Chicken 65

Ingredients :

Chicken - 1 kg ( Boneless chicken cut in to small pieces )

Corn Flour - 16 tbl spoons

Maida - 8 tbl spoons

Eggs - 4

Ginger Garlic Paste - 8 tbl spoons

Garam Masala - 2 tbl spoons

Azinomotto - 2 tbl spoon ( china salt )

Red Chilli Powder - 4 tbl spoons

Salt - 2 to 2 1/2 tbl spoons

Red Food Colour - 1/4 to 1/2 tbl spoon

Curd - 1/2 to 3/4 cups

Oil - For Deep Frying

Green Chillies - 15

Curry Leaves - 20

Lemon juice - 4 tbl spoon

Process :

1. Take one bowl and keep chicken, cornflour, maida, ginger garlic paste, garam masala, red chilli powder, salt, red colour, egg ( juice ), curd, red colour and mix it and marinate it for 45 mins .

2. Deep fry the chicken pieces in oil and drain .

3. Now take 5 tbl spoons oil in pan and fry sliced green chillies, curry leaves. Now add fried chicken pieces and add lemon juice and fry 2 mins and serve it .

Bottlegourd Tomato Curry (Sorakaya Kura)

Ingredients :

Bottlegourd(Sorakaya)- 1

Onions - 3 to 4

Green Chillies - 4

Tomato - 2

Red Chilli Powder - 1/2 to 1 tbl spoon

Turmeric Powder

Salt - To Taste

Oil - 3 tbl spoons

Mustard Seeds - 2 tbl spoons

Process :

1. Take Pan add oil and heat it . Now add mustard seeds , onoin pieces , green chillies and fry it well .

2. Now add bottlegourd pieces ( take the upper layer of bottlegourd and cut into small pieces ) and fry it .

3. Now add red chilli powder , turmeric powder , salt and fry it well .

4. Now add tomato pieces and fry it well . And cover with lid for 3mins and fry it .

5. Now add some water and boil for sometime until bottlegourd boils .

Egg Tomato Curry

Ingredients :

Raw Eggs - 5

Onions - 3

Green Chillies - 4

Tomatoes - 2

Red Chilli Powder - 1/2 to 1 tbl spoon

Turmeric Powder

Salt - To Taste

Oil - 3 tbl spoons

Mustard Seeds - 2 tbl spoons

Corainder Leaves - 1 bunch

Process :
1. Take Pan add oil and heat it . Now add mustard seeds, onoin pieces, green chillies and fry it well .

2. Now add red chilli powder, turmeric powder, salt and fry it well.

3. Now add eggs juice ( break the raw eggs and mix that as juice in one bowl ) and fry it well .
4. Keep tomato pieces in that and fry it . Cover with lid and fry for sometime .

5. Now garnish with corainder leaves.

Mysore Pak

Ingredients :

Gram Flour - 1 cup

Sugar - 2 1/2 to 3 cups

Elachi - 4 ( powdered )

Ghee,Butter - 1 1/2 cup

Cooking Soda - 1 tbl spoon

Process :

1. Take Pan and add besan powder and fry it for sometime and take it out.

2. Now take one bowl and add sugar in that and add 1cup of water in that and boil it . Bring them to boil till the sugar syrup as sticky . Reduce the heat.

3. Now pour the besan flour , elachi powder and ghee into the sugar syrup while stirring .

4. Cook until the ghee starts to leave the sides of the pan and add soda in that and the mixture starts to thicken and turns to become light gold in color .

5. Immediately pour into a plate . When it is still hot , cut into diamond shapes.

Drumstick Tomato Curry

Ingredients :

Drumsticks Pieces - 8 to 10

Onion - 2

Green Chillies - 4

Tomatos - 2

Red Chilli Powder - 1/2 tbl spoon

Turmeric Powder

Salt - To taste

Oil - 2 tbl spoons

Process :

1. Take Pan and heat oil . Add onion pieces , green chillies and fry it .

2. Now add drumstick pieces and fry it well .

3. Add tomato pieces in that and fry it . Now cover with lid and fry for sometime .

4. Now add red chilli powder , turmeric powder , salt and fry it .

5. Now add some water and boil for sometime until drumstick boils .

Dal Tamotilos

Ingredients :

Toor dal ( kandipappu ) - 1 cup

Tomatilos - 5 ( Small )

Green chillies - 5

Turmeric Powder

Salt - to taste

Mustard seeds - 1 tbl spoon

Garlic cloves - 2

Red chillies - 2

Curry leaves

Oil - 2 tbl spoonsProcess :

1. Wash and pressure cook dal, tomatilos pieces with 1 1/2 cups of water till 3 whistles.

2. When the pressure is released, remove the lid then add turmeric powder and salt .

3. Heat oil in a Pan add crushed garlic cloves, mustard seeds, jeera, red chillies, curry leaves and fry them to turn brown .

