pad thai

Pad thai is from Thai cuisine, its a tangy, hot and spicy dish, you can serve pad thai with noodles/rice. You may have it pure vegetarian or only egg and even combination of egg with chicken and shrimp. Its easy, quick to make, complete meal and yummy too. We liked it a lot as it tasted just like the one in a Thai restaurant.

Prepare rice (or noodles preferably pad thai noodles, as directed in the instructions on the packet ) let it cool a bit. Mean while have all the vegetables chopped-
paneer- small squares, i prefer it to be very small cubes, you could also use stiff tofu for authentic pad thai,
onion- long rectangles1 cup,
carrot- thin and long pieces 1/2cup
green capsicum- long rectangles 1/2 cup

roast groundnut/peanut and prepare a coarse powder, keep aside.

In a small pan/vessel prepare sauce by boiling 3-4tsp sugar, 1tsp red chili powder or red chili sauce, 1tsp red chili flakes or crushed red chili, 1/2cup water. Boil until the sauce thickens a bit.

In a heavy bottomed pan, heat 4tsp oil, add paneer/tofu pieces and roast them golden (do not let them turn brown)push them to the sides of the pan, break open an egg in the center empty space, scramble it. (Vegetarians may skip adding egg) Add onion, fry for while, add capsicum keep stirring,  add in carrots  mix well and let cook for a minute. Add the sauce of sugar-red chili prepared, 2tsp groundnut powder, 1tsp soya sauce, 1/2tsp vinegar or lemon juice salt to taste and mix everything  well. Sprinkle some water to make it little greasy,closelid and cook for a minute. Taste and add more salt/sugar/chili sauce accordingly.


You may mix in noodles/rice at this stage, stir with care not to smash rice/noodles while coating it well with the mixture. Or serve the mixture separately over rice/noodles, i prefer the latter by which you may serve the pad thai mixture adjusting to individual taste. Garnish with fresh coriander leaves. Serve hot.

takka idli/buttermilk idli

Soak 1cup rice for 2 or 3 hours

grind 1/2cup coconut, 1/2cup jaggery, 1tsp cardamom powder to a fine paste, adding very little buttermilk (i used curd, whcih also gives the same result). Now to the coconut paste add soaked rice (without water) in to the blender. Add curd (1/2cup butter milk),  soaked poha (1cup) and blend until you crush the rice to coarse pieces like rava. Mix salt to taste and let it ferment in a warm place overnight. This batter is less consistent compared to usual idli batter, this is more of dosa batter consistency.

Grease the idli stand pockets and place few broken cashew pieces and raisins in each pocket, pour the batter and steam until a pierced toothpick coms out clean,approximately 15min. Takka idli is good to eat on its own and does not require any chutney or dipping. It has a rich taste with a well blend combination of sweet ad tangy (not very tangy, just enough to please our taste buds, its because of the buttermilk/curd and fermentation).

note usually idlis are steamed in a pre heated steamer (in which water is already brought to boiling) on high flame for the first 5 minutes and then on a medium-low flame for the next 15minor until it is done. Once idlis are ready, uncover the lid and let it cool a bit (for 5min) before scooping them out.

phunna polo / oggarne dose / seasoned spicy pancake

Prepare seasoning in hot oil by spluttering mustard seeds, cumin seeds, finely chopped green chili, chopped ginger, pinch of asafoetida, add some pieces of red chili and curry leaves. Once they are all roast turn off the flame and let the seasoning cool

Meanwhile mix in a vessel 1 cup maida (or wheat flour), salt to taste, 1tsp sugar(optional), pinch of baking powder. Add sufficient water to make a batter little more watery than regular dosa. Mix well without any lumps. Add the cooled seasoning (it may form lumps if hot) mix well. Let the batter set  for 10min.

Prepare thin dosas by spilling (as done for neer dosa / panpolo) on greased hot griddle over a medium-low flame, sprinkling oil as much needed for regular dosas. Close a lid over the dosa,let  it cook for a minute. Flip the dosa and cook the other side without closing the lid.

This is a soft variety of dosa, like neer dosa and not crisp one. If you wish to eat the crisp ones, you may do so having the consistency as of normal dosa and spread it as a regular dosa. Also since this dosa is seasoned it is good to eat on its own, not requiring chutney or any dip.

rave undo/ rava ladoo

1 cup rava/suji,
1/2cup shredded coconut,
3/4 cup sugar,
1/2cup chopped cashews and almonds
2tbsp raisins
1tsp cardamom powder
1/2 cup warm milk
2tsp ghee

In a heavy bottomed pan heat 2 tsp ghee. Set the gas flame medium-low and maintain it though out the preparation. Stir in cashews and almonds, while they are still half fried (do not let them roast / turn brown). add raisins, when they start puffing up (do not roast them too) add shredded coconut and keep stirring. Once all contents have mixed add rava and on the medium-low flame keep stirring until the rava is roasted, meanwhile the cashews, almonds and raisins also get roasted to the right degree. This step takes around 5-10min (the fine smell of roasted rava  and also the color of rava turning slight golden brown is the indicator to proceed to next step).Add the sugar, stir for another minute.( Do not let the rava turn completely brown.)  Add cardamom powder and mix well.

Turn off the flame, add milk using a spoon gradually with constant stirring. Mix well and transfer all the contents on to a plate. Make ladoos immediately while it is still hot, as later the mixture would seem to crystallize and would give a tough time to shape the ladoos.

Let the ladoos cool, after 2-3 hours the outer layer becomes hard while inner core remains soft which is the parameter to judge the perfect rava ladoos.

