Bindi masala

Ingridents:

cleaned and chopped bindhi - 1 cup( 1/2 an ich long )

oil- 2 tsp

salt to taste

lemon juice- 1 tsp

grind to paste:

onion - 1

red chillie powdr - 1/2 tsp

jeera powder- 1/2 tsp

dhaniya powder- 1/2 tsp

In a kadai add the oil ,then the ground paste,when the oil leaves the side add the bindi and mix well.cook till bindis are done and squeeze a lime and switch off the stove.

yummy bindi masala is ready..

cabbage rice

Ingredients

rice - 1 cup

cabbage grated- 1/2 cup

green chillies-2

onion -long thin sliced - 1 big

coriander leaves - 1/2 bunch

ginger - 2"piece

coconut grated - 1 spoon

garlic - 2 pods

clove - 2

Cinnamon - 1" long

jeera - 1 tsp

salt to taste.

Grind the ginger,coconut,garlic,green chillies,coriander leaves to a fine paste.

in a cooker add 2 tsp oil, add the jeera,Cinnamon,clove and fry for 1 mt. then add onion andfryt ill golden brown.then add the cabbage and mix well.now add the green paste and stir.

add cleaned and washed rice and saute for another 1 mt.then add salt and add 11/2 cups of water and close the lid and cook for 3-5 whistles ur yummy cabbage rice is ready.

spicy onion potato curry(dry subzi)

Ingredients

onion - 1 finely diced into cubes

potato - 4 (skin peeled and diced into cubes)

sambhar powder- 1 tsp

salt to taste

1/2 cup of water

for tadka

mustard seeds- 1/2 tsp

urudh dhal and chenna dhal - 1/2 tsp each.

oil- 2 tsp

curry leaves - a few

in a pan add oil , add mustard seeds,chenna dhal and urudh dhal,when it turns golden brown add the curry leaves and then onion,when it turns pinkish add the potato and sambhar powder and saute for another 1 mt then add water and salt close the lid and simmer and cook till potato's are soft and done.

u can eat it with rice,roti, dosa ...

chole bhatura

Ingredients

for chole:

1 cup Kabu chenna

1/2 cup black chenna

1 onion

2 tomato

1 tea bag

ginger 1 inch grated

garlic - finely chopped

mtr chole masala - 1 tsp

dhaniya powder- 1/2 tsp

chillie powder - 1/2 tsp

jeera powder - 1/2 tsp

salt to taste

oil 2 tsp.

For bhatura

1 cup maida

curd to knead the dough

oil 1 tsp

salt to taste.

mix all the ingredients and keep aside for abt 3 - 4 hrs.

For the gravy:

soak the chenna over nite and pressure cook it along with a T-bag(for the colour)

drain the water and keep aside.

blanch the onion and tomato and make a puree of it along with ginger and garlic.

in a pan add oil , add the puree ,when oil leaves the side add all the dry masala powder and fry for another 1 mt,add salt and then add the drained water in which u cooked the chenna. bring it to boil

now mash a handful of chenna in a mixie and add this to the gravy, add the cooked chenna and bring to boil ,adjust the consistany by adding water.

add grated ginger and coriander leaves and ur chenna is ready.

for the bhatura.

take a lemon size of the dough and spread it with ballen

(u can dust it with maida) normally ppl use oil and dont dust it .. but then its ok..

deep fry in hot oil like how u make poori's..

servew it with chole masla!!!!!!!!

ghate ki subzi

Ingredients:

for the ghate

gram flour - 1 cup

red chillie powder,dhaniya powder ,jeera powder - 1/2 tsp each

ajwain - 1/4tsp

oil- 1 tsp

salt to taste.

water to kneed the dough.

for tadka

mustard seeds- 1/2 tsp

fennel seeds - 1/2 tsp

methi seeds- 1/2 tsp

curry leaves - few

oil- 1 tsp

for the gravy

onion - 1

tomato - 2

garlic -2 pods

ginger - 1 inch

curd - 1 cup

elachi,bay leaf,clove and Cinnamon (1 inch long)- 2 each

salt to taste

red chillie powder,dhaniya powder and jeera powder - 1 /2 tsp

oil 2 tsp

coriander leaves- 1 tsp

for making the ghattas..

