Sindhi KadiI

This tangy curry is traditionally made by the Sindhi community from Northern India. Serve it with a long-grained, fragrant rice like Basmati. Since it's full of vegetables and made with tomatoes and gram flour, it's also nutritious.

Ingredients:

• 1 cup Toor/ Tuvar Daal (split yellow pigeon peas)
• 8-10 large tomatoes sliced thick
• 3 tbsps vegetable/ canola/ sunflower cooking oil
• 1 tsp cumin seeds
• 1/2 tsp fenugreek seeds
• 2 green chillies slit lengthwise
• 1/4 tsp asafetida powder
• 3 tbsps bengal gram flour (besan)
• 1 tsp red chilli powder (optional)
• 1/2 tsp turmeric powder
• 1 cup baby okra (whole or with tops and tails trimmed)
• 1 cup beans cut into 2" pieces
• 1 cup carrot cut into thick slices
• Salt to taste

Preparation:

• Soak the Toor/ Tuvar Daal in hot water for 1 hour.
• Boil the Daal in a pressure cooker with water and the tomatoes till done. To do this, once you have closed the pressure cooker cook on a high flame till you hear the first whistle (pressure release). Now reduce the flame to a simmer and cook till you hear 2 more whistles. Turn off the fire.
• Whisk the Daal and add hot water (if necessary) till you get a smooth, soup-like consistency.
• Heat the oil in a pan on a medium flame. Add the cumin and fenugreek seeds, green chillies and asafetida. Cook till the spluttering stops.
• Now add the gram flour. Cook till the raw aroma of the gram flour is gone - it will turn pale brown.
• Now add the red chilli powder and turmeric powder and turn off the flame.
• Add this mix to the Daal. Season with salt to taste.
• Add the vegetables and cook till done.
• Serve piping hot with a long-grained, fragrant rice like Basmati and Poppadums (papad).

Tomato Kadi

Tangy, tasty and so simple to make, Tomato Kadhi goes really well with plain boiled rice. It's also full of veggies, so it's good for you too.

Ingredients:

• 15 large tomatoes
• 3 tbsps vegetable/ canola/ sunflower cooking oil
• 2 green chillies slit lengthwise
• 1/2 tsp cumin seeds
• 1/2 tsp fenugreek seeds
• 1/2 tsp mustard seeds
• 10 curry leaves
• 1 tsp red chilli powder
• Salt to taste
• 3 cups mixed vegetables - cauliflower, carrot, green beans, baby okra
• Fresh chopped coriander leaves to garnish

Preparation:

• Cut the tomatoes into quarters and boil in 3 cups of water till soft. Mash well and strain through a soup sieve to make purée. Add enough water to this to get a thin soup consistency. Put back on the stove and bring to a boil.
• While the tomato purée is boiling, heat the oil in a small pan on a medium flame. Add the mustard, fenugreek and cumin seeds, green chillies and curry leaves to the oil and fry till the spluttering stops.
• Immediately add this mix to the tomato purée and mix well. Add the red chilli powder, salt and the mixed vegetables and stir. Simmer and cook till vegetables are done.
• Garnish with chopped coriander leaves and serve with hot plain boiled rice.

Quick Carrot Rice

Ingredients :
Boiled rice-4 to 6 cups
Chopped onions-1 cup
Carrots-3 to 4
Dhania-2tsp
Coconut-1tsp
Red chillies-4
Cloves,posto, brinji leaves-as required
Oil-for frying
Salt,Chilly powder, Garam masala-to taste



How I Made This :
Boil carrots for few mins and then grate them.
Grind red chillies,coconut and dhania in a mixie.
Heat oil and fry the spices.
Add finely chopped onions,the ground powder,and grated carrots and mix well. Fry this for few minutes.
Add salt,chilly powder and garam masala. Saute well for a minute.
Now add the boiled rice and mix well.
Voila - Serve hot !!

Note :  You can also add roasted cashews and chopped corianders for garnishing

COCONUT RICE

This is a South Indian recipe for coconut rice. Fried coconut and cashewnuts are added to boiled rice and garnished with ghee and coriander leaves.

Ingredients:


400 gms biryani rice
120 gms coconut
40 ml ghee
25 gms black gram dhal
25 gms broken pieces of nuts
6 gms dry chillies
2 gms curry leaves
2.5 gms asafoetida powder
20 gms (minced) coriander leaves
Salt to taste

How to make coconut rice:

* Boil rice and keep aside.
* Fry coconut evenly to a golden colour on a slow fire.
* Heat 3 dessertspoon of ghee. Fry the cashewnuts and remove.
* Fry the broken pieces of dry chillies, black gram dhal, and curry leaves well.
* Mix rice, coconut, nuts, 1 teaspoon of ghee and salt.
* Serve hot garnished with coriander leaves.

TOMATO RICE (THAKALI SADHAM)

INGREDIENTS:
 2 Cups Long Grained/Basmathi Rice
4 medium sized Tomatoes
1 Big Onion sliced
2 Garlic Cloves
1/2 tsp Paprika
1/2 tsp Garam Masala
2 tsp MTR Pulav Masala
1 Tbsp Butter
Salt as per tastes
Coriander Leaves for garnishing

METHOD:

• Wash and cook rice adding enough salt and let it cool completely.
• Heat the butter and add sliced onion and fry till transparent. Then add garlic and fry until transparent.
• Now add chopped tomatoes along with all the rest of the masala ingredients and keep frying until the tomatoes are properly cooked and become mushy.
• Mix the above with rice and garnish with coriander leaves.
• Serve hot with chilled raitha and enjoy!!!

