Easy Veg Recipes

Indori - Maharashtrian Poha

2024-01-20T06:01:00.000-08:00

Ingredients:

* Thick Poha - 1 cup

* Chopped Onion - 1/4 cup

* Chopped green chilli - 1 tblspn or more depends on your spiciness

* Turmeric powder - 1/4 tspn

* Salt - to taste

For seasoning:

* Oil - 2 tspn or more if you want

* Mustard - 1/4 tspn

* Jeera - 1/2 tspn

* Fennel seeds - 1/4 tspn ( for Indore poha recipe)

* Channa dal - 1/2 tspn

* Urad dal - 1/2 tspn

* Dry red chilli - 1no

* Asafoetida powder - 2 pinches

* Chopped ginger - 1/2 tspn

* Curry leaves - few nos

For garnishing:

* Fried peanuts - 2 tblspn

* Omapodi or Sev - as required

* Chopped coriander leaves - as required

* Chopped onion - as required

* Grated coconut - as required

* Lemon juice - few drops as required

Method:

* Wash the poha 2 to 3 times and soak in water for 3 to 5 mins then drain completely and keep aside.

* Heat oil in a kadai, add mustard after it pops out add jeera, fennel seeds followed by channa dal, urad dal and curry leaves

* Saute it for few minutes until the dal turns golden brown. Now add asafoetida powder,chopped green chillies,ginger and onion

* Saute the mixture until the onion turns pale pink, then add turmeric powder,after a minute add drained poha ,salt and mix well

* Switch off the stove after few minutes and serve the tasty poha after garnishing with fried peanuts, Sev, onion, grated coconut and coriander leaves.

Pasumanjal oorukai / Raw turmeric pickle

2024-01-16T22:31:00.000-08:00

Pasumanjal oorukai / Raw Turmeric pickle

Ingredients:

* Peeled and chopped raw turmeric - 4 tblspn

* Chopped garlic - 3/4 tblspn

* Chopped ginger - 1/2 tblspn

* Chopped green chilli - 1 tblspn

* Chilli powder - 1tblspn or less depends on the spiciness needed

* Gingelly oil - 5 tblspn

* Mustard seeds - 1/2 tspn

* Asafoetida powder - 1/2 tspn

* Lemon juice - 1 1/4 tblspn

* Salt - to taste

Dry roast and grind:

* Mustard seeds - 1/2 tblspn

* Methi seeds - 1/2 tblspn

Method:

* Heat a thick kadai and dry roast methi and mustard seeds. Remove it cool and then powdered it

* Heat 5tspn of oil in a kadai, after its heats up add 1/2 tspn mustard seeds and asafoetida powder.

* After it pops out add chopped garlic,ginger and green chilli. Saute it for 2 mins then add chopped turmeric.

* Keep in low flame till the moisture in the turmeric goes and it shrinks. Now add methi and mustard seeds powder.

* Followed by chilli powder and salt and mix well

* Saute for few minutes then add lemon juice and switch off the stove.

* After it cools down store it in a air tight container.

* Serve the tasty and healthy raw turmeric pickle after 2 days .

Kolam

2024-01-16T05:51:00.000-08:00

Kolam

2024-01-16T05:47:00.000-08:00

Kolam

2024-01-16T05:45:00.000-08:00

Dots 5 to 3 Idukki pulli

Kolam

2024-01-16T05:44:00.000-08:00

Kolam

2024-01-16T05:43:00.000-08:00

Kolam

2024-01-16T05:40:00.000-08:00

Kolam

2024-01-16T05:39:00.001-08:00

Kolam

2024-01-16T05:39:00.000-08:00

Kolam

2024-01-16T05:35:00.000-08:00

Kolam

2024-01-16T05:33:00.000-08:00

Choco chips Cookies 🥠

2021-05-17T23:36:00.005-07:00

Hi all,

This is my first video on Ananya's kitchen, watch and try at your home the tasty Choco chips Cookies.

