Simple Recipes

RAW MANGO JUICE

2010-04-02T10:35:00.000-07:00

Ingredients:

Mango
Amchur powder
Sugar
Pudina
Water

Roast the mango over the flame or in the oven. Once it cools down peel the skin
Make it into a paste
Add the paste with the required amount of water
Add sugar and blend it well
Add a pinch of amchur powder
Garnish with pudina leaves

CORN PULAO

2010-03-01T18:10:00.000-08:00

Ingredients:

Corn
Basmathi rice - 1 cup
Coconut milk - 2 cups
Pudina
Cilantro
Green chillies
Salt

Soak basmathi rice for 10mins.
Make a paste of pudina, cilantro, green chillies, coconut milk
Heat oil in a pan and add the masala paste and cook till colour changes
Then add the corn
Then add to the rice and cook. (Don't add water)
Add salt and garnish with cilantro and fried cashews

PASTA PAKODA

2010-02-26T12:13:00.000-08:00

Ingredients:

Pasta
Maida - 2 tspn
Besan - 2 tspn
Onions
Green chillies
Oil

Cook pasta in boiling water for 12 minutes
Then mix the pasta and all the other ingredients with little water
Heat oil and make pakodas and serve with chutney

POHA DOSA

2010-02-20T11:26:00.000-08:00

Ingredients:

Poha - 1 cup
Rice - 2 cups
Salt
Carrot
Green chillies
Tomato
Cilantro

Soak rice in water. Soak poha in curds and grind the rice and poha to a nice paste
Add salt and other toppings and put thick dosas

VADA OMLETTE

2010-02-20T11:22:00.000-08:00

Ingredients:

Yellow Moong Dhal - 1 cup
Green moong dhal - 1 cup
Sugar
Salt
Cilantro
Green chillies
Red chill powder
Turmeric
Ginger

Soak Both the dhal for atleast 4 hrs.
Add all the other ingrdients except cilantro and grind to smooth paste
Add enough water and cilantro
Heat a pan. Make omelettes

KOSAMBALLI

2010-02-15T15:34:00.000-08:00

Ingredients:

Urad dhal - 1 cup
Vadachakala - 2 spns
Coconut - 2 spns
Cilantro
Green chillies
Cucumber
Lime

Do tadka (mustard and asafoetida)
Add vadachakala, coconut, cilantro, green chillies
Add the soakes urad dhal, cucumber
Mix everything. Add lime
Salt is not necessary unless required

PANEER VADA

2010-02-15T15:29:00.000-08:00

Ingredients:

Urad dhal
Paneer cubes
Green chillies
Cilantro
Onions
Cashew
Corn flour
Salt
Oil

Soak urad dhal for half hour and then grind to a smooth paste
Add paneer cubes, green chillies, onions, cashew,salt and corn flour
Mix everything well and make vadas
Serve with curds

POTATO SEV

2010-02-10T12:22:00.000-08:00

Ingredients:

Potato
Rice flour
Salt
Chilli powder
Water
Oil

Cook the potatoes well
Allow it to cool
Mash them well without lumps
Add rice flour, salt, chilli powder and required water
Heat oil and press using the sev maker

SEMIYA VEG BONDA

2010-02-10T11:09:00.000-08:00

Ingredients:

Semiya
Cabbage
Bhajji flour
Oil

Heat oil and do tadka. then add cabbage and cook well.
Once the cabbage gets cooked, add water
Once the water boils, add the fried semiya and cook well
Let the upma cool a little.
In the meantime, prepare the bhajji flour
Heat oil and make balls out of the upma
Dip in the flour and fry

DRUMSTICK ULI KURA

2010-02-05T19:17:00.000-08:00

Ingredients:

Drumstick
Onions
Tomato

Heat oil in a kadai. Add mustard, urad dhal, green chillies, ginger garlic paste, onions
Then add drumstick and let the drumstick cook well
Then add tomatoes and let everything cook well
Add salt, turmeric, red chillies and let everything cook well
Garnish with cilantro

GOOSEBERRY RICE

2010-02-05T19:12:00.000-08:00

Ingredients:

Rice - 1/2 cup
Gooseberry - 3 to 4
Green chillies
Onions
Groundnuts

Cook rice and keep aside
Heat oil. Add mustard, green chillies, urad dhal, groundnuts and onions
Once the onions become transparent, add the grated gooseberry
Once everything cooks well, add to the rice, add salt and turmeric powder

POTATO CURD PACHADI

2010-02-03T10:02:00.000-08:00

Ingredients:

Potato- boiled and mashed
Curd
Onions chopped
Green chillies

Heat oil in a pan. Add green chillies, curry leaves and onions
Once the onions are transparent, add it to a bowl of curd
Add salt, turmeric and the mashed potato
Mix well
Again heat oil and do tadka(mustard, cumin and asafoetida)
Mix with the curd and garnish with cilantro

PALAKURA GODUMA RAVA PONGAL

2010-02-03T09:29:00.000-08:00

Ingredients:

Greens
Goduma rava - 1 cup
Moong dhal - 1 cup
Pepper and cumin
Green chillies
Ginger

Do tadka (mustard, cumin, red chillies, green chillies, ginger and curry leaves)
Add the greens and cook
Once the greens are cooked, add 5 cups water
Add the rava and dhal, both soaked for half hour
once everything cooks well add the requires amount of salt and cumin and pepper powder

