My Cook Book

Hithkidabele Saaru

2012-04-12T13:19:00.000-04:00

Ingredients:

Hithkidabele: 2 cups

Onion(medium): 1/2 to grind + 1/2 oggarane

Oil: 1 tbspn

Butter: 2 tbspn

Mustard seeds: 1/4 tspn

Curry leaves: 5-6

Salt to taste

Ingredients to grind:

Masala 1:

Onion: 1/2 ( fry)

Turmeric Powder: 1/4 tspn

Chilli Powder: 1 tbspn or according to taste

Coriander Powder: 1 tbspn

Masala 2 :

Coconut: 1/4 cup

Cinnamon: 1'' piece

Cloves: 3-4

Poppy seeds: 1 tspn

Hurigadle: 1 tbspn

Ginger: 1/2 '' piece

Method:

1. Grind the ingredients of masala 1 and 2 seperately. keep them aside.

2. Heat oil in a Pan and add mustard seeds, curry leaves, onion and hithkidabele . fry for few mins.

3. Add butter and masala 1 . fry till raw smell disappears.

4. Add enough water and cook bele partially.

5. Now add masala 2 and boil for few mins.

6. Serve hot with rice, chapathi or dosa.

kancheepuram idli

2012-04-12T13:08:00.002-04:00

Ingredients:

1. Rice: 1 cup

2. Idli Rava: 1 cup

3. Urad dal: 1 cup

4. Black peppercorns: 1 tspn (slightly crushed)

5. Cumin seeds: 1 tspn (slightly crushed)

6. Oil: 2 tbspn

7. Mustard seeds: 1/2 tspn

8. Curry leaves: few chopped

9. Ginger: 1 '' piece grated

10. Asafoetida: Pinch

11. Curd: 1 cup

12. Channa dal: 1 tbspn

13. Coriander leaves: 1 tbspn chopped

14. Salt to taste

Method:

1. Soak rice for 3 hrs. Grind urad dal to a fine paste and rice to a lightly course paste. mix both.

2. Add idli rava and mix well.

3. Keep it overnight for fermentation.

4. Heat oil in a pan and fry channa dal till light brown in color.

5. Add mustard seeds, curry leaves, cumin seeds, crushed black peppercorns, grated ginger and asafoetida . fry for few seconds.

6. Add seasoning mixture, curd, salt to batter and mix well.

7. Grease idli plates with oil. Pour the batter into idli moulds and steam for 20 mins.

8. Serve hot with chutney and sambar.

Carrot Obbattu/ Carrot Poli

2012-04-02T10:29:00.000-04:00

Ingredients:

Wheat Flour: 3/4 cup
Maida/ All purpose flour: 1/4 cup
Water to knead the dough
Carrot: 2 cups grated
Dates: 3 chopped ( Optional)
Sugar: according to taste
Cardamom Powder: 1/2 tspn
Ghee: 3 tbspn
Oil: 1 tbspn
Salt: Pinch
Extra Wheat flour for dusting
Ghee for pan frying

Method:

1. Mix wheat flour, maida and salt in a bowl.
2. Add oil and mix to incorporate the oil into the flour.
3. Add enough water to form a dough. Knead it well. Cover and let the dough rest for 30 mins.
4. Heat ghee in a pan and add grated carrot . cook till soft.
5. Now add cardamom powder, sugar and dates. Fry for another 2-3 mins.
6. Make small balls out of the filling and keep it aside.
7. Heat tawa on medium heat.
8. Divide the dough into equal parts. Make small balls and flatten them.
9. Roll out the dough into a small disc. Place the filling in the center of the disc.
10. Wrap the dough around the mixture to form a small ball. Dip the ball into wheat flour and roll into a roti.
11. Place this on tawa and spread ghee on the top.
12. Flip the poli on the other side and apply ghee. cook on both sides.
13. Serve hot with ghee.