If you require these ladoos to have  a longer shelf life use water instead of milk. But no doubt in saying milk gives it a richer taste and is the best option when you aim to finish these ladoos in not more than a week.

coming up!

undi

Undi / rice & coconut munch is a typical kokani breakfast. Its usually made when guests arrive as its simple tasty and a large scale at-once preparation. Unlike dosa, chapathi which are made one by one :)

Soak rice 1.5cup over night. In a blender grind soaked rice and 1cup desiccated coconut and salt (salt should be a little less than regular dosa/idli batter). Trust me in saying more the coconut more the taste! Make sure you blend it with little water to a consistency (and coarse) similar idli batter. Also grind at low speed making sure you don't end up in a fine paste. The batter should be pretty coarse like rava.

In a pan heat some ghee, prepare seasoning by spluttering mustard, stirring in 2tsp urrad dal and 2tsp channa dal, curry leaves and pinch of heeng/asafoetida. Add the batter and keep stirring on a low flame until it becomes dry like upma and looks parch enough to make laddoos of them. 

Some people add a fist of soaked poha while thickening the batter, this also adds to the taste, softness and speeds up the entire process.

Once it is completely dry, make small balls of lemon size and press thumb against it once to give shape of undi (like small well) place it in preheated steamer and steam for 10-15 min. The undis will be soft, little moist and very tasty.

Serve with jaggery ruva/syrup and enjoy this delicious traditional breakfast!

   

sanna khotto/idli

soak 1/4 cup toor dal and 3/4 cup raw rice for 2-3 hours.

in a mixer/blender grind using very lil amount of water 1cup desiccated coconut, small tamarind slice, roasted red chilies 4 /5 or more as per taste, these idlis are better when made spicier.

once the coconut masala is finely ground, add soaked rice and daal into the blender over the coconut masala, grind the mixture on low speed, to make a coarse batter without adding any water, if some whole daal remain, let them be so, the batter should be more coarse than the normal idli batter. Once the batter is done add salt and chopped onion. Mix well and prepare idlis from this batter just like normal idlis.

also you may add a pinch of asafoetida and chopped cabbage along with onion, this is a good way of making people who hate cabbage eat it and relish it! :)

this is normally eaten with a few drops of coconut oil sprinkled on top as a side dish along with rice & daal/rasam/sambaar and is also a good snack to eat it right away

garam channa chat

Cook 1 cup channa  in pressure cooker till soft. While the channa is still hot mix into the same pressure cooke .chopped boiled potato, tomato. finely chopped onion, green chili, pinch of chat masala, garam masala, amchur powder (or add meetha-imli/tamrind chutney). tea spn roasted cumin powder, finally add chili powder,lemon juice & salt to taste, tranfer to a serving bowl garnish with fresh coriander, sev and serve.

patholi

amchi sweet, special delicacy savored on  Nagar Panchami, also during Ganesh Chaturthi.

It is made in turmeric leaves for the true flavor, since it is not available here, i used plantain lealves, which is a very suitable replacement for turmeric leaves.

soak 1cup rice for 2 hrs, grind it into a thick paste along with  2tbp of slightly soaked poha and 1&1/2 tbsp coconut (fresh/frozen) and a pinch of salt. Add very lil salt, not as for a usual batter, The consistency of this batter should be thick enough to spread but not watery/running. 

make churan by mixing powdered jaggery with desiccated coconut, cardamom powder, you may also mix chopped roasted dry fruits.

cut plantain leaves into 3inch wide strips, clean and wipe them. spread the rice batter avoiding 1/2 inch at the borders evenly. repeat the process for all the leaf strips, spread the churan along a central line/axis over the batter, fold them along the central axis and cook in a steamer for 15min.

once cooked, wait for 2-3min, gently separate the dumpling from leaves, serve with ghee when hot, or just like that.

kodbale

sieve 1cup rice flour with 2 tbl spn of red chili powder and salt to taste. Add 1tsp mustard, 1 tsp sesame seeds and 1tbl spn of grated coconut. Mix well, add1 tbls spn of ghee/oil. Add water approx lil less than 1/2  cup to form a smooth dough. Do not knead too much.

Shape the dough into small balls and rolling in between the two palms (or a palm and the work surface) make slightly think treads and cut them into 2inch pieces. Join ends of each piece of thread like dough and secure tightly. While shaping these kodbale heat oil in a pan and once it is smoking hot deep fry these to turn crisp and  dark brown.You can fry in batches of around 6-10 at a time depending on your pan size and quantity of oil.Do not over crowd the frying pan.

Drain excess oil on a kitchen paper towel and store in an air tight jar. Enjoy it with a cup of coffee or just munch on... :)

chakkuli / chakli

Roast 3tbsp urrad dal and grind it to a fine powder. Mix with 1cup rice flour, 3tsp chili powder (adjust to taste), saltand 1 tsp mustard seeds, 2tspoil/ghee. Mix well.

Add water little by little and kneed very well.Stuff the dough in chakkuli press and make chaklis on a plastic wrap/ plantain leaf.  If the chakkuli gets cut before the spiral shaping, sprinkle some water and kneed the dough well again. Heat oil and deep fry these chakkulis. Take additional care not to break them while transferring them from the plastic wrap into the hot oil.

To avoid the chakkuli from spreading out in oil, the tip of the spiral shape is made to overlap on the previous  layer.

