Sabudana kichdi.......

Ingredients...........

Sabudana / Sago    1 cup
Potatoes, Peeled and chopped finely  1/2 cup
Groundnuts, Roasted, Peeled and coarsly Powdered   1/4 cup
oil    1 tbsp
Cumin Seeds  1 tsp
Mustard Seeds 1 tsp
Green Chilies, 2 finely Chopped 
Curry Leaves 5 to 6
fresh Coriander, 2tsp Chopped finely
Lemon   1/2
black salt/Salt to taste

Method...........

1)Soak Sabudana in water for 5 to 6 hours.see cover for instructions.
2)Heat Oil in a pan. add Mustard Seeds, Jeera and when they splutter add Green Chilies,
Curry leaves and Potatoes. and fryy for a minut.
3) Add Sabudana, Salt and stir. 
4)Close with lid and cook for 2 minutes on low flame. 
5)Add Groundnuts, Lemon juice and Coriander leaves and stir.
6) serve hot. this can be served on fasting and vratha days ......

Bread upama........

Ingredients.....

Bread slices   8 to 10
Onion 1 chopped finely
Tomato  1 chopped finely
fresh Coriander chopped 4 tsp
Green Chillies 2 chopped
Lemon  1/2
Curry leaves  5 to 6
oil   1 tbsp
Urad Dal 1 tsp
cumin seeds 1tsp
Mustard Seeds 1 tsp
Turmeric Powder 1/2 tsp
Salt to taste

Method......

1)Cut Bread slices into small squares and keep aside. 
2)Heat Oil in a pan add Urad Dal and Mustard Seeds,cumin seeds 
3)When they starts to splutter add Curry leaves, Green Chilies and Onions 
     and stir until Onions turn translucent.now add tomato and fry till they become soft.
4)Now add  turmeric powder ,Salt, Lemon Juice and the Bread pieces and mix well 
5) keep stirring using a spatula for 2 to 3 minutes.
6)serve hot...........

Rawa Idli.............

Ingredients........

Rawa/Semolina  3 cup
Curds   3 cup
Coriander Leaves, Chopped finely 1/2 cup
cooking Soda a pinch
oil   1 tbsp
Mustard Seeds  1 tsp
cumin seeds  1 tsp
Curry Leaves 6 to 8
Bengal Gram 4 tsp
Salt to taste

Method.....

1)In a mixing bowl mix semolina, Curds, Coriander leaves, Salt and Soda. 
2) Heat Oil in a small pan and add Mustard Seeds ,cumin seeds,Bengal Gram. 
 When Mustard seeds starts to splutter , add Curry leaves.
3)Add this seasoning to semolina mixture and mix well. 
4)Leave it aside for 20 minutes.If the mixture is very thick add 1/2 cup water.
5)Grease Idli trays and pour the mixture into the trays and steam for 10 minutes.
6)Serve hot Rawa Idli with coconut chutney.

paneer sandwich..........

ingredients.......

Wheat Bread or White Bread Slices  4 slice
Thin slices of Paneer/Cottage Cheese
Pudina/mint chutney    1 tbsp
Few Tomato Slices
Few Cucumber roundels
Few Onion rings
salt to taste
black pepper powder  1/2 tsp

Method..........

1)Remove the edges of the bread slices.  
2)Apply a thin layer of Pudina chutney on two slices of bread.  
3)Arrange Tomatoes, Cucumber, Onion and Paneer slices over bread.  
4) sprinkle salt and pepper powder as per your taste.
5)Close with the other bread slice. 
6) grill above sandwich or you can serve as raw also

serve with tomato ketchup.....

chili-cheese toast

Ingredients........

Bread  8 slice
Green Chilies  3, Chopped finely
Mozzarella Cheese, Grated

Method.......

1)Arrange few pieces of Chilies on the bread and sprinkle lots of Cheese over it.
2) bake it in the oven until the Cheese melts.
3)Serve with tomato ketchup.

Vegetable-cheese toast............

you can use your own vegetables.......


Ingredients.............
 Bread  8 slices
Yellow Capsicum +Red Capsicum +green capsicum Chopped finely   1 cup
Tomato, 1  Chopped finely
Onion, 1  Chopped finely
green chili   2 chopped finely
 Olives 1/4 cup
sweet Corn 1/2 cup
Jalapenos 1/4 cup
black pepper powder   1/2 tsp

Mozzarella Cheese, Grated

Method.........
1)Arrange pieces of vegetable over each slice of bread, 
2) sprinkle black pepper powder on each bread.
3) spread  lots of Cheese over it and bake until the Cheese melts.
4)Serve hot with Tomato Ketchup.

Sun dried stuffed Green Chilies...............

very famous in south india .usually prepared during summer and can be used for year.