Kidney Beans and Palak Curry

2012-03-15T09:46:00.000-04:00

Ingredients:
Kidney Beans: 1 cup
Palak leaves/ spinach: 2 cups chopped
Tomato: 2 chopped
Garlic: 2-3 cloves lightly crushed
Ginger: 1/2 '' piece grated
Turmeric Powder: Pinch
Coriander Powder: 1 tspn
Cumin Powder: 1 tspn
Amchoor Powder; 1/4 tspn (Optional)
Chilli Powder: 1/2 tspn or according to taste
Oil: 1 tbspn
Cumin Seeds: 1/4 tspn
Curry leaves: 3-4
Asafoetida: Pinch
Salt to taste

Method:
1. Pressure cook kidney beans until soft.
2. Heat oil in a pan and add cumin seeds, asafoetida, curry leaves, garlic and ginger.
3. Add chopped tomato and Palak leaves. Saute for few mins.
4. Add coriander powder, turmeric powder, cumin powder, amchoor powder and chilli powder. Fry for a min.
5. Add this mixture to pressure cooked kidney beans.
6. Boil for few mins.
7. Serve hot with Rice or Chapathi.

Tomato Saaru

2012-03-15T09:22:00.000-04:00

Ingredients:
Tomato: 2 (cut into big cubes)
Green chilli: 1-2
Garlic: 2-3 cloves crushed
  Sambar Powder: 1 tspn
Jaggery: 1 tspn
Turmeric Powder: Pinch
Oil: 1 tspn
Mustard seeds: 1/4 tspn
Cumin Seeds: 1/4 tspn
Asafoetida: Pinch
Curry Leaves: 4-5
Salt to taste
Coriander leaves to garnish

Method:
1. Heat oil in a pan and add mustard seeds, cumin seeds, Asafoetida and curry leaves.
2. Add chopped tomatoes, garlic, green chilli and water.
3. Cover and cook till tomatoes becomes soft.
4. Add sambar powder, salt and jaggery. Boil for few mins.
5. Garnish with coriander leaves.
6. Serve hot with rice.

Urad dal Laddu

2012-02-27T09:19:00.000-05:00

Ingredients:
Urad dal: 2 cups
Powdered Sugar: 1 cup or according to taste
Ghee: 1/2 cup
Dry Fruits: handful
Cardamom Powder: Pinch

Method:
1. Dry roast urad dal till light brown in color. Cool and grind it to a fine powder.
2. Fry dry fruits in 1 tspn ghee.
3. Combine urad dal powder, ghee, sugar, cardamom powder and dry fruits. Mix well and make small laddus. Store it in a air tight container.

Mooli Paratha

2012-02-14T15:44:00.000-05:00

Ingredients:
Radish/ Mooli: 1 cup grated
Green chilli: 2 finely chopped
Coriander leaves: 2 tbspn chopped
Chapathi Flour: 2 cups
Oil: 1 tbspn
Warm Water to knead
Salt to taste

Method:
1. Take a bowl, add chapathi flour, salt and warm water. knead it well.
2. Squeeze out the water from grated radish and keep it aside. Mix green chilli, coriander leaves with grated radish.
3. Take a lemon sized ball out of the dough and roll into a small disc. Add 1 tbspn of filling and pull the edges of the dough around the filling, completely enclosing it. Twist the dough ends together and pinch off the excess.
4. Flatten it and dust it with wheat flour and roll into a chapathi.
5. Place it on the skillet and apply oil. Cook on both the sides.
6. Serve hot with Raitha or dal.

Steamed Rice Dumplings: My100th Post :)

2012-02-01T10:41:00.000-05:00

Ingredients:
Idli Rava: 1 cup
Water: 2.5 cups
Coconut Powder: 1/2 cup
Ginger: 1 tspn grated
Green chilli: 2-3 chopped finely
Oil: 1 tbspn
Urad dal: 1 tbspn
Mustard Seeds: 1 tspn
Methi Seeds: 1/4 tspn
Curry leaves: 4-5 chopped finely
Coriander leaves: 1 handful chopped
Salt to taste

Method:

1. Heat oil in a pan and add oil. Add mustard seeds and allow it to splutter then add urad dal and fry till light brown in color.
2. Add methi seeds, curry leaves, green chilli and ginger. fry for 30 sec.
3. Now add 2.5 cups water and allow it to boil.
4. Add idli rava, salt and stir continously until the water has evaporated.
5. Add coconut powder and chopped coriander leaves. Mix well. Switch off the flame.
6. Let it cool a bit and apply oil on your palms and make small balls out of the dough and make a hole in the middle.
7. Grease idli plates and arrange these small balls then steam cook for 10 mins like idlis.
8. Serve hot with Chutney.