There are varieties of chakkuli's made with various ingredients..I have tried one more variety, which is also made of rice flour,along with dalia (putani) powdered and a small portion of all purpose flour/maida. These also turn out very well. Want to try making chakkulis of Ragi /millet flour..will share once i try those :)

palak pakoras

coming up!

bayngan bharta

coming up!

gobi paratha

coming up!

veg burger,aloo tikki

coming up! quick veg burger with special aloo tikki

sabudana khichidi

soak 1cup of sabudana (sabakki, tapioca) for half an hour, drain the excess water and just sprinkle water enough to keep it moist and cover it with damp kitchen towel. keep it moist overnight or at least 4 hours.after which the sabudana must be swollen and separate, not sticking to each other.

dry roast 2tbsp of groundnuts and prepare very coarse particles to the size of mustard seeds using a processor.

in a pan heat 2tbsp oil, add mustard and cumin seeds, once they splutter add turmeric powder (optional, if you dislike the yellow color avoid it)finely chopped green chillies, saute (at this stage you may add slices of boiled potato or green peas or have it plain, as per your choice)and add the sabudana. mix gently and cook for 2-3 min. Add 1tsp of sugar, salt to taste and the groundnut powder, mix well gently and let it cook for another 3-5min.

do not add water to cook the tapioca.

maddur vade

to a bowl add 1 cup rice flour, 1/2 cup maida, 1/2 cup roasted rava, if you are roasting rava just before preparing, make sure it is back to room temperature before adding it. Add  finely chopped green chili and onion. Add 1tbsp of desiccated coconut. add 1tsp cumin seeds, salt, pinch of sugar mix well.

dry roast groundnuts and red chili, crush them to a coarse mixture and add to the flour.

do not add any water add 1tbsp melted butter/ghee/oil and knead the dough. The juice from onion should be helpful to knead a stiff dough, only when this juice is insufficient,.instead of adding water, dip fingers in a bowl of water and continue kneading. Make the dough tight and knead well with minimum water.

once the dough is ready, take a lemon sized portion of dough, press and flatten between the palms. Deep fry in oil on medium-low flame, frequently turning the sides, until it turns into golden yellow color on both sides.Once done serve with chutney.

for perfect maddur wada which does not absorb excess oil, the dough should be tight & stiff, hence use as lil water as possible. Fry the maddur wadas soon after kneading the dough, if the dough is left aside for longer, onion leaves out juice, which might require some more flour to compensate for the stiffness

microwave super fast chocolate cake

4tbsp maida/all purpose flour
4tbsp sugar or more,as you like per your taste
1tbsp baking powder
3tbsp oil+ ghee
3tbsp milk
2tbsp coco powder (unsweetened)
1 egg
1tsp vanilla essence

mix all the dry ingredients. Add oil and ghee to it

blend egg, milk, vanilla essence in a blender (or by hand thoroughly) add this to the dry contents and mix very well. Add chopped nuts and raisins or even chocolate chips if you like to. mix again

place it in a microwave safe large container (large mug, the dough will raise up to 4times) bake for 3 min at 1000 watt power. giving constant 45deg rotations to the container every 30 seconds. Check by piercing a knkife through it, if the cake is done. Invert it on a plate and do the icing or have it just like that!

i couldn't believe microwave cakes could be so soft! so tasty! so easy! so quick! and it doesn't even need greasing, i used the same lage bowl in which i mixed the dough, came out so clean on the plate! absolutely delighted :)

karela masala

shahi paneer

soak few cashew nuts in a bowl of milk.

in a pan add oil and roast spices i.e, garam masala powder, cumin powder, coriander powder (or dry roast the seeds together and grind to a fine powder)add very finely chopped onion, ginger garlic paste and green chili paste. add a cup of tomato puree when the onion turns pink. cook with a closed lid on a medium-low flame with frequent stirring until oil separates out.

while the mixture is cooking, make a fine paste of the soaked cashew along with the same milk, and add this paste as well. Let the mixture boil once. Add some water if required to get the desired consistency, of gravy. Finally add paneer cubes which are roasted to light golden brown color with a lil oil in a pan and drain the excess oil on a kitchen towel. Mix well add salt (also a pinch of sugar, optional)and let the gray boil once while the paneer soaks and absorbs it. Garnish with chopped fresh green coriander leaves and serve

churmuri susla

Wash neatly the puffed rice/ churmuri. Soak it for 5-6 minute,just to make soft enough.
Heat Oil in pan add mustard seeds,after they splutter add curry leaves, asafoetida. Then fry the peanuts till they turn brown. Now add chopped green chilies and onion. Saute it well. Now add soaked puffed rice, Coarsely grinded Roasted daliya/putani kalu, salt to taste and lil sugar and mix well. Close with a lid and cook it for 3-4 minute on low flame. Sprinkle some lemon juice and mix it. Garnish with Coriander and fresh coconut

bread masala

in a pan, heat lil oil, throw in some cumin seeds and mustard seeds to splutter. Add coriander seeds, some cashew nuts. Add chopped garlic, ginger,onion and once they are roasted add tomatoes, cook for somemore time. cool and make a fine thick paste,using very little water.

in a pan heat oil again and add red chili powder, garam masala and pavbhaji powder, mix them and roast a while on low flame. Add the paste prepared, make sure the consistency is tick but not completely dry. Add salt to taste.

just before serving add the roasted/plain peices of bun (slightly bigger pieces, may be cubes of 1", hence bun is preferred,if you like using bread, use not-sliced whole loaf and cut lage cubes) coat the paste thoroughly on all sides of the bread/bun gently mix. serve on a plate, top it with a fist full of fresh chopped onion, coriander leaves and sprinle some lemon juice

since bread is blonde the gravy better be lil more spicy to taste and make it extra spicy for the true taste of this spicy snack :)

microwave egg less pumpkin bread

1/2 cup all-purpose flour + 1/2 cup wheat flour
1 tsp salt
1 & 1/2 tsp baking powder
1 piece cinnamon
1/2 cup sugar
1/2 cup milk
1 cup boiled pumpkin (1 whistle in cooker)
3 spoons oil+ghee(melted butter)
some raisins and almonds

