Heat 4 tsp oil / ghee in a wok. Add 2 tsp jeera, few cashews and 1 tsp coarsely crushed black pepper. Add 2 slit green chilles and fresh curry leaves.
Add the cooked rice and moongdal mix. Add salt to taste and Mix well . Switch off the stove after 5 mins. You can garnish with extra tadka and serve hot with coconut or peanut cutney.
Disguised idli paneer (with left over idlis) - Maya Bhat
Recipe :
Cut left over idlis into beautiful cubes and keep aside..
Heat oil in pan. Add jeera, greenchillies, finely chopped ginger and garlic. Then add finely chopped onions and saute till colour changes. Now add finely chopped tomatoes. Saute till tomato becomes mashy..
Add red chilly powder, turmeric powder and pav bhaji masala.add little water and mix well.squeeze little lemon juice to it. Add salt and sprinkle finely chopped corriander leaves ..
Let it cook for few seconds..now finally mix the idli cubes with the masala..garnish with fresh coriander leaves. Add little pepper powder from the top..
1 medium size raw papaya peeled and cut into medium size pcs half boiled with salt as per taste and keep it aside.
Channa dal 3 tbsp
Jeera 1 tsp
Black pepper 1/2 tsp
Grated fresh coconut 3 tbsp optional
Dhania patta paste 1 tbsp
Dhania 2 tsp
Curd 500 ml
Method
Soak channa dal,jeera,dhania,black pepper for 2 hrs.Grind all these along with corriander paste and grated coconut to make a fine paste.
Heat 2 tsp oil in a pan.Add hing 1/4 tsp and mustard. Add boiled raw papaya and then add the ground masala paste.Add curd and 1/2 cup water or a little more and let it simmer for 5 mins .Add salt as per taste.
Keep stirring and ensure it does not burn.
Garnish with mustard tadka and masala chilli soaked in curd and sun dried.
Take fish of your choice, marinade for half an hour with salt, turmeric powder & red chilli powder. *In a pan add a spoonful oil, add chopped onion, coriander seeds, black pepper, cinnamon stick, Shahi jeera, one cardamom, red chillies, grated coconut, roast it and grind it into a smooth paste .
Again add it into the pan in some oil. On a medium heat fry it for 5 minutes,add curry leaves, add water, let it boil. Now add tamarind pulp, Kashmiri chilli powder (for color) & salt.
Add the marinated fish and cook it. Serve. (Readymade malvani masala is also available )
Take oil In a pan add methi seeds 1/2 tsp,add chopped green chillies rings 1,(depends in how spicy u want)saute it for a while then add chopped garlic again saute it for a while.
Then add chopped onions saute till light brown then add dry masala chilli powder 1tsp,turmeric 1/4 tsp,coriander 1/2 tsp,cumin1/2tsp.
I added little tandoori powder.saute it a bit add finely chopped tomatoes. Saute till it is smashed add dry kasutri methi crushed curd and cook it with water.then add little cream and boiled eggs salt. Once cooked add fresh methi leaves n cook it.I didn't have it today
Prawns teppal curry with drumsticks - Nutan Shenoy Kini
Recipe :
Grind grated coconut tamarind bedgi chillies to a smooth paste with some raw coriander seeds n a tbsp of raw rice. Boil. Add prawns premarinated with turmeric salt n chilly pwdr.
Boil. Add chopped drumsticks. Boil till they are tender. Add crushed teppal n kokum n boil well. You can top with lil coconut oil. Season with loads of crushed garlic.
With one tbsp of oil or Butter in Kadhai add 3 slit Green Chillies, add fine chopped 2 Onions and 2 Tomatoes, 1tsp Salt and 1/2 tsp of Haldi. Saute till Onions are soft.
In 1/2 Cup of milk whisk 3 eggs and add in Kadhai and keep stiring till you get soft consistency of welcooked Eggs as Bhurjee. Garnish with fresh Coriander and your Egg Burjee is ready to serve.
Wash and cut Tenbdli in round or slit slices as you like. Make a Tadka of oil, with 1tsp Jeera, 5 Green Slit Chillies & 2 fine chopped Onions. Saute till Onions are translucent.
