INGREDIENTS :-
Cucumber -2
Green Chilli - 2
Lemon Juice - 1tbsp or 1 medium size lemon
Salt to taste
Coriander leaves - 1tbsp
METHOD :-
1. Peel and chop the cucumber.
2. Mix and toss all ingredients together and the salad is ready.
3. Adjust the spice levels and serve.
INGREDIENTS :-
Oats - 1 cup
Sooji/Semolina - 1 cup
Curd - 1 cup
Water - 1 cup
Oil - 1 tbsp
Mustard seeds - 1/2 tsp
Channa dal - 1 tsp
Curry leaves - 6
Cashew - 6
Baking Soda - 1/4 tsp
Salt to taste.
METHOD :-
1. Dry roast the oats on medium heat and allow it to cool. Once cool, grind it to a coarse powder.
2. Heat oil in a pan and add mustard seeds, when the mustard seeds splatter, add the channa dal, cashew, curry leaves and saute.
3. Add the sooji to the mixture and roast on medium heat until the sooji releases a nice aroma. Allow it to cool.
4. Mix sooji and powdered oats & mix well.
5. Beat the curds and add the curd, water, seasonings and salt to the sooji oats mixture. Mix well and let it sit for about 30 mins.
6. Bring water to boil in idli pan, meanwhile grease the mould with little oil or ghee and pour ladle full of batter in each bowl and steam it for 20 minutes in medium heat. Turn off the heat and wait for 5 minutes. Cool the idly plate and take the idli from the mould.
Serve it hot with a chutney and sambar.
INGREDIENTS :-
Gullas (green Brinjal) - 2
Green chilies - 2
Tamarind - lemon sized
Asafoetida - 1/4 tsp
Salt to taste
Oil - 2 tbsp
Water - 1/2 cup
Onion - 2 tbsp
Cilantro - 1 tbsp
METHOD :-
1. Wash the Gullas and do not remove or cut the stalk – as with the help of this stalk you can easily roast the Gulla over the flame directly.
2. Smear the Gullas with little oil and then roast them over the gas directly. Alternatively, If you have a conventional oven, then cover these Gullas with aluminum foil and roast them in the oven till they are cooked which will take approximately about 20 -30 mins. depending upon the type of your oven and the temperature settings.
3. When cooled, peel the roasted Gullas and mash them and keep aside.
4. In a bowl, crush chopped green chilies, salt add to it tamarind pulp, asafetida and water. Mix well.
5. Add the peeled and mashed Gullas. Combine it well. Top it with 2 tsps of oil and mix again.
6. Garnish with chopped onions and coriander leaves.
Serve with rice.
INGREDIENTS :-
Chicken - 1.5 lb
Onion - 2 cups
Tomato - 3/4 cup
Ginger - 1 tbsp
Garlic - 5 cloves
Green chillies - 2
Cashew nuts - 15-20 no.
Turmeric powder - 1/2 tsp
Coriander powder - 3 tsp
Crushed Black pepper - 2 tbsp
Kasury methi leaves - 3/4 tsp
Garam masala powder - 1 tsp
Oil - 3 tbsp
METHOD :-
1. Soak the cashew in 1/2 cup of water for 30 min and grind it to smooth paste.
2. Heat oil in a kadai, add the chopped onions, salt and sauté until it turns to transparent.
3. Add the grated ginger, garlic, green chillies and sauté until the raw smell goes.
4. Add the crushed pepper, coriander, turmeric powder and sauté for 2 minutes.
5. Add the chopped tomatoes and cook until the tomatoes turns soft.
6. Add the chicken, saute well and cook on medium flame until chicken is cooked. If the gravy is getting dry then add 1/2 cup water.
7. Add the cashew paste, methi leaves and let it boil for 4 min.
8. Sprinkle the garam masala, close the lid and turn off the flame.
9. Fry cashew with 1 tbsp ghee.
10. Garnish with cashew.
Serve with roti or rice.