LEMON RICE

Lemon Rice is a delicious South Indian dish you can easily put together when in a hurry. You can also make it with leftover rice. Serve Lemon Rice with a Raita (yogurt salad) and Poppadums for a simple yet tasty meal.

Ingredients:

• 2 cups cooked Basmati rice (or leftover rice)
• 2 tbsps vegetable/ canola/ sunflower cooking oil
• 1 tsp coriander seeds
• 1 tsp mustard seeds
• 3-4 curry leaves
• 2 green chillies slit lengthwise
• 1" piece of ginger grated
• 1/2 cup peanuts (roasted and unsalted)
• 1 tsp turmeric powder
• Juice of 2 lemons
• Salt to taste

Preparation:

• Gently roast and then coarsely powder the coriander seeds. Keep aside.
• Heat the oil in a pan and add the mustard seeds, curry leaves and green chillies. Fry till the spluttering stops and add the ginger and peanuts. Fry for another minute. Add the turmeric powder and turn off the fire.
• Add the lemon juice and mix well.
• Add the rice, roasted coriander powder and salt to taste and mix thoroughly.
• Serve with a Raita and Poppadums.

AMBAT BATATA (Tangy Potato Curry)

This is something I tried over the weekend and actually came out quite well.. AMBAT BATATA

What you will need :
2 medium size potatoes
3/4 cup grated coconut
1 tsp cumin seeds
1 + 1/2 tsps fenugreek seeds
1/2 tsp mustard seeds
a pinch of asafoetida
1 tsp turmeric
1 tsp red chilli powder
1-2 tsp tamarind paste (or a marble size ball of tamarind soaked in water)
salt & jaggery to taste
oil

How to make this:
Peel potatoes, wash and quarter them (make wedges). Toast a teaspoon of fenugreek seeds in a pan until aromatic. Grind along with coconut and cumin seeds into a smooth paste, adding water as required. Keep aside.

Heat oil in a pan. Add mustard seeds, remaining fenugreek seeds and asafoetida. Once the seeds begin to pop add the cut potatoes. Stir once. Add turmeric, red chilli powder, tamarind water and jaggery. Add just enough water to cook the potatoes and cover the pan.

When potatoes are done add the coconut paste. Mix well. Adjust seasoning. Bring to a boil on low heat. Serve hot with rotis.

Blog Hopping

I've decided to start blogging between my recipes... I like tags and came across this one when blog hoppin.. so will start off with this :)



I miss: my cat smokey
I crave: for my mums cooking
I care: two hoots for men who have no values in life
I am not: a snob though I can give u that impression willfully
I believe: in tomorrow
I dance: with my free soul
I sing: songs that I grew up with
I write: my mind

Bell Pepper Rice

Ingredients:
 
Sona Masoori rice 1 cup
Bell Pepper 1 ( chopped to squares)
Dry coconut powder 1 1/2 tbsp
Turmeric powder 1/4 tsp
Oil 2 tbsp
For tempering:
Mustard seeds
Urad dal
Channa dal
Dry red chilli 1
Curry leaves
Cashews 1 tbsp
Roasted peanuts 1 tbsp

For masala:
 
Dry red chilli 2
Cinnamon 1/2′’
Coriander seeds 2 tsp
Cumin seeds 1/2 tsp
Urad dal 1 1/2tsp
Channa dal 1 1/2 tsp
( roast the above with 1 tsp ghee and grind to a powder)

Method:
 

Cook rice and let it cool. In a pan, heat oil and add the tempering ingredients. Add the bell pepper and saute till its cooked. Add the turmeric and dry coconut powder  - Saute for 2 -3 minutes. It's time to add the rice and the masala powder to the bell pepper. Saute till everything is mixed well.

Lentil Dumpling Curry

Ingredients: For curry:
Tamarind marble size
Onion small sized sliced 1
Tomato chopped 1
Turmeric 1/4 tsp
Sambar Powder 1 tsp

For tempering:
Mustard seeds 1/4 tsp
Curry leaves few
Garlic sliced 3
Fenugreek seeds 1/4 tsp
Asafoetida a pinch

For dumplings:
Toor dal 1/2 cup
Coconut shredded 4 tsp
Garlic 1
Fennel seeds 1/4 tsp
Dried red chilli 1 -2
Turmeric powder a pinch
Curry leaves 5
Asafoetida 3 pinches
Salt to taste

Method:

For dumplings:
Soak toor dal in hot water for 20 minutes.Now Grind all the dumpling ingredients and toor dal coarsely in a blender. Take 3-4 tsps of the paste and keep aside for curry. Make rounds and steam them in a idli cooker for about 8 - 15 minutes.

For curry:
In a sauce pan heat oil and all the tempering ingredients and saute until garlic turns golden brown, then add onions and saute till brown. Add tomato and saute till it turns soft.Pour the tamarind pulp, water , sambar powder, turmeric powder, salt and the dumpling paste and bring it to a boil. It should take about 10 to 15 minutes. Then add the dumplings to the curry and let it cook for about 8 - 10 minutes. Dont stir much coz the dumplings might break. Serve hot with rice.