TOFU 65

2010-02-01T11:41:00.000-08:00

Ingredients:

Tofu
Onions
Green chillies
Ginger garlic paste
Bhajji batter
Food color

Deep fry tofu in bhajji batter
Heat a kadai. Add oil, onions, ginger garlic paste, green chillies, salt, garam masala
Cook till onions become tender. Add the tofu and a little food color and simmer for 10mins

METHI IDLI

2010-02-01T11:38:00.000-08:00

Ingredients:

Idli batter
Methi leaves
Bhajji batter
Oil

Chop methi leaves and mix with idli batter and make idli's
Let the idli's cool. Then cut the idli's into cubes and dip in bhajji batter and fry

CORN PALAK

2010-01-28T10:12:00.000-08:00

Ingredients:

Corn
Onions
Green chillies
Palak
Soya chunks
ginger garlic paste

Cook corn and soya chunks
Heat oil in a kadai. Add onions, green chillies, ginger garlic paste
Add the corn and soya chunks
Add the paste of palak
Add little water and everything boil for a while
Add salt, turmeric, chilli powder, dhania powder
Garnish with cilantro

SAGO RAITA

2010-01-28T10:09:00.000-08:00

Ingredients:

Sago
Green chillies
Curd
Salt
Turmeric

Take a bowl of curd. Add turmeric, salt and green chillies
Heat oil. Fry the sago and put in curds
Do tadka (mustard, jeera, asafoetida and red chili)

CABBAGE PULIHARA

2010-01-26T10:28:00.000-08:00

Ingredients:

Cabbage - grated
Poha
Groundnuts
Green chillies
Cilantro

Do tadka (mustard, urad dhal, green chillies, asafoetida, turmeric, curry leaves)
Then add the grated cabbage and fry till raw smell goes
Then add the poha(washed and dried)
Add required salt
Then add the roasted groundnuts
Garnish with cilantro

AKKULA VADA

2010-01-23T09:57:00.000-08:00

Ingredients:

Rice flour - 1 cup
Maida - 1 cup
Senagapappu - 3 spns (soaked)
Urad dhal - 3spns (soaked)
Cilantro
Curry leaves
Paste of ginger, green chillies and salt
Grondnuts slightly powdered

Heat little ghee. Take rice flour and maida and add the ghee to it
Add all the above ingredients and enough water to make it a stiff dough
Make a leaf shaped vada and fry in oil

PESARA PUNUGULLU WITH CHINTAMANI

2009-11-13T01:51:00.000-08:00

Ingredients for pesara punugullu:

Moong dhal
Green chillies
Cilantro
Salt
Onions
Oil

Soak moong dhal for 2 hours. Grind to thick paste along with a green chili and salt
Heat oil. Add green chillies and onions to the batter and make bondas
Serve with chintamani

Ingredients for Chintamani

Tamarind juice - big lemon size
Salt
Jaggery
Chopped onions - 2
Chopped green chillies
Cilantro

Mix everything in a bowl till the jaggery dissolves
Do tadka (jeera)

BREAD AMAVADA

2009-11-11T02:14:00.000-08:00

Ingredients:

Bread
Curd
Ghee
Chopped onions
Chopped cucumber
Chopped tomatoes
Grated carrots
Cilantro

Heat a pan and toss the bread in ghee on both sides
Put little salt in the curd and beat well
Dip the bread in curd and garnish with onions, cucumber, tomatoes, carrots and cilantro alternating with curds

BREAD KATHA-METHA

2009-11-11T02:10:00.000-08:00

Ingredients:

Bread
Jam
Ginger
Green chillies
Sugar
Besan
Corn flour
Oil

Apply jam to one of the slices of the bread
Make a paste of ginger, green chillies and sugar and apply to the other side
Make a batter with besan, corn flour and water
Dip the bread in the batter and deep fry in oil
Cut them into small triangles and serve with tomato sauce

PESAPAPPU VADA CURRY

2009-11-10T01:30:00.000-08:00

Ingredients:

Pesara pappu
Green chillies
Onions chopped
Tomato chopped
Curry leaves
Garlic-salt-chilli powder
Garam masala powder
Cilantro

Soak pesara pappu for half hour and grind to a smooth paste with adequate salt to idli consistency
Then make idli's using the batter
Heat oil in a pan. Add onions and green chillies.
Once onions become transparent add salt, garlic-salt-chilli powder
Then add curry leaves and tomatoes and close the lid for 5 mins
Then make same pieces of the idli and add. Add garam masala and cilantro
Keep closed for 10 mins.