4. Now add dal to this and cook in low heat with lid covered for 5 minutes.

5. Serve hot with rice, ghee and mango pickle.

Bread Bonda

Ingredients :

Bread Slices - 8 to 10

Potatos - 2

(Boiled)

Green Peas - 1/2 cup

Onions - 2

Lemon juice - 1 tbl spoon

Red Chilli Powder - 1/4 tbl spoon

Salt - to taste

Tumeric Powder

Garam Masala - 1/4 tbl spoon

Ginger Garlic Paste - 1/4 tbl spoon

Chaat Masala - 1/4 tbl spoon

Mustard Seeds - 1 tbl spoon

Curry leaves - 4

Corainder laves

Oil - 3 tbl spoons

Process :

1. Take Pan add oil and heat it. Now add mustard seeds, curry leaves and fry it.

2. Add onion pieces and fry it. Ginger garlic paste, garam masala, chaat masala and fry it.

3. Fry well till golden brown.

4. Add mashed potatos, green peas mix well and fry it.

5. Now add turmeric powder, red chilli powder, salt,lemon juice and mix well.

6. Garnish corainder leaves.

7. Take from fire, mix well and cool it. Make small balls and keep it.

8. Take one slice of bread and make it wet with milk and put one aloo ball in the bread and cover it nicely.

9. Boil oil in a frying pan. Now fry bread bonda in oil untill it becomes golden brown.

10.Serve hot with tomato ketchup.

Sliced Egg Curry

Ingredients :

Boiled Eggs - 5

Oinons - 5

Green Chillies - 3

Garlic Cloves - 3

Ginger - small piece

Cinnamon sticks - 2

Red Chilli Powder - 1 tbl spoon

Salt - to taste

Corainder Powder - 1 tbl spoon

Garam masala - 1/4 tbl psoon

Corainder Leaves - 1 bunch

Process :

1. Graind Green chillies, garlic cloves, ginger pieces, dalchin chekka.

2. Take Pan add oil and heat it. Now add onion pieces and fry it.

3. Now add grainded paste in that and fry well.

4. Add red chilli powder, garam masala, corainder powder, salt and fry for 2mins. Now add half glass of water.

5. When masala gets cooked well add coriander leaves(cut it into small pieces).

6. Then slit boiled eggs.

7. Mix well and fry for 2mins.

Vegetable Samosa

Ingredients :

For samosa dough :

Maida - 1 cup

Ghee - 1/2 cup

Baking powder - 1/4 tbl spoon

Salt

water

For filling :

Potatoes - 2 ( large boiled, peeled, mashed )

Onion finely chopped - 1

Green peas - 1 tea cup

Green chillies- 2

Ginger garlic paste - 1 tbl spoon

Coriander leaves finely chopped

Lemon juice - 2 tbl spoon

Turmeric powder - 1/2 tbl spoon

Garam masala - 1/2 tbl spoon

Coriander seeds - 1/2 tbl spoon

Red chilli powder - 1 tbl spoon

Salt - to taste

Oil - to deep fry

Procedure :

For the dough :

1. In flour add salt, baking powder and ghee. Mix well.

2. Add cold water and mix into a smooth dough.

3. Keep the dough for half an hour, covered with wet cloth.

For filling:

1. Heat oil in a pan. Add chopped onions and green chillies and fry over medium heat, until light brown.

2. Add green peas, ginger paste, coriander leaves, fenugreek leaves, red chilli powder, turmeric powder and salt.

3. Add mashed potatoes and stir well. Fry for about 5-6 minutes and remove from flame.

4. Now take the mixed dough then mix it once again.

5. Make small balls of almost equal size. Press these balls to make flat round shape (like chapati). Later cut these into two halfs.

