Quick aloo gobi

As the name refers it is very easy to prepare. This dry curry can be served with plain roti's or rice. Cauliflower is more tender than potatoes and hence should be added last.

kadugu kuzhambu (Mustard gravy)

Kadugu kuzhambu - i have never tasted and even heard of it till my marriage. My  MIL used to prepare this kuzhambu. It can be taken with plain rice. It has a unique taste.

Apple and cherry upside-down cake (Eggless)

I love baking, but i am impatient to see the end result. Will they turn moist or very hard..............???? This cake turned out to be delicious and moist one. Apple and cherry upside down cake can be made on a special day or a holiday dinner dessert.

It can be served as such or scoop up with a vanilla ice cream or even with a greek yogurt . Merry Christmas to all !!!!

Thai curry noodles

Thai curried noodles can be prepared with wheat or rice noodles served with hot thai red curry paste. You can use this paste either in noodles or rice. I would not say this is very easy to prepare. If  planned and thai paste is ready then the dish is simple. Thai foods are very spicy, they use ripe green chillies for their foods.  I have used kashmiri red chilly here.

This recipe was from a television show which I noted down long back. Try this you'll be sure to enjoy.

Granola cereal

Homemade granola is so fresh, easy and flexible. Add and reduce the nuts depending on your preference. Oats and cornflakes are base others are your choices. Flax seeds, sunflower seeds, unsweetened desiccated coconut can also be added. Play with your own imagination to have a healthy breakfast..........

Green peas chat

Chats are everyone's favorite. I have had this green peas chat in my childhood days, on the road side shop. I don't know the exact name for this chat :)

Carrot Halwa

Carrot halwa is the most popular and easiest dessert in India. It is packed with good source of vitamin - A and calcium,  kids will really love this halwa.

Ingredients:

• Carrot grated - 4 cups
• Condensed milk - 200gms
• Cardamon powder - 1 tsp
• Clarified butter - 3 tbsp
• Cashews - 10
• Milk - 1 cup

Method:

Pressure cook the carrot with milk for 5 mins . After it cools, in the same cooker pan simmer for few minutes till it gets thickened. After the carrot has absorbed all the milk add condensed milk. Stir well. Add ghee gradually and cook till it starts leaving at sides. Garnish with nuts.

Note:

If you are using sugar instead of condensed milk add 1 cup of sugar for 4 cups of grated carrot.

Gobi palak | Spinach with cauliflower

This recipe is from  Mrs. Mallika badrinath's side dish book.  In her book the cauliflower was deep fried, but i baked the cauliflower which turned good too.............

 

Manthakkali vatha Kuzhambu

Vatha kuzhambu can be done with manthakkali or sundakai. You get this vathal readymade. Otherwise, they soak these manthakkali or sundakai in buttermilk  with salt and sun dry them to make these vathals. Sundakai vathal taste little bitter.

Ingredients:

Manthakkali vathal - 1 fistful
Tamarind - lemon size
Tomato - 1
Chilly powder - 2 tsp
Salt - as per taste
Gingelly oil - 1/4 cup
Vatha kuzhambu powder - 2 tsp

For seasoning :

Mustard - 1 tsp
Curry leaves - 5
Hing - 1 tsp
Dried onions - 1 tsp(optional)

Method:

Soak tamarind in hot water for 10 mins and extract a thick consistency of tamarind water. Set aside.

In a heavy bottomed pan, add oil and fry the vathal and keep it separately. In the same oil add tomatoes after it turns mushy add tamarind water, red chilly powder, vatha kuzhambu powder and salt. Let it boil till it get thickened and the oil separates at the corner.

At this stage, add manthakali vathal which is fried and allow to boil for few more minutes. Give seasoning with 1 tsp of oil and add the ingredients in the same order and transfer in the serving bowl.

Note:


Vatha Kuzhambu powder:

Chana dal - 2 tbsp

Coriander seeds - 4 tbsp
Curry leaves - 10
Fenugreek seeds - 1 tsp

Red chillies - 10

Hing - 1/2 tsp
Sesmae oil - 1 tbsp

In a heavy bottomed pan add oil and fry all the ingredients one by one. Cool it. In the blender, add all the ingredients together and powder it. Store in a air- tight container. 

Dal dhokli

Dal dhokli is an gujarathi dish. It is thicker than soup and a comfort food. This dhokli is a wholesome food  that can be taken in winter.

 
Ingredients:

For dhokli:

Wheat flour - 1 cup
ajwain - 2 tsp
Jeera powder - 1 tsp
Turmeric powder - 1/2 tsp
salt and water - as needed

For dal:

Toor dal - 1 cup
Turmeric powder - 1/4 tsp
Red chilly powder - 1 tsp
Coriander powder - 1 tbsp
Jeera powder - 1/2 tsp
Garam masala - 1/2 tsp
Lemon juice - 1 tbsp
Salt - as per taste

For tempering:

Ghee - 2 tbsp
Jeera - 1/2 tsp
Bay leaf - 1
Ginger grated- 1/4 tsp
Hing - a pinch
Green chilly -1
Peanuts - 1 tbsp
Curry leaves - 5


Method:


To prepare dhokli:

Mix the given ingredients given for dhokli to a soft dough. Then roll into thin strips. Cut into diamond or square shapes and keep aside.