KOBERRI MURUMULLU

2009-11-09T00:20:00.000-08:00

Ingredients:

Fresh coconut - 1/2
Salt
Garam masala
Ginger garlic paste
Rice flour - 2 spns
Besan flour
Onions - finely chopped
Cilantro
Chilli powder
Oil

Grind coconut in a mixie to form a nice powder without adding any water
Add salt, garam masala, chilli powder, rice flour, besan, onions and cilantro and mix well
Heat oil and make vadas and serve with tomato sauce

PESARA ODIYALLU TOMATO PULUSU

2009-11-04T01:46:00.000-08:00

Ingredients:

Tomato
Drumstick
Onion
Tamarind juice
Salt
Chilli powder
Turmeric
Curry leaves
Cilantro
Sambhar odilallu

In a vessel, cook tomatoes pieces and drumstick
Heat oil in a kadai. Do tadka (mustard, urad dhal, red chillies, menthulu , green chillies and curry leaves) Add chopped onions
Once the onions become transparent, add tamarind juice
Then add tomatoes and drumstick
Add required amount of salt, chilli powder and turmeric and let everything boil for a while
Then add the fried odiyallu and leave for 2 mins
Garnish with cilantro

KAMEERA

2009-11-02T22:23:00.000-08:00

Ingredients:

Semiya - 1 cup
Grated carrot - 1 cup
Moong dhal - 1 cup
Sugar - 1/2 cup
Jaggery - 1/2 cup
Cashew
Raisins
Elachi powder
Honey - 2 spoons
Ghee

Cook dhal in water till it becomes soft. Drain water and keep aside
Fry semiya till golden brown in a tsp of ghee
Fry carrot in a tsp of ghee
Heat water and add the semiya and carrot and wait till the semiya gets cooked
Then add the cooked dhal and leave for 2 mins
Then make a syrup of sugar and jaggery together till string consistency
Then pour the mixture in the syrup and mix well
Fry cashew and raisins in ghee and add
Add elachi powder and honey and serve

Karthika poornima special

VEGETABLE STICKS

2009-10-29T21:06:00.000-07:00

Ingredients:

Beetroot - 1 cup chopped
Carrot - half cup chopped
Potato - half cup chopped
Ginger garlic paste
Masala items
Maida
Bread crumps
Groundnut powder
Oil

Heat a pressure cooker and add little oil for tadka. Put the masala items, ginger garlic paste
Then add beetroot, carrot, potato and little salt and allow one whistle without water
Once the pressure is released, add chilli powder and cilantro
Make it to a smooth and make balls. Add groundnut powder to the mixture before making balls
Then make a dough with maida flour. Dip in bread crumps and deep fry in oil
Serve with tomato sauce

ARITHIKAI POLI

2009-10-28T02:17:00.000-07:00

Ingredients:

Arathikai - 1
Red chillies - 5
Rice - 1 cup
Asafoetida
Salt
Turmeric

Peel arathikai and cut into long slices and put the slices in a mixture of water with salt and turmeric
Soak rice for about an hour. Make a paste of rice, red chillies, asafoetida and salt
Heat a pan. Apply oil on both sides
Dip the cut into the paste and toss on the pan on both sides
Serve with tomato chutney

PANEER SWEET

2009-10-28T02:11:00.000-07:00

Ingredients:

Paneer grated - 1 cup
Sugar powdered - less than a cup
Elachi

Grate paneer very fine and keep
Add sugar and elachi powder and mix well so that the sugar dissolves and the mixture has a consistency of chappathi flour
If the mixture becomes a little watery add corn flour
Make to small biscuits and garnish with cashew, raisins, pista and badam
Keep in deep freezer for about 3 hrs and serve cool

You can add little pachakarporam to the flour to get a saffron colour

METHI MAGIGA PULUSU

2009-08-20T18:48:00.000-07:00

Ingredients:

To soak:

Toor dhal - 2 sp
Jeera - 1 sp
Rice - 1 sp

Fry:

Red chillies - 2
Fenugreek - 1sp

Curd
Salt
Turmeric
Vegetable ( tomato, lady's finger, etc)
Coconut

Soak the items for about half hour.
Fry the above ingredients in a drop of oil and to the soak items
Beat curds and add turmeric and salt and keep
Beat the soaked items with adequate coconut and add to curds
Heat oil in a kadai and do tadka( mustard and asafoetida) and add the vegetable and let it cook well
Let this cool and add this to the curds
Simmer for about ten minutes
Ganish with curry leaves and cilantro

KANDI PACHADI

2009-08-20T18:44:00.000-07:00

Ingredients:

Toor Dhal
Red chillies
Jeera
Garlic
Salt
Tamarind
Curry leaves

Heat oil in a kadai. Fry toor dhal till it turns golden brown
In the same kadai, use little more oil and fry garlic, red chillies and jeera
Let everything cool
In a mixie, first grind the chillies and garlic. Then add the roasted dhal, Tamarind and salt and grind to a thick paste. The pachadi should not be very watery
Heat oil in a kadai and do tadka (Jeera, curry leaves) and empty the pachadi and turn for a minute and serve with rice

CURRY POWDER

2009-08-18T19:13:00.000-07:00

Ingredients:

Dhania - 1 cup
Channa dhal and urad dhal - 1 cup
Grated cocnut - 2 cups
Red chillies - 10

Dry fry everything one by one and after it cools make it to a coarse powder

IDLI POWDER

2009-08-18T19:03:00.000-07:00

Ingredients:

Urad Dhal - 1 cup
Channa dhal - 3/4 cup
Red chillies - 2 cups
Salt
Jaggery

Fry urad dhal and channa dhal together with a drop of oil till it turns golden brown
Then fry red chillies in a drop of oil
Fry sesame seeds without oil
Powder everything with salt and jaggery (coarse grind)

GREEN CORN CURRY

2009-08-14T19:02:00.000-07:00

Ingredients:

Sweet corn
Cilantro
Onion
Ginger garlic paste
Green chillies
Salt
Turmeric
Curry leaves
Coconut milk

Cook the sweet corn with adequate water for about four whistles
Chop onions. Add chopped onions, cilantro, curry leaves, green chillies, ginger-garlic paste and make to smooth paste
Heat oil in a kadai. Pour the paste and let the raw smell go and then add the cooked corn
Add coconut milk, salt and turmeric and let everything simmer for about 10mins

KAKARAKAI KURA

2009-08-13T10:25:00.000-07:00

Ingredients:

Bittergourd
Salt
Turmeric
Chili powder
Oil

Cut Bittergourd into small pieces by removing the seeds
Mix the cut pieces with salt, turmeric powder and chili powder and set aside for about 10 mins
Heat oil in a kadai and do tadka (mustard and asafoetida)
Put the cut pieces and cook well

COCONUT- TOMATO CHUTNEY

2009-08-13T10:20:00.000-07:00

Ingredients:

Red chillies - 2
Channa dhal - 2tbsp
Coconut - 1 tbsp
Tomato - 2
Salt

Heat oil in a kadai. Add channa dhal, red chillies and once almost done, switch off the stove and add coconut
Then heat oil again and add tomato and let it cook well
Once everything cools, put everything in a mixie along with salt pouring adequate amount of water
Do tadka (mustard, urad dhal and asafoetida)

PUDINA PACHADI

2009-08-07T15:02:00.000-07:00

Ingredients:

Pudina - 1 bunch
Red chillies - 2
Urad dhal whole - 2 tbsp
Asafoetida
Tamarind
Salt
Coconut

Take fresh pudina leaves wash and dry
Heat oil in a kadai. Once hot enough, add urad dhal, redchillies, asafoetida.
Switch off the stove and add coconut and turn once
Remove and keep aside
In the same pan, add pudina leaves and fry
let everything cool
Grind everything with adequate salt and tamarind into a coarse paste

RICE - COCONUT PAYASAM

2009-08-07T14:56:00.000-07:00

Ingredients:

Rice - 2 spns
Cashew - 5
Coconut - Handful
Milk
Jaggery

Soak rice and cashew in warm water for a while
Make a paste of coconut, cashew and rice
Heat water. Once the water starts boiling well, add this paste and keep mixing
Once the paste dissolves well, add jaggery
Let the entire mixture boil well
Once the mixture cools, add boiled milk

SAMBHAR WITHOUT DHAL

2009-08-06T16:00:00.000-07:00

Ingredients:

Toor dhal- 1tsp
Channa dhal - 1 tsp
Urad dhal whole - 1tsp
Jeera - 1tsp
Pepper - 1tsp
Dhania - 3 tsp
Red chillies - 4
Coconut - 1tsp
Tamarind
Salt
Cooked dhal - 2tsp

Do tadka (mustard, fenugreek and asafoetida). Then add the required vegetable and fry for 2 mins
Then pour tamarind juice. Add salt.
Fry all the dhals, coconut, jeera, pepper, dhania, red chillies. Once the mixture cools, grind into a paste by adding adequate water
Pour the mixture and let everything boil for 10 mins
In the end, add little dhal and boil for another 10mins.
Garnish with curry leaves

PEPPER RASAM WITH DHAL

2009-07-22T18:15:00.000-07:00

Ingredients:

Dhal water
Tamarind juice
Tomato
Red chilli - 2
Green chilli - 2
Pepper and cumin powder - 2 to 3 spns

Make tamarind sauce. Add salt, Red chillies, green chillies, tomato and let everything boil till raw smell goes
Then add dhal water and pepper and cumin powder
Do tadka (mustard and asfoetida)
Garnish with curry leaves and cilantro

CHOW CHOW SKIN PACHADI

2009-07-02T23:08:00.000-07:00

Ingredients:

Skin from 2 chow-chows
Red chillies - 4
Urad dhal whole - 2 tbsp
Coconut
Tamarind
Asafoetida
Salt

Heat a kadai. Add little oil, add urad dhal and red chillies. Once golden brown, switch off the stove and add coconut and asafoetida and keep aside
Let the mixture cool
Peel the skin off chow - chow. Cook in microwave for about 5 mins
Fry the skin in a drop of oil
Let this also cool
Then in a mixer, grind the skin first with salt and tamarind
Then add the dhal and chillies and grind everything together with very little water as possible

MOLUGU KOLAMBHU

2009-07-01T23:29:00.000-07:00

Ingredients:

Redchillies - 3
Toor dhal - 2 tbsp
Urad dhal whole - 3 tbsp
Pepper - 3 tbsp
Garlic whole bunch
curry leaves
Tamarind juice
Jaggery
Jeera - 1 sp

Heat a kadai. take little oil and fry red chillies, toor dhal, urad dhal, pepper and jeera into golden brown
Let the mixture cool. Then grind it into a smooth paste by adding adequate amount of water along with curry leaves
Heat a kadai and do tadka using gingelley oil. Add mustard, once it splutters add garlic flakes
Add little turmeric and asafoetida
Once the garlic softens, pour tamarind juice
Add adequate amount of salt
Add little jaggery
Let the entire mixture simmer for a while for ten minutes. Then add the paste and let everything boil for another 10 minutes