Add Tendli saute, add 1/2 tsp of Salt & let it cook for 5 minutes with close lid without adding water. Open the lid and check the status of cooked Tendli.
Garnish with Fresh Coriander. Your Summer special without Masala Tendli Bhajee is Ready to serve.
Cook Tuar Daal in a pressure cooker and keep it aside. In a pan make Tadka with 1tbsp of Ghee, 10 Kadipatta, add10 Crushed Garlic & close the lid, so that Aroma of Garlic is arrested.
Now add 3 cups of chopped fresh Methi and sauté till its soft. Add 1 tsp Garam Masala, Cooked Tuar Daal, 2 Glasses of water, 4 Kokum, 1tsp of Salt, 1/2 tsp Haldi, 1tsp Red Chilli Powder. Take 2 Boils and Gas off.
To Balance the taste of Methi add little Jaggery. Your Daal Palak is Ready to Serve.
In lil oil roast 6 kashmiri or byadgi red chillies n 1 tsp dania n half onion chopped .
Grind this into fine paste. in kadai take 4 tsp ghee or oil add 1 tsp jeera, 1 finely chopped onion n fry till it becomes light pink.
Add 1 tomato puree n fry well. put lil haldi , ginger garlic paste n fry, add masala, 2 tsp jeera pdr kasuri methi , 1//4 cup milk, 1/4 cup curd n lil cream, salt n add deep fried or cooked baby corn or gobi or paneer, garnish with daniya patta.
In a large mixing bowl take whole wheat flour (coarsely grounded), besan (chickpea flour) and sooji / rava.
Add 1 and 1/2 tbsp Oil and 1/2 cup warm water.
Combine all ingredients and knead into dough.
Now take a portion of wheat flour dough in hand and press it by making fist. Press hard and make Muthia shapes from dough.
Repeat the process for remaining wheat flour dough and make muthia. Keep aside.
Now to fry the muthia heat Oil in a deep bottom frying pan. Heat on medium flame and don't let Oil turn too hot.
Deep fry the wheat flour muthia in oil for 4 to 5 minutes. Till it is completely cooked from inside and turn golden brown.
Take out the fried muthias and drain the excess oil on kitchen towel / paper napkin. Let the muthias cool down.
Cut the muthias into pieces and further grind them in a food processor into fine powder. Sieve through a fine siever to remove big chunks.Re-grind the remaining chunks if required.
To Make Churma Ladoo
Take a nutmeg and pound in a mortar and pestle. Add the nutmeg powder in Churma mixture.
Optionally you can also add dry fruits like kismis. This is however optional.
Now melt ghee in a pan and add Jaggery. As soon as Jaggery starts floating on ghee, turn off the gas.
Pour the melted jaggery and ghee into Churma mixture. Add powdered sugar. Again sugar is optional.
Combine all the ingredients and make nice aromatic churma mixture.
Now make Churma laddus from churma by pressing it in a laddu mold. You can also make ladoo by taking a portion of churma and rolling in hands and making nice spherical balls.
Repeat the process and make ladoos from remaining mixture.
Apply some poppy seeds (khas khas) and garnish the churma ladoo.
Masala For Marination: In a Vessel take one cup Curds add 1 packet of Laziza Bombay Biryani Masala, 1tbsp each of Garam Masala & Red Chilli Powder, 1/2 tsp of Salt as this Masala contains Salt. Mix well and apply to Chicken Pcs well, Keep for marination at least for 2 hrs.
4 Big Onions and 2 Tomatos to beStraight cut. Fry in 1tbsp of Oil till Onions are Brown and Tomatoes are soft. After it cools, grind it to Paste by adding one cup of water.
In a Vessel add 1 tsp of oil, make it hot, add marinated chicken and Onion Tomato paste. Cook till Chicken is cooked. Do not make a consistancy as curry but keep it like soft batter. ★ Make Basmati Rice of 2 cups and add Kesar mixed warm milk along with Rose water and drops ok Kevda.
Make Onions Barista and Potato Cubes in Micro on Cook & Roast convection mode by applying little oil.
For Dum grease the Vessal with Ghee and place Potato slices to avoid Rice getting Charred at the Bottom.