Tips:

1.To the ground paste you add finely chopped onions for both curry and lentil fries.

2. Add more of the ground paste to the curry for a thicker consistency.

Pitlai Powder

Ingredients:
Coriander seeds 3 tbsps
Chana dal 1 tbsp
Red chillies 2 - 3
Asafoetida 4-5 pinch’s
Grated coconut ( fresh) 2 tbsps
Oil 1/2 tsp

Method:

In a pan heat oil and add asafoetida. After a few seconds add red chilli, coriander seeds, chana dal and saute till light brown. Finally add grated coconut and roast till golden brown. Grind them coarsely in a food processor .

Tip: This spice powder is used in lot of curries .You can make this podi in large quantity and store  in a air tight container / refrigerate.

Naan

Ingredients:

All purpose flour 2 cups

Active dry yeast 1 tsp

Salt 1 tsp

Sugar 1 tsp

Baking powder 1/2tsp

Kalonji/ Til seeds 2 tsps

Butter melted 4 tsbps

Yoghurt 2 tbsps

Milk 1/4 cup

water

Method:

Mix salt, sugar and flour and sift thrice. Whisk milk and yeast and let it stand for 10 minutes. Knead a soft dough of the flour , yoghurt and yeast mixture. Add more milk if needed , the dough should be soft and elastic. Let the dough stand for 1 -2 hours until it doubles in size. Knead the dough for 2-3 minutes and then divide it into 8 rolls. Roll into round naans using a roller pin. Heat griddle and roast naan on each side until cooked. Add butter on top and sprinkle few til seeds. Serve hot with any side dish of your choice

Bittergourd curry

Ingredients:

• Bittergourd medium sized 2
• Toor dal 1/2 cup
• Tamarind marble sized
• Pitlai powder 1 1/2 tsps
• Turmeric powder 1/4 tsp
• Salt to taste

For tempering: 

• Oil 1/2 tsp
• Mustard seeds 1/4tsp
• curry leaves few

Method:

• Cook toor dal until soft. 
• Soak tamarind in water and extract pulp. 
• Chop bittergourd into semicircular pieces.
• In a saucepan heat oil, pop mustard seeds and then add curry leaves, bittergourd, turmeric powder and salt. Saute and let it cook for about 5 minutes. 
• Add tamarind extract and let it cook for a couple of minutes. Finally add the pitlai powder and cooked dal -  cover the pan and let it cook for a few minutes. 
• Serve hot with rice or rotis.

Healthy yogurt drink - Buttermilk ;)

Ingredients:

Yogurt 1/2 cup

Green chillies chopped finely 1/4 tsp

Ginger crushed 1/4 - 1/2 tsp

Cilantro chopped finely 1/2 tsp

Water 2 cups

Salt to taste

Method :

In a blender, blend all the ingredients for about a minute.

Strain and serve cool after lunch or dinner.

Tip: Add roasted cumin seeds and curry leaves.You can reduce or add more amount of chilli according to your taste.

Creamy broccoli soup

Ingredients:
Brocolli 1 small bunch chopped into 2″ pieces
Carrot 1 peeled and chopped roughly
Celery stalk 1/2 chopped roughly
Vegetable broth 2 cups
Uncooked rice 1 1/2 tbsp
Milk 1 cup
Grated parmesan cheese 1 tbsp
Olive Oil 1 tbsp
Water 1 -2 cups
Cilantro finely chopped 2 tsps
Salt to taste.

Method:

In a saucepan heat oil. Stir fry carrots and celery stalks for about 2 -3 minutes. Add broth and water.  In the meanwhile, powder (coarse) the uncooked rice in a food processor. Stir in brocolli and rice to the saucepan. Reduce heat to medium-low stirring frequently so that the rice doesn't stick to the pan. Once the vegetables are tender,  coarse puree them in a blender . Return to the saucepan. Add milk and cheese to the soup and cook until heated through.Water can be added to your desired consistency. Add salt and cilantro. You can add ground black pepper to your taste. Serve hot.

Banana stem in yogurt curry

Ingredients:

Banana stem 10′’ long

Yogurt 1 cup

Mustard seeds 1/4tsp

Curry leaves few

Coconut oil 1tsp

Salt to taste

For the paste:

Grated coconut 1 1/2 cups

Rice 2 tsbps

Green chillies 2 -3

Method:

Soak rice in hot water for about 15 minutes. Blend the coconut with rice and green chillies to a smooth paste. Peel off the outer skin of the stem. Slice into thin round slices, discard the fibre, then chop the slices to half inch pieces and soak them in diluted buttermilk( this is to retain its color). Wash the vegetable until the water is clear. Now heat 2 cups of water in a saucepan, add salt and steam the banana stem until soft, drain water and keep aside. Heat coconut oil in a saucepan, pop mustard seeds, add curry leaves , the cooked vegetable and stir in gently. Add the beaten yogurt, salt and the ground paste.Simmer and stir occasionally until the curry thickens a little. Serve hot with rice.