PUDINA CHUTNEY

2009-06-22T14:43:00.000-07:00

Ingredients:

Pudina - 1 cup
Coconut - 2 spoons
Green chillies - 4
Salt
Tamarind

Take fresh pudina leaves and wash them
Grind them with remaining ingredients
Do tadka (mustard, urad dhal and asafoetida)

GUMIDIKAYA ODIYALLU

2009-06-10T01:53:00.000-07:00

Ingredients:

Gumidikaya
Pesara pappu powder
Urad dhal paste
Green chillies
Nuvullu
Jeera
Salt
Asafoetida

Soak urad dhal overnight and make a nice batter of it the next morning
Grate gunidikaya. Add peasara pappu powder
Add salt, grated green chillies, nuvullu, jeera, asafoetida. Mix everything and leave it overnight
The next morning, add the urad dhal paste and keep odiyallu
Keep it for 3 days in hot sun and store in air tight container
Fry them as and when needed

MORKALI

2009-06-09T15:34:00.000-07:00

Ingredients:

Rice flour - 1 cup
Buttermilk - 1 cup
Water about 4 cups
Curd chillies

In a vessel add rice flour, buttermilk, water and required salt and keep aside
Heat oil in a kadai and fry the curd chillies
Then do tadka ( mustard, urad dhal, asafoetida and curry leaves)
Then add the curd chillies and the rice flour mixture and keep stirring continously till all the water is absorbed and the flour gets cooked

BITTERGOURD PITLA

2009-06-09T00:13:00.000-07:00

Ingredients:

Bitter gourd
Channa
Tamarind
Salt
Toor dhal - 2 spn
Channa dhal - 3 spn
Dhania - 2 spns
Coconut - 2 spns
Red chillies - about 5

Heat oil in a kadai. Fry toor dhal, channa dhal, dhania, red chillies and switch off the stove. Then add coconut and fry a little. Let everything cool.
Make it into a very fine paste in the mixie
Soak channa overnite and keep aside
Cook bitter gourd and channa
Then heat oil. Do tadka (mustard and urad dhal)
Pour in tamarind juice. Add salt
Boil well till raw smell goes. Then add veggies
Boil everything together. Add cooked toor dhal by mashing it well
Let everything boil well for about 10mins
Same can be done with brinjal and white pumpkin

POHA UPMA WITH TAMARIND SAUCE

2009-06-08T17:38:00.000-07:00

Ingredients:

Poha
Tamarind sauce
Red chillies
Green chillies
Roasted groundnuts
Coconut

Beat poha and wash it in water and remove
Add salt, turmeric, tamarind sauce, coconut and leave it for 10 mins
Then heat oil in a kadai. Do tadka(urad dhal, mustard, curry leaves). Add red and green chillies
Add groundnuts
Then add the poha mixture and mix well.
Garnish with cilantro and curry leaves

POHA PAYASAM

2009-06-08T17:34:00.000-07:00

Ingredients:

Poha
Milk
Sugar

Fry poha and break it in a mixie
Heat water. Once the water starts boiling add the poha and let it cook well
Once the poha is cooked, add milk and sugar
Let everything simmer well. Add condensed milk if needed
Add fried cashew and elachi powder

TOMATO - ONION KOTHSU

2009-06-03T09:52:00.000-07:00

Ingredients:

Tomato - 1
Onion - 1/2
Green chillies - 4
Sambhar powder
Besan powder - 2 sp
Water - about 2 cups

Cut onions and tomatoes to chunks. Slit green chillies
Heat oil in a kadai. Splutter mustard and urad dhal
Add green chillies and onion. Once onion becomes transparent add tomatoes
Once the tomatoes get cooked, add sambhar powder
Add water and let everything boil for a while.
Add salt and turmeric and besan powder and boil for a while
Garnish with cilantro and curry leaves

PEPPER RASAM WITHOUT DHAL

2009-06-02T18:03:00.000-07:00

Ingredients:

Tamarind
Salt
Red Chillies
Jeera
Pepper about 2 cups of water
Curry leaves

Add tamarind juice and salt and let it boil well till the raw smell goes
Make a paste of red chillies, jeera and pepper. Add curry leaves in the end and mash once
Add to the boiling tamarind water
Do tadka in the end ( mustard and asafoetida)

VAINCHU UPPMA

2009-06-02T17:57:00.000-07:00

Ingredients:

Rice flour - 2 cups
Tamarind juice
Salt
Urnamiramachai

Add salt and tamarind juice to rice flour and mix with enough water to make to thick paste
Heat oil in a kadai. Do tadka (mustard, asafoetida)
Add the fired urnamiramachai, then add the thick paste and keep stirring continuously with enough oil so that the flour becomes separate

MANGO PACHADI WITH JAGGERY

2009-05-22T15:27:00.000-07:00

Ingredients:

Mango
Green chillies
Jaggery

Cut mango into small pieces and cook the pieces very well
Mash them well in a mixie
Add required amount of powdered jaggery
Heat oil, add mustard, once it splutters add green chillies and pour into the mixture
Keep the mixture on the stove and keep stirring till the jaggery completely dissolves

LIME RASAM

2009-05-19T19:20:00.000-07:00

Ingredients:

Lime
Tomatoes
Green chillies
Ginger
Dhal water
Turmeric
Salt

Make about two cups of dhal water. Add turmeric and salt
Mash tomatoes, green chillies and ginger in a blender
Add the paste to the dhal water and let everything boil for a few minutes
Do tadka ( mustard, jeera and asafoetida)
Once it cools down, squeeze a lime
Garnish with curry leaves and cilantro

PUMPKIN RAITHA

2009-05-19T14:46:00.000-07:00

Ingredients:

Pumpkin
Curd
Green chillies
Coconut
Mustard
Cilantro

Cook pumpkin very well and let it cool. Make to nice paste by hand
Beat green chillies, mustard and coconut in a mixie and add it to curds
Add the pumpkin to curds and garnish with cilantro
Add required amount of salt
Heat oil in a kadai and do tadka ( mustard and asafoetida)

VALAKA PODIMAS

2009-05-12T15:11:00.000-07:00

Ingredients:

Plantain - 4
Lime
Salt
Asafoetida
Green chillies
Ginger
Curry leaves

Cut plantain in to big chunks without removing the skin. Microwave for about 7 to 10 mins
Let it coll for a while. Peel off the skin and scramble the plantain
Take a kadai. Heat oil and do tadka (mustard and asafoetida)
After the mustard splutters, add green chillies and ginger pieces
Add curry leaves
In the end add the plantain, add salt and mix well
Switch off stove and squeeze lime

The same can be done with potatoes

PESARATTU

2009-04-22T17:18:00.000-07:00

Ingredients:

Green sprouts
Jeera - 1 sp
Salt
Ginger
Green chillies
Onions finely chopped

Soak sprouts overnight. Grind next day, along with jeera to a smooth paste
Add salt, chopped ginger, green chillies and onions to the batter and mix well
The batter should be of dosa batter consistency
Make dosa

KAKARAKAI STUFF

2009-04-22T17:08:00.000-07:00

Ingredients:

Kakarakai
Turmeric
Salt
Diluted curd - 2 sp
Garlic
Chili powder

Boil Kakarakai in pressure cooker by adding turmeric, salt and curd
Once the pressure comes, squeeze out the extra water from the kakarakai
Deep fry in oil
Then make a paste of garlic, salt and chili powder
Stuff with the above paste and fry again

LADY'S FINGER STUFF

2009-04-22T17:04:00.000-07:00

Ingredients:

Besan
Jeera
Dhania powder
Salt
Chilli powder
Turmeric
Asafoetida
Lady's finger

Mix all the above ingredients with oil
Slit the bendies on one side and stuff them
Heat a kadai with adequate oil
Fry the bendies in oil by placing a lid on the pan
Add sugar if needed

CASHEW BURFI

2009-03-20T17:45:00.000-07:00

Ingredients:

Cashews - 1 cup
Milk
Sugar - 1 1/2 cup
Ghee
Maida

Soak cashews in water for one hour. Then powdered the soaked cashews with with milk to a smooth paste
Take a pan and make sugar syrup by boiling for about 5 to 10 mins
Remove the dirt from the syrup by adding a spoon of milk
Then add the cashew paste and keep stirring continuously for about 10 mins in low flame
Then add a mixture of ghee and maida into the paste and keep stirring in low flame till the paste separates from the pan
Take a plate and apply ghee and pour the cashew paste and let it cool for 10 mins
Then cut into cubes and store in air tight container

KUNUKKU

2009-03-20T17:40:00.000-07:00

Ingredients:

Raw rice - 1 cup
2 cups of Toor dhal, channa dhal, urad dhal (less) and little moong dhal
Red chillies

Soak all the dhals and red chillies together
Grind to a coarse paste
Add salt, coriander and curry leaves and fry till golden brown

PUMKIN CURRY

2009-02-28T12:54:00.000-08:00

Ingredients:

Pumpkin - 1 cup
Red chillies - 2 to 3
Mustard - 1 sp
Urad dhal whole - 3 sp
Bengal gram dhal - 3 sp
Sugar - 1/2 sp
Curry leaves

Boil water and cook the pumpkin pieces and keep aside
Heat oil in a kadai, add red chillies, mustard, bengal gram dhal, urad dhal and curry leaves. Add bengal gram dhal and then urad dhal if you are using split dhal instead of the whole one
Add the boiled pumpkin and mix well. Care should be taken not to mash the pumpkin pieces too much
In the end add sugar and serve with rice

ARATHIKAI PODI (VALAKA PODI)

2009-02-24T20:19:00.001-08:00

Ingredients:

Plantain - 1
Tamarind - gooseberry pellet
Red chillies - 6
Turmeric - 1/2 tbsp
Bengalgram dhal - 3 to 4 tbsp
Urad dhal whole - 3 to 4 tbsp
Mustard about 1 tbsp
Oil

Cut plantain into small pieces. Heat a kadai. Put one spoon oil and cook the plantain with closed lid till the pieces become soft. Transfer to a plate and let it cool
In the same kadai, heat another spoon of oil, put red chillies, mustard. Once the mustard splutters add bengal gram dhal and urad dhal and fry till golden brown. Let this mixture also cool. You can also add the broken urad dhal. If using broken urad dhal, add the bengalgram dhal first and after a few seconds add urad dhal otherwise urad dhal will char by the time the bengal gram dhal turns golden brown. But with the whole urad dhal both bengal gram dhal and urad dhal can be added at the same time
In a mixie first grind red chillies, dhals, turmeric, tamarind and salt to a fine powder. Do not use tamarind paste otherwise it will become a paste and not powder.
Then add the plantain in the end and coarse grind. You should be able to see the pieces of plaintain in the end.
Serve with rice