Now place the rice at the Bottom and make 2 layers of Chicken, Onion Barista, Potato Cubes. Place the Dum Vessel on Tava with gas on by Sealing the lid with wheat flour roll. Keep it for 50 to 55 minutes and your Khusboodaar Biryani is ready to serve.
Green Tomato Khatta Meetha Chutney - Jyoti Nayak Kamath
Recipe :
Wash and pat dry green tomatoes,cut them into thin slices.slice one big onion .
In a pan keep 3 tablespoon of oil,when hot add mustard seeds,jeera and 1/2 teaspoon of hing powder,add haldi powder and then the sliced onion.fry till it becomes pink and translucent.
Aadd the chilly powder as per taste.then add the cut tomatoes,brown sugar or jaggery and salt
Cover it and cook on small gas till it becomes nice and jammy .chutney is ready.
Pressure cook chana ( which was soaked overnight) with some chopped onions , turmeric powder , chilly powder and salt . 5- 6 whistles.
Heat oil in a pan.Add chopped onions.saute till it becomes transparent. Add grated coconut and saute till it changes colour then add corriander powder and mix well .
Saute till it get fried.. allow to cool ..now grind the mixture to a fine paste and add to the cooked chana..
Season the curry with mustard seeds, curry leaves and red chillies..
Fry in oil freshly ground pepper, salt (little bit as later we have to add soy sauce), onion cut lengthwise, slit green chillies, finely chopped pieces of ginger and garlic. toss.
Once the onions are slightly soft add mushrooms and toss for a while on high flame. then add the capsicum mix well until the capsicum pieces are tender but still crunchy.
Now add little bit of dark soy sauce and mix well. Now add lil bit of corn flour mixed in water. Mix well, adjust the seasoning andmushroom capsicum kali mirch is ready.
Heat milk in a heavy based utensil and boil till it decreases in quantity.
Wash, peel mangoes and separate two pieces. Grind the remaining pieces of the mangoes along with sugar to make puree.
Cool the milk, mix the mango puree and cream to this cold milk and beat.
Put the mixture in a n air tight container and close the lid properly. Keep the container for 2 hours in the freezer. Check to see that the container is air tight.
After 1 hour take out the container from the freezer and beat the frozen ice cream properly so that the cream does not remain in crystal form.
Cut the 2 separated pieces of mango into small pieces and add to this mixture. These pieces seem very nice while eating the ice cream.
Keep the ice cream for another 2 hours in the freezer. Mango Ice cream is frozen and ready.
Soak 3 cups of boiled rice and 1cup dosa rice,(sock for 6 hours) sock seperately 1/2cup urad dal( only for 2 hours sock it).first grind urad dal, remove it add rice and grind to a very fine paste. Mix both. in a 1/2 cup of water add2tsp dry yeast, 4tsp sugar and salt after 20min add this to batter, keep it for 6hoursand in idly mould do sannas.
Chicken pulimunchi- I adapted this receipe from kudpi raj blog
In a ghee roast20 short and 10 long chillies, 3tbsp coriander seeds, 1tsp jeera, 1tsp methi, 1/4 tsp ajwain, 1tsp peppercorns, cinamon , cloves. Grind it with 10 garlic flakes, turmeric and tamrind.cook 2 kg chicken in this masala, add 2 onions, water, butter, salt. Season it with curry leaves and onion in ghee.
Step 1 : Drain the water and keep it aside after the soaking time.
3 onions chopped length wise
3 green chillies slit and chopped
1/4 tsp hing
1 cup of roasted peanuts coarsely ground
1 tsp jeera
1 tsp sugar
1/4 tsp haldi
juice of half lemon
salt to taste
chopped coriander
Method :
Heat 3 tsp of oil in a pan. Add hing and jeera and saute for 1 min.Add haldi and green chilies. After 1 min add chopped onions and roast well for 10 mins.
First add sabudana and roast till done. Later add the soaked poha and mix well. Add sugar and chopped coriander. Add.Add salt to taste and coarsely ground peanut powder. Mix well and saute for 5 mins.
Switch off the stove. Add lemon juice and mix well.Garnish with sev and coriander and serve hot.
Mix rava, rice flour, maida, onion pieces,, g.chillies, curry leaves, ginger along with curds, salt, & water let the batter be a little thin watery consistency, pour the batter on a Tawa from a little ht.so that u can see the pores on the dosa, put.oil on the sides &cover the lid, allow it to be a bit crispy.