Kakarakaaya Ullikaram Kura

Ingredients:

• Karela - medium size 4
• Onions - medium size 5
• Dry red chillies - 10 or 12
• Corriander seeds - 3 tsp
• Jeera(cumin seeds) - 1 tsp
• Garlic cloves - 4
• Turmeric powder - 1/4 tsp
• Salt
• Oil

Seasoning :

• Curry leaves
• Mustard seeds
• Cumin seeds

Method:

• Wash and peel the bitter gourd and cut each into two halves.
• Carefully remove the seeds from inside the bittergourd using back portion of the spoon so that it is hollow inside.
• Deep fry the karela s until they are golden brown.
• Roast red chillies, cumin seeds and coriander seeds and grind them.
• Take 1 tsp of oil and fry chopped chunks of onion just for 2-3 mts.
• Now grind coarsely fried onions and garlic in a blender.
• Mix everything: onions, roasted powder, salt and turmeric powder.
• Take this mixture and stuff little bit in the karelas and leave the rest for gravy.
• Take a wide pan, add 3 tbsp of oil, add seasoning: karipatta, mustard seeds, cumin seeds and fry this left over masala for some time.
• Add stuffed kakar kaayalu, adjust water 1 or 1.5 cups of water, and let it cook on medium heat for 15 mts.
• Turn the karelas once every 5 minutes.
• Can have this Kakara kaaya ullikaram kura with rice or chapatis. :)

Sambar Baked Potatoes

Ingredients

4 medium potatoes (with jacket), washed thoroughly and cut into chunks
1/2 tbsp sambar/vegetable curry powder
1/2 tsp heaped tumeric powder
1/2 tsp garlic powder
1/2 tsp ginger powder
1/2 tsp amchur (mango powder)
1 tsp sweet paprika or chilli powder for spiciness
pinch of salt
2-3 tbsp olive oil coriander leaves, chopped

Method
1. Parboiled potato pieces until half cooked, drained and shake them a bit to make them fluff
2. Mix all the other ingredients except coriander leaves to the potatoes and mix them until well incorporated
3. Line a baking pan with aluminum and arrange the potatoes onto the pan
4. Bake the potatoes in a preheated oven of about 200C for 30mins
5. Once crispy, add chopped coriander and mix well
6. Serve hot with rice or flat bread

Note :A variation can be that after step 2. Heat a little oil in a heavy bottomed kadai and keep frying until crisp and fully cooked :)

Vazhakai cutlet

Ingredients :

2 Raw Bananas
1/2 Carrot Grated
1/3 Cup Green Peas
1/2 Cup Small Red Onion
1 tsp Chilli Powder
1 tsp Garam masala
Salt as per taste
Few sprigs of Kothamali (green coriander)


Method :
Boil the banana's in a cooker and peel the skin. Smash the banana; add the onion, grated carrot, peas and all the masala's. Add salt and kothamali - mix this together and make small cutlets out of them. Place them in the tava and allow it to cook. Turn both the sides until they reach dark brown color by adding few drops of oil .Serve hot with pudhina chutney.

Kuli Paniyaram with Fried Gram Chutney

For Kuli Paniyaram :

Ingredients:

• Finelly chopped Onion -1 medium onion
• Finelly chopped Green Chillies - 4
• Finelly chopped Curry and Corinder Leaves - 1 1/2tbsp
• Mustard seeds - 3/4tsp
• Urad dal - 1tsp

Method:

1) Heat oil in a kadai, add mustard seeds and curry leaves and allow it to crackle
2) Then add the chillies and onions and sauté for a few minutes. 
3) Add this sautéed mixture to the idli batter and mix well.
4) Heat the Kuli Paniyaram Chatti and add little oil in each hole and pour 1 spoon
of batter in each hole.
5) Cook them on both the sides.


Fried Gram Chutney:

For Chutney

• FriedGram - 1 cup
• Greenchillies - 4-5
• Garlic - 3-4 pods
• Tamarind - a small grape sized
• Salt - To taste

For Tadka

• Oil- 1tsp
• Mustard seeds - 1/4tsp
• Curry leaves - 5-6leaves
• Urad dal - 1/4tsp
• Hing - a pinch

Method:
1) Grind together all the ingredients for the chutney to a smooth paste along with the salt.
2) Make the tadka and pour it over the chutney.

Baked Potato with Eggplant

Pretty easy peasy -  Here is what you need to do:

• Pre-heat the oven to 400°F.
  

• Cut the potatoes and egg plants length wise with a knife or by using a slicer. Arrange the potatoes evenly in a microwave safe dish and cook for one minute.
  

Take an oven safe dish and brush the pan with olive oil, place the potatoes and egg plants and bake for 10 minutes. Once done, take it out and allow them to cool for few minutes. Mix the cut veggies with 1 tbsp olive oil, red chili powder, garlic powder, salt, and ¼ tsp turmeric. You can add spices according to your taste.

• Preheat the broiler, Place the veggies about 4 inches from the broiler and cook until golden brown, this should take less than 5 to 10 minutes. Watch carefully, as it may take only couple minutes to cook. I remove the pan in between to turn the veggies over for more crispness on all sides.
  

Serve with rice or chapattis :)

Notes:
Potatoes need more time to bake, so I cooked in microwave for 1 minute and baked them, if you are baking only pototoes you can avoid the microwave step and bake for 15 minutes.

