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 et...

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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...

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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...

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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,...

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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...

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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...

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Val Methi Curry

Ingredients:Dry Whole Val Papdi 1 1/4 CupsFenugreek Leaves 1 Cup PackedTomato 1Green Chiles 2Garlic 3 ClovesRed Chile Powder 1/2 tspTurmeric Powder a big PinchSalt to tasteMethod 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...

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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...

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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...

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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...

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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,...

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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...

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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...

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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...

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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...

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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,...

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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...

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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 immediate...

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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...

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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 immediate...

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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...

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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...

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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...

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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...

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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...

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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...

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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...

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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...

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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...

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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...

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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...

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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...

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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...

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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...

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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...

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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...

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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...

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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,...

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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 immediate...

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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...

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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...

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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...

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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...

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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...

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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...

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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...

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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...

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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...

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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...

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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...

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