6. Shape it into a cone and stuff it with the potato filling. Apply water on the edges and seal the edges.

7. Heat oil in a deep frying pan on high. Deep fry the samosas on medium heat until golden brown.

8. Now serve hot with sauce.

Chicken Fry

Ingredients :

Chicken - 1/4 kg

Ginger Garlic Paste - 1 tbl spoons

Red Chilli Powder - 1 to 1/2 tbl spoons

Salt - to taste

Cloves - 4

Daniya - 2 tbl spoons

Red chllies - 8 ( If it is spicy then add 4 to 5)

Cardamoms - 2

Cinnamon Sticks - 1

Mustard Seeds - 1 tbl spoons

Curry Leaves - 5

Onions - 2 (small)

Oil - 2 to 3 tbl spoons

Procedure :

1. Wash Chicken and add ginger garlic paste, red chilli powder and salt - 1/2 tbl spoon. Pressure cook Chicken mix with 2 whistles ( without adding water ).

2. Take Pan and heat it normally without oil. In that add cloves, cardamoms, cinnamon sticks, daniya, red chillies and fry them well and remove from flame and make it cool.

3. Now add oil- 1 tbl spoons in that Pan and add onion pieces in that and fry it until it becomes golden brown.

4. Now first graind fried items ( cloves, cardamoms, cinnamon stick, daniya, red chillies ) and afterthat fried onion pieces ( without water ).

5. Take Pan and add oil - 2 tbl spoons oil and heat it. Now add mustard seeds, curry leaves and fry it.

6. Now add cooked chicken ( after adding this, fry until the water finish in that ) and then add grainded onion masala paste and fry it well for around 15 to 20mins.

Boondi Laddoo

Ingredients :

For boondi:

Gram flour - 2 cups ( 250 gms )

Cardamom - 6 to 8

A fine holed utensil

Ghee - 2 tbl spoons

Cashew nuts - 1/4 cup

Dry Grapes - 1/4 cup

Baking Soda - 1/2 tbl spoon

Oil - for frying boondi

For Syrup:

Sugar - 2 to 2 1/2 cups

Water - 1 cup

Procedure :

For syrup:

1.Put sugar and water in a vessel and boil until sugar dissolves.

2.Boil for 5 minutes till bubbles forms on top.

3.Add cardamom powder and mix. Keep aside.

For boondi:

1. Mix flour,baking powder with water ( as dosa batter ) .
2. Heat oil in a heavy frying pan.
   
3. Hold utensil on top with one hand.
   
4. With the other pour some batter all over the holes.
   
5. Tap gently till all batter has fallen into hot oil.
   
6. Stir with another strainer and remove when light golden.
   
7. Keep aside. Repeat for remaining batter.
   
8. Now mix boondi in syrup.
   
9. Take pan add ghee in that and heat it.Now add cashew nuts, dry grapes and fry them and add that with ghee in that boondi mix.
   
10. Cover and keep for 5 minutes.
    
11. Now make them as laddoos with your hands.
    
12. Cool and keep open to dry, before storing in containers.

Capsicum Masala Curry

Ingredients :

Capsicums - 2

(cut into length wise pieces)

Onions - 2

Green Chillies - 5

Red chilly powder - 1 tbl spoon

Coriander seeds - 1 tbl spoons

Sesame seeds - 1/4 cup

Peanuts - 1/2 cup

Grated dry coconut - 1/2 cup

Mustard seeds - 1/4 tbl spoon

Fenugreek seeds - A pinch

Tamarind - 1 lemon size (soaked in water)

Salt - to taste

Oil - 3 tbl spoons

Coriander Leaves

Procedure :

1.Roast coriander, peanuts, sesame seeds and dry coconut.

2.Now graind them into a smooth paste.

3.Heat oil in a pan and add mustard seeds, fenugreek seeds fry it.

4. Now add onion pieces, green chillies and fry them well.

5. Add capsicum pieces and fry it.

6. Add the ground nut paste and fry well.

7.Add red chilly powder, salt and fry till the oil separates.

8. Add tamarind water and cook till the gravy thickens.

9.Garnish with Coriander leaves.