 Ingredients...........
 Green Chilies   20 slit length wise (deseed if you want)
 Salt   2 tsp
 Fenugreek Seeds   2 tsp
 Asafoetida  a pinch
 Sour curd 1/2 cup

Method............
1)roast the Fenugreek Seeds , Powder it and mix with Salt and Asafoetida. 
2)Stuff the Chilies with this powder.
3) gently pour Curds on the Chilies and let it dry completely in the sun. 
4)Store them in air-tight containers.
5) serve Deep fried  with all indian cuisines .

..........................................................SANDWICH / TOAST............................................

1) Potato sandwich

2) Veg-grill sandwich

3) Easy-quick sandwich

4) chili-cheese toast

5) veg-cheese toast

Easy -quick sandwich........

Ingredients.....

Bread  .........    4 slice
tomato       2 large .....cut into round slice
onion  ........2 large .......... cut into round slice
capsicum .........1  cut into long pieces
cucumber   1 .....cut into round slice
tomato ketchup   .......4 tsp
green chutney............4 tsp
processed cheese  .....2 slice
black pepper powder......1/2 tsp
butter  ..........    1 tsp   (optional)
salt to taste


Method,................

1)cut the vegetables into round slices.
2) take 4 bread slices,spread with green chutney and tomato ketchup only one side.
3)now on one bread slices arrange tomato slices ,on top of it arrange onion slices and on top cucumber slices,and capsicum.
4)sprinkle salt and pepper powder evenly on vegetables
5)now cover this stack with cheese slice and cover it with bread.
6)to the outer side of both bread apply butter .
7)repeat same for another two bread slices and grill in sandwich maker.
8) cut them diagonally and serve with your own dip or ketchup

Veg -grilled sandwich

Ingredients....
Bread   ......8 slice
cabbage..........finely chopped 1/4 cup
carrot grated ............1/4 cup
onion ..................1 finely chopped
green chilly        2 to 3 finely chopped
fresh coriander  chopped      3 tsp
salt to taste
cheese        grated    1/2 cup
chili sauce    2 tsp
tomato ketchup    2 tsp
butter        3 tsp +2 tsp to spread on bread


Method.......

1) take a , pan heat on medium flame ,add 3 tsp butter,onion .saute till onion become transperent.
2)add all vegetables , green chilly and saute for a min.add coriander ,salt and mix.
3) add both sauce and mix,and add cheese to the mixture and mix well.
4) take bread slices and spread butter on both sides .
5)take one buttered bread and spread the filling and cover it with other bread.
6)repeat to make 4 sandwiches and grill them in sandwich maker.
7) cut them diagonally and serve hot with tomato ketchup or green chutney........

Palak dal..................

Ingredients.....

toor dal  1 cup
chopped spinach   1.5  cup
ginger  1 inch finely chopped
green chillies, 2
turmeric powder 1/2 tsp
chilli powder  1/2 tsp
salt to taste
fresh coriander chopped  3 tsp
Lemon 1/2 sliced
water 3 to 4 cup

For the tempering .....

garlic 3 to 4 cloves finely chopped
red chillies  2   broken into 2
cumin seeds 1 tsp
asafoetida  a pinch
curry leaves   5 to 6
oil  1 tbsp






Method.....

1) wash toor dal and Drain.

2) in a pressure cooker combine toovar dal, spinach, ginger, whole green chillies, turmeric powder,          salt and 3 cups of water and pressure cook for 3 whistles.

3)For the tempering, heat the oil in a small pan , add cumin seeds , chopped garlic,red chillies , curry leaf and asafoetida.
     When it gives nice aroma , pour the tempering over the cooked dal.

4) Add the chilli powder and chopped coriander, mix well and simmer for 4 to 5 minutes.
   switch off the flame.squeeze lemon into dal and mix well.

5) serve hot with roti,chapati,rice,naan etc......

Mango dal.............

Ingredients.....

toor dal  1 cup
Raw mango    1  medium
ginger  1 inch finely chopped
green chillies, 1
turmeric powder 1/2 tsp
chilli powder  1/2 tsp
salt to taste
fresh coriander chopped  3 tsp
water 3 to 4 cup

For the tempering .....

red chillies  2   broken into 2
cumin seeds 1 tsp
fenugreek seeds 1/2 tsp
asafoetida  a pinch
curry leaves   5 to 6
oil / ghee 1 tbsp






Method.....

1) peel the skin of mango and cut it into small pieces .

2) wash toor dal and Drain.

3) in a pressure cook Combine toovar dal, ginger, whole green chilli, turmeric powder, salt and 
    3 cups of water and pressure cook for 2 whistles.

3)once the pressure is released by itself now add raw mango pieces and pressure cook for 2 more whistle.
 adjust thickness to your consistency ,if it is thick add more water.and adjust chilly and salt accordingly. 