Dry Kaju Pakoda - Anuradha Mudalgiri Kamath Recipe: 1) 200 GRAM Besan 2) 50 GRAM Urud floor 3) 1 big cup cashew bits 4) 1 tbsp cumin seeds 5) 1.1/2 "ginger paste 6) 8-10 green chilli paste, 7 1 big catch curry leaves 8..salt to taste Method 1.Take a kadai and add oil and fry the curry leaves,remove from oil and keep it aside. 2.In the same oil saute ginger and green chilly paste and switch off the stove 3. When the masala gets cool..in that add urad floor,besan,3/4 of saute curry leaves along with cashew bits and salt. 4.Make small balls out of this mix and steam it like idlies for 5 mins. 5.Lastly fry these steamed ghatte in oil and keep it aside 6.Lastly add curry leaves on top and serve hot. This dry cashew pakoda recipe is taken from a gujarati tv channel.
First marinate the Chicken pcs with 1tsp Garlic Paste, 2tsp Garam Masala, 1/2 tsp Haldi, 2tsp Red Chilli Powder, 1tsp Salt and 1 Lime's Juice. Marination time minimum 2 Hrs.
Fry 4 Onions, 3 Tomatoes& 1/2 inch Ginger till Onions are brown and Tomatoes are soft. Grind the fried stuff by adding water, in a mixer and keep aside.
In a Vessel heat up 2tbsp of oil and Khada Masala of Sinamon, Clove, Black papper corn, Tejpatta, Cardomum and 1/2 Tsp of Shahi Jeera. Fry till it gives it's Aroma. Add Marinated Chicken with water and lid the Vessel till Chicken 80% cooks.
Add Onion-Tomato-Ginger grounded paste and take 2 boils till Chicken is cooked well. Add Fresh Coriander and your Onion-Tomato Chicken Curry is ready to serve.
Slice the Red Pumpkin as per the size you want. Sprikle Red Chilli Powder, Salt, Haldi and for making it moist add Garlic paste and to bind add Rice Flour, mix it well so that everting get coated on the slices. Keep aside for 1/2 hour and shallow fry by dusting Rice Flour on it. Nice crisp Red Pumpkin Slices are ready to serve.
Grind coarsely Sprouted Moong, Giger, Garlic, Green Chillies and Fresh Coriander.In a mixture add fine chopped Onion and salt to taste.
On a non-stick tava with few drops of oil,make small pan cakes. Make them brown from both sides so that they are cooked well. Your Moong Ka Uttapa are ready to serve.
Serve hot with Green Chatni or Tomato Ketchup. Its very healthy.
Soak rajma overnight.Soak Horsegram,yellow moongdal and green moong together for 2 hrs.
After the soaking time pressure all of them together including peanuts upto 4 whistles.
Masala:
2 tsp channa dal
2 tsp urad dal
1 tsp jeera
3 tsp Dhania
15 pepper corns
8 to 10 dry red chillies
Tamrind lemon size
2 tsp grated coconut(optional) i have not added coconut.
Method :
Roast all the above in 2 tsp oil and let it cool.Once cool grind them to a fine paste.Add 1/4 glass of water to grind.
Add the above masala to the pressure cooked beans.Let it boil.Add salt to taste,curry leaves ,fresh corriander chopped and also 2 glasses of water.Make it a little watery as it will become thick gradually.
Keep stirring and once it boils switch off the stove.
For Tempering/Tadka:
Heat 2tsp ghee.I have shallow fried mor molaga aka stuffed chilles soaked in yogurt and sun dried.Add hing and mustard seeds and put the tadka on the sambar/kootu. You can use dry red chillies for tadka.
Boil a litre of whole milk. To that add a fistful of washed rice. Place few spoons and an inverted katori in the vessel.
Put water in the cooker. Keep the grid. Place the milk vessel inside. Dont put the whistle. Put on flame. When you see steam coming out of the vent, reduce flame to sim n let it be on for 45 min to an hour.
Let the cooker cool on its own. Open. You ll see the cream colour that you see at Iyer weddings and a lovely thick texture.