Palak Cheese Sandwich

2016-04-04T01:20:00.000-07:00

Ingredients:

Bread slices - 10 nos
Onion - 1 big
Tomato - 1 medium
Palak chopped - 1 cup
Ginger garlic paste - 3/4 tspn
Turmeric powder - a pinch
Chilli powder - 2 pinch
Sabji masala powder - 1/4 to 1/2 tspn
Coriander chopped - 1 tspn
Cheese grated - as required
Salt - to taste
Oil - 1 1/2 tspn
Olive oil or butter - to toast the bread

Method:

Heat oil in a pan add chopped onion , ginger garlic paste after onion turns light brown colour add chopped tomato, little bit salt and saute till tomato becomes smashed
After that add turmeric, chilli , sabji masala powder ( i used pathanjali sabji masala powder) corainder and chopped palak leaves
Saute until the palak leaves cooks well add salt and mix well
Swtich off the stove and cool the mixture
Heat dosa tawa, take a bread slice apply olive oil or butter, spread the palak masala to non coated side of the bread and springle some grated cheese ( i used mozzaralla cheese ) over the masala cover with another bread slice and close by slightly pressing with two palms
Toast the bread slice on both side till it turns golden brown
Serve the tasty palak cheese sandwich along with tomato ketchup.

Kuthiraivali ( Barnyard Millet ) Pongal

2016-03-04T20:20:00.000-08:00

Ingredients:

Kuthiraivali rice or barnyard millet - 1 cup
Moong dal - 1/4 cup
Ginger chopped or paste - 1/2 tspn
Jeera - 1 tspn
Pepper powder - 1 tspn or more
Curry leaves - few nos
Broken cashew - as required
Salt - to taste
Ghee - 1/2 tblspn
Oil - 11/2 tblspn

Method:

Wash rice and dal
In a pressure cooker take 5 cups of water, rice, dal, 1/2 tblspn oil, salt and cook for 6 to 7 whistle. Heat ramaining oil and ghee in a kadai, add jeera, cashew , after it turns light brown colour add curry leaves, pepper , asafoetida powder and switch off the stove
Open the cooker lid after pressure subsides and pour the tempering and mix well
Keep hot water ready incase if require means we can add to the pongal because millets have the property to absorb water.
Serve hot the tasty and healthy kuthiraivali pongal along with raw onion, tomato chutney or coconut chutney

Onion Samosa

2016-03-03T20:12:00.001-08:00

Ingredients:

For outer covering:

Maida flour - 1 cup and 2 tspn
Wheat flour - 1 cup
Oil - 1 tblspn +deep fry
Salt - to taste

For Stuffing:

Onion - 3 nos ( medium size chopped )
Poha or aval ( thin variety ) - same quantity as onion
Green chilli - 1 no (finely chopped)
Chilli powder - 1/2 to 1 tspn
Cumin or jeera powder - 1/4 tspn
Chopped coriander - 1 tblspn
Chaat masala - 1/2 to 1 tspn
Salt - to taste

Method I

In a bowl take ingredients given under for outer covering and add water little by little to make soft chappathi dough
Cover it with a clean kitchen cloth and keep it aside for 15 to 30 minutes
In another bowl take ingredients given under for stuffing mix it well with your hand ( no need to add water the onion will ooze out water within 5 to 10 minutes after combining with salt so poha will become soft) and keep it aside for 20 to 30 minutes

Heat oil in a kadai for deep frying , keep in low flame
Take 2 to 3 tspn of maida add water little by little and make thick paste
Take out small amount of dough and roll out in to thin chappathi, slightly cook hot tawa for just 10 sec both side and take it out
cut vertically in to two halves, in straight part apply maida paste bring one side of curve part in centre and stick, take another side and paste that one over the previous one ( you will get cone shape )
Now fill the soaked onion mixture seal the mouth with maida paste and deep fry it in oil till it turns golden brown on both sides

Method II

Heat 3 tspn of oil in a kadai add onion , salt and saute for 3 to 4 minutes ( dont keep till onion turns brown keep until it become soft )
now add chilli, jeera powder, chopped coriander, chaat masala mix well and keep in low flame for 2 minutes and switch off the stove
Add immediately the poha and stir and close the lid
In the heat the poha combine with the onion mixture and becomes soft
after that make samosa as given above

Baby Corn Manchurian (Dry)

2016-03-01T19:52:00.003-08:00

Ingredients:

Baby corn - 12 nos
Red, green, yellow capsicium - 1/4 cup ( all together )
Onion - 1 ( medium size chopped )
Spring onion green part - as required
Corn flour - 1 tspn
Water - 3 tblspn
Red chilli sauce - 1 tspn
Green chilli sauce - 1/2 to 1 tspn
Chopped garlic - 3/4 tspn
Ginger paste - 1/4 tspn
Pepper powder - 1/2 to 1 tspn
Salt - to taste
Olive oil or refined oil - 1 1/2 tblspn