4)For the tempering, heat the oil in a small pan ,add cumin seeds ,fenugreek seeds ,red chillies , curry leaf and asafoetida.
     When it gives nice aroma , pour the tempering over the cooked dal.

4) Add the chilli powder and chopped coriander, mix well and simmer for 3 to 5 minutes.
   switch off the flame.

5) serve hot with roti,chapati,rice,naan etc......

.........................................................Dal recipes............................................

1) Dal tadka

2) Sambar

3) Kaali dal / Mah ki dal

4) Palak dal

5) Mango dal

Kaali dal / mah ki dal........

Ingredients ...........

black lentils/urad dal with skin  1 cup (soak overnight or 5 hours)
onion   1  chopped
tomatoes  2 chopped
ginger 1 inch crushed
green chili 1 finely chopped
coriander powder 1 tsp powder
cumin seeds 1 tsp
turmeric powder 1/2 tsp
red chili powder 1/2 tsp
garam masala powder   1/2 tsp
oil 1 tbsp
butter 1/2 tbsp
water   4 cup
salt to taste


cream 2 tsp
chopped coriander leaves 3 tsp
lemon 1/2 slice for garnishing


Method........

1) Take a pressure cooker heat oil and butter , add cumin seeds. when they sizzle, add chopped onions. fry the onions till brown,add the crushed ginger, add chopped green chilies ,add chopped tomatoes and mix well.

2)add coriander powder , turmeric powder  , red chili powder  , garam masala powder  and saute the masala till the oil starts to leave from sides.

3) drain water from soaked dal and  add to above  masala mixture ,add salt and 2 to 3 cups water mix well and pressure cook on high flame for 3 whistles.Lower the flame and pressure cook for another 3 whistles.if dall has not become soft and buttery pressure cook for few more whistles.

4)garnish maa ki dal with cream and coriander leaves and lemon slice.

5) serve hot with all types of roti , kulcha ,naan ,chapati ,puri , paratha ,rice etc

Daal Tadka........

Ingredients.....

yellow / Toor dal - 1/2 cup 
pink / Moong dal - 1/2 cup 
bengal / Channa dal - 1/4 cop 
Green chili - 1, slit length wise
Ginger 1 inch , finely chopped
turmeric powder - 1/4 tsp 
red chilli powder 1/2 tsp
onion -1 ,finely chopped
Tomato - 1, finely chopped
ghee 1 tbsp
salt to taste
water 4 cups
fresh coriander leaves chopped 2 tsp

For tempering  

Cumin seeds - 1 tsp
asafoetida - a pinch 
Dry red chilies - 1 or 2, broken
Curry leaves 8 to 10
Ghee - 1 tbsp 


Method..............

1)wash all three dal and drain

2)In a pressure cooker, add the three dals,add 2.5 cups of water , green chilies,chopped ginger ,
      turmeric powder and pressure cook upto 3 whistles. keep aside.

3)Heat ghee in a heavy bottomed vessel, add chopped onion,fry till they turn golden brown ,
 add the chopped tomato and saute till it release ghee from sides of pan.

4)Add cooked dal, salt and mix.

5)Add remaining water and cook on slow to medium flame without lid or 
   till you get the consistency of your choice.

6)add chopped coriander and mix .

     for tempering....

7)Heat ghee in a small pan, add the cumin seeds and as they splutter, 
add asafoetida, red chilies, curry leaves and saute for a few secs.

8) Turn off heat and pour this over the dal.

9)Serve hot with rotis ,chapatis puri , rice ...etc

Sambar..........

ingredients.........

toor lentils pigeon pea    1 cup
chopped vegetables - 1 cup  drumstick, french beans, bottle gourd, onions, brinjals
     (cut into little big cubes)
tomato      1 medium chopped finely
seedless tamarind pulp    1 tbsp
sambar powder   1 tbsp
red chilli powder   1/2 tsp
turmeric powder   1/2 tsp
salt as required
water         5 to 6 cup (as required)

for the tempering.....

oil       1.5 tbsp
red chillies   2 to 3 (each broken into 2)
mustard seeds   1 tsp
asafoetida/hing   a pinch
fenugreek seeds   1/4 tsp (optional)
curry leaves   10  to 12

fresh coriander leaves chopped     3 tsp

Method

1) Wash the tuvar dal thoroughly and drain.Combine the washed dal and 2 cups of water in a            pressure cooker and pressure cook for 3 whistles. Allow the steam to escape before opening the lid. 

2) now add chopped vegetables,tomato ,turmeric powder, red chili powder and salt. add 2 cup water and stir well and pressure cook again for 1 whistle on medium  flame. once the pressure settles down on its own, remove the lid.

3) add the sambar powder and tamarind pulp. if the consistency of sambar is thick, then add some water.