Add sugar n cardamon powder. Mix well. Garnish with dry fruits of your choice sauted in lil ghee and a few saffron strands pre-soaked in warm milk. Serve hot or cold. It tastes yummmm.
In a bowl take 1 cup wheat flour/ all purpose flour, 1/2 tsp baking powder,1/4 tsp baking soda.
In another bowl, take 1/4 cup of sugar, 1/4 cup warm milk. Beat well until sugar dissolves.
To this add 1/4 cup oil n 2 tblespoon curd n mix. Add 3 tblespoon Nutella, 1 tsp vanilla essence, mix . Now add flour, Mix well. If required add some milk to get the batter consistency.
Pour the batter into MW safe cake pan, fill til 1/4 ,then sprinkle some chocolate chips n spread 1 tblespoon Nutella(or howmuch ever u want ) n pour the remaining batter upon it .
Place the pan in MW and bake in convention mode. Mine is done in 5 minutes.
Time may vary from oven to oven. So pls check in between. Once done, let it cool, spread some Nutella on the top n decorate with gems or choco chips or with grated white chocolate
In a pan add oil fry white and lilgreen parts of spring onion, not brown add chopped ginger, garlic, green chilly 1tsp each add 25 prawns, pepper pd, salt, 5 min fry it till prawns cooked, lastly garnish with coriander leaves , spring onion greensand squeeze 1/2 lime.
Roast 15 Bedgi Mirchi and 1/2 cup of coriander seeds. Keep aside till it cools. Take one full cup of Garlic Pods and 1/2 big onion chopped, 4 pods of Tirphala, 1/2 tsp of Haldi and Lime size Tamarind ball. Place all ingredients in a Grinder and make a Orangish Red paste.
In Kadhai heat up 3 tbsp of oil, saute 1/2 big onion fine chopped till it's brown, add the grounded paste in to it till it boils and leaves the aroma of Garlic.
Add salt to taste, add the Bangda pcs into it till fish is cooked. Add 12 seeds of Tirphala. Keep the lid for 2 min. Put off the gas and Loncha/ Tikhala is ready.
Note : It's very spicy Recipe and Goes well with plain Daal and Rice or just with Rice. It can stay in fridge for a week or 10 days. It's better to eat it next day as Bangda absorbs the Tirphala flavour. It's real yummy...
Wash Beetroot, put in vessel and place it in prssure cooker. Take 3 whistle and Beetroot is soft and ready to peel and made into cubes.
Take a Kadhai and make Tadka with 1tsp of oil, 10 Kadipatta, 1/2 tsp each of Hing, Jeers, Rai, Udad Dall, 1/2 tsp Haldi, 5 Green Chillies, 1/2 tsp Salt. Add Cubes of Beetroot and mix well.
In a open Kadhai let it cook for 5 min. Gas off and Garnish with fresh Grated Coconut and your Beetroot Bhaji is ready to serve.
Curd-Lapsi (Rice is replaced by Lapsi, Just like Curd-Rice of South or Dahi-Bhaat of Maharashtra) Make Lapsi just like you make Rice and keep aside.
In a Kadhai take 1tsp of oil give a Tadka of Rai, Hing, Kadipatta and Green Chillies. Then make little thick (not very watery) 1 Glass of Butter Milk and add into the Tadka. Let Tadka and Buttter Milk mix well, and then put off the gas.
Add made Lapsi and mix till it soaks the Butter Milk and becomes nice and soft. Add Salt as per tsste and add Fresh Coriander. Your Curd Lapsi is ready to serve. You can have hot or cold. Both tastes awsom.
Whole garam masala( 2 cloves, small pc cinnamon, 5-6peppercorn, 1 bay leaf)
Coriander leaves chopped
Kasoori methi(optional)
Salt to taste
Oil
Method:
Clean kheema, together ginger, garlic & one green chilli. Chop the other green chilly finely.
Heat oil in pressure cooker add whole garam masalas let it splutter then add chopped onion saute till light to golden brown.
Add ginger garlic green chilly paste & chopped green chilly. Saute for few mins. Add red chilly pwdr, haldi, dhania pwdr, garam masala & mix well.