Blend all ingredients in mixer/blender at a very low speed. Spread batter in microwaveable loaf (or as i used a microwavable dish which needs to be greased with ghee and then sprinkle some flour on it) Microwave at medium power for 9 minutes; rotate 1/4 turn every 3 minutes. Increase power to high. Microwave for 3 minutes. check if there is unbaked batter by piercing a knife edge in the center. Once well baked. Let stand 5-10 minutes.

if you microwave on high power for more, say 6min instead of 3, you will get harder bread, tastes like rusk. But should not over bake as it will burn the center portion.

nevri with a twist, tastes awesome, not the authentic.. but an improvised recipe

prepare a tough dough like poori,with lil water by mixing
maida : 4 :: rice flour : 1 :: rava : 1 :: wheat flour : 1 and a spoon or 2 of oil/ghee
and let it set for an hour or more. This is for the covering

roast a fist of rava(thin) and fist of wheat flour with a tea spoon of ghee until it smells fragrant of the flour, taking extra care not to over roast, i.e they should not change color much. keep it aside. Roast dry fruits in ghee adding them in the order cashew, almonds and at last raisins, once raisins swell let the mixture cool, and just put them in to a chopper to chop it into a coarse mixture,not very fine, keep them aside. then in a heavy bottomed pan, melt medium sized cup powdered jaggery, sprinkling few drops of water and adding a spoon of ghee, when it comes to boil add a medium sized cup of desiccated coconut. Mix it well and cook while stirring for some time. add the roasted rava - wheat flour mixture, stir on low flame for a while.Finally add the corse dry fruits mixture and a spoon full of cardamom-sugar powder. The filling mixture is done

roll out the covering dough into pooris put the filler on one half, close it in a semi circle shape, tightly seal the edges and give some design by pinching and rotating the extra edges. deep fry in oil at low flame and medium heat. The oil should not be very hot, it will produce blister like bubbles over the nevris. enjoy them hot or store in an air tight container.

ginger pepper kashay

For 2 cups of kashay, crush a thumb sized piece of peeled ginger. Along with 5-6 whole black pepper seeds. Add this paste to 1 and a half cup boiling water. Add 2 tsps of powdered jaggery (or more according to taste)and boil well until it melts and gets properly mixed. Finally add hot milk 1/2 cup, wait until one more boil, immediately stain and serve hot.

raagi malt

mooga udda

to make 2 cups of this delicious authentic beverage, roast 4 tsp whole green moong on low flame for 5-10min, or until it is slightly brown and gives out nice aroma.

make a dry fine powder from the roasted green moong. You may add cardamom along with the whole moog to powder or add cardamom powder separately later. Mix water and jaggery syrup (as per taste). Let it rest for a while (in fridge), strain the juice/ decant only the top liquid and enjoy it chilled, Discard the bottom powder or add it to the plants.

Its healthy, natural, easy, quick and yummmmmmmmmm :)

flavoured lassi

mushroom paneer masala fry

dice onion,tomato, capsicum, paneer,mushroom (mushroom tends to darken on exposure to air,so cut them just before cooking)

in a frying pan, heat oil, fry chakke, lavang and daal chini, add garam masala powder, ginger garlic paste, onion fry for a while. then add capsicum,paneer and finally tomatoes. stir fry. at last add mushrooms, sprinkle some water and close the lid letting it cook for around 8min. when mushrooms have reduced in size and are completely cooked, add salt to taste and stir on high flame to evaporate all the excess water.

powder dry roasted mixture of coriander seeds,cumin seeds, lil channa dal and urrad dal,black pepper seeds. once the powder is ready mix garlic and make a fine paste. prepare separate tadka=seasoning, out of this mixture by adding it to hot ghee in a pan, add chili powder and fry. take extra care not to burn this mixture.

finally add the seasoning to the mushroom paneer masala,mix well, stir fry for a while.

you may add some drops of lemon juice just before serving, to add lil tangy flavour, good to serve even otherwise

phenori

Mix maida, lil rice flour, baking powder and a pinch of salt and ghee. Add sufficient water to make a dough like puri dough. Keep aside the dough for an 1 hr.

Mix sugar and cardamom and powder it. Keep it aside.

Make 5-7 small balls from the dough. Roll out into very thin chapathis. Apply a bit of ghee on one of the chapati, sprinkle lil maida on it. Keep the next chapati on it slightly lower tothe 1st one, it should not overlap completely. Repeat the procedure to stack up all of them one lil below the other.

Roll the chapathis into a tight roll without pressing much. Cut the roll into equal pieces.
roll each piece into small circles carefully from center to the sides.

Heat oil in a pan. Deep fry on a medium flame. While frying, slightly pat on the layers to separate them a bit. Fry them until the beautiful slight buff-golden color appears. Spread the powdered sugar-cardamom mixture while they are hot.

bondi kirkula

bondi is banana flower

chop the flower in a particular fashion, that is make criss cross slits on it vertically then chop horizontally..must be finely chopped. Soak it in water for some time to remove its stickiness.

in a pan prepare tadka of mustard, lassun, curry leaves,add the chopped bondi cook with lil water sprinkled on top.once cooked add salt and desiccated coconut

veg hyderabadi

grate capsicum,cabbage,carrot,potato (each in very little quantity,all together should make 1 big cup) and also grate paneer.

dry roast jeera, coriander seeds, khas khas, cinnamon, cloves add cardamom and keep aside
fry chopped onion, green chili, ginger, garlic. Make fine paste of both these mitures with little water.
heat oil, add turmeric powder, garam masala, pinch of salt and sugar, add add chopped onion long-thin after 2min add carrot,capsicum, paneer and the rest vegetables, you may add green peas as well. Now pour the onion paste prepared mi and let it cook with a closed lid for 3-5 min. Add 3spoons of cream in the mean time. Also sprinkle some water to cook, if needed. Atlast add salt according to taste.

garnish with some grated paneer & coriander and its ready to serve

kela thoran

Peel the raw bananas and cut into small cubes, Wash them well.
Grind Coconut, Green chilly, Turmeric powder, Garlic, onion and jeera coarsely.
Heat oil in a pan, splutter mustard seeds, add dry red chilly, curry leaves add bananas and grinded coconut mixture. Mix well and cook on a low flame. add water only if necessary. Finally once banana is cooked add salt to taste.

biscuit rotti

for filling
dry roast rava, jeera, coriander seeds,red chili, desiccated coconut. Make a rough powder along with some jagery/sugar, salt.

roast a small tea spoon (very lil quantity of sesame seeds) til and mix with the above mixture.

for outer cover
maida : 2 :: 1 : rice flour :: 1/2 rava
make a dough of maida, rava, rice flour, salt and turmeric powder
maida being the major content and just a spoon full of rava and rice flour

roll out small poori sized rolls from the dough, place a spoon of fillin,enclose it thoroughly in the dough covering like paratha and roll. deep fry

kadle bajjil

soak kadle (black chana) overnight

cook kadle in cooker- 8 whistles,(keep aside the excess water to make chane saaru) add chopped raw banana to it and cook them too.
prepare tadka of mustard, curry leaves, red chili, heeng
add it to the kadle, raw banana mixture. Add desiccated coconut, salt and mix well. serve hot with bajjil (spicy poha)

to make bhajil, Melt some jaggery with 3tsp of water and allow it to cool. Dry roast jeera, coriander seeds, red chili, make a fine powder in a food processor, mix desiccated coconut with it and make a dry coarse mixture all together. combine this mixture with the cooled jaggery syrup add thin poha and salt to taste mix well using hand, applying the masala evenly to poha. The syrup should be just enough to moist and soften the poha.

**if the jaggery syrup is hot the poha will turn hard and crisp when mixed with it.

kuchalakki rotti

soak boiiled (red) rice and plain normal rice overnight
boiled rice :1::1:plain white rice

grind both the soaked rice with desiccated coconut, salt, make a thick batter like surnoli batter.

pour a ladle full of batter on hot tava, and spread to medium thickness sprinkle sufficient oil and make crisp or soft rotti as desired

goes well with godda churn-jagery coconut churan or coconut chutney

god appo /sweet paddu

soak rice for 3-4 hours

grind rice, jagery, beaten rice (poha), desiccated coconut along with cardamom and a pinch of salt. need not ferment the bater, it is ready to use.

make appo in spl appo tava.

eriyappo

soak toor dal, rice for 2-3 hours
toor dal :1::1.5:rice

grind toor dal, rice, desiccated coconut, powdered jagery, with cardamom and a pinch of salt,to make a fine paste of dosa batter consistency

pour a ladle of bater and deep fry using fresh oil/ghee in a thick bottomed kadhai, rotate and fry evenly until it gets nice golden color.

the shape of eriyappo is perfect when prepared using a deep U bottomed frying pan, perfect hemisphere! if a flat bottomed one gives flat maal-puri like eriyappo.

koftas.. paneer kofta and palak kofta..

banana payasa

mash a properly ripen banana with hands. In a pan heat some ghee and add the mashed bananas to it, stir well and cook on a medium flame until the color changes/mixture starts boiling, add chopped jaggery. Keep stirring

Once the jagggery has completely melted, add 2 spoons of coconut milk get the mixture boiling. Add a cup of milk and a lil water, keep stirring

As the mixture comes to boil, add semi cooked rice and pieces of wet dates-let them cook in the mixture for few min. Once rice is fully cooked add cardamom powder, roasted cashew & raisins and cook on low flame for another 2-3min with constant stirring

spl capsicum pakoras

rava : 2 :: rice flour : 1 :: besan :1

chop onion and capsicum into cubes mix with salt and let aside to leave out water

soak rava for 10 min,mix with rice flour, besan, chili powder, garam masala, jeera. Finally add chopped onions and capsicum (and very lil water only if needed) deep fry the pakoras. Serve with tomato ketchup

home made baasundi/ras malai

boil milk and condense it to thicken. Adding a spoon of rice flour dissolved in a lil water would make milk thicker. Once it is thick add sugar, turmeric powder/kesar. Add finely chopped bread slices (sides of bread must be removed). Garnish with chopped soaked-almonds and roasted cashew nuts and raisins. Let it set in refrigerator for a few hours. bread pieces should b completely soaked.

raajma

cook the overnight soaked rajma grain in a cooker for 8-10 whistles. make paste of onion ginger and garlic.

in a sauce pan saute thin & long chopped onions, then add the onion paste and cook for 10min. Add tomatoes cut into cubes, garam masala, chili powder,amchoor powder tur meric powder and salt. Add the cooked rajma and cook for some more time. Garnish with coriander leaves.

butter chicken

One kg chicken (chopped into small bite sized pieces)

Marinate the chicken with the following ingredients and keep for 2 hours:

- Chilli Powder (1tsp)

-Garam masala powder (1tsp)

-Ginger Garlic Paste (1tsp)

-Tomato Ketchup (2 tbsp)

-Chilli Garlic Sauce (2 tbsp)

- Soya Sauce (few drops)

- Haldi powder (a pinch)

-Salt

Heat ghee/ butter in a non stick vessel. Add cinnamon sticks. Chop 2 onions into big cubes and saute with the cinnamon until it becomes transparent pinkish colour. Add the marinated chicken and some kasuri methi and cook for 5 mins. Then add one tin of nestle original cream and cook chicken well till the oil comes up. Garnish with cubes of capsicum.