mix all the ingredients and make a dough . roll them out in cylinders .in the mean time boil a pan ful of water. drop these cylinders in boiling water and let it cook for 10mts.

now cut these in to small parts .

in a pan add lil oil add all the tadka items and add the ghatas and stir it and cook for 3-4 mts.

for the gravy..

blanch the onion and tomato and make a puree of it .

add oil in a pan add Cinnamon,ginger,garlic,bay leaf,elachi clove and mix well,add the puree and cook till oil leaves the side.add the curd and simmer the stove. now add salt, ,let it cook for a 2 mts.. now add the ghattas and close the lid and cook for another 5mts .

serve hot with roti or phulka

veg pulav

Ingredients

basmathi rice - 1 cup

water - 1 1/2 cup

onion - 1 long thin sliced

ginger 2 " long thin sliced

garlic 2-3 pods long thin sliced

clove and elachi - 2 each

Cinnamon - 2 " long piece

fennel seeds- 1/2 tsp

pudhina leaves - 1 tsp

coriander leaves - 1 tsp

bay leaf- 1

butter - 1/2 tsp

oil - 1 tsp

mixed vegetables - 1 cup(carrot,beans,potato,peas,cauliflower,baby corn)

salt tot taste

in a cooked add the oil and butter , then add green chillies,ginger and garlic,then add bay leaf,

then add Cinnamon,clove,elaci and mix well then add pudhina leaves and coriander eaves, mix well add onion and fry till pinkish.then add all the veggies and mix well,in the mean time clean and soak the basmathi rice in water for 10mts. now,add the basmathi rice and 1 spoon ghee or oil and mix well and fry for 1mt. now add water and pressure cook for 5 whistle ur pulav is ready!!!!!!

serve with raitha

rava (semolina )roti

Ingredients

rava- 1 cup

rice flour - 1 cup

grated carrot,cabbage - 1/2 cup

finely chopped onion - 1/4th cup

jeera - 1 tsp

green chillies - 2 or 3 finely chopped

coriander leaves - 1 spoon

water to kneed the dough

oil - 1 tsp.

mix all the ingredients with water and make a dough in the consistency of chapatti dough.take a small ball (size of a lemon)

now take a pan ,rub your fingers with Little oil. place the small ball in the centre of the pan and spread it as thin as u can by applying light pressure in your fingers. make it as thin as u can.

now cook on both sides till they are crisp enough.

serve hot with chutney or sauce.

an ideal morning breakfast or a snack for ur lil ones school!!!!!!

nei(ghee) appam

Ingredients

rice - 1 cup

jaggery- 3/4th cup

ripe banana- 1

sesame seeds (black)-1tsp

dissolve the jaggrey in enough water (about less than half a cup of water) and strain it off, soak the rice for abot 2 hrs and grind it coresly with very Little water

now mix this with jaggery water ,add the sesame seeds, mash the ripe banana and add to the batter,also add the elachi powder and mix well.

in the mean time heat the paniyara kal and pour in the mixture of ghee and oil in each kuzhi (a tsp in each kuzhi)now pour a spoon of this batter in each kuzhi and cook on both sides till u get a nice brown colour .

it tastes awsome..

p.s for a instant variation u can replace rice with maida flour ...

suiyam

its a traditional south Indian sweet spply done on janmashtami

its a sweet dumpling

for the stuffing:

coconut- 1 cup

grated jaggery- 3/4th cup(less or more according to ur sweet taste needs)ghee- 1 tsp

elachi powder- 1/4tsp

for the outer cover batter

rice flour- 1/2 cup

urudh dhal flour- 1 tsp

mix both and make a running batter(in dosa batter consistency)

in a kadai add jaggery and 1/4th cup water ,let it dissolve strain and keep it on stove again.bring it to boil then add coconut and keep stirring till it becomes a thick mass ,add ghee and elachi powder and allow it to cool .this is called thenga pooranam.now divide this pooranam into small balls . u need to dip this in the batter and deep fry it in oil and ur suiyam is ready....