Methi Dal

2012-01-26T14:16:00.000-05:00

Ingredients:
Toor dal: 1 cup
Moong Dal: 1/4 cup
Methi/ Fenugreek leaves: 1 cup chopped
Turmeric Powder: 1/4 tspn
Tamarind extract: 2-3 tbspn
Garlic: 3-4 cloves (Lightly crushed)
Chilli Powder: 1/4 tspn or according to taste
Garam masala powder: Pinch ( Optional)
Oil: 1 tbspn
Cumin Seeds(Jeera): Pinch
Asafoetida: Pinch
Curry leaves: 3-4
Salt to taste

Method:
1. Pressure cook toor dal, moong dal, turmeric powder and methi leaves using enough water for 2-3 whistles. Mash the dal very well.
2. Heat oil in a pan and add cumin seeds, asafoetida, and curry leaves. Add the cooked dal mixture.
3. Add chilli powder, garam masala powder, tamarind extract, crushed garlic cloves and salt. Boil for 5 mins.
4. Serve with roti or chapathi or rice.

Stuffed Buns

2012-01-03T17:36:00.001-05:00

Ingredients:
All Purpose Flour/Maida: 1 1/2 cup
  Rapid Rise Yeast: 1 tbspn
Milk: 1/4 cup lukewarm
Water: 1/4 cup lukewarm (add more if needed)
Oil: 3 tbspn
Sugar: 1 tbspn
Salt: 3/4 tspn


Stuffing:
Onion: 1 cup (cut it lenghtwise)
Peas: 2 tbspn (Optional)
Green chilli: 1 finely chopped
Garam masala: 1/4 tspn
Chat masala: 1/2 tspn
Coriander leaves: 1 tbspn chopped
Turmeric: Pinch
Oil: 1 tbspn
Salt to taste

Heat oil in a pan and add onion, peas, salt, green chilli and turmeric powder. fry for 2-3 mins. Add garam masala and chat masala. fry for another 2 mins. switch off the flame and add coriander leaves. mix well and keep it aside.

Method:
1. In a large bowl, add maida, yeast, sugar, salt and mix well.
2. Add lukewarm water and milk and knead to a soft dough. Coat the dough with the oil and Cover and place the bowl in a warm place for an hour. Now the dough doubles in volume.

3. Punch down the dough and divide into equal parts.

4. Take each divided dough and make it like a disc as shown below.

5. Add 1-2 tbspn of stuffing and pull all the edges towards the center to cover the stuffing.

6. Preheat the oven to 350 F and arrange the buns in a baking tray and bake for about 15-20 mins or till top surface turns light golden brown in color.
7. Allow it to cool and enjoy with a cup of coffee :) .

Jelebi

2011-12-31T12:28:00.001-05:00

Ingredients:
All Purpose Flour/ Maida: 1 cup
Rapid Rise Yeast: 1 tspn
Corn Starch: 2 tspn
Yoghurt/Curd: 1 tbspn
Oil: 1 tspn
Warm Water: 3/4 cup
Cardamom Powder: 1/8 tspn
Oil + 2-3 tbspn ghee for deep frying

For Syrup:
Sugar: 1 1/4 cups
Water: 1 cup
Lemon juice: 1 tspn
Cardamom Powder: 1/4 tspn

Method:
1. In a bowl, add maida, corn starch, cardamom powder and rapid rise yeast. Mix well.
2. Add yoghurt, oil and warm water and mix thoroughly ( make sure there are no lumps formed).
3. Keep this bowl in a warm place and allow the batter to rise for 30 mins.
4. In a heavy bottom pan, add water, sugar and cardamom powder and mix well. Cook for 15-20 mins on medium heat.
5. Reduce the flame to low heat and add lemon juice.
6. Mix the fermented batter and put it in a mustard or ketchup bottle.
7. Heat oil and ghee in a pan on medium heat. Switch off the flame for sugar syrup so that it does not become too thick.
8. Squeeze out the batter into hot oil in a circular motion. Fry until bottom side is light golden brown and flip once to cook the other side.
9. Remove the jelebi and Shake off excess oil and place directly into sugar syrup.
10. Allow jelebi to rest in sugar syrup for a minute and flip to the other side and shake off the excess syrup and place on to a plate.
11. Continue frying remaining jelebis.
12. Serve hot.

NOTE:
1. Jelebis will remain fresh for 4-5 days unrefrigerated.
2. This recipe makes about 35 jelebis.