This dish generally tastes well on the next day. So you could probably cook it the previous night and have it for lunch the next day.


Thanks to source- My sis in law!

kadi chawal

jeera rice : in a cooker roast jeera and chopped (long) onions, lil salt, get 1+ 1/4th water bring to boil add soaked rice and cook for 1 whistle.

for kadi: blend curd, water and besan. add salt to taste and bring to boil, prepare tadka of finely lenght wise chopped onions, jeera, ajwain, turmeric powder, red chilli powder and garam masala. mix with kadi..

for pakoras, make thin batter of besan, water, salt, jeera, red chili powder and add long chopped onions. deep fry in oil, use spoon to pour batter into oil

the last pre-wedding preparation in Delhi's kitcken :(

egg roti/ egg parota

prepare chapatis and keep aside

beat egg, chopped onion, ginger, coriander leaves, green chili, salt and pepper (omelet exactly :p), pour it over hot greased tava, and on the half baked-sticky top place the chapati, reverse the parotas and let it bake for a while. Make rolls with ketchup and serve

daal parota

chop onion, ginger, mix with jeera-dhaniya powder, ajwain, red chili powder, amchoor powder, salt and mix with daal (left over 5-6 spoons) add wheat flour to this mixture and kneed the dough without adding water, mix a lil oil while kneeding.

make parathas and serve with ketchup

mooga usli

moong dal : 1 :: 2 : water

roast moong dal (without oil) and wash, keep aside

In a frying pan, prepare tadka of jeera, chopped green chili, ginger, heeng and curry leaves. Add water and bring to boil. add roasted moong dal, cook on high flame for some time, simmer the flame and cook with closed lid, add water in case required, once cooked add salt and desiccated coconut.

cabbage ambodo

soak rice- 1/4th pav and lil channa dal. for about 15-20min

to rice and channa dal add red byadgi chilli and heeng, grind in a mixer to a rough dry paste with minimal water. Mix with finely chopped cabbage and onion add salt to taste and chopped curry leaves, if the batter is not dry, u may add besan and make it thick enough to make wada by hand.

make small flat wadas and deep fry in a pan till golden brown

aloo palak/ palak paneer

boil palak and tomatoes for 2 whistles in a cooker, cool strain water and grind in mixer.

In a frying pan add lil oil roast, garam masala powder (lil less compared to other north indian dishes), chili powder, jeera dhaniya powder, then roast finely chopped onions add chopped potatoes and close lid letting them cook. add salt and smashed palak cook till boils, may add ghee on top to enhance the fragrance.

For palak paneer, instead of adding potatoes add paneer cubes after the palak starts to boil and boil for some more time.

gobi manchurian

prepare ginger garlic paste and finely chop ginger, garlic and onion..

cook cut gobi in a vessel till it boils up once and keep aside, once cooled sprinkle salt and mix well.

prepare batter of maida, corn floor-(one tea spoon), ginger garlic paste, salt. Deep fry gobi with this batter.

In a frying pan roast ginger garlic paste, chopped ginger garlic and onion, add chilli powder salt to taste and soya sause. Add fried gobi and mix well on a low flame. serve with tomoto ketchup.

beans sukke

beans monu, ek kaylintu sasama, karibevu, heeng phan ghalche. Kaderi beans ghalnu thode udda phappunu baavdi dhampunu sijjoche.

2 chamch uddidu, kottambari, phanna mirsanga bhajjunu, kantille soyye ani chinchamba ghalnu massolu vattunu gevuche.

beans sijjata yetta mantana, meet ani massolu ghalnu shirshiorche.

phoha kheer

make alawana by grinding desiccated coconut (1 whole) and soaked rice.

bring lil water and 1 pav jaggery to boil, preparing a paka. Mix the alawana with this paka.

roast thick phoha (1/4 pav) in ghee and then add to the boiling paka-alawana mixture. boil with constant stirring.

add elachi powder and roasted cashews.

goda phoha

boil jaggery and desiccated coconut in a vessel with constant stirring to make a dry paka with very lil or no water. let it cool

roast white til (sasame seeds) and mix with the paka, also add elachi powder to it and once paka is completely cool mix the phoha (thin ones) delicately.

chane daali madagane

roast 1/4th pav chana dal in a frying pan till it gives out pleasant aroma of chana dal

wash 1/8th pav rice and soak in water for 10-15 min

wash the roasted chana dal (twice) and soak in water for around 10-15 min.

In a pressure cooker bring water to boil and then boil the soaked channa dal for 3-4 whistles.

in a mixer blend desiccatted coconut (1 whole coconut) and then after it becomes a paste add the soaked rice and blend again.

In a vessel add jaggery (1 pav) and water boil it till the jaggery becomes a fine liquid (strain this paka if required). Once the paka is boiling add the coconut milk-rice (called as alawana) and bring to boil. also add elachi powder. Mix the boiled channa dal and the boil with constant stirring thoroughly. Add roaste cashews.

Note : If you have raw cashews (bibbo), soak them in warm water for 10-15min, peel off the skin and boil them along with chana dal in cooker.

as the madagane cools, it becomes thicker, while reheating to serve, add apt amount of milk.

cucumber kosambri

soak moong dal for about 10-15 min

finely chop cucumber mix with desicatted coconut, chopped green chili, coriander leaves, ginger, salt, lemon syrup, soaked moong dal

prepare tadka of mustard, red byaadgi chilli and curry leaves add to the cucumber mix and serve.

channa sundal

soak channa for about 8 hours, boil in pressure cooker for 8 whistles.

add salt to channa and keep aside, make a paste of desiccated coconut, green chilli, ginger, mix with boiled channa.