4)keep the cooker on the stove and and then simmer the sambar for 10 minutes on a low flame.keep on stirring at intervals so that the dal does not stick to the bottom.

5)switch off the flame and add chopped coriander and keep sambar covered .

for tempering

6) heat oil in a small pan, crackle the mustard seeds first. then add the fenugreek seeds, red                            chilies, asafoetida and curry leaves.

7) pour the whole tempering in the steaming hot sambar and close with a lid immediately to lock                     the flavors inside sambar. 

8) later stir and then serve the vegetable sambar with rice,idli ,vada ,dosa  ....  etc

Shrikhand............

Ingredients.....

curd or yogurt  4 cup
cardamom powder 1 tsp
saffron/kesar a pinch
sugar  1 cup or as required
dry fruits of your choice crushed


Method.....

1)hung the curd in a muslin cloth or kitchen napkin for 3 hours.
2)add the thick hung curd to the blender along with cardamom powder, saffron and sugar.
3)blend till smooth
4) add crushed dry fruits chill and serve......


shrikhand can be even served with chapathi and  puri .

Gulab Jamun.........(both with khoya and milk powder)

Ingredients........

for the gulab jamuns..........

milk powder 1 cup
all purpose flour or maida 1/4 cup
ghee 1/2 tsp
a pinch of salt (optional)
a pinch of baking soda
yogurt  2 tbsp

OR

khoya / mava ........1 cup
maida /all purpose flour    1/2 cup
milk    to kneed dough    1/2 cup
a pinch of salt (optional)
a pinch of baking soda


for the sugar syrup...........
water  2 cups
sugar 1.5 cup
cardamom powder 1/2 tsp
a pinch of saffron (optional)
1 tsp rose water (optional)

Method...........

preparing the sugar solution.............

1)mix water, sugar, cardamom powder and saffron.
2)Boil this mixture to syrup consistency.
3)stir in the rose water and keep aside.

preparing the jamuns............

1)first mix the milk powder, all purpose flour, soda in a bowl.
2)add ghee and just 1 tbsp of yogurt.
3)mix and keep on adding little by little yogurt to get a soft dough
4)the dough should not be crumbly or dry. if it is then add little more yogurt.

go to step 5

 IF USING KHOYA /MAVA

1) mix mava , maida ,salt and soda and kneed the mixture to get a sticky dough consistency  .
2) add little milk if needed to prepare soft dough.

go to step 5


5)make smooth small balls from the dough.
6)heat the oil and the reduce the flame to low.
7)add the balls and fry  to get even dark golden brown color.
8)take them out on a tissue to remove excess oil and add them to the sugar syrup.
9)let them soak in the sugar syrup for at least 1-2 hours.
serve gulab jamuns warm or cold dipped in little sugar syrup. 

mangalore Bajji /Bonda

Ingredients.....

all purpose flour /maida     1 cup

rice flour    1/4 cup

baking soda .....1 tsp

butter milk.........1 cup (or less as required)

cumin seeds    1 tsp

green chilly   2 finally chopped

ginger chopped 1 tsp

fresh coconut chopped 1 tsp

salt to taste

oil for deep frying

Method.....

1) mix both flours in a bowl together.

2) add salt and baking soda to the flour and mix .now add butter milk slowly to make very soft      dough.little thick than idli batter.

3) add cumin seeds,chopped ginger,chilly,coconut to the above mixture.and keep aside for 1/2 an hour.

4) heat oil in a deep pan and when oil is hot gently add lemon size dumplings of dough to hot oil

and fry till golden brown.

5) serve hot with coconut chutney..........

Maddur vada..........

Ingredients.......

Maida / all purpose flour  1 cup

Rice flour  1/2 cup

Sooji / semolina  1/2 cup

Butter 2 tsp

Curry leaves 7 to 8  roughly chopped

Coriander leaves chopped 3 tsp

Onion  1 finally chopped

Green chilies 3-4 finally chopped

Hing / asafoetida 1 pinch

Salt to taste

Oil for deep frying.

Method........
1) mix maida,rice flour,sooji together and add butter and mix it with flour very lightly by rubbing with your fingers so that flour gives texture of crumbles.

2) now add chopped onion,green chilly,coriander leaves ,curry leaves,salt and hing  to the above flour.

3) first mix all ingredients together without water.

4) now slowly add little water and kneed the dough to very stiff ,little hard consistency .

5) let the dough rest for 10 to 15 min.

6) divide the dough into Lemon size balls and flatten it on a plastic sheet.