Chilli Paratha: Baked and Broiled

Method for making Parathas

• Mix 1 cup of all purpose flour, 1 tsp salt, required amount of water to form a thick batter. Leave it for 10- 15 minutes.
• Heat a flat pan, pour a ladle full of batter on the pan and spread it evenly like a circle. Spray or apply oil at the edges of the batter. Heat for about a minute and flip to the other side and cook for another minute. Keep aside and allow them to cool.
• Cut them into square pieces, I used scissors to cut them into small pieces. Take an oven safe flat pan and put the aluminum foil. Arrange the pieces evenly.
• Bake at 300 F for 10-12 minutes and broil at high for 3-4 minutes. While broiling keep an eye on the pieces, once it turns little crisper take it out and keep aside.
  

Method for making Chilli Parathas

• Heat non-stick pan with oil, add 1 onion cut into small pieces, few curry leaves, 1 tsp of ginger, 1 tsp of garlic, 2 green chilies finely chopped, ½ tsp chili powder, 1 tsp coriander powder, ¼ tsp garam masala and sauté them for a minute.
• Now add 1 green bell pepper finely chopped or chopped length wise. Sauté them for another one minutes until it turns soft.
• Add 1 big tomato ground into a paste with ½ tsp soya sauce into the mixture and cook for another one minute.
• Add the baked and broiled pieces into the mixture and saute them until all the spice covered with pieces.
• Serve them hot with raita. I made raita a little bland since the chili parathas were spicy. Just added onion, cilantro leaves, yogurt, salt, and mixed them together.

Khandvi

Ingredients:

• Besan: 1 cup
• Buttermilk: 3 cups
• Ginger-chilli paste: 1 tsp
• Turmeric Powder: 1/2 tsp
• Coriander leaves (finely chopped): 1 tbsp
• Grated coconut: 2 tbsps
• Salt according to taste

For tempering:

• Mustard seeds: 1 tsp
• Oil: 3 tsp
• Green chillies: 2 nos
• Asafoetida: a pinch
• Curry leaves: a few

Method:

1. Mix besan, buttermilk and salt in a bowl and Micro Med for 4 mins.
2. Add turmeric powder, ginger - chilli paste and Micro High for 5 mins.
3. Remove from the microwave and spread immediately on a greased surface in a thin layer ( i used the back of a big plate, greased it and spread the besan mixture on it).
4. When set cut into strips and roll. Arrange the rolls in a serving dish.
5. Place all the ingredients for tempering in a bowl, Micro High for 1.5 mins and pour over the khandvi.
6. Garnish with chopped coriander and grated coconut…

Puttu & Kadala Curry

Ingredients for Puttu:
Rice flour - 2 cups
Grated coconut - 1 cup
Water - 1/2 cup
Salt to taste

Method:
Add salt and approximately 3 table spoons of grated coconut into the flour and mix well. Add water little by little to the rice flour and mix it. The flour should be wet enough for steaming, but we have to be careful when you add water to the flour. The consistency has got to be right. It should not become too watery. Puttu has to be made in a Puttu maker. Layer the Puttu maker with some grated coconut first, then the rice mixture and then the grated coconut again. Steam for 2-3 minutes, take out and serve hot with Kadala Curry as below.


Ingredients for Kadala Curry:
Kadala (Gram Dal) - 2 cups
Mustard - 1/4 tsp
Onion - 1
Ginger - a small piece (1 inch length)
Garlic - 6 cloves
Chilli Powder - 1tsp
Coriander powder - 3 tbs
Turmeric powder - a pinch
Tomato chopped - 1
Curry leaves - 2 sprigs
salt to taste
optional ( small pieces of coconut, coconut milk and garam masala powder(1/2 tsp))

Method:
Cook the kadala with salt and keep it aside. In a pan season the mustard and saute onions, ginger, garlic, chilly powder, coriander powder, turmeric powder, chopped tomatoes and curry leaves. (optional small pieces of coconut can be added). Add the cooked kadala to it. For extra taste add half cup of coconut milk and masala powder.

Muttai Masaala Kuzhambu:(Country Style)

Ingredients:

• Eggs 8-10 (country chicken eggs)
• Small onions 1 cup or use red onions instead
• Green chilies 3 slitted
• Country tomatoes small 3
• Garlic 6 cloves crushed
• Ginger 5" made into paste
• Tamarind 1/2 spoon
• Curry leaves few
• Salt
• Turmeric powder 1/2 spoon
• Chili powder 1 spoon
• Cinnamon stick 2
• Cloves 2
• Fennel seeds 1 spoon
• Coconut piece 4" size made into paste
• Whole Peppercorns 3-4
• Sesame oil 1 cup.

Method:
In a wide-thick bottomed vessel, heat oil. Add cinnamon, cloves, fennel seeds and green chilies to it. Fry them for few minutes.
Followed by add, onion and fry them till golden color. Now add ginger and garlic to it. Fry them till it loses its raw odour.
Then add tomatoes and fry them till it looses its water content.
Now add salt, turmeric and chili powder and followed by tamarind paste to it. Add enough water and cook them well covered.
Once it comes to thick gravy stage add coconut paste to it. Let it boil real well.

Now hold each egg on top of this gravy, break them and drop them in this gravy. Do it one after other. Do not break all the eggs at the same place of the gravy. Its better to use a wide-mouthed vessel for this gravy so that you could have enough room for all your eggs.

Well....do not use any spatula after breaking in the eggs. Maybe you could cover and cook them over medium heat. It may take just 5-7 minutes or so.Let it stand for 1-2 hours after this. So that all the spicy juice-the gravy will be well incorporated in your eggs. It will be yummy when served along with steam cooked rice. (hint.. Basmathi ;) )

Maybe you could garnish with crisply fried curry leaves.

Vatha Kozhambu

What you will need :

• Small onions -12
• Sundaikkai vatthal-2 tsp
• Halved urad dhal-1/2 cup
• Gingely oil -1/4 cup
• Curry leaves
• Salt to tsaste
• Peppercorn-1tsp
• Sambar powder - 2 tsp
• Tamarind-1 small lemon size

For Seasoning:

• Mustard seeds
• Halved urad dhal-1tsp
• Curry leaves

How to make it :

• First soak the tamarind in luke warm water.
• Add oil in a tava and when the oil is hot add mustard seeds,urad dhal and little curry leaves.
• When mustard splutters then add onions,sudaikkai vatthal and fry it till golden brown..
• Add sambar powder and roast it a bit . Add the tamarind water alone and salt allow it to boil for 7 min. When it is thick add curry leaves.
• Powder urad dhal(2-tsp)and peppercorns and add it to the boiling mixture.

For Seasoning..

1.Heat coconut oil in a tava
2.Add mustard seeds and urad dhal(1tsp)and little curry leaves..
3.When it splutters,pour it in the kozhambu.


P.s: When the mixture is not thick,make a paste with rice flour and add it to the boiling mixture.
Sundakkai vathal can be brought in South Indian grocery shops.

Ribbon pakoda

I remember the days my grandmum would patiently make different knick-knacks for us and fill those huge steel dabbas that would last us for about three months :) Here is one of those much loved snacks ...

Ingredients :

• Rice Flour - 2 Cups
• Channa Dhal flour - 1.5 cups
• Dalia(pottu Kadalai) powdered - 1/2 cup
• Garlic pods - 4
• Whole red chillies - 6 to 7
• Hing - A pinch
• Salt - to taste
• Butter - 1 Tbsp
• Oil for deep frying

Method:

• Mix all the flours together with salt and hing
• Add the butter
• Grind the garlic and red chilly finely with water to make a paste (strain it , so that you don't have the seeds in the way)
• Add the strained water to the flour and bring them altogether as much as water is needed to make a dough (same consistency as chapathi dough)
• Now using the tubular press, you can start frying them in hot oil.
• Once they are fried, let the pakodas rest on a paper towel and then store in air tight container.

MOOGHAMBAT (Mooghagathi/ Moong Sprouts Curry) - A variation.

Ingredients:
For curry
2 cups moong bean sprouts
4-5 cashews, broken into pieces (optional)
1/2 tsp tamarind paste
salt to taste

For masala 
1 1/2 tbsp coriander seeds
2 tsp cumin seeds
5-6 peppercorns
3-4 dry red chillies (adjust to taste)
3/4 cup fresh/ frozen grated coconut
1/4 tsp turmeric powder

For seasoning 
1 tbsp oil
1 tsp mustard seeds
a pinch of asafoetida
5-6 curry leaves

Method :
Combine sprouts, cashew pieces and a pinch of salt in a sauce pan. Add enough water to cover and cook until sprouts are tender but hold their shape. If you use a pressure cooker be careful that the beans don't turn mushy. Drain the sprouts while reserving the water.

Meanwhile heat a skillet on moderate heat. Roast all ingredients for the masala (except coconut and turmeric) until aromatic. Add coconut and roast for 1-2 minutes. Remove and grind along with turmeric into a fine paste using a little water.

Heat oil in a sauce pan. Add mustard seeds, asafoetida and curry leaves. Next add coconut masala. Saute for a minute.Add cooked sprouts and as much reserved pulse stock as needed to make the curry of desired consistency.

Season to taste. Add tamarind paste and mix well. Bring to a gentle boil. Serve hot with rice or roti.

Note : This curry can also be made with black eyed peas/ chawli.

Sprouted Moong Dhal Gravy

Ingredients:

• Moong Dhal - 3 Cups (sprouted)
• Tomato - 2
• Onion - 1/2
• Red Chillies - 2
• Tamarind paste - 1 tsp
• Cumin - 1 tsp
• Mustard seeds and urad dhal for tadka - 1 tsp
• Coconut milk - 2 tbsps
• Rasam or sambhar powder - 1 tsp
• Potato - 1/2 diced into cubes

Method:

• Fry the onion,red chillies and tomato in a tsp of oil and let it brown.
• Grind the tomato, red chillies, tomatoes along with the tamarind paste and coconut milk.
• In a pan with a tsp of oil, add tadka ,  the cooked moong dhal, potatoes , the ground mixture along with the sambhar powder and let it simmer.
• Add salt to taste and coriander leaves for garnish. Serve with piping hot basmati rice.

Potatoes on fire or is it your tongue :)

Roll up your sleeves and try this fiery potatoes. It is a wonderful accompaniment to rotis.


Ingredients

• Small fresh potatoes - 12 - 15 nos
• Dried red chilly - 7 - 10 nos
• Cumin Seeds - 1.5 tsp
• Garlic - 4 cloves
• Oil - 6 tbsp
• Tomato Paste - 2 tbsp
• Tamarind paste - 1 tsp
• Curry leaves - 5 to 6
• Sugar -1 tsp
• Hing - a pinch
• Salt to taste
• Cilantro for garnish

Method

• Boil potatoes until tender and drain.
• Soak the chillies in water for 5 minutes. Drain and grind with cumin and garlic to a coarse paste.
• Heat the oil in a pan. Fry all ingredients, except the potatoes until the oil separates.
• Add potatoes and cook for another 7- 10 minutes in reduced heat and covered.
• Garnish with cilantro.

Coconut Bun

Ingredients:

• Bun
• 2 cups plain flour
• 4 tbsp sugar
• 1 1/2 tsp active dried yeast
• 1/2 cup milk
• 1/4 cup butter
• 1/2 tsp salt
• 1 egg

Coconut Filling

• 1 cup grated coconut
• 1/3 grated palm sugar (or more as per desired)
• 1/2 cup water
• 1 tbsp plain flour

Egg Wash

• 1 egg yolk
• 1 tbsp water

Method :

Whisk together the flour, yeast, sugar and salt. Set aside.

Heat milk and butter until the butter melts and the mixture is about 50° C warm. Pour into the flour mixture. Also add the egg into the flour. Knead the dough until smooth and shiny. Cover and let rise in a warm place for 1 hour or until doubled in bulk.

Meanwhile, heat the water and palm sugar until the sugar dissolves. Add the grated coconut and flour. Stir constantly until the mixture becomes soft paste. Remove from heat and let the coconut filling cool.

Punch down the dough and knead gently on a lightly floured surface. Divide dough into 12 equal sized balls. Flatten the each ball and fill with the completely cooled coconut filling and seal the bun neatly. Gently rotate the bun repeatedly until it forms a smooth-skinned ball. Place each bun into a greased baking dish. Cover the dish and let the buns rise again in a warm place until nearly double in size, approximately 45 minutes.

Beat together the egg yolk and water. Egg wash the buns. Bake in a preheated oven at 190° C for 20 minutes.

Moroccan Soup

Ingredients:

• 1 onions, chopped
• 6 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 4 cups water
• 1 cup Masoor Dhal
• 1 (15 ounce) can garbanzo beans, drained
• 1 (19 ounce) can cannellini beans
• 1 (14.5 ounce) can diced tomatoes
• 1/2 cup diced carrots
• 1/2 cup chopped celery
• 1 teaspoon garam masala
• 1 1/2 teaspoons ground cardamom
• 1/2 teaspoon ground cayenne pepper
• 1/2 teaspoon ground cumin
• 1 tablespoon olive oil

Method:

In large pot saute; the onions, garlic, and ginger in a little olive oil for about 5 minutes.

Add the water, lentils, chick peas, white kidney beans, diced tomatoes, carrots, celery, garam masala, cardamom, cayenne pepper and cumin.

Bring to a boil for a few minutes then simmer for an hour or longer, until the lentils are soft.

Puree half the soup in a food processor or blender. Return the pureed soup to the pot, stir and enjoy!

Dates Raitha

Ingredients :

Dates – 10 chopped finely
Raisins – 2 tbsp
Green apple – 1 chopped
Yogurt – 1 cup
Salt & pepper to taste
Ground cumin – 1 tsp

Method:

Combine all the ingredients and serve chilled. This will keep well for about 2 days if stored in the refrigerator. Add fresh grapes for that added crunch.

Rice Sevai

This is a very simple, easy and  very quick dish to prepare. It makes an excellent choice for potlucks. Vegetables can be added to one's hearts content. Made this over the weekend for brunch. For today's recipe I used soy beans and corn

Ingredients

• 2 cups of rice sevai
• Hot boiled water to soak rice sevai
• 1 cup of mixed vegetables ( beans, peas, soy beans, corn)
• 1 red onion cut finely
• 1 potato peel and cubed
• 2 tbsp ginger
• 1 green chili cut finely
• handful of cashew nuts
• 10 curry leaves
• 1 tbsp Jeera
• 1 tbsp urad dal
• 1 tbsp mustard seeds
• 1 tbsp haldi
• Juice of 1 big lemon

Method

1. Boil water and when boiled add this to rice sevai and keep it closed for 2 minutes.make sure rice sevai is completely covered with boiling water
2. In a large pan take a tbsp of oil when hot add jeera,urad, mustard seeds, green chillies, cashew nuts, onion, potato and all frozen vegetables
3. Add haldi and salt and mix well
4. Add a little bit of water to cook potatoes
5. Drain sevai and remove all excess water
6. Add this to the vegetable mixture and toss well
7. Remove from flame and add lemon juice
8. Add coriander and mix well

Serve hot with sambar and coconut chutney. This is very light and does not make you feel stuffed.

Cabbage Mirapakayala Pachadi ( Cabbage & Red Chilies Pickle)

This pickle can be made in 2 ways one use home red chilly pickle (yerra mirapakala karam) or use the store brought priya red chili pickle. Let me warn you if you are not a fan of spicy pickles then this is not for you. On the other hand if you are like me and enjoy the spiciness then this will be one of your favorites for sure :) You can make this with cabbage, dondakaya (tindora fresh ones are the best), raw mangoes.This will not stay for long meaning and needs to eaten fresh or else vegetables added get soggy.

Ingredients

1 cup red chilli pickle

1 cup cabbage cut finely

Tadka

1 tbsp jeera
1 tbsp urad dal
1 tbsp mustard seeds
4-5 Red. chilies
a pinch of hing
2 tbsp oil for tempering

Method

1. Mix red chilly pickle with cabbage and keep aside
2. In a small pan, add oil. When hot add all the ingredients for tadka.
3.  When mustard starts to splutter add this to cabbage mixture and mix well.

When eaten with hot rice and ghee the taste explodes in your mouth begging you for more :).

Gumadikaya Pulusu (Pumpkin Stew)

INGREDIENTS:

• ½ pumpkin cut into small cubes, with the skin on
• 1 small onion sliced thinly
• 1 small tomato cubed
• 3-4 drum sticks
• 1 Green chili (adjust accordingly)
• Tamarind size of a quarter
• Salt
• Haldi
• 3-4 tbsp sugar
• 2 tbsp Rice flour
• For Thadka
• 1 tbsp Urad dal
• 1 tbsp Jeera
• 1 tbsp Mustard seeds
• ½ tbsp hing
• 8-10 curry leaves
• 2-3 red chilies

METHOD:

1. In a pan add 2 cups water, add tamarind ,Pumpkin, onions, tomato, G.chili, salt and haldi
2. Allow it to boil until Pumpkins are fork tender
3. Now add sugar and check for salt once again, adjust accordingly
4. In a separate bowl add few drops of water to rice flour and make into a thin consistency
5. Add the above rice flour mixture to boiling pot with veggies mix well, adding rice flour with start to thicken pulusu
6. Now is a separate pan add oil and all the ingredients for tadhka, when mustard seeds start to splutter add the above to pulusu
7. Mix pulusu well and allow it to boil for another 3-4 minutes
Garnish with coriander and serve hot !

Cabbage Coconut Subji

INGREDIENTS:

1 cabbage finely cut

1/2 cup fresh coconut or dry coconut

2 green chilies

2 tbsp ginger finely cut

8-10 curry leaves

1 tbsp mustard seeds

1 tbsp urad dal

1 tbsp jeera

METHOD:

1. Place a pan on the stove ,when hot add 1 tbsp oil add urad dal ,mustard,jeera,green chilies , ginger and curry leaves

2. When mustard starts to splutter add cabbage

3. Fry cabbage for 2 minutes and when cabbage turn little brown add coconut

4. Mix well and salt and fry for another 4-5 minutes till cabbage turns translucent

Serve hot with roti's especially Phulka's :)

Red Bell Pepper and Paneer Sabji

INGREDIENTS :

• 2 Red bell pepper cubed into small pieces
• 2 cups paneer ( adjust accordingly)
• 1 red onion
• 1 tbsp ginger garlic paste
• 1 tbsp kasoori methi
• 1 tbsp red chili paste ( substitute with red chili powder)
• 1 tbsp garam masala
• 1/2 tbsp tomato ketchup/tomato sauce
• 1/2 cup yogurt

METHOD:

1. In a pan heat 1 tbsp of oil, when hot add ginger garlic paste, kasoori methi, haldi
2. Add finely sliced onions and fry till translucent
3. A finely chopped red bell pepper and salt and cook covered
4. Once bell peppers are cooked and soft add paneer, garam masala, tomato ketchup, chili paste, yogurt and mix well
5. Cook for 5 minutes covered and then mix well. Serve hot with roti's/phulka or paratha's :)

Punjabi Kadi

Ingredients :

• 2 cups dahi/Yogurt/ curd
• 2 tbsps besan/ gram flour
• 1/2 onion cut vertically
• 3 garlic cloves chopped finely
• 2 tbsp garlic chopped finely
• 1 tbsp kasoori methi
• 2-3 red chilies
• 8-10 curry leaves
• 1 tbsp jeera
• 1/2 tspn methi seeds
• haldi
• salt according to taste

Method:

1. Heat a tbsp of oil, (traditionally ghee is used) add jeera, methi seeds, ginger, garlic , kasoori methi, haldi, r.chilies and curry leaves
2. Add finely cut onions and saute till these turn translucent
3. In a separate bowl mix yogurt, besan and chili powder with water to make it a consistency of thick lassi
4. Add the above mixture to sauteed onions add salt and mix well
5. Allow to boil till about 5 minutes or you see big bubbles

Serve hot with puhlka/roti's very delicious and nutritious too !

Aloo Palak Sabji ( Potato Spinach Curry)

Ingredients

• 3 Potatoes peeled and cubed
• 2 cups spinach ,washed and juliennes
• 1 tbsp Ginger Garlic paste
• 1 tspn Jeera
• 1 tspn Haldi
• 1 tbsp of any type of Masala's (garam masala, all spice masala or any home made masala's)
• 1 tbsp oil for frying
• Salt according to taste

Method

1. Heat a tbsp of oil in a pan, add Jeera, Ginger Garlic paste and Haldi
2. Then add chopped Spinach ,fry till the rawness is done or spinach seems done partially usually about a minute or 2
3. Add cubed Potatoes, mix well with Spinach add salt and sprinkle a little water
4. When Potatoes are cooked add Masala, Mix well and remove from heat

Serve hot with Roti's, Puhlka or even with Rice :)

Bhindi bassar patata

Ingredients

• 3 potatoes (chopped into small pcs)
• 1/4 kg ladies finger (chopped into small pