Rava/semolina -11/2 cup Curd -1 cup Water ½ cup Salt as required Coconut pieces (optional) Cashew nuts broken – (optional) Tomato 1 lager (sliced 10 -12) Carrot – (grated optional) Baking soda – ¼ tsp Baking powder ½ tsp For the seasoning Oil -1 tbsp. Mustard – 1 tsp Asafoetida/hing – a pinch Urad dal/ beeri dal – 1 tsp Green chili – 2 finely chopped Ginger – 1 inch piece finely chopped Curry leaves – few Turmeric powder – 1 pinch (optional) Process of Cooking Heat oil in a pan adds mustard seeds, when mustard splutters, add hing and…
Author: Suchitra P
Small Brinjal: 8-10 Onions: 3-4 Ginger: 20 grams. Tomatoes: 2 Garam Masala: 1 tablespoon Dhania (coriander) powder: 1/2 tablespoon Dhania seeds: 10-12 Mustard seeds (rai): 1/2 teaspoon Cumin seeds (Jeera): 1/2 teaspoon Chana Dal: 1 teaspoon Urad Dal: 1 teaspoon Turmeric powder: 1/2 teaspoon Red chilly powder: 1/2 tablespoon Oil: 3-4 tablespoon Salt: to taste Method Wash and cut the Brinjal from the centre into two parts without taking out and cutting the tail. Keep them aside. Chop onions, ginger and tomato separately. Take a pan and heat up the oil in it then add mustard seeds, Jeera and Dhania…
Potatoes 2 (Cut in quarters) Chicken 500 gm (cut in cubes) Cumin Powder – 1 tbs Coriender Powder – 1 tbs Turmeric Powder – 1/4 tbs Red Chili Powder – 1 tbs Garlic Paste – 1 tbs Ginger Paste – 1 tbs Green Chili Pepper – 2/3 (cut) Cinnamon Cardamom Powder – 1 tbs Onion – 1 (diced) Cumin Seed -1 tbs Curd – 1/2 Cup Oil – 2 tbs Salt – to taste Method Heat 2 tbsp Oil in Pan Add the quartered Potatoes Fry till golden brown Add 1 tbs cumin seed and let it splutter Add the…
2 kancha kadali 4 potatoes 3 tablespoon besan 1 onion 2 green chillies ¾ cup grated coconut ½ teaspoon chili powder 1 sprig coriander leaves 2 to 3 tablespoon refined cooking oil salt to taste Wash the Kadali and potatoes well. Presure-cook them in water for 2 to 3 minutes. Then peel the skin of the plantains and potatoes and mash them well. Now add gram-flour, chopped green chillies, chopped onion, chilli powder, coriander leaves, grated coconut and salt to taste. Mix them well. You should get dough- like consistency. Then heat the cooking oil on a non-stick pan. Make…
Soya chunk 1cup boiled Onion large 1slice Turmeric ¼tsp Red chili powder 1tsp Garama masala power 1tsp Punch photan (mustarded seed, cumin seed fennel seed, black cumin seed & fenugreek seed) Curry leafs few Salt to taste Oil 5-6tbsp Sugar 1tsp Tamarind pulp 1 tbsp / tomato ½ cup chopped/yogurt ¼ cup Green chili 2 slit Green cardmom with cinmom powder ½ tsp Masala paste:- Coconut Dry dessciated ¼ cup Peanuts roasted ¼ cup Sesame seeds roasted 2tbsp Garlic pods 4-5 Ginger ½ inch Cmbine all Ingredients with water blend it fine paste. Process of Cooking Method : Bring boil water…
3-4 Ambula 1 tea spoon of fresh mustard paste 1 cup of yogurt (beaten well) 1-2 Green chillies 1/4 tea spoon Mustard seed 1 sprig of curry leaves 1/4 table spoon oil Put the ambula in water and let it soften for 1/2 hr. Mix the salt and mustard paste and yogurt nicely. Add water to yogurt if you like to change consistency. Heat oil in a pan. Once the oil is hot, add the mustard seed and let it sputter. Add the curry leaves and green chillies and add to the yogurt mixture.
Kakharu phula 2 bunches or 20 nos Dry red chillis 2-3 nos Rice 5-6 tsp Cumin seeds 1/3 tsp Turmeric 2-3 pinch salt to taste Vegetable oil 3-4 tsp Grated coconut 2 tsp Process : Soak the rice in a cup of warm water for about 2-3 hours. Wash and remove all the parts of the flowers except for the petals. Wash and grind the soaked rice along with the remaining spices into a smooth paste of medium consitency. Heat a non-stick pan. Drizzle/spray a little oil. Hold two of the pumpkin flowers togather and dip into the batter. Put…
250 gms mushroom 1 patato washed & sliced in to small pieces 1 Dried mango slice ( ambula ) or tamarind ( tentuli ) 1 tsp punch-phutana 3 tsp mustard paste( grind 3 tsp mustard+1 red chilli+1 clove garlic ) 1/4 tsp turmeric powder 3 tsp oil salt to taste Make slices of the mushrooms in hand & dip them in water with some turmeric powder for a while.Then squeeze the mushroom from water & keep aside. Heat 2 tsp oil in a pan & fry the squeezed mushroom in medium flame. Add some salt in to it. Again heat…
Cabbage, shredded 1 cup Carrots thinly sliced 1 cup Beans thinly sliced 1 cup Green capsicum thinly sliced 1 cup Soft noodles 1 cake(my taste) Onion thinly sliced 1 cup Garlic 4-5 pods thinly sliced (my taste) Ginger grated 1 tsp Black pepper 1tsp Soya sauce 1 tbsp. White vinegar 1 tbsp (my taste) Garama Masala powder 1 tsp (optional) Salt to taste Oil 2-3 tbsp. Corn flour/corn starch 1 tbsp Water ¼ cup Oil for deep frying Process of Cooking Stuffing:- Heat 2 tbsp oil in a pan; add Garlic, ginger, onion, capsicum, cabbage, carrots, beans, potato, with salt &…
Paneer cut in squares Green chili 1 tbsp Cumin Seeds 1 tbsp Turmeric Powder 1/2 tsp Garam Masala Powder 1 tsp Cumin-Coriender Powder 1 tbsp Cream 1 tbsp Method Boil some water in big bowl and add Palak leaves Let the leaves soften a little in boiling water for 2-3 minutes Take out the Palak and place it in colander so the water drains out. Blend this Palak in blender until it becomes paste Now make gravy Take 1-2 tbsp oil in a pan When oil is hot add cumin seeds and onion paste Add ginger garlic paste Add finely…