plate.
Add chana dal and fry for couple of seconds, add urad dal and fry till they both change color.
Remove from heat and add another tsp of oil.

Add coriander seeds, cumin seeds and fry for couple of seconds.
Then stir in sesame seeds and fry till they change color.
Cool everything to room temperature.
Firstly add red chiles and grind them into fine powder followed by chana dal and urad dal.
Then add the remaining ingredients and grind them into somewhat coarse powder using spice blender
Store the powder tight in a jar and it stays fresh for couple of weeks.
Serve spicy sesame seeds powder with idly, dosa, steamed rice and ghee etc.

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Quick Papad Curry

Ingredients:

Black Pepper Papad 3
Coriander Powder 1 tsp
Cumin Powder 1/2 tsp
Red Chili Powder 1/4 tsp
Turmeric Powder a pinch
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Curry Leaves 8
Salt to taste
Oil 1 tsp

Method of preparation:

Break dried papad into small pieces.

Heat oil in a pan, add cumin seeds, mustard seeds and curry leaves.
When mustard seeds start spluttering, add coriander powder, cumin powder, red chili powder and turmeric.
Immediately pour a cup of water, add few pinches of salt.
Bring the water to boil, stir in broken papad pieces.
Cook for around 5 minutes for papad to absorb all the juices and turn soft.
Serve quick papad curry with pulka or with steamed rice.

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Paniyaram

Ingredients:

Sago 1/2 Cup
Rice 3/4 Cup
Urad Dal 1/4 Cup
Fenugreek Seeds a pinch
Yogurt 3 tbsps
Chana Dal 1 tbsp
Green Chiles 2
Ginger 1 inch Piece
Cilantro few Sprigs
Salt to taste
Oil to grease the moulds
Fenugreek Seeds a pinch
Yogurt 3 tbsps
Chana Dal 1 tbsp
Green Chiles 2
Ginger 1 inch Piece
Cilantro few Sprigs
Salt to taste
Oil to grease the moulds

Method of preparation:

Remove stems, wash and finely chop green chiles.
Peel, wash and mince the ginger.
Wash and finely chop the cilantro.
Soak chana dal for 4 – 5 hours in enough water.

Soak sago, rice, urad dal, fenugreek seeds in enough water for 4 – 5 hours.
Strain the water and grind all of them together into paste adding yogurt and sufficient salt.
Add water if necessary while grinding.
Remove the ground paniyaram batter into a vessel and let if ferment for good 6 – 8 hours.
Then, stir in soaked chana dal and cilantro to the fermented batter.

Heat oil in a pan, add all talimpu ingredients in order along with ginger and green chiles.
When mustard seeds start spluttering, remove from heat and add to the paniyaram batter.

Heat aebleskiver pan or ponganalu pan on medium heat.
Grease the moulds with few drop of oil and let the pan heat a bit.
Fill each mould of the aebleskiver pan with a tbsp or more of the paniyaram batter.
Once edges start to change color, carefully turn paniyaram on other side and let it cook for a another minute. Carefully remove paniyaram from the pan onto a plate.
Repeat the same with remaining ponganalu batter.
Serve paniyaram with coconut chutney or with any other chutney and sambar.

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