For batter:

Maida - 2 1/2 tblspn
Corn flour - 2 tblspn
Soya sauce - 1/2 to 1 tspn
Pepper powder - 1/2 tspn
Salt - to taste
Oil - for deep fry

Method:

Take ingredients given for batter except oil in a bowl
mix them well and bring to batter consistency by adding water and keep aside
wash and drain the baby corn, cut in to 1 inch size pieces
Add the chopped baby corn to the batter and mix well

Heat oil in a kadai for deep fry, drop 5 to 6 pieces at a time and deep fry it till it turns golden brown on both sides

Take it out and keep aside. Repeat the process for the remaining baby corn
Heat oil in a kadai add chopped garlic, ginger paste ,onion and saute till onion turns pale pink colour
Then add capsicum, fried baby corn saute for a minute, now add red chilli, green chilli sauce mix well
Take a bowl add 3 tblspn water,1 tblspn corn flour, soya sauce, salt and mix well
add this to the kadai and mix well. Keep in low flame 1 to 2 minutes ,check for salt and add pepper powder as required
Keep in high flame for a minute with constant stirring and switch off the stove
Garnish with chopped spring onion and serve hot the tasty baby corn manchurian

Vada Pav

2016-02-23T20:13:00.006-08:00

Vada Pav is a famous Maharashtrian street food

Ingredients:

Pav bread - 6 nos
Oil - for deep fry

For Dry garlic chutney:

Garlic chopped roughly - 1/4 cup
Chopped dried coconut - 1/4 cup
Chilli powder - 2 tspn ( as required )
Oil - 2tspn
Salt - to taste

For aloo stuffing:

Boiled Potato - 3 nos ( medium size)
Green chilli paste - 2 to 3 tspn
Garlic paste - 2 tspn
Turmeric powder - a pinch
Asafoetida powder - a pinch
chopped coriander - 1 tblspn
Lemon juice - few drops (optiomal)
Oil - 2 tspn
Salt - to taste

For batter:

Besan flour - 1/2 cup
Chilli powder - 1/4 tspn
Turmeric powder - a pinch
Asafoetida powder - a pinch
Cooking soda - a pinch ( optional )
Water - as required
Salt - to taste

For green chilli fry:

Green chilli - 5 nos
Oil - 2 to 3 tspn
Salt - to taste

Method:

For dry garlic chutney:

Heat oil in a pan add chopped garlic and saute for few minutes until it start turns to light brown
Switch off the stove and add chopped dried coconut and saute till heat it there
In a mixie add sauted garlic, coconut, chilli powder and salt and grind it to coarse paste
No need to add water. Transfer it to a bowl and keep aside.

For Aloo stuffing:

For outer covering ( batter ):

In a bowl take besan flour, chilli powder, turmeric powder, asafoetida powder and salt then add water, mix well to form a batter ( idli or bajji batter consistency)
To this add a pinch of cooking soda at the time of using .

For aloo masala:

In a bowl take boiled potato without skin and smash it
Heat oil in a pan add asafoetida powder, then turmeric powder,green chilli and garlic paste
Saute for few seconds then add smashed potato ,salt and mix well
Switch off the stove and add chopped coriander. divide the masala in to 6 balls and keep it aside

For making vada

Heat oil in a kadai, take one aloo masala ball dip it in batter and deep fry it in oil
Take it out after it turns golden brown on both sides
Repeat the process for remaining balls

For Green chilli fry:

Slit the green chilli upto 3/4 th part and keep it aside
Heat oil in a pan add the green chilli and saute till it shrinks
Switch off the stove add salt mix well and keep it aside

Assembling vada pav

Take a pav and slit in centre ( dont cut it fully upto 3/4th part )
Apply dry garlic chutney in bottom the place the aloo vada in centre and close the upper part
It wont close fully. Serve this tasty vada pav along with fried green chilli .

Vendhaya Dosai / Methi Dosai

2015-12-30T20:10:00.003-08:00

Ingredients:

Idli rice - 4 cups
Urad dal - 1/4 cup
Methi seeds - 1 tblspn
Salt - to taste

Method:

In a wide bowl add idli rice, urad dal, methi seeds and wash thoroughly
Then add water 2 ich above its surface and soak for 3 to 4 hrs
Then grind it in a grinder nicely and transfer it to a big vessel
Add salt mix well and ferment overnight
Next day heat tawa , take a laddle of batter and make dosa apply oil on both sides
Vendhaya dosai texture is soft , fluffy and taste awesome..