Tomato Rice

Ingredients:

Basmati rice - 2 cups( 250 gms )

Tomatos - 4

Green Peas - 1/2 cup

(Soaked and half boiled)

Potato - 1

Onion - 2

Green Chillies - 4

Ginger garlic paste - 1 1/2 tbl spoon

Cloves - 5

Elachi - 3

Bay Leaves - 3

Sambar powder - 1 1/2 to 2 tbl spoon

Salt - to taste

Corainder Leaves - as you wish

Procedure :

1.In a Pressure Cooker heat the oil and add the cloves, elachi, bay leaves and fry them well.

2.Now add onion slices, green chillies and fry it.

3.Add ginger garlic paste and fry it. Then add the chopped tomatoes and fry it well.

4.Now add half cooked green peas, potato pieces, sambar powder and mix them.

5.Then wash basmati rice and add in that and fry it. Add water ( for 1 cup of rice add 1 1/2 to 2 cups of water ), salt and close the cap of cooker.

6. Allow to cook until one whistle. Remove from stove and allow to cool.

7. Garnish with corainder leaves and serve it with potato curry.

Bengalgram - Coconut Curry

Ingredients:

Grated Coconut - 1 cup ( 125 gms )

Bengal Gram - 1/2 cup

Onions - 1

Green Chillies - 4

Red Chillies - 4

Turmeric Powder - pinch

Currry Leaves - 3

Mustard Seeds - 1/4 tbl spoon

Oil - 2 to 3 tbl spoons

Procedure :

1. Wash and pressure cook bengal gram in 1 cup water . Allow to cook until one whistle. Drain the excess water if any.

2.Heat oil in a Pan and add mustard seeds, red chillies, green chillies, curry leaves and fry it.

3.Now add onion pieces and fry it well. Add bengal gram, turmeric powder, salt. Mix it and cook for 2-3 minutes on a low flame. Add grated coconut and mix it well for 3 minutes and switch off the flame.

4.Serve it with hot rice.

Vegetable Balls

Ingredients:

Carrots - 4

Beans - 20

Cabbage - half (finely chopped)

Green chillies - 10

Ginger garlic paste - 3 tbl spoons

Corn flour - 10 tbl spoons

Maida - 8 tbl spoons

Salt - to taste

Onions - 4 (chopped finely)

Pepper - 1 tbl spoon

Sugar - 1/2 tbl spoon

Soya Sauce - 2 tbl spoons

Oil - for frying

Procedure :

1. Take one bowl and add carrot pieces, beans pieces, cabbage, greenchillies, ginger garli paste - 2 tbl spoons, corn flour, maida, salt and mix everything together with water and make it into small balls. Fry it in oil.

2. Take pan and then heat 2 tbl spoons oil . Fry 1 tbl spoon of ginger garlic paste.

3.Fry onion pieces. Then add pepper, sugar fry for 2 mins. Then add 2 tbl spoons soya sauce. Add veg balls in that and mix everything for 5 mins and remove from flame.

4.Now serve hot with sauce.

Chicken Biryani

Ingredients:
Chicken - 4 to 6 Leg Pieces

Basmati Rice - 2 Cups (250 gms)

Onion - 1 (slices)

Green Chillies - 4

Ginger Garlic Paste - 3 tbl spoons

Garam Masala - 1/2 tbl spoon

Biryani Powder - 3 tbl spoons

Red Chilli Powder - 1/4 tbl spoon

Turmeric Powder - Pinch

Salt - to taste

Curd - 1/2 to 1 tea cup

Lavang - 4

Elachi - 3

Biryani Leaves - 3

Water - 3 Cups

Oil - 5 to 7 tbl spoons

Corainder Leaves

To Marinate Chicken :

1.Clean and wash chicken leg pieces.

2.Now add red chilli powder, salt - 1/4 tbl spoon, turmeric powder - pinch, garam masala - 1/2 tbl spoon, biryani powder - 1 tbl spoon, ginger garlic paste - 1 tbl spoon, curd mix them well and marinate for 30 to 45mins.


Procedure :

1.Take Pan and add 5 to 7 tbl spoons oil and heat it. Now add lavang, elachi, biryani leaves, slicely cut onion, green chillies fry it.

2.Now add ginger garlic paste, garam masala, biryani powder fry it.

3.Add chicken pieces in that fry it until it fried well.


4.Then add basmati rice and mix it well.