biscuits

Ingredients:

maida - 1 cup

salt to taste

butter - 2-3 tsp

ajwain - 1/2 tsp

water to kneed the dough

oil for deep frying

mix all the ingredients into a chapatti dough consistency.u need to kneed ,kneed and kneed at least for 15-20mts.

u can avoid butter and use vegetable oil also...

now roll it out into a thick chapatti and cut them into criss -cross,in the mean time heat oil in a pan

now take these small pieces and deep fry them (keep the stove in medium flame and cook so that outer side will not be burnt and inner part will be cooked to perfection)

for the sweet variation add lil more butter and 1/2 cup sugar while kneading the dove

1234 burfi

Ingredients:

1 cup milk

2 cup2 paste

3 cups sugar

4 cups milk

note paste can be any of

coconut,

cashew,

badam

pista

or mixed in any combination

qty of the ground paste with water should be 2 cups.

take the the ingredients in a deep thick bottom kadai and keep stirring,when it tries to froth switch off and keep stirring for another 5mts ,pour it over a greased tray ,cool down and cut into desired shapes.

p.s in this i had used a mixture of badam and cashew

stuffed moong dal paratha

Ingredients:

for the stuffing

moong sdhal - 1 cup

finely chopped onion - 1/4th cup

finely chopped ginger,green chillies,garlic- 1/2 tsp

chat masala powder - a pinch

aamchur powder (dry mango powder)-1/4tsp

corainder leaves(very finely cut)-1 spoon

salt to taste

wheat flour for the paratha..

cook the moong dhal till done (dontr over cook it .u should be jsut able to mash it with ur finger)drain off the excess water(leave it for 5mts) and all other ingredients and mix well

now stuff this dhal inside a partha and roll it out and cook on tava on both sides with lil oil and ur hot dhal paratha is ready..

aapam and thenga pal (coconut milk)

Ingredients:

the batter is same batter as sevai, but only thing is let it ferment over night.

next day , mix the batter well and a pinch of cooking soda to th batter and pour a katori full of the batter in a hot deep kadai . (b4 that grease the kadai with lil ghee or oil) now take the kadai in and rotate it so that the batter spreads all over inside the kadai and close it. cook for 2 mts and serve hot with coconut milk or stew..

for coconut milk...

grind the coconut with very lil water strain and keep aside

now again take the 2nd milk and 3rd milk from coconut by adding water and grinding it again in a mixew.strain and add sugar and 1st milk to it. ur coconut milk is ready.

sevai(rice noodles)

Ingridents:

rice - 2 cups

salt to taste

sevai presser

soak rice for abt 2 hrs

grind to a fine paste in dosa batter consistency..

take a small amount of this batter and keep it on stove and keep stirring,it will become a thick

mass(just like how we prepare starch for cotton dresses) mix this with batter and grind again for 2 mts with salt.

now pour this batter over the idly tray and steam cook for 10- 15mts.

now take this idlies and dump it inside the sevai press and keep pressing it and ur sevai is ready

eat it with fresh grated cocounut and sugar

for leamon sevai

cooked sevai - 1 cup

lewamon juice - 1 spoon

for tadka

mustard seeds- 1/2 tsp

chenna dhal and urudh dhal- 1 /2 tsp

few curry leaves-

salt and hing

:in a pad add very lil oil add all the tadka items mix leamon juice and a pinch of haldi powder switch off the stove and mix the sevai

for coconut sevai add grated coconut instead of leamon and fry for 1 mt.decorate it with cashew nuts

lemon sevai

sambhar rice

Ingredients:

rice - 1 cup

thuvar dhal - 1/2 cup

sambhar powder- 1 tsp

mixed veggie (carrot beans,potato,capcicum,peas,drumstick,etc)- 2 cups

onion - 1 tomato - 1

a ground powder of ( dhaniya- 2 tsp

chenna dhal- 2 tsp,urudh dhal - 1 tsp and 4 red chillies) - fry and ground to a fine paste with 1 onion and 1 tomato and 1 spoon coconut.