Dum Ka Tamatar - by Chef Malkudi Kavitha

2015-09-04T20:47:00.001-07:00

Dum ka Tamatar a Nizami's dish by Chef Malkudi Kavitha at my home for a cookery show in Puthu Yugam Tv.

https://youtu.be/VDWK4KZoMFE

Tacos a Mexican Dish - Indian Version

2015-09-04T20:07:00.003-07:00

My cookery program in Puthu Yugam TV

https://youtu.be/YFFWXY-icdI

Vazhapoo Vadai / Banana Flower Fritters

2015-09-03T03:32:00.001-07:00

Ingredients:

Vazhapoo chopped - 1 cup
Channa dal - 1/2 cup
Toor dal - 2 tblspn
Raw rice - 1 tblspn
Dry red chilli - 4 to 5 nos (as required)
Sombu or fennel seeds - 1 tspn
Asafoetida powder - 2 pinch
Curry leaves - few nos
Salt - to taste
Oil - for deep fry

Method:

Soak channa dal, toor dal and rice for 1 to 1 and half hour
In a mixie take red chilli, sombu and grind after that drain the soaked dal, rice completely without any water and grind along with chilli, dont grind nicely grind coarsely
Take dough in a bowl add water, curry leaves,asafoedita powder, salt and mix well
Heat oil in a kadai, take small amount of dough in a hand press it slightly in palm and deep fry it in oil
After it turns golden brown on both side take it out
Serve the tasty vazhapoo vadai along with coconut chutney

Note:

You can add chopped onion also while adding salt
Add 1 to 2 tspn of hot oil and mix well before deep frying it

Chilli Garlic Chappathi

2015-08-14T01:59:00.002-07:00

Ingredients:

Wheat flour - 2 cups
Garlic paste - 1 tspn
Chilli powder - 1/2 to 1 tspn ( as required )
Ghee - 1tspn
White til - 1/4 tspn
Oil - for cooking
Salt - to taste

Method:

In a bowl take all ingredients except oil and mix well and brind to chappathi dough consistency by adding water
Keep it aside for 1/2 hr to 1 hr
Divide the dough in to small balls
Take a ball and roll out in to chappathi
Heat tawa, cook chappathi till it turns golden brown on both sides by springle oil on both sides
Serve this tasty chilli garlic chappathi with any side dish.

Healthy Palak Soup ( method 1 )

2015-08-14T01:46:00.002-07:00

Ingredients:

Palak - 1/2 bunch
Onion - 1/2 part
Garlic paste - 1/4 tspn
Pepper powder - as required
Oil - 1/2 tspn
Milk - as required
Salt - to taste

Method:

Wash and cook palak leaves in hot boiling water for 5 minutes and drain it
Grind it in a mixer grinder and make puree
Heat oil in a kadai, add finely chopped onion, garlic paste and saute till onion turns light golden brown colour
Add the palak puree, little water and keep in low flame for 2 minutes
Then switch off the stove and add required quantity of milk ( alrdy boiled and bring to room temperature )
Transfer it in a bowl, add salt, pepper and serve warm

Note:

Instead of milk fresh cream also can add
Chopped garlic also can use instead of garlic paste

Peerkangai kootu / Ridge gourd and dal gravy

2015-08-13T09:51:00.002-07:00

Ingredients:

Chopped Peerkangai - 1 cup
Cooked moong dal - 1/2 cup
Sambar powder - 1 tspn
Garam masala powder - 1/4 to 1/2 tspn
Salt - to taste

For tempering:

Oil - 1 tspn
Mustard seeds - small quantity
Jeera - 1/4 tspn
Asafoetida powder - 2 pinch
Curry and coriander leaves - as required

Method:

Wash and peel the skin of the ridge gourd and take out the centre sponge like part and chopped it in to small cubes
Cook the moong dal and keep it aside
Cook the chopped ridge gourd in a kadai along with little water, after 85% cooked add salt and sambar powder to it
when it cooked fully add moong dal as per your consistency
Springle garam masala and mix well . if need can add little quantity of water and take it out from stove
Heat oil in a kadai, add the ingredients given under " For tempering" after jeera pops out take it out and pour it on to the kootu and mix well
Serve this tasty peerkangai kootu along with sambar, rasam rice or with chappathi, paratha.