POTATO CURRY

2009-02-23T16:45:00.001-08:00

Ingredients:

Potatoes - 5 big
Onion - 1 medium
Ginger - 1/4th piece
Green chillies - 3 to 4
Curry leaves
Lime - 1
Asafoetida

Boil potatoes with a pinch of salt, peel skin and keep aside
Chop ginger , green chillies and onions very fine
Heat oil in a kadai, add mustard and red chillies. Once the mustard splutters, add bengal gram dhal, urad dhal, green chillies, ginger, curry leaves and onions
Once the onions turn transparent, then add the potatoes pieces and mix well. Add enough salt, tumeric and asafoetida
Add lime in the end

USIRI PACHADI

2009-02-18T18:32:00.002-08:00

Ingredients:

Gooseberry big about 10
Curd about half cup
Green chillies - 4 to 5
Cilantro
Salt

Remove the seeds from gooseberry and pressure cook them with a little salt
Beat curds, add little salt and keep
Make a thick paste of the cooked gooseberry, cilantro and green chillies add it to the curds and boil on low flame for about 5 mins. Don't boil the mixture on very high flame as it will break
Heat oil in a kadai, add mustard, urad dhal, curry leaves and asafoetida and mix with the pachadi

For people who like the taste of raw gooseberry can even it without boiling the curd mixture

VATHA KOZHUMBHU

2009-02-18T18:31:00.000-08:00

Ingredients:

Tamarind - 1 1/2 tbsp
Sambhar podi - 6 - 7 tbsp
Salt as required
Jaggery- 2 tbsp
Toor Dhal - 2tsp
Channa dal- 3tsp
Fenugreek - 2 tsp
Small onions

Take required amount of gingelly oil. Fry all dals then add onions to transparent
Add tamarind water, then add sambhar podi and let it boil well for about 10mins
In the end add jaggery and boil for another 10 mins
Add curry leaves and switch off

For people who like garlic, even that can be added along with onions

PUDINA RICE

2009-02-17T14:42:00.000-08:00

Ingredients:

Pudina - 1 cup
Cilantro - 1 cup
Onion - 1
Coconut - grated about 3 spoons
Rice - 2 cups
Potatoes - 2 big
Jeera
Turmeric
Bay leaf
Lime
Salt

Boil rice and keep aside
Pressure cook potatoes with a little salt. Let it cool. Peel off the skin. Cut into small cubes and fry in oil to golden brown and keep aside
In the same oil, add bay leaf and onions (slit lengthwise) till transparent and keep aside
Grind together pudina, cilantro, jeera, turmeric, coconut and salt and make to a thick paste
Heat a kadai, add little oil and add the paste till the color changes to dark green and the raw smell goes
Spread rice in a plate, add the pudina paste, onions and salt if required and mix well. In the end add the potatoes and turn well without mashing the potatoes. Add lime and serve with raita

GOBI MANCHURIAN DRY

2009-02-17T14:41:00.000-08:00

INGREDIENTS:

Cauliflower - 10 florets
Onions chopped - 1
Green chillies slit -2
Spring onions
Tomato ketchup - 2 tbsp
Soy sauce - 2 tbspn
Red chilly sauce - 1 tbsp
Vinegar - 1 tbsp
All purpose flour - 1 cup
Corn flour - 2 tbsp
Salt and pepper as required
Oil for deep frying

Cut cauliflower into small florets. Mix all purpose flour, corn flour, salt and pepper with the required amount of water into batter of bhajji consistency
Heat adequate amount of oil. Dip the florets into the batter and fry then in oil and keep aside
Heat oil in a kadai. add green chillies, onions and salt, fry till transparent.
Then add tomato ketchup, red chilly sauce and cook for 2 mins. The amount of red chilly sauce depends on spice level, so for people with a higher spice level can add a little extra other one tbsp should be fine. Then add soy sauce and vinegar. Sprinkle some water and let the entire mixture cook for a while.
Then add the florets to the mixture and sprinkle very little water and toss the florets in the sauce and let everything cook for around 5 mins.
Garnish with spring onions and serve

TOMATO RASAM

2009-02-13T15:23:00.000-08:00

Ingredients:

Tomato
Tamarind juice
Rasam powder

In a vessel extract the excess water from the cooked dhal, add chopped tomatoes, tamarind juice, turmeric, salt and rasam powder
Bring everything to a boil
In a separate kadai, heat oil and do tadka (jeera and asafoetida) and add it to the boiling mixture
Garnish with curry leaves and cilantro and serve with rice

TOMATO DHAL

2009-02-13T14:57:00.000-08:00

Ingredients:

Toor dhal - 1/2 cup
Tomatoes - 4 to 5

Pressure cook dhal for 3 whistles and keep
Heat oil in a kadai. Add jeera, mustard, red chillies, green chillies and chopped onions. Fry till onions turn golden brown
Add tomatoes and let it cook till tender and then add the cooked dhal by mashing it very well
Add salt, tumeric, chilli powder, asafoetida, curry leaves and cilantro and let everything boil for a while and serve with rice
The same can be done using mango or dosakai instead of tomato