5.Now add water in rice cooker (for 1 glass of rice add 1 1/2 glass water) and add in that already fried chicken pieces and rice.
(Otherwise Pressure Cook for 1 whistle)


6.Garnish with corainder leaves.

Pav Bhaji

Ingredients :

Pavs - 8

Butter - to fry pavs.

For Bhaji :

Potato - 3 (boiled and mashed)

Onions - 2

Tomatoes - 2

French Beans - 1/4 cup

Carrots - 1/4 cup

Green Peas - 1/4 cup

Capsicum - 1

Ginger Garlic Paste - 1 to 2 tbl spoons

Butter - 2 tbl spoons

Pavbhaji masala - 2 to 3 tbl spoons

Chilli powder - 1 to 1/2 tbl spoon

Salt - to taste

Lemon juice - 1/2 tbl spoon Water

To Garnish :

Coriander

Onion - 1 (chopped)

Procedure :

1.Take french beans,carrots and Pressure cook with green peas and Mash them after draining.

2.Heat butter in a pan.

3.Add ginger-garlic paste, capsicum pieces, onion pieces, tomatoes pieces and fry them well.

4.Add potato and pav bhaji masala, chilli powder, salt and fry for 2-3 minutes.

5.Add some water and boil for sometime.

6.Remove from the flame and add lemon juice.

7.Garnish with chopped coriander and onion pieces.

For Pavs :

1.Apply butter on the bun-halves, place them on a pre-heated frying pan. Fry until golden brown on both sides.

2.Serve Pavs with hot bhaji.

Potato Gravy for Rice

Ingredients :

Baby Potatos - 6(Boiled)

Onions - 2

Green Chillies - 4

Lavang - 2

Elachi - 1

Red Chilli Powder - 1 to 1 1/2 tbl spoon

Turmeric Powder - Pinch

Salt - to taste

Tarmarind - lemon size(soak in water)

Oil - 3 to 4 tbl spoons

Procedure :

1.Grind Lavang, Elachi. And then add onion pieces and grind it.

2.Take Pan and heat oil and add onion paste, green chillies fry it well.

3.Now add potatos and fry it for 5mins. And add red chilli powder, turmeric powder and salt fry it well.

4.Now add tamarind paste and add some water and boil for sometime.

5.Now serve potato gravy with rice.

This goes to Sia who is hosting a wonderful event of “Ode to Potato”.

Tindora Fry

Ingredients:

Tindora - 1/2 kg

Onion - 1

Mustard Seeds - 1 tbl spoon

Turmeric Powder - pinch

Red Chilli Powder - 1/4 to 1/2 tbl spoon

Coconut Grated - 1/4 to 1/2 cup

Salt - to taste

Curry leaves - 5

Oil - 3 to 4tbl spoons

Procedure:

1.Cut the tindora in lengthwise.

2.Take Pan and add oil and heat it and add mustard seeds, curry leaves. Add onion slices and fry till golden brown.

3.Now add the tindora pieces, red chilli powder, salt and turmeric powder and fry it in low flame until tindora fried(cooked).

4.Add grated coconut and fry it for 5mins.

5.Serve it with hot rice.

Ginger Pickle(Allam Pachadi)

Ingredients :

Ginger - 250 gms

Red Chilli Powder - 1 tea cup ( 125 gms )

Tarmarind - 250 gms

Jaggery - 250gms

Garlic - 2

Salt - to taste

Red Chillies - 5

Mustard Seeds - 3 tbl spoons

Chana Dal - 3 tbl spoons

Urad Dal - 3 tbl spoons

Curry leaves - 3

Fenugreek Seeds - 2 tbl spoons

Oil - 200 gms

Process :

1. Wash Ginger and peel ginger and cut into pieces.

2. Add hot water in tamarind and take that as thick juice.

3. Now ginger pieces, tamarind juice, 1 full garlic, jaggery pieces, fenugreek seeds, red chilli powder, salt and grind it.

4. Take Pan add oil in that and heat it. Now add mustard seeds, chana dal, urad dal, 1 full crushed garlic cloves, red chillies, curry leaves and fry it.

5. Now add grinded ginger mix to this.

Ground Nut Chuttney

Ingredients :

Ground Nuts - 2 cups

Coconut - 1 cup ( Grated )

Roasted bengal gram - 1/2 cup

Green Chillies - 10

Oil - 3 tbl spoons

Cumin Seeds - 2 tbl spoon

Mustard Seeds - 1 tbl spoon

Red chillies - 2

Urad dal - 1 tbl spoon

Chana dal - 1 tbl spoon

Garlic Cloves - 3

Salt - to taste

Curry Leaves

Tarmarind - 3 to 4 inch

Process :

1. Take Pan and add groundnuts and fry it . Now make the groundnuts cool.

2. Now heat pan and add oil 1tbl spoon and cuminseeds , garlic cloves , green chillies and fry it.

3. Now Graind fried jeera , garlic cloves and greenchilles . And add in that fried groundnuts , coconut , roasted bengal gram , salt , tarmarind and graind it. And add 1/2 cup water and graind it . ( If you need still more water you can add )

4. Now heat the pan and add 2 tbl spoons Oil and keep mustard seeds , urad dal , chana dal , red chillies , curry leaves and fry it . Now add grainded ground nut mix in that .

5. Now serve groundnut chuttney with idly or dosa.

Coconut Chutney

Ingredients :

Coconut - 1 Cup

( Coconut Pieces or Frozen Coconut )

Green Chillies - 4

Salt - To taste

Curry Leaves - 15

Mustard Seeds - 2 tbl spoon

Oil - 1 tbl spoon

Process :

1 . Grinde Green chillies and 10 Curry leaves . Then add Coconut pieces or frozen coconut , salt and grinde it . Grinde with little water .

2. Take Pan and add oil in that . Heat the oil . In that add mustard seeds , curry leaves and fry it . Now keep that in grinded mix .

Tomato Chuttney

Ingredients :

Tomatos - 2

Onions - 2

Green Chillies - 6

Salt - To Taste

Oil - 4 Tbl spoons

Mustard Seeds - 2 tbl spoons

Curry Leaves - 5

Process :

1. Take Pan and add oil 2 tbl spoons and heat it. Now add onions pieces , green chillies and fry it well . Now add tomato pieces in that and fry it . And make it cool .

2. Now grind that fried onion , tomato pieces and add salt in that .

3. Take pan and keep 2 tbl spoons and heat it . Now add mustard seeds , curry leaves and fry it . Now keep that in ginded mix.

Mysoor Bonda

Ingrediants :

Maida - 2cups

Curd ( sour) - 2cups

Rice Flour - 1/2 cup

Onions - 2 (pieces)

Green Chillies - 3

Soda - 1/4 tbl spoon

Salt - to taste

Corainder leaves - 1/2 or 1 bunch

Process :

1 . Maida , Curd , Rice Flour ,Onion pieces , Green chillies , corainder leaves , Salt , Soda and mix it thick .

2 . Take oil in pan and heat . Make round balls with above mixture and fry in oil .

Masala Dosa

Ingredients :

Boiled Potatos - 2

Onions - 2

Green chillies - 5

Lemon - 1

Salt

Oil

Mustard seeds - 1 tbl spoon

Chana Dal - 1 tbl spoon

Curry leaves - 1 bunch (5 leaves)

Turmeric Powder - pinch

Corainder Leaves

Procedure :

1. Heat oil in pan and keep mustard seeds,curry leaves,chana dal, green chillies and fry for sometime.

2. Now add onion pieces,turmeric powder and fry.

3. Now take the upper layer of potato and smash it and keep in that mix and add salt and fry it.

4. Then take lemon juice and add in that , along with corainder leaves. And now Masala curry is ready.

5. Now prepare dosa on pan and turn back and keep this masala curry and take it out. Then serve with coconut chuttney.

Vada

Ingrediants :

Urad Dal - 500grams

Onions - 3 finely chopped

Green Chillies - 5

Cumin Seeds - 2 tb spoon

Salt - According to taste

Corainder leaves - 1 bunch

Oil


Process :

1. Soak urad dal for a period of 3 to 4 hours.

2. Once it is well soaked and grind dal with little water until it is well ground .

3. Add salt , cumin seeds , onion pieces , green chillies , corainder leaves and mix well.

4. Now shape the dough into the form of small small vadas . Fry on a low flame until golden brown. And serve hot with coconut chuttney.

Pesarattu - Upma - With Ginger Pickle

Ingredients For pesarattu (moong dal dosa) :

Moong dal - 2 cups

Ginger - small piece

Green chillies - 10

Salt - 2 tb spoon

Cumin seeds - 2 tbl spoon

Oil/ghee - 4 tbl spoon

Toppings for pesarattu :

Onions - 2 (finely chopped)

Green chillies - 4 (finely chopped)

Process :

1. Soak moong dal 4 to 5 hours and drain the water , add 6 green chillies , ginger piece, salt and grind into smooth paste adding little water.

2. Remove that mix and add jeera (cumin seeds) to the batter.

3. Heat an iron pan till hot . Now prepare as dosa and add chopped onions and green chilies pieces for topping.

4. Add oil/ghee on top and edges of pesarattu.

5. Allow the pesarattu to turn on golden brown colour at the bottom and then turn it back.

6. Allow pesarattu to fry for a minute and then turn it back again. Fold into two halves and serve hot with upma and ginger chutney.

Ingredients For Upma :

Sooji (upma ravva) - 1 cup

Onions - 1 (cut into slits)

Green chillies - 5

Chana dal - 2 tbl spoon

Urad dal - 1 tbl spoon

Mustard seeds - 1 tbl spoon

Ginger - small piece (chopped)

Oil - 2 tbl spoon

Curry leaves

Water - 2 cups

Salt - to taste

Process :

1. Heat oil in a pan . Add chana dal , urad dal , mustard seeds , curry leaves and fry it .

2. Add slit onions , chopped ginger , curry leaves and green chillies . Fry them till onions turn brown .

3. Add 2 cups of water and salt and bring it to boil (you can test if the salt is sufficient or not by tasting the water. If the water is salty to taste , it indicates that salt would be sufficient after adding sooji , otherwise add little more salt to water.)

4. When the water comes to boil , turn the flame to low, slowly pour upma rava while stirring it with another hand to avoid lumps .

5. Turn the flame off and cover with a lid for 5 minutes.

6. And serve hot with pesarattu.

Ingredients For Ginger Chutney :

Chana dal - 2 tbl spoon

Urad dal - 2 tbl spoon

Coriander seeds - 1 tbl spoon

Jeera - 1 tbl spoon

Salt - to taste

Tamarind - small lemon size

Ginger - 3 inch piece (a big piece cut into small pieces)

Green chillies - 12 (slit length wise)

Jaggery - 1 1/2 cubes (alternatively sugar can also be used)

Oil - 3 tbl spoon

Process :

1. Heat oil in a pan and fry chana dal , urad dal , coriander seeds , jeera , green chillies for 3 minutes in high flame

2. Add ginger pieces to it and fry for another 2 minutes in low flame . Switch off the flame.

3. Allow this mixture to cool , add tamarind , jaggery and grind to smooth paste adding water.

4. Serve it with pesarattu - upma.

Ravva Dosa

Ingredients :

Sooji ( upma ravva ) - 1cup

Rice Flour - 1 cup

Maida - 1/4 cup

Jeera - 2 tbl spoon

Salt - to taste ( 1 to 1 1/1tbl spoon )

Oil - 3 tbl spoon ( at edges of dosa )

Onion - 1 ( finely chopped )

Green chillies - 3 ( finely chopped )

Curd - 1 tbl spoon

Process :

1. Take one bowl and add sooji , riceflour , maida , jeera , salt , curd , water and mix like liquid (it must be very watery ) . And keep that mix aside 30 minutes .

2. Now take pan and keep that sooji mix as dosa and keep little amount of oil edges of that dosa and keep onions and greenchilies. Turn back and keep 2mins to fry that .

3. Serve Ravva Dosa with coconut chutney or groundnut chutney.

Bambino Upma

Ingredients :

Bambino ( Vermicelli ) - 2 cups

Onion ( cut into slits ) - 1

Green Chillies - 7

Salt - to taste

Oil - 3 tbl spoon

Mustard Seeds - 1 tbl spoon

Chana Dal - 1 tbl spoon

Urad Dal - 1 tbl spoon

Cashewnuts - 2 tbl spoons

Curry leaves

Water - 3 cups

Process :