For dal:

Pressure cook the dal with turmeric by adding more water. After it cools down take the water separately and transfer into a sauce pan and add dhoklis one by one into the boiling dal water. When the dhoklis are cooked it comes up.

Then add the cooked dal, red chilly powder, coriander powder, jeera powder, garam masala and salt. If this dal is too thick add some water. Switch off the flame and add coriander leaves and lemon juice.

For tempering, add all the ingredients given in the same order and transfer into dal and serve hot.

Note:

While adding dhoklis add one by one otherwise it will all stick together. To know the dhoklis are cooked, when added in water you have to cook till all dhoklis float.

Red bell pepper & tomato chutney

Bell pepper and tomato mixed together will be a good accompaniment with tortilla chips. It goes well with  idli or dosa. All the red ingredients give a nice color. If you are using as a dip, there is no need to season it. For side dish season with mustard seeds and urad dal.

Cucumber morkuzhambu

When it comes to morkuzhambu, you can add any type of watery vegetables. This sour and spicy gravy tempered with spices goes well with any fry or parupu usli.

Veggie soup

A low calorie soup, with tomato based and fresh vegetables. It's great on a cold day.

Ingredients:

• Moong dal - 2 tbsp
• Onion - 1 
• Tomato -3 
• Carrot -1

For seasoning:

• Butter - 1 tbsp
• Tomato - 1(cubed)
• Cabbage - 1/4 cup (grated)
• Carrot - 1/4 cup (grated)
• Salt and pepper - to taste

Method:

Pressure cook moong dal with the veggies for 10 minutes. After it cools down blend and if needed, strain it.

In a saucepan, add butter or olive oil, grated cabbage and carrot, chopped tomatoes and saute for 2 minutes. Add the puree, pepper and salt in the sauce pan and bring to boil. Serve hot.

Kanchipuram idli

A healthy steamed cake is very soft and fluffy to eat and can be taken as a breakfast with sambhar or idli milagai podi.The ghee with seasoning gives nice aroma to idli.

Ingredients:

• Idli rice - 1 cup
• Raw rice - 1 cup
• Urad dal - 1 cup
• Salt - as per taste

For tempering:

• Mustard - 1 tsp
• Urad dal - 2 tsp
• Channa dal - 2 tsp
• Cashews - 2 tsp
• Pepper - 2 tsp
• Grated ginger - 2 tsp
• Curry leaves - 8
• Coriander leaves - 1 tsp
• Sesame oil + Ghee - 2 tbsp

Method:

Soak rice and dal separately for 2 hrs. Grind the urad dal into smooth paste, and rice very coarsely. Mix them with salt and ferment it for 8 hrs or overnight.

In a pan, add oil and ghee and add the ingredients given for tempering in the same order, mix in the batter.

Grease the pan with oil and pour the batter and cook for 20 to 30 mins on a low flame. Cut into any desired shape. You can prepare this idli with small bowls and glasses too.

Ashoka sweet

This was the recipe sent by my sister. I did not start my diwali sweets yet, so recipe from her :)

Ingredients:

• Moong dal - 1 cup
• Milk and water - 3 cups
• Sugar - 1 cup
• Ghee - 1/2 cup
• Cardamon powder - 1 tsp
• Cashews - 10

Method:

Pressure cook the moong dal with milk and water. After it cools down, mash it. In a large pan add sugar and dal. Mix well and cook on a medium flame . Add ghee little by little and cook till it all comes together to form a ball. Add cardamon powder. Put on a greased plate and make slices. Add cashews or dates on top.
 

Ribbon murukku

Happy Diwali to everyone !!!

I tried this murukku with equal parts of besan flour and roasted gram flour, so it turned out very crunchy and the pepper in murukku enhanced the flavor.

Ingredients:

• Rice flour (idiyappam flour) - 2 cups
• Besan flour - 1/2 cup
• Roasted gram flour - 1/2 cup
• Butter or hot oil - 2 tbsp
• Pepper - 1 tbsp
• Hing - 1 tsp
• Turmeric powder - 1/2 tsp
• Salt - to taste

Method:

Mix all the flour with salt,hing, turmeric powder, pepper, butter or oil and water to make a fine dough.

Fill the murukku press with the dough, meanwhile heat the oil. Press straight in the oil and fry the ribbon murukku on both sides.

Murukku (With boiled urad dal)

This taste of boiled urad dal murukku is unique. The murukku will be white in color since we don't roast the urad dal.