In a frying pan, prepare tadka of mustard seeds, heeng, red byaadgi chili and curry leaves. Add the channa-coconut mixture to the frying pan contents and cook over med flame for a while.

channa masala/choley

soak channa for about 8 hours and boil it in cooker for 8 whistles

chop onion, tomatoes, ginger. in a frying pan roast jeera, dhaniya, garlic, ginger, onion and tomatoes make a fine paste in a mixer of the above.

In cooker roast garam masala powder, turmeric powder, curry/channa masala powder, amchoor powder, salt mix well, add the paset of onion-tomatoes prepared earlier, add boiled channa, add some water and boil under pressure for 8whistles again.

garnish with chopped coriander leaves and onion before serving.

bread upkari

roast bread sliced into small cubes in lil ghee and keep aside.

Roast finely chopped onion, ginger, curry leaves, green chilli, garam masala, turmeric powder, jeera, amchoor powder, add chopped tomatoes, salt to taste and mix well. Add the roasted bread pieces and mix, garnish with chopped coriander leaves

kanda bajji/ onion pakora

besan :1 : : 1:rice flour

chop onions thin & long. mix with salt and keep aside till it leaves water.

mix chopped green chilli, coriander leaves, curry leaves, ajwain, jeera, turmeric powder, besan and rice flour.. finally add the onions and mix with the onion liquid aloone.. only sprinkle lil water if needed. Add salt to taste, as salt was already added to the onion.

add 2 tsp hot oil mix well and make small pakoras, fry on a low flame till golden brown.

mooli-gajar parota

grate radish mix with salt and keep aside. grate carrot and chop onions finely.

make a paste of jeera, green chilli, ajwain and add to carrot onion mixture, add salt, garam masala powder and amchoor powder to this mixture and mix well.

properly squeeze the grated radish to remove all the liquid and then mix with carrot-onion masala

check the masala taste and make parathas.

rulanva (rava) doddaka

in a vessel take curd (about half a cup or less) add salt, sugar (around 4-5 spoons), chopped green chilli, chopped ginger and chopped curry leaves mix well (chirduche). Add rava (3/4 pav) and water to make a thick paste. Make rotti with hands on a flat pan and fry till roast

menaskai

soak tamrind in water.

Separately roast white til in oil till golden brown and keep aside. Roast urrad dal, channa dal, dhaniya, jeera, mente seeds, curry leaves, red byaadgi chillis, desiccated coconut.

make a paste of all the above (along with white til) in a maixer using the tamrind syrup.

for kerela ka menaskai chop karela and boil it in haldi water for 5min, drain the water add salt to karela and then boil it with jaggery and lil water. Once the karela has taken in some sweetness pour the coconut masala paste and bring to boil. Add salt to taste.

for pineapple menaskai boil chopped salted pineapple directly with jaggery+water and add coconut masala paste, boil and add salt to taste.

can add raw mango as well.

aloo methi

chop onion, tomatoes potatoes, ginger, garlic and methi. (methi not finely chopped)

in a frying pan add jeera, red chili powder, garam masala, turmeric powder, amchoor powder. Add chopped onions, ginger, garlic roast till brown, add tomatoes mix well. Add potatoes and close lid till it cooks. Finally add salt and mix methi at last.

bisi bele baath

rice :1 :: toor dal : 1. (for a serving for 4 take 1/2 pav rice and 1/2 pav dal and 1/4 of a whole coconut)

in cooker bring water (rice : 1 :: water:2 ) to boil add rice, toor dal (along with fresh wet peas if available) for 2 whistles.

chop carrot and beans.

make masala of desicated coconut (more than used for sambaar), jeera, dhaniya, urrad dal, chana dal, red byaadgi chili(more), 3-4 pepper, tamrind, lavang, dal-chini, pulav flower and khas khas with water, making a liquidy paste.

In a frying pan prepare jeera tadka with-oil, jeera, curry leaves, heeng powder. add chopped vegetables(carrot, beans, potato), mix well and close lid letting the vegetables cook. add the liquid masala prepared and bring to boil. cook for a lil more while. Add salt and then transfernthe contents in cooker (rice, toor dal, peas) and mix well, add water if necessary to make appropriate consistency. add lil gur. garnish with coriander leaves

batate songa

grind masala of desiccated coconut, tamrind, red byaadgi chili-(more chili).

In a frying pan roast finely chopped onions, heeng powder, add potatoes and let it cook with the lid closed. Add salt then the coconut masala and bring to boil. cook for quite some time.

methi parota

chop methi leaves and onion (lil methi and say 1 onion for 4 parathas), mix with salt, red chili powder, amchoor powder add this mixture to wheet flour and kneed the dough with water just enough to kneed like chapati.

make parathas and roast on tava.

aloo gobi

chop ginger, garlic, onion, aloo and gobi.

prepare jeera-dhaniya, urrad dal, chanadal, lavang, daal-chini, red byaadgi chili and khas khas powder.

in a frying pan roast the powder perpared, along with garam masala, add ginger finely chopped, garlic, onion and roast till glden brown, add chopped potatoes after a while sprinkle little water and close lid letting potatoes to cook. Add Gobi and close lid again. Once gobi also is cooked add salt to taste.

pav bhaji

chop vegetables- can use all vegetables, i'l list the ones i used today :)

boil in cooker- beans, carrot, potato, green peas for 1 whistle & more on low flame till they are very soft. once the vegetables are cooked add salt and smash them.

prepare tomato puree, ginger garlic paste, & jeera-dhaniya powder.

in a frying pan roast ginger garlic paste, pav bhaji powder, red chili powder, turmeric powder, jeera-dhaniya powder, add finely chopped onion, vegetables (that need not be boiled much) cauliflower, baby corn, capsicum etc.. add tomato puree and bring to boil. add salt appropriately. Add the smashed boiled vegetables. add some ghee if required and mix well and smash. Cook the bhaji till it boils.