for seasoning:

mustard seers- /2 tsp

methi seeds- 1/2 tsp

curry leaves and coriander leaves- 1 spoon

hing -1/4 tsp

salt -to taste

now in a cooker add oil add all the seasoning items ,add onion, tomato then add sambhar poweder the paste then add washed rice,dhal , mixed veggies and add enough water (u can add water in the ratio of 1 :5) pressure cook for 2 whistle and ur sambhar rice is ready!!!

gobhi manchurian

Ingredients:
gobhi flowereets(cleaned )- 1 cup

corn flour - 1/2 cup

rice flour 1/4 cup

maida - 2 spoon

soya sauce - 2 tsp

red chillie powder - 1/2 tsp

salt to taste

oil for deep frying

clean and cut the cauliflower into small floweretts

mix all the other ingredients and marinate the cauliflower for abt 30mts

now deep fry these and keep aside

for the gravy:

finely sliced onion and capcicum - 1/2 cup

ginger and garlic sliced- 1/2 tsp

soy sauce-1/2 tsp

chillie sauce -1/2 tsp

vinegar-1/2 tsp

ajno motto (i dont use it)but it sure gives a nice flavour - a pinch

tomato sauce - 1/2 cup

1 spoon corn flour mixed in 1/2 cup of water

oil- 2 tsp

in a pan add the oil, add ginger garlic pods,then add onion and capsicum let it get cooked for 2 mts .. add all the sauce and saute for another 1 mt then add vinegar and the corn flour paste and mix well. it will become one thick gravy..

now when u r about to serve just mix both the fried cauliflower and gravy and saute for a minute.

don't mix and store it for a long time,it will not be crisp. so mix and eat it !!

fried rice

Ingredients:

basmathi rice - 2 cups

finely sliced mixed veggies like carrot,beans,cabbage,- 1 cup

finely sliced capsicum and onion - 1/2 cup

white pepper powder - 1 tsp

ginger and garlic sliced - 1/2 tsp

spring onion for decoration

Cook the rice in open pot till done and strain off the excess water

in a pad add very little oil ,add sliced ginger,garlic onion,capsicum and cook till done

in the mean time cook the carrot,beans,cabbage (just half cook

add the veggies to pan and mix well

add salt and pepper powder and mix well simmer the stove and add the cooked basmathi rice to pan in small quantities and mix well.(use a wooden spatula as it will not break the long grains)

and ur fried rice is ready...

have it with gobi manchrian or just tomato sauce!!

Ribbon pakoda

a yummy snack with tea!!

ingredients:

gram flour - 2 cups

rice flour - 1 cup

hing -1/4 tsp

salt to taste

butter - 1 tbsp

chillie powder - 1 tsp

water to mix the dough

and oil for deep frying

and a chakli presser

mix all the ingredients together

take a small ball of it fill the chakli presser with it and presses it direct on top of hot oil in criss-cross shape and deep fry till golden brown

p.s: u can use green chillie paste instead of red chillie powdr also..

kara paniyaram

its a very good eve snack try it out and let me know

Ingredients

1 cup boiled rice

1/2 cup urudh Dal

1 finely chopped onion

green chillies ,curry leaves and coriander leaves (Finley cut) - 1 spoon

for tadka

mustard seeds - 1/2 tsp

salt of course!!

soak 1 cup rice and 1/2 cup urudh dhal for abt 3 hrs grid it into a fine paste and allow it to ferment for about 8 hrs. now mix the batter well add all the other ingredients and mix well..

pour it over the paniyara kal and deep fry both sides till golden brown

serve hot..tastes yummy just as it is or u can eat it with any chutney or sambhar.p.s easy version is to use the left over dosa batter and u can do it instantly..