I used idiyappam flour here, the store bought flour will be fine too. If urad dal flour is not there, this would be handy. 

Ingredients:

• Rice flour - 5 cups
• Urad dal - 1 cup(boiled and grind)
• Sesame seeds - 1.5 tbsp
• Hing - a pinch
• Salt - as per taste
• Butter - 1 tbsp

Method:

Soak urad dal for 15 to 30 minutes; pressure cook for one whistle and simmer for 10 minutes. After it cools down, grind in a blender.

The ground batter urad dal and rice flour should be in the ratiio of 1:5. Measure it and add hing, butter, sesame seeds and salt. mix together. Add water to make a soft dough.

Take the 3 holes plate in the murukku press and fill the dough. In the oily sheet press 6 or 8 murukkus. Heat oil, drop one by one and cook in a medium flame.

Masala pori

This is a simple spicy snack with extra crunch. One of my Maharashtrian friend used to prepare this way. Everyone has their own twist, so add or reduce whatever way you like.

Ingredients:

• Puffed rice - 10 cups
• Coconut oil - 2 tbsp
• Peanut - 1/4 cup
• Red chilly powder - 1 tbsp
• Chat masala - 1 tsp
• Turmeric powder - 1/2 tsp
• Mustard - 1 tsp
• Curry leaves - 15
• Salt - as per taste

For garnishing :

• Cucumber - 1
• Onions - 1
• Tomatoes - 1
• Coriander leaves - few
• Lemon juice - 1 tsp

Method:


Chop the vegetables finely and keep aside. In a big pan add coconut oil or butter, add puffed rice and saute for 4 to 5 mins till it becomes hot. Don't overheat it.


Add some more oil in the pan, fry peanuts and keep aside. In the same oil add mustard seeds, curry leaves, redchilly powder, salt and chat masala. Then add peanuts and saute till it is mixed . Allow to cool.


After it cools completely add puffed rice and mix well. Store in a airtight container.


When serving add chopped veggies, lemon juice and serve immediately.

Raw banana in yougurt gravy

This is the simple kadi from green banana. This dish can be served with rice or roti. I got this recipe from Vidhu mittal in "pure & simple" book. To avoid the color changing of raw banana add in water till it is cooked.

Ingredients:

• Raw banana - 2 (medium sized)
• Sour curd - 1.5 cup
• Gram flour - 1.5 tbsp
• Turmeric powder - 1 tsp
• Red chilly powder - 1/2 tsp
• Salt - to taste

For tempering:

• Ghee - 1 tbsp
• Mustard seeds - 1 tsp
• Jeera - 1/2 tsp
• Dried red chilly - 3
• Curry leaves - 6
• Red chilly powder - 1/2 tsp
• Hing - a pinch
• Coriander leaves - 2 tbsp

Method:


Peel and cut the bananas into semi circles. Mix gram flour, turmeric powder, redchilly powder and salt with curd and water to make a smooth paste.

Cook the bananas and drain the water. Combine bananas and curd mixture and bring to boil. Simmer for 10 mins.

Heat 1 tbsp of ghee add all the ingredients mentioned in tempering in the same order. Garnish with coriander leaves.

Dal Tadka

The mixture of the dals tastes very good with the flavor of ghee. The tadka enhances the taste of it.

Ingredients:

• Masoor dal - 3/4 cup
• Channa dal - 1/4 cup
• Moong dal - 1/8 cup
• Spinach or methi leaves - 1 cup
• Tomatoes - 2
• Green chilly - 1
• Amchur powder - 1/4 tsp
• Turmeric powder - 1/4 tsp
• Garam masala - 1/2 tsp
• Ginger - 2tsp

For tempering:

• Ghee - 2 tbsp
• Hing - a pinch
• Cumin seeds - 1/2 tsp
• Red chilly powder - 1/2 tsp

Method:


Pressure cook the dals with 3 cups of water, turmeric and salt to taste. Chop methi or spinach very fine and cook with 1 tsp of oil.

In a pan, add chopped tomatoes, green chilly, amchur powder, garam masala, ginger ; bring to boil.

Add the cooked spinach and boil for a min. Heat ghee in a pan and all the ingredients mentioned for tempering in the same order. Remove and pour in lentils. Serve with rotis
                          

Plain Roti

This plain roti is very simple to make. Weight watchers can omit applying ghee.

Ingredients:

• Whole wheat flour - 1 cup
• Water - as desired 
• Salt - 1/4 tsp
• Oil - 1tsp
• Ghee for applying

Method:

Add salt with flour and knead to make a soft dough with a tsp of oil. Keep covered for 20 mins.

 

Divide the dough equally and dust with wheat or rice flour if watery and roll with a rolling pin.

Place on the heated griddle and cook both sides.

Remove and roast over the flame with the help of roti stand or directly. Apply ghee if needed.