garnish with raw chopped onion and coriander leaves & serve with roasted pav.

capsicum masala

make jeera, dhaniya fine powder,

in a frying pan, fry jeera dahaniya powder, garam masala powder, red chili powder, turmeric powder add chopped ginger, onion and garlic, roast well. add chopped tomatoes.

add chopped potatoes and close lid to let it cook. Lastly add capsicum vertically chopped and add salt. close lid for a lil time to cook capsicum.

serve with chapati

rava idli

rava : 1 : : curd : 1

prepare tadka of mustard, curry leaves, urrad dal, ginger and cashew pieces in a frying pan, add rava (or rava idli mix) roast rava.

in a vessel mix curd with salt and chopped coriander leaves, shredded carrot chopped green chili, 1tbl sp of shredded coconut add this to rava mixture and mix well (if rava idli mix is not used, add eno 1 tbl spoon for 1ltr curd). The consistency should be thick. place carrot/tomato slices at the bottom pour batter over it and cook like normal idlis. Serve hot with coconut chuney

churum undo

1/4th pav besan, 1 pav wheet flour, 3/4th pav sugar

roast besan completely dipped in ghee till brownish in colour. pour it into a plate. roast wheet flour in lil ghee and mix with the besan, mix sugar powder, add elachi powder & roasted cashews & rasins. make laddoos & serve.

undi

1 pav rice : 2 pav water : 1 whole coconut

wash polo-rice and make it dry it over night.

grind rice to dry powder in a mixer. in a frying pan prepare tadka of mustard, curry leaves, red byaadgi chili & urrad daal. add desiccated coconut (better grind desiccated coconut slightly in mixer without water) add boiling water and then mix the rice rava prepared. mix well like upma.

once lil cool make undi with hands and boil again in pedavan/ cooker (will require a stand)

serve with chutney

dal fry-mong dal

wash moong dal well.

in cooker prepare tadka of jeera, chili powder, ginger, garam masala, add chopped onion and fry till its brown, add chopped tomatoes. add water (for 1/2 pav dal 1 pav water) bring it to boil, add mooong dal and cook for whistles.

garnish with chopped coriander leaves.

bhindi bharva

grind pepper, jeera, kottambari seeds into a fine powder, mix with red chili powder, salt and rice flour. may also mix a lil of garam masala powder.

wash bhindi and dry them completely with a cloth, cut the ends and slit them vertically, apply the powder masala with a lil oil to the bhindi, sprinkle it all over and mix.

in a pan fry chopped onions till brown, add chopped tomatoes and then the bhindi with masala. close lid and cook for some time, then cook with open lid until the bhindi looks & tastes ready to serve.

khichidi

moong dal: 1 : 1 : Rice

roast 1/2 pav moong dal in ghee till it gives out good fragrance and turns red in colour.

in a cooker boil the moong dal & rice 2pav water (water=rice+moong dal) for 2 whistles

melt chopped gur and desiccated coconut (shirshiroche), once the gur has boiled well mix the boiled rice-daal mixture.

mix well and add milk/cream if its too dry, add elachi powder, roasted cashew & rasins

wada pav with hara chutney

prepare tadka of mustard, curry leaves, heeng, ginger, green chili,

boil potatoes, grate it, add salt, tadka, coriander leaves and lemon syrup. mix well. and make small potions for wada

make a paste of besan, red chili powder, jeera, heeng water, salt and a lil amount of rice flour.

dip the potato mixture in besan paste & deep fry.

make chutney of coriander leaves (add pudina if available), ginger, green chili and salt in a mixer. apply on roasted pav and serve wada pav.

or tomato chutney, in a pan heat lil oil, add mustard-once they splutter add chopped garlic, green chili add water and chopped tomatoes.. close lid and let cook till tomatoes absorb all water.. then add salt and make a fine paste

ubbatti- holige

channa daal -1 pav

toori daal- 3/4 pav

gur half Kg

maida- 1 3/4 pav + lil more

boil toor daal and chana daal together (not in cooker), till both are cooked properly, (seperately use the daal boiled water for ubbati saar/ rasam), strain the daal water completely and keep daal aside.

in a pan melt gur without water, once it is consistent add the dry daal and stir til the mixture gets dry, may add lil rava if it is liquidy.. simultaneously whike stirring smash the daal in case u are going to grind in a mixer. Make sure the mixture is completely dry.

grind the mixture-channa daal, toor daal and gur to a fine paste.

for outer dough-kneed maida like chapati dough with water and later keep kneeding with oil- it requires pllenty of oil while kneeding. and keep aside for 2-3 hours.

rasam

soak tamrind in water, to get tamrind syrup, if syrup is needed in hurry soak in luke warm water to speed up the process.

to daal cooked water, add tamrind syrup mixed with saar/rasam powder, add chopped tomatoes-slightly grinded, bring to boil, add salt and a small piece of gur

give a tadka of jeera, pepper and garlic.

note: if u dont have daal coked water, boil lil (less than 1/4th pav) toor daal well and smash it and use the same way.

surnoli

poha- 1 mushti,

urrad dal : 1 (lil less than 1/4th pav)

rice : 4 (2 pav)

soak rice in a vessel, soak urrad dal and a lil menthe in the other for an hour. In a mixer grind rice, seperately grind the urrad and menthe, then grind poha. mix all the three pastes to make a consistent batter add salt and let ferment over night.

surnoli is not spread to thin layer unlike other dosas, just pour batter and spread lil gently :), the tava should be greased before bater is poured as the dosa is not spread much, close the lid until dosa is roast on low flame, turn over ,roast a lil more- do not close lid after turning over.

serve with red-heeng wala chutney, good combo