7)Drop 4 to 5 vadas in hot oil and deep fry until golden brown from both sides.
serve hot with coconut chutney or any chutney of your choice. 

sabudana/sago /tapioca pearls vada

 

 

 

ingredients......
1)sago /sabudana/ tapioca pearls  1 cup
2)potatoes 2 medium boiled and mashed
3)roasted ground nut coarsely ground  1/4 cup
4)green chillies 2 to 3 finely chopped
5)finely chopped ginger  1 tsp
6)lime juice 1 tsp
7)chopped coriander leaves 3 tsp
8) black salt / salt to taste
9)oil for deep-frying

 

Method.......

1)Soak the sabudana or sago in water for 4 to 5 hours at least or overnight.
 read instruction on pack. there are many varieties which takes different time.

2)Drain water completely from the soaked sabudana.

3) Mix the mashed potatoes and sabudana together.

4)add all the remaining ingredients except oil to the above sabudana mixture and mix well.

5)heat oil in a deep pan. when oil is hot ,keep heat to medium.

6)Now take some portion of the mixture in your hands and shape them into flat round vadas or patties
 and drop gently into hot oil

7)Do this till all the mixture is utilized. this above mixture makes around 12 to 15 patties.

8)Deep fry the sabudana vadas till golden brown from both side.

Serve sabudana vada with green chutney , tomato sauce.

 

Masala vada / chana dal vada.......

 

 

 

Ingredients......

1)Chana dal /Bengal gram splits unskinned    1 cup
2) Rice flour 2 teaspoon
3) Onion 1 medium finely chopped
4) Ginger 1 inch finely chopped
5) Green chilies 2-3 finely chopped
6) Curry leaves 7 to 8 finely chopped
7)fresh coriander 3 tsp finely chopped
8)red chilli powder   1/2 tsp
9) turmeric powder    1/2 tsp
10) garam masala    1/2 tsp
11)Cooking soda 1 pinch (optional)
12)Salt to taste
13)Oil for deep fry

 

Method............

1)Wash chana dal and soak in water for 2 hour.

2)Drain water and add dal to blender and blend to coarse mixture, using very little water
   if using mixture grinder run on pulse mode to make it coarse consistency not smooth paste.
 
3) Add all the remaining items except oil to the above mixture and mix . its better to mix with hand to bring little binding.

4) Heat oil for deep frying in a deep pan. Keep the heat to medium when oil is hot.

5)When the oil is hot, take about 2 teaspoons of oil and add it to the above mixture and mix .

6) Make 8 lemon-sized balls from the vada mixture. Keep aside.

7)Flatten one vada ball on your palm  and drop into the hot oil gently.
you can fry more than one if you are using more oil. turn to other side when it changes color .

8) Fry till the masala vadas become golden brown from both sides and crispy.

9)Remove the vadas from the oil and place them on a paper napkin.

 Serve hot with coconut chutney or pudina chutney and or tomato sauce.

Medu vada.............

 

 

 

 

 

 

Ingredients......

 

urad /split black lentils unskinned 1 cup
green chillies     2 finely chopped
black peppercorns 4 to 5
curry leaves 8 to 10
ginger chopped 1 tsp
coconut chopped 2 tsp
salt to taste
oil to deep fry


Method..........

1)Clean, wash and soak the urad dal in enough water for atleast 3 hours.

2)Drain, blend in a mixer to a smooth batter, adding little water.

3)Add the chopped green chillies, coconut and ginger.

4) add pepper, curry leaves and salt and mix well.

5)divide the mixture into 8 equal portions. Keep aside.

6)wet your hand and Take a portion of the mixture in your hand.

7)make the dough round and Make a hole in the centre with your thumb.

8)Heat oil in a pan, upturn and gently drop the wada in oil.

8)Deep fry the wada till turn golden brown in colour.

9)you can put more than one at a time if your pan is big enough

10)Drain and Serve hot with coconut chutney and sambar.

 

Mysore Masala Dosa................



 

 

 

 

 

 

ingredients.......

1) Basic dosa batter

2)Red chutney

3) potato masala

4)oil    2tsp for each dosa


Method.................

1) heat tawa /dosa pan ,spread 1 tsp oil, take dosa batter and spread evenly and very thin layer on tawa, and pour 1 tsp oil on batter.

2)when dosa becomes crisp and golden brown from bottom side, spread 1 tsp  red chutney

3) and put 1 tbsp of potato masala in the middle and roll the dosa to make a big pipe.
that's how masala dosa is served.....

4) serve with coconut chutney and sambar.......

Potato masala.........

ingredients .............

 potatoes   2     (large) boiled
onions    1     (chopped)
ginger and garlic paste   1 tsp
curry leaves    5 to 6
green chilli    1 chopped
mustard seeds   1 tsp
turmeric powder   1 tsp
red chili powder  1/2 tsp
lemon juice     1tsp
chopped coriander leaves   2 tsp
oil       1 tbsp
salt for taste



Method.............

1)take boiled potatoes and peal the skin.one potato cut into small pieces.
       and other one smash with light hand.

2)in a pan heat oil, put in the mustard seeds when oil is hot , when they start crackle add         curry leaves,now add chopped onion, green chilli and ginger garlic paste.
 fry till onions become golden brown.

3) now add red chili powder and turmeric powder.

4)add the potatoes to this and add salt as per your taste.

5)cover with lid and fry all this for a min.if this mixture is too dry ,sprinkle little water so that this masala don't burn.

6)add lemon juice and coriander and mix well , remove from flame.


this masala is used to stuff in masala dosa and you can also use as side dish with chapathi or puri and dosa.

 

 ............................................Dips / Chutney  / Sauce / Masala powder

1) Ground nut chutney powder

2)schezwan sauce

3)Mysore masala dosa red chutney

4) Mint / Pudina chutney

5)Tomato chutney   

6) Coconut chutney

7) Rassam powder

8) South indian sambar masala / gojju powder

9) Sun dried stuffed chili

 Ground nut chutney powder

Ingredients.......

ground nut...... 250 gm
red chilly powder..........2 to 3  tsp
cumin seeds...............1 tsp
Tamarind............1/2 inch (or 1/2 tsp paste)
garlic ..........4 cloves
salt .............to taste



Method.....

1) roast ground nuts, remove skin.
2) add all above ingredients and ground nuts to mixer /grinder jar.
3) grind slovely on pulse mode to  coarse powder but not fine powder.
4) you can store it in air tight container for more than 15 to 20 days.
5) serve with hot rice and ghee.it acts as extra side to indian meal.

 Mysore Masala dosa red chutney

ingredients.........


red chillies..........5 to 6 (soaked in water for 2 hr /put in hot water for 15 min)
roasted Bengal gram.......1 cup
garlic..........4 to 5 cloves
ginger.........1 inch
salt ....to taste


Method...........
1)add all ingredients to chutney grinder or blender
2) add little water as needed and grind to fine paste.

this is very hot and spicy chutney ,which is used to spread on masala dosa /Mysore masala dosa
very famous in south India.
 

 Mint / Pudina chutney.....(2 types)




Type 1 (very spicy)

ingredients.....


mint / pudina .........1 cup
coriander leaves ......1 cup
green chilly..............2
ginger  .....1/2 inch
garlic..........2 to 3 cloves( optional)
cumin seeds.........1 tsp
Lemon juice.........1 tsp
sugar............1/2 tsp
salt....to taste

Method........

1) add all the above ingredients to blender or chutney grinder . add little water
and blend to make paste.





Type 2 (mild)

ingredients....

mint / pudina .........1 cup
curd ......1 cup
green chilly..............2
ginger  .....1/2 inch
garlic..........2 to 3 cloves( optional)
cumin seeds.........1 tsp
coriander seeds.....1 tsp
chat masala.....1 tsp
mango powder....1/2 tsp
sugar............1/2 tsp
salt....to taste

Method.....

1)add all the ingredients except curd to blender or chutney grinder add little water .
and make paste.
2) beat curd to soft consistency.
3)add the pudina chutney to curd and beat until both mix.



this pudina chutney is served with all kinds of appetizers,chats......what not.....!!!




 

Tomato Chutney

Ingredients....

Tomato......4 medium size......chopped
onion..........2 medium size......chopped
urad dal split....1 tsp
cumin seeds.......1 tsp
fenugreek seeds ........1/2 tsp
red chilly powder........2 tsp
turmeric powder.....1/2 tsp
tamarind pod.............1/2 inch( or 1/2 tsp paste)
oil.....1 tbsp.
salt to taste..........

tampering......
mustard....1 tsp
dry red chilly....2
curry leaves....8 to 10



Method....

1) heat oil in pan add urad dal split and little later fenugreek seeds,
      fry and then add cumin seeds .
2) add chopped onions and fry till golden brown.
3) now add chopped tomato. and fry till they become soft and leave raw smell.
4)add rest all ingredients and remove from flame.
5) coll the above mixture to room temp.
6) grind to paste .add little water if needed for grinding.
7)you can add tamparing of mustard and curry leaves and red chilly to improve taste and look.

Serve with hot rice ,chapathi or dosa...........

 

Coconut Chutney.........

 

 

 

Ingredients....

 

fresh grated coconut.......1 cup

roasted Bengal gram /chana dal /putani.......1/2 cup

green chilly.......2

garlic ........2 to 3 cloves

ginger.......1 inch

salt to taste

handful fresh coriander  chopped

 

 

Tempering.....

oil.........1 tbsp.

black gram split /urad dal de-skinned ....1 tsp

dry red chilly......2

curry leaves.....7 to 8

mustard seeds....1 tsp

cumin seeds...1 tsp

asafoetida.......1 pinh / 1/4 tsp

 

 

method............

 

1)add all the ingredients to blender or chutney grinder except coriander,add little water and blend to make paste.

2)add chopped coriander to the blend mixture.

3) For tempering heat oil in small pan ,add urad dal ,when they turn little   brown  add  mustard and cumin seeds,when they start crackling add red chillies broken into two,add curry leaves and asafoetida.

4)now add this tempering to the blended coconut mixture.

 

serve with dosa,idli,vada,medhu vada,paddu,akki roti .....etc

 Some  Cooking Tips........

 

1) If your curry or dal became too salty then add raw potato slice to it while boiling.

 potato absorbs little salt from recipe.

 

2) if your recipe is dry and became more salty  than add little lemon juice.

 

3) always choose heavy bottom pans for long cooking time recipes. and keep

     stirring checking in between

 

4) if your recipe is burnt and stick to the bottom of vessel ,

     immediately cool it by floating vessel in cold water and gently transfer the content to new vessel.

 

5) always select correct size pan or vessel. if it is small then the food will not

   cook evenly and if it is big then the recipe looses its moisture by evaporating more water.

 

6) always cut vegetable required for any recipe in same size ,

     so that they take same time for cooking.and look good when served.

 

7) Always read full recipe and collect all required ingredients ,make shore all

         pre-prepared items are ready and then start cooking main recipe.

 

8) adjust heat according to your stove .there are different stoves with different heat .

 

9) even though salt ,chilly ,spices measuring is given but still adjust to your eating habits.

 

10)  always take care when working with oil like deep frying .some times oil may spill out .

 

schezwan sauce....

 

 

Ingredients.............


dry red chilies .....15 (soaked in hot water for 1/2 hr)
onion...........1 medium size finally chopped
garlic ..........10 t0 12 cloves
ginger..........1 inch
vinegar..........1 tbsp
black pepper powder ....1/2 tsp
soy sauce.............1 tsp
chilly sauce.........1 tsp
oil..........(good if sesame oil)........1 tbsp
sugar......... 1 tsp
salt to taste
water ......1/2 cup.....100 ml


Method..........

 

1)add chillies to blender, add little water  and prepare smooth paste . keep aside.
2)prepare ginger and garlic paste.
3)heat oil in pan ,when it is hot add ginger and garlic paste,
  sauté until it loses its raw smell . don't brown them.
4)add the chopped onion and then sauté them till golden brown.
5)add the ground red chili paste and stir till you see oil from the sides of the sauce.
6)add little water nearly 1/2 cup ,simmer for 2 mins .
7)add salt, pepper , sugar and stir
8)add soy sauce , chilly sauce and vinegar.
9)stir and continue to cook for 4 to 5 min .
10)check the taste , and add more salt ,sugar or chilly sauce if needed.
11)cool sauce and collect it in a small jar.
12)cover tightly with a lid and refrigerate. you can store it for more than 2 weeks.


 

this can be used as dip for snacks ,appetizers and can be used for preparing different recipes like noodle , rice bowls and Chinese food.

.......................................................DRINKS..............................................


1) Healthy-morning-drink

2) Butter-Milk

..................................................BUTTER MILK RECIPES.................................................

1) mint butter milk

2) masala butter milk

3) fresh spicy butter milk

4) carom butter milk

5) panjabi-lassi/ butter milk

.......................................................Sweets / Desserts......................................................



1) Halwa Recipes

2) Laddu Recipes

3) Gulab Jamun

4) Shrikhand

.................................................................Halwa..............................................................

1) Carrot Halwa

2) Sooji Halwa

3) Moong-Dal-Halwa

4) Badam Halwa

...............................................................RICE RECIPES ..................................................

1)Puliyogare

2)Curd Rice

3)Bisi Bele Bhath

4)Veg-Dum_biryani

5)Jeera Rice

.......................................................BREAK FAST RECIPES................................................


1)Dosa

2)paddu/Gudpangla

3)Dokla

4) Sandwitch/Toast

5)Upama

6)Kandha Poha

7) Pasta

8) Medu vada

9) Mangalore bajji

10) Bread upama

11) Sabudana kichdi

12) Rawa Idli

............................................................DOSA RECIPES......................................................


1) Basic Dosa Batter

2) Paddu / gudpangla (plain and masala)

3)Jawar Dosa

4) Besan Dosa

5) Raw Banana Dosa

6) Mysore Masala Dosa

...............................................INDIAN CURRY / SABJI  RECIPES.....................................

1)paneer butter masala

2)Dum-Aloo
3)Urad dal sabji
4)Mutter-paneer
5)Bhindi / lady finger sabji
6)Rajma
7)Aloo-Palak
8)Stuffed Brinjal
9)karari bhindi/Crispy lady finger

................................................PAKORA/EVENING SNACKs.............................................



1)Bread pakora

2)Potato/Aloo bhonda

3)Bhel Puri

4)Cabbage pakora

5)Onion pakora

6)Dhokla

7) Masala vada /chana dal vada

8) Sabudana vada

9) Maddur vada

10) Mangalore Bajji /Bonda

Rasam Powder.....

Ingredients:
1 cup Coriander Seeds
1 cup Red Chilly
5 to 6 Black Pepper
1 tsp Cumin Seeds
1 tsp Fenugreek Seeds
1 tsp Mustard Seeds
1/2 tsp Asafotedia

oil 1 tsp

Method......

1)dry raost all the ingredients using little oil or without.

2)let it cool to room temp  and grind to fine powder.

south Indian sambar masala / gojju pudi.......

Ingredients.......
1 cup red dry chilly
1/2 cup black gram(split without skin)
1/2  cup bengal gram(split without skin)
1 cup coriander seeds
1 tsp fenugreek seeds
2 tsp sesame seeds
2 tsp cumin seeds
1 cup dry coconut grated
1/2 tsp asafoetida
1 tsp oil(you can avoid also)


Method.....

1) heat pan and roast all the above ingredients except coconut,using oil.
 you can avoid oil and dry roast spices without oil also.
2)switch of the flame and roast coconut in same hot  pan for some time .
3)now grind all these ingredients together to powder.
4)store it in air tight container.
5)you can use this for more than 6 months for sambar ,curry,gojju....etc

plain and masala  Paddu/gudpangla recipe........

special tawa/pan required.....

Ingredients......

 basic dosa batter  (method to prepare)

oil 1 tsp (for each batch)

Method 1....

1)Heat the gundponglu tawa/pan,add little oil(2 to 3 drops in one) in each wells.

2) start filling  batter into the little wells of the tawa.

3)After a min, turnover paddu using the wooden stick/spoon .

4)Once both the sides are browned, remove from the tawa

5) serve hot with chutney of your choice.

 Masala paddu/gudpangla

ingredients.....

2 onoin (finally chopped)

2 green chilly (finally chopped)

fresh coriander handfull (finally chopped)

1 grated carrot

Method 2

add these extra ingredients to the batter and follow same Method 1 as top.................

Basically it is break fast but 

it is a good evening snack as well..............

Basic dosa batter preparation ......

Ingredients.......

Rice - 3 cups
Urad dal - 1+1/2 cup
poha/flattened rice....1 cup
Methi(fenugreek) seeds - 1 tsp
Baking soda -1 tsp
Salt - add to taste.


Method............
1)Clean Urad dal and Methi, wash then soak them in water for 5 hours or the entire night.
2)Clean rice and poha  wash and soak it in a different bowl for 5 hours.
3)Remove water from the soaked dal and grind Urad dal-Methi with little water to make a fine   paste then put it in a big bowl.
4) Similarly using very less water grind the rice, but make a bit thicker paste.
5)Mix the 2 pastes together and prepare a thick mix which when poured with a spoon does not     fall freely.
6)Add baking soda to the mixture cover and keep aside for 12-14 hours,allowing it to ferment.
Fermented mixture doubles in quantity.
7)add salt when you are ready to prepare dosa and mix well.
 This mixture is ready to make Dosa............

Jawar dosa.....

Ingredients....

1 +1/2 cup jawar flour
1/2 cup rice flour

1 onion (chopped finally)

2 green chilly (chopped finally)

cumin 1 tsp

bunch of fresh coriander leaves (chopped )

salt to taste

oil to spread on tawa and dosa

water for batter consistancy

Method.....

1) mix jawar and rice flour ,salt ,cumin seeds,chopped onion +green chilly+coriender 

and water .batter should little thin than usual dosa .

2)heat tawa and spread 1/2 tsp of oil on it.now add a table spoon full of batter on it and spread evenly and add 1/2 tsp of oil on it.close lid wait till it changes color and turn to another side and roast till its done.this dosa takes little more time compared to normal dosa.

serve hot with coconut chutney or your favorite  chutney .

Besan dosa...

Ingredients....

2 cup besan (bengal gram floor)

1 onion (chopped finally)

1 green chilly (chopped finally)
1 tomato (chopped finally)
1 tsp red chilly powder
1/2 tsp turmeric powder

cumin 1 tsp

bunch of fresh coriander leaves (chopped )

salt to taste

oil to spread on tawa and dosa

2 cup water for batter

Method.....

1) mix all the ingredients without water and oil.
2)add litle by little water and prepare dosa consistency batter. 

3)heat tawa and spread 1/2 tsp of oil on it.now add a table spoon full of batter on it and spread evenly and add 1/2 tsp of oil on it,roast till its done.

serve hot with coconut chutney.red chutney or pudina chutney.