Source: showmethecurry.com

Baingan bartha

2011-12-19T15:37:00.000-05:00

Ingredients:
                       Eggplant: 1 lb approx
                       Onion(medium): 1 chopped
                       Tomato(medium): 2 chopped
                       Peas: 1/2 cup
                       Garlic: 3-4 cloves lightly crushed
                       Ginger: 1 tspn grated
                       Coriander Powder: 1 tspn
                       Amchoor Powder: 1/4 tspn
                       Cumin Powder: 1/2 tspn
                       Chilli Powder: 1/4 tspn or according to taste
                       Garam masala: 1/4 tspn
                       Turmeric Powder: 1/4 tspn
                       Oil: 2 tbspn
                       Asafoetida(hing): Pinch
                       Salt to taste
                       Coriander leaves to garnish

Method:
                 1. Preheat the oven to 400 degrees, rub a little oil on eggplant and bake it for about 45 mins, turning the sides every 15 mins.
                  2. Allow it to cool and peel off the skin. Chop the eggplant into small pieces and keep it aside.
                  3. Heat oil in a pan on medium heat. Add asafoetida, onion, peas, curry leaves, salt and turmeric powder. Give it a good stir and let it cook till onions turns translucent.
                   4. Add ginger and crushed garlic and cook for 2-3 mins.
                   5. Now add chopped tomatoes and cook till the oil separates from the mixture.
                    6. Add coriander powder, amchoor powder, cumin powder, chilli powder and garam masala. Mix well.
                    7. Now add chopped eggplant pieces and cook on medium heat.
                    8. Garnish with coriander leaves.
                    9. Serve with Roti, Chapathi, Parathas or Naan.

Capsicum Subji

2011-12-12T16:39:00.000-05:00

Ingredients:
                       Capsicum/Bell Pepper: 2 chopped
                       Onion: 1/2 chopped (small)
                        Ginger-Garlic Paste: 1 tbspn
                        Turmeric Powder: Pinch
                        Coriander Powder: 1 tspn
                        Chilli Powder: 1/2 tspn
                        Garam Masala Powder: 1/4 tspn
                        Coconut Powder: 1 tspn
                        Oil: 1 tbspn
                        Mustard Seeds: 1/4 tspn
                        Cumin seeds: Pinch
                        Curry Leaves: 3-4
                        Salt to taste
                        Coriander leaves to garnish
Method:
                1. Heat oil in a pan, and add mustard seeds, curry leaves and onion. Saute for a min.
                 2. Add ginger-garlic paste, turmeric and salt. Fry till raw smell disappears.
                 3. Now add chopped capsicum and cook for 2-3 mins.
                 4. Add coriander powder and cook for another 2-3 mins or till capsicum is soft.
                 5. Add coconut powder and garnish with coriander leaves.
                 6. Serve with Roti or Chapathi.

Avarekaalu Huli/ Surti Beans Gravy

2011-12-07T19:25:00.001-05:00

Ingredients:
                        Avarekaalu/ Surti beans: 1 cup
                        Potato: 1 (Peeled and cubed)
                        Brinjal: 1 chopped
                        Garlic: 3-4 cloves
                        Oil: 1 tbspn
                        Mustard seeds: 1/4 tspn
                        Curry leaves: 4-5
                        Salt to taste

  To Grind:
                      Onion(small): 1/2
                        Tomato: 1
                        Sambar Powder: 1 tbspn
                        Coconut Powder: 3 tbspn
                        Hurigadle: 1 tspn
                        Tamarind Extract: 1 tbspn
                        Coriander Leaves: 3-4 strands

Method:
                 1. Pressure cook avarekaalu, potato, and brinjal using enough water.
                 2. Grind together the ingredients listed above.
                 3. Heat oil in a pan, and add mustard seeds, curry leaves and lightly crushed garlic cloves.
                  4. Add the grinded paste and cook for 2-3 mins.
                  5. Now add pressure cooked avarekaalu mixture and salt.
                  6. Boil for 10 mins.
                  7. Serve with Rice.

Sabsige Soppu Saaru/ Dill dal

2011-12-06T13:21:00.001-05:00

Ingredients:
                    Toor dal: 1 cup
                    Sabsige Soppu/ Dill Leaves: 1 cup chopped
                    Turmeric Powder: Pinch
                    Cumin seeds: 1 tspn
                    Coriander seeds/ Dhania: 1 tspn
                    Garlic cloves: 3 for grinding + 1 chopped for seasoning
                    Coconut Powder: 1 tbspn
                    Green chilli: 1-2
                    Lemon Juice: 1/2 tspn
                    Oil: 1 tspn
                    Mustard seeds: 1/4 tspn
                    Asafoetida(hing): Pinch
                    Curry Leaves: 4-5
                    Salt to taste

Method:
               1. Pressure cook toor dal using enough water.
               2. Grind together coconut, cumin seeds, coriander seeds, garlic, turmeric, coriander leaves and green chilli to a smooth paste.
               3. Heat oil in a pan and, add mustard seeds, curry leaves and asafoetida. Add 1 chopped garlic clove and chopped sabsige soppu. Fry for 2 mins.
               4. Now add grinded paste and cook until raw smell disappears.
               5. Add this paste to pressure cooked toor dal and boil for 3-4 mins.
               6. Add lemon juice and mix well.
               7. Serve with rice or chapathi.

  Note: You can skip the grinding process and just add sambar powder and tamarind juice. Tastes good either way.

Aloo Methi

2011-12-05T11:19:00.000-05:00

Ingredients:
                      Potato: 2 (Peeled and cubed)
                      Fenugreek leaves/ Methi leaves: 1 cup chopped
                      Turmeric Powder: 1/4 tspn
                      Onion: 1/2 chopped (small)
                      Garlic: 2 cloves grated
                      Ginger: 1'' piece grated
                      Green chilli: 1 chopped
                      Chilli Powder: 1/4 tspn or according to taste
                      Amchoor Powder: 1/2 tspn
                      Cumin seeds(Jeera): 1/4 tspn
                      Garam masala: 1/4 tspn
                      Oil: 2 tbspn

Method:
                1. Wash fenugreek leaves and chop it.
                2. Heat oil in a pan and add cumin seeds, onion, green chilli, ginger-garlic paste. Fry until raw smell disappears.
                3. Add fenugreek leaves, turmeric powder, chilli powder, amchoor powder and salt. fry for a min.
                4. Now add Potato and cook until soft.
                5. Add garam masala powder. Mix well.
                6. Serve with Roti or Chapathi or as a sidedish.

Chole/ Channa Masala

2011-12-05T10:34:00.001-05:00

Ingredients:
   Chickpeas/ Garbanzo Beans: 2 cups
   Onion: 1 (medium)
                       Tomato: 3
   Coriander Powder: 1 tbspn
   Cumin(Jeera) Powder: 1 tspn
   Amchoor Powder: 1 tspn
   Turmeric Powder: Pinch
   Ginger: 1'' piece + extra for seasoning
   Garlic: 4-5 cloves
                       Green chilli: 1 chopped
   Bay Leaf: 1
   Cinnamon: 1'' piece
   Cloves: 3-4
   Tea Bags: 2
   Oil: 2 tbspn
   Butter or Ghee: 2 tbspn
   Salt to taste

Method:
   1. Soak chickpeas for 4-5 hrs or overnight. Pressure cook chickpeas using enough water for 2-3 whistles or until soft. Do not discard the water. Dip 2 tea bags in the cooked chickpeas for 3 mins and then discard the tea bags.
   2. Grind onion, garlic and 1'' inch piece ginger to a smooth paste and grind tomatoes seperately.
   3. Heat oil in a pan and add bay leaf, cinnamon n cloves.
   4. Add Onion paste and fry until raw smell disappears. Now add tomato puree and fry till oil starts leaving.
   5. Add green chilli, coriander powder, cumin powder and amchoor powder. Fry for 2 mins.
   6. Now add cooked chickpeas along with the water. cook on low flame. Gently press few chickpeas and mix well.
   7. Heat butter in a separate pan and add thinly sliced ginger pieces and fry for 30 sec and pour this mixture over chickpeas curry. Mix well.
                 8. Serve with Roti, Naan, Chapathi or Rice.

Puri Uppittu / Puri oggarane

2011-11-30T10:14:00.000-05:00

Ingredients:
                        Puri/ kadle Puri: 3 cups
                        Onion(small): 1/2 chopped
                        Green chilli: 2 ( cut it lengthwise)
                        Peanuts: 1 tbspn
                        Channa dal: 1 tspn
                        Lemon juice: 1 tspn
                        Turmeric Powder: Pinch
                        Oil: 1 tbspn
                        Mustard seeds: 1/4 tspn
                        Cumin seeds(Jeera): Pinch
                        Curry leaves: 3-4
                        Coconut powder: 1 tspn
                        Coriander leaves to garnish
Method:
                 1. Soak puri in water for about 2-3 mins. Drain out the water and hold a handful of puri in hand and squeeze out water by pressing it. keep it aside.
                 2. Heat oil in a pan and add channa dal, peanuts and fry until light brown in color.
                 3. Now add onion, curry leaves, green chilli, turmeric powder and salt. saute for 2 mins.
                 4. Add puri and fry for 2 mins. Switch off the flame.
                 5. Add lemon juice and coconut powder. Mix well.
                 6. Garnish with coriander leaves.

Aloo Achar / Potato Pickle

2011-11-28T09:50:00.000-05:00

Ingredients:
                       Potato: 3 (Boiled and cubed) Make sure it is not over boiled
                       Green chilli: 1
                       Sesame seeds: 1/4 cup
                       Chilli Powder: 1/4 tspn or according to taste
                       Turmeric Powder: 1/4 tspn
                       Methi seeds: 8-10
                       Lemon juice: 3-4 tbspn (freshly squeezed)
                       Oil: 3 tbspn
                       Coriander Leaves to garnish
                       Salt to taste

Method:
                 1.  Roast the sesame seeds until light brown in color and powder it. keep it aside.
                 2. Take a bowl, add cubed potatoes and sesame seeds powder.
                 3. Add chilli powder, salt, lemon juice, green chilli and coriander leaves.

                 4. Heat oil in a pan and when hot, add methi seeds and turmeric powder. Switch off the flame. Immediately pour this over potato mixture and mix well.
                 5. Serve with Roti or as a sidedish

Aloo Palak- Type 1

2011-11-22T14:41:00.000-05:00

Ingredients:
                       Potato: 2 (Peeled and cubed)
                       Spinach/Palak: 1/2 bunch
                       Tomato: 1
                       Onion(small): 1/2 chopped
                       Ginger-Garlic Paste: 1 tbspn
                       Chilli Powder: 1/2 tspn or according to taste
                       Coriander Powder: 1/2 tspn
                       Amchoor Powder: 1/4 tspn
                       Cumin powder: 1/4 tspn
                       Turmeric Powder: Pinch
                       Garam Masala: 1/4 tspn
                       Cumin(Jeera): 1/4 tspn
                       Oil: 1 tbspn
                       Salt to taste


Method:
                1. Make a paste of tomato and palak seperately. Keep it aside.
                2. Heat oil in a pan, and add cumin seeds, onion and ginger-garlic paste. Saute for a min.
                3. Add tomato puree, turmeric, amchoor powder, chilli powder, coriander powder, cumin powder and garam masala. Fry for 3-4 mins.
                4. Now add palak/spinach paste, salt and potato. cook until done.
                5. Serve with Roti, Naan or chapathi

Badanekai Gojju

2011-11-21T14:18:00.002-05:00

Ingredients:
                       Brinjal: 4-5 ( Cut it lengthwise)
                       Peas: 1 handful (Optional)
                       Kasuri Methi: 2 tbspn
                       Onion(small): 1 chopped
                       Ginger: 1 tspn grated
                       Chilli Powder: 1/2 tspn or according to your taste
                       Turmeric Powder: Pinch
                       Garam Masala: 1/2 tspn
                       Besan Flour: 2 tbspn
                       Amchoor Powder: 1/4 tspn
                       Green chilli: 1 cut it lengthwise
                       Tomato: 1 chopped
                       Water: 1/4 cup
                       Oil: 2 tbspn
                       Cumin(Jeera): 1/4 tspn
                       Curry leaves: 4-5
                       Salt to taste
                       Coriander leaves to garnish

Method:
                  1. Heat oil in a pan, add cumin seeds, curry leaves, onion, green chilli and ginger. saute for 2 mins.
                  2. Add brinjal, salt and fry until half cooked.
                  3. Now add tomato and fry.
                  4. In a bowl, mix together chilli powder, garam masala, besan flour and kasuri methi with 1/4 cup water.
                  5. Add this paste to brinjal mixture and fry until cooked. ( Add more water if required)
                  6. Garnish with coriander leaves.
                  7. Serve with Roti or Chapathi

Kodubale

2011-11-07T12:09:00.000-05:00

Ingredients:
                       Rice Flour: 1 cup
                       Maida: 1 cup
                       Chiroti Rava(Fine Rava): 1 cup
                       Sesame Seeds: 1 tspn (Roasted)
                       Butter: 3-4 tbspn
                       Baking Soda: Pinch
                       Salt to taste
                       Oil for deep frying

To Grind:
                    Cumin Seeds(Jeera): 1 tbspn (Roasted)
                    Black Peppercorns: 1 tspn (Roasted)
                    Dry Coconut(Kobbari): 1/2 cup
                    Green chilli: 4-5 or according to taste
                    Curry leaves: 1 sprig
                    Coriander leaves: 6-7 strands

Method:
                 1. In a bowl, add rice flour, maida and chiroti rava. Add sesame seeds, butter and salt. Mix well.
                 2. Grind the ingredients listed above using less water.
                 3. Add this paste to rice flour mixture and knead well. Add water if required while kneading.

                 4. Take a small portion of the dough and roll on a smooth surface into a string and join the ends together to form a circle.
                 5. Heat oil in a pan on medium heat and deep fry the kodbale until light brown in color. Drain on paper towel.
                 6. Store in air tight container.

Peda

2011-10-25T14:56:00.000-04:00

Ingredients:
                      Instant Dry Milk(Milk Powder): 2 cups
                      Sweetened Condensed Milk: 1 can (14 oz can)
                      Unsalted Butter: 1 stick (1/2 cup)
                      Cardamom Powder: 1/2 tspn

Method:
                1. Melt the butter in a Pan. Tranfer this to a microwave safe bowl.
                2. Add Milk Powder, Condensed Milk and Cardamom Powder. Mix well.
                3. Cook in the microwave for 3 minutes, stirring after every minute.
                4. Allow it to cool for 5 mins.
                5. Grease your hands and make small balls.
                6. Gently press and flatten them.
                7. Garnish with Almond, Raisins, Cashew or Pistachios.

NOTE:
             This recipe makes about 25-30 Pedas.

Black bean Salad

2011-10-05T21:16:00.000-04:00

Method:
                Black beans: 1 cup (Cooked) ( If using canned, drain out the liquid and rinse)
                Onion(small): 1/4 chopped finely
                Tomato: 1 chopped
                Capsicum: 1/4 cup chopped
                Carrot: 1/4 grated
                Cucumber: 1/4 cup chopped
                Lemon juice: 1 tbspn
                Chat Masala: 1/2 tspn
                Black pepper powder: 1/4 tspn (freshly grounded)
                Salt to taste
                Coriander leaves to garnish

Method:
                1. In a bowl, combine vegetables, black beans and the spices. Mix well.
                2. Add salt and lemon juice. mix well.
                3. Garnish with coriander leaves.

Aloo Gobhi

2011-10-05T20:36:00.000-04:00

Ingredients:
                       Potato: 2 ( Peeled and cubed into big pieces)
                       Cauliflower: 2 cups ( cut into small florets)
                       Ginger: 1/2 inch grated
                       Coriander Powder: 1 tbspn
                       Chilli Powder: 1/2 tspn or according to taste
                       Turmeric Powder: 1/4 tspn
                       Curry leaves : 4-5
                       Green chilli: 1 (cut it lengthwise)
                       Amchoor Powder: 1 tspn
                       Bay Leaf: 1
                       Water: 3 tbpsn
                       Oil: 2 tbspn
                       Cumin(Jeera) seeds: 1/2 tspn
                       Asafoetida(hing): pinch
                       Salt to taste
                       Coriander leaves to garnish

Method:
                 1. Take a small bowl, mix ginger, coriander powder, chilli powder, turmeric and water to make a paste.
                2. Heat oil in a pan, add bay leaf,curry leaves, cumin seeds and asafoetida. Add green chilli and spice paste and fry until spice starts leaving the oil.
                3. Now add potato, cauliflower and salt. Mix well.
                4. Cook on medium heat until vegetables are cooked. Add water if required.
                5. Now add amchoor powder and cook for a min.
                6. Garnish with coriander leaves.