Then add chopped tomatoes saute for few mins. Then add kheema saute fore few mins add salt. Add very little water if necessary , close the lid & pressure cook. 3 whistles, sim keep for 15-20mins. Switch off.Open after it cools a bit.
Then heat again & let the water dry.Add kasoori methi & coriander leaves. Serve hot with Pao, bread, chappati or paratha.
Tender Jackfruit (Fanas or Katahal) Bhaji - Prasad Naik
Recipe :
Take tender Jackfruit and peel off the hard covering, cut into pcs and place it in a water to avoid becoming black.
In a pressure cooker prepare a Tadka with 2 tbsp of oil, 4 long cut Onions, 2 Tejpattas & add Jackfruit cut pcs by removing them from water. Saute for 2 to 3 minutes.
Now add 2 tsp of Garlic Paste, 1/2 tsp if Ginger Paste, 1/2 tsp of Haldi Powder, 2 tsp of Red Chili Powder, 2 tsp of Garam Massla, 1 tsp of Jeera Powder, 1 tsp of Coriander Powder & Grated Tomato.
Mix well and add 2 Glasses of water. Close the presdure cooker lid and allow it to cook till 2 whistles.
Gas off and let the pressure settle down. Open the lid with Great Aroma and enjoy your Raw Jackfruit Bhaji with Bhakri, Chapati or Paratha.
Boil 10 to 12 baby potatoes.Marinate with 1 tsp rasam powder,1 tsp garam masala and 1/2 tsp chaat masala for 30 mins.
Heat 2 tsp of oil in a pan.Add jeera ,haldi and chilli powder and saute for 2 seconds.Add the marinated potatoes and roast for 15 mins.Add salt to taste and chopped corriander.Mix well and switch off the stove.
Serve hot with Roti or phulkas.Goes well with Rice too.
Cut Karela abt 1" size length wise and apply salt haldi & keep for half an hour
Heat cocunut oil add mustard seeds, methi seeds.when they splutter add kadipatta red chilly & add karela by squeezing water & saute for sometime till they are crispy
Add green chilly or red chilly powder ,lengthwise chopped raw mango with skin & allow it to cook .finally add grated coconut & cocunut oil & d dish is ready
Take a ok. Add milk .Once the milk is warm add roasted rava and bananas.
Let it cook for 8 to 10 mins. Switch off the flame. Add dates syrup and sprinkle some cardamom powder.Mix well. Add roasted cashews and raisins(optional).
I have not added ghee and sugar. You can add if you want.
Few strands of kesar ,oil for frying ,2 tsp of ghee.
Yellow food coloring ( optional)
Method :
In a kadai mix together sugar and water.keep on medium flame and allow to boil till u get one string consistency(very important) .put off flame and add the kesar,cardamom pd.and food color and the ghee. simultaneously in another kadai keep enough oil to fry boondis.
Mix besan with enough water to make a thick batter of dropping consistency. Now take a big spoonful of the paste and pour it through a boondi making pan into medium hot oil.take out boondis after 2 min.
They should not be crisp.put the boondis into the sugar syrup .keep doing this till all the batter is used up. Keep stirring the boondis in the syrup intermittently.the mix will thicken in 30-40 min and then make laddoos
Soak Green Moong overnight in water. Next day, strain and put the same in mersiline cloth and keep in warm place for sproting till next day. Its two night process.
In a Kadhai heat up 3 tbsp oil add 7/8 Kadi Patta and 1 tsp Rai (Mustered Seeds). Add 3 big fine chopped Onions and make them brown. Add 2 tbsp each of Garlic and Ginger paste, saute till its Raw smell goes.
Add 1 tsp each of Haldi & Garam Masala, 2 tsp Red Chilli Powder, 2 tsp Coriander Powder, 2 big Tomato fine chopped & 1Cup fresh coriander fine chopped.
Saute till the mixture is soft and cooked. Now add Sprouted Moong and 4 cups of water. Lid the Kadhai till sprouted Moong is cooked well. Gas off. Garnish with Fresh coriander and its ready to serve.
Note : If you do not Masala Moong Ussal, then do not add Garam Masala, Haldi,Red Chilli Powder and Coriander Powder. Instead of that just add Slit Green Chillies in Tadka. Rest method of making Moong Ussal remains the same.
Recipe :