MANGO PACHADI

2009-02-11T11:51:00.000-08:00

Ingredients:

Red chillies
Green chillies
Mango

Do tadka (oil, mustard, urad dhal, red chillies, fenugreek, green chillies, tumeric)
Then add mango pieces and fry for 2 minutes
Make paste and add salt and serve with rice

PESARA PACHADI

2009-02-11T11:45:00.000-08:00

Ingredients:

Moong dhal - 1 cup
Red chillies - 8 to 10
Lime

Soak moong dhal and red chillies together for about half hour
Grind everything together without water to a smooth paste
Use adequate lime to grind

IDLI UPMA

2009-02-08T20:37:00.000-08:00

Ingredients:

Onions chopped
Tumeric
Curry leaves
Salt as required

Do tadka (Mustard and asafoetida), add onions, tumeric and fry till onions becomes transparent
Add required amount of salt and curry leaves
Make idli's into small pieces and then add and fry everything for a few minutes and serve
You can roasted groundnuts if desired.

SAMBHAR RICE

2009-02-08T19:27:00.000-08:00

Ingredients:

Rice - 1 cup
Toor dhal - 1/2 cup
Vegetables - (carrots, beans, chow-chow, potato, peas, drumstick)
Tamarind juice
Dhania - 2 spoons
Channa dhal - 1 spoon
Red chillies - 5 to 6
Coconut - little
Oil
Small onions about 10
Salt as required

Wash rice and dhal and keep aside
Cut vegetables to big cubes and fry in oil till raw smell goes
Fry dhania, channa dhal, red chillies and coconut without oil and make a paste
Pressure cook everything (rice, dhal, tamarind juice, paste and vegetables). One cup of rice and dhal requires 4 cups of water. Here we have 1 cup rice and half cup dhal so we will need total of 6 cups of water which includes the tamarind juice
After its done, do tempering (mustard and asafoetida) and fry small onions and add to the rice
Add salt in the end mix.
Serve with raita

KARA UPAM

2009-01-23T10:19:00.001-08:00

Ingredients:

Par boiled rice - 1 cup
Raw rice - one handful
2 cups of equal amount of toor dal, Channa dal and urad dal
Red chillies

Soak rice and dhals for about 4 to 5 hrs
Soak one handful of channa dal separately
Grind all rice, dhal, red chillies and salt to a thick batter (Don't grind the soaked channa dhal)
Do tadka (mustard) and add to the batter
Add the soaked channa dhal, curry leaves and coriander to the batter
Take a upam stand, fill little ghee / oil and pour the batter and cover closed till the upam turns golden brown
Turn the upams and cook for another 2 mins and remove

APPAM

2009-01-23T10:12:00.000-08:00

Ingredients:

Raw rice - 1 cup
Par boiled rice - 1 cup
Urad Dal - 2 spoons
Fenugreek - 1 spoon
Coconut
Salt

Soak all the above ingredients for 5 hrs and then make it into a very fine batter using salt and coconut
Heat a round bottom kadai. Pour a ladle of the batter in the kadai and spread to a circle
Cook closed on one side for about 3 mins
Remove and serve hot with avaiyal or kurma

GREENS SAMBHAR

2009-01-22T16:55:00.001-08:00

Ingredients:

Greens - 1 bunch
Tamarind - lemon size
Tomato - 1 medium sized
Turmeric - a pinch
Sambhar powder - 11/2 to 2 spoons
Salt as required

Wash and cut greens in microwave for 5 to 7 minutes with a pinch of turmeric and sugar and keep aside
Heat oil in a kadai. Do tadka (Mustard and asefoetida) and then add sambhar powder, tamarind juice, mashed tomato, cooked greens, salt and bring to boil.

CURRY LEAVES RICE

2009-01-22T11:39:00.000-08:00

Ingredients:

Curry leaves - 1 bunch
Red chillies - about 3
Tamarind - lemon size
Boiled rice about 11/2 cups
Salt as required

Take fresh curry leaves
Wash the curry leaves and grind to a coarse paste with red chillies and tamarind
Put oil in a vessel and do tadka (mustard and urad dhal) and then add the ground mixture and make it to a thick paste (oil separates from paste)
Mix with boiled rice with adequate amount of salt.

You can even store the excess paste in the refrigerator and use it for about a week

GREENS KOTTU

2009-01-19T18:01:00.000-08:00

edit | delete

Ingredients:

Greens - 1 bunch
Jeera - 1 teaspoon
Red chillies - 2 to 3
Coconut - 1/2 cup
Cooked Toor Dhal - 1 spoon

Cut and cook greens in microwave by adding little turmeric and sugar till tender
Grind together jeera, red chillies and coconut to a fine paste
Do tampering of spices (mustard and urad dhal), then add the cooked greens, paste , cooked dhal and add little water from the cooked dhal and cook till water evaporates

In the above recipe, adding sugar to the greens keeps the colour of greens unchanged.
The same recipe can be used by replacing greens with cabbage, drumstick, cucumber, sorakai, zucchini, chow-chow, snake gourd