INGREDIENTS :-
Cardamom Powder - 1 tsp
Cashew Nuts - optional
Coconut - 1/2 cup
Jaggery - 2 cup
Boiled Rice (kerela rice)- 3 cup
Water less than 1/4 cup
Method :-
1. Wash the rice, strain and dry in the sun. Roast it on a hot thawa till it swells and becomes brown and powder it.
2. Grate the coconut.
3. Make a jaggery syrup till its sticky add coconut and cardamom powder and mix well.
4. Turn off the heat and add rice flour little at a time until all the flour is mixed.
5. Form balls and sprinkle a little dry flour on them. Can be kept for a week.
INGREDIENTS :-
Rava - 1 cup
Ghee - 2 tbsp
Milk - 2 cup
Sugar - 1 cup
Cardamon Powder - a pinch
Ripe Banana - 1
Cashew - 8
Raisins - 8
Saffron a pinch
METHOD :-
1. Heat ghee in a pan and fry cashew and raisin and keep aside.
2. In a same pan fry rava and when nice aroma comes out of rava add milk, sugar and boil it well.
3. If you feel rava has been cooked well, peel the banana and cut it into small pieces and mix it to rava kesari.
4. Now add a pinch of cardamon powder, saffron, cashew and rasins and mix well.
Serve it hot.
INGREDIENTS :-
All Purpose Flour - 1/2 cup
Sooji - 2 tbsp
Yogurt - 1/2 cup
Salt to taste
Baking Soda - 1/4 tbsp
Green Chillie - 5
Ginger(Finely Chopped) - 2 tbsp
Oil for deep fry
METHOD :-
1. First add all the ingredients in a bowl and mix them well by adding sufficient yogurt.
2. Now leave that dough for atleast 1 hour for fermentation so that you will get soft bondas.
3. Then heat oil in a pan. Make small dumplings of the dough with hand and drop it in the oil.
4. Fry them till they turn slight brown color.
5. Finally transfer them to a plate containing the paper towel, so that the excess oil will be absorbed by that.
Serve with Coconut Chutney or mint chutney.
INGREDIENTS :-
Raw Rice - 1 cup
Moong dal - 1/4 cup
Milk - 3/4 cup
Jaggery - 3/4 cup
Cardamom powder - a small pinch
Ghee - 2-3 tbsp
Cashews - 10
Raisins - 10
Water - 4 cups
Saffron - a small pinch
METHOD :-
1. Dry roast rice and moong dal separately until nice aroma rises and keep aside.
2. Add saffron strands in 2 tbsp of warm milk and set aside.
3. In a pan add little ghee and roast cashews and raisins until golden brown.
4. Pressure cook moong dal, rice with water(3 cups) and milk in medium heat.
5. Melt jaggery, by boiling it in 1 cup water and mix it well.
6. Now add the cooked rice, moong dhal and mix well with the jaggery syrup. Then add milk with saffron and mix well.
7. Add ghee, cardamom powder and roasted raisins and cashews and give a quick stir. Once its semi thick switch off and serve hot.
Serve hot with vada.
INGREDIENTS :-
Basmati Rice - 1 cup
Onion - 2
Ginger garlic paste - 1 tsp
Tomatoes - 3
Green chilli - 3
Turmeric powder - 1/4 tsp
Chilli Powder - 1/4 tsp
Mint leaves - 1/4 cup
Cilantro - 2 tbsp
Salt to taste
Oil - 3 tbsp
Bay leaf - 3
Cloves - 4
Cardamom - 1
Cinnamon - 1"
Pepper - 4
Method :-
1. Soak basmati rice for 20 minutes, drain the water completely and keep it aside.
2. Heat oil in a pan, add bay leaf, cloves, cinnamon and cardamon. Fry for a few seconds and then add sliced onions.
3. Saute till onions become slightly golden brown, add ginger garlic paste and saute for a few more minutes.
4. Then add chopped tomatoes, turmeric powder, chilli powder, green chillies, mint leaves, coriander leaves and salt. Cook till tomatoes become mushy.
5. Add the drained rice, 2 cups of hot water and pressure cook for 3 whistles.
Garnish with the remaining coriander leaves.