1. Heat 1 tbl spoon oil in a pan . Now add bambino vermicelli fry it and take it out.

2. Now add remaining Oil in that and add chana dal , urad dal , mustard seeds , cashew nuts , curry leaves and fry it .

3. Add slit onions , curry leaves and green chillies . Fry them till onions turn brown .

4. Add 3 cups of water and salt and bring it to boil (you can test if the salt is sufficient or not by tasting the water . If the water is salty to taste , it indicates that salt would be sufficient after adding Bambino , otherwise add little more salt to water )

5. When the water comes to boil , turn the flame to low, slowly pour Bambino and mix it .

6. Now cover with a lid for 10 minutes untill its comes hard .

Pulihora ( Tarmarind Rice )

Ingredients :

Rice - 2 cups ( 250 gms )

Oil - 4 tbl spoons

Green Chillies - 15

Red Chillies - 3

Curry Leaves - 8

Cashew Nuts - 3 tbl spoons

Ground Nuts - 3 tbl spoons

Urad Dal - 2 tbl spoons

Chana Dal - 2 tbl spoons

Mustard Seeds - 2 tbl spoons

Turmeric Powder - 1/4 tbl spoon

Tarmarind Paste - 5 spoons

Salt - to taste

Process :

1. Cook rice and see to it that each grain is separate .

2. Heat oil in a pan . Add mustard seeds , chana dal , urad dal , curry leaves ,redchillies , green chillies , turmeric powder , groundnuts , cashews nuts and fry it well .

3. Now add salt and tarmarind paste and mix it . Now switch off the flame .

4. Add this mixture to the already cooked rice and mix it well .

Puri With Curry

Ingredients:

For Puri :

Wheat Flour - 1 Cup (125 gms)

Oil - 2 tbl spoons

Salt - to taste

Water - for soft dough

For curry :

Onions - 4 (slices)

Boiled Potatos - 2

Green Chillies - 5

Salt - to taste

Besan Powder - 1/2 to 1 tbl spoon

(mix besan powder with little water)

Turmeric Powder - pinch

Mustard Seeds - 1 tbl spoon

Chana Dal - 1 tbl spoon

Urad Dal - 1 tbl spoon

Red Chillies - 2

Curry Leaves - 5

Oil - for frying puri


Procedure :

For Puri Mix :

1. Take bowl add wheat flour, oil, salt.water and mix it like soft dough. Leave it for 20 to 30 mins.

2.Make small lemon sized balls and roll into a round and flat shape.

3.Heat oil in a Pan and deep fry the puris pressed until golden brown.

4.Serve Puri with Curry.

For Curry :1.Take Pan and add 3 tbl spoons oil and heat it. Now add mustard seeds,chana dal, urad dal, red cillies, curry leaves and fry it well.

2.Add onion slices, green chillies and fry it well.

3.Now add mashed potatos, turmeric powder,salt and fry it.

4.Add water and boil for sometime and then add besan powder mix and keep it upto 5mins and remove from flame.

5.Now serve it with Puri.

Dal Ribbed Gourd

Ingredients :

Toor Dal - 1 1/2 cup

Ribbed Gaurd - 1

Tomatos - 2

Onion - 1

Green Chillies - 5

Tarmarind - Lemon size

Turmeric Powder - Pinch

Red chilli powder - 1tbl spoon

Salt - to taste

Water - 3cups

Oil - 2 tbl spoons

Mustard Seeds - 1 tbl spoon

Curry Leaves - 5

Red chillies - 2


Procedure :

1.Take bowl and add toor dal and wash.

2.Now add ribbed gaurd (peeled and cut into pieces), tomato pieces, onion pieces, green chillies, turmeric powder, tarmarind, water and pessure cook 2 or 3 whistles.

3.Add salt, red chilli powder and 1/2 cup water and boil for sometime.

4.Take Pan add oil and heat it.Now add mustard seeds, red chillies, curry leaves fry it and add in that dal and mix it.

5.Serve it with hot rice.

Deep Fried Fish

Ingredients :

Fish Pieces - 4

Red Chilli Powder - 2tbl spoons

Salt - to taste ( 1/2 tbl spoon )

Oil - for deep frying

Procedure :

1. First wash fish pieces and drain water completely.

2. Now add redchilli powder and salt and mix it and marinate it for 30mins.

3. Deep fry the fish pieces in oil and drain . Now serve it.
This recipe is given by my friend Shakeela.