INGREDIENTS :-
Chicken - 1 lbs
Oil - 2 tbsp
Turmeric Powder- 1 tsp
Salt to taste
Coconut (Grated) - 1/2 cup
Red chillies - 10
Coriander seeds - 1 tbsp
Ginger - 1 "
Cinnamon - 2 "
Garlic - 5
Cardamom - 1
Pepper corns - 10
Cloves - 8
Cumin seeds - 1 tsp
Fennel seeds - 1/2 tsp
Onions - 1 cup
Tomatoes - 1 cup
Tamarind (marble sized ball)
METHOD :-
1. Marinate the chicken with turmeric powder, oil and salt for 30-45 mins.
2. Dry roast red chillies, coriander seeds, pepper corn, cardamon, ginger, garlic, clove, cinnamon, cumin seeds, tamrind, coconut till golden brown and make smooth paste.
3. Heat oil in a kadai add fennel seeds, onion and saute again for 2 mins until light brown.
4. Add tomatoes and cook till the oil starts to separate.
5. Now add marinated chicken and fry for a minute on high flame.
6. Add in ground masala paste and 2 cups of hot water and mix it well.
7. Cover it with a lid and cook till chicken is well cooked.
Serve with rice or roti.
INGREDIENTS :-
Tamarind - Small lemon size
Tomatoes - 1
Turmeric powder - 1/2 tsp
Pepper corns - 2 tbsp
Cumin seeds - 1 tbsp
Curry leaves - 1 spirg
Salt to taste
Oil - 1 tbsp
Asafoetida powder - a pinch
Mustard seeds - 1 tsp
Onion - 1/4 cup
Garlic - 3
Coriander leaves -2 tbsp
METHOD :-
1. Soak tamarind in warm water for 10 mins and squeeze the juice with 1/2 cup of water. If you are using tamarind pulp then dilute with 1/2 cup of water.
2. In a medium size pot, mix the tamarind paste with 2 cups of water, add salt and turmeric powder, chopped tomatoes and bring to a boil.
3. In blender crush the peppercorns, cumin seeds and curry leaves.
4. Add this crushed peppercorn mixture with tamarind water and stir well, cook for 3minutes.
5. Heat oil in a pan and add mustard seeds, when its splutter, add cumin seeds, asafoetida, garlic,onion saute untill the onion turns transparent.
6. Add this to rasam and remove from the heat and garnish chopped cilantro leaves.
Serve hot with rice or drink like a soup and Enjoy!
INGREDIENTS :-
Banana - 2
All purpose flour - 1 1/2 cup
Sugar - 1 cup
Egg - 1
Butter - 3/4 cup
Baking powder - 1/2 tsp
Baking Soda - 1/4 tsp
Vanilla essence - few drops
METHOD :-
1. Take a mixing bowl, mash bananas and add vanila essance.
2. In another bowl add butter, sugar mix well, now add the banana mixture mix well again.
3. In another bowl add maida, baking soda, baking powder mix well.
4. Now add maida mixture to Banana and butter mixture mix well to avoide lumps.
5. Take
a cake mould, grease the tray with butter and sprinkle maida pour the
batter into it and preheat the oven 325 F cook for 45 mins.
INGREDIENTS :-
Oats - 1 cup
Sooji/ Semolina - 1/2 cup
Curd - 1 cup
Baking soda - 1/4 tsp
Oil - 1 tbsp
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Channa dal - 1 tsp
Urad dal - 1 tsp
Cashew - 8
Green chilli -2
Carrot - 1/2 cup
Curry leaves - 4
Salt to taste
Water as required
METHOD :-
1. Dry roast both oats and sooji separately for 3 minutes in medium heat. Allow it to cool down and grind oats into fine powder.
2. Heat oil in a pan and add mustard seeds. Allow it to splutter and add cumin seeds, channa dal, urad dal, cashew, curry leaves, carrot and fry till raw smell disappear from carrot.
3. In a mixing bowl, add powdered oats, sooji, baking soda, and curd and mix.
4. Then add seasoning and mix it well.
5. Add required amount of water to idli batter consistency, mix well and let it sit for about 30 mins..
6. Bring water to boil in idli pan, meanwhile grease the mould with little oil or ghee and pour ladle full of batter in each bowl and steam it for 20 minutes in medium heat. Turn off the heat and wait for 5 minutes.
Cool the idly plate and take the idli from the mould.
Serve with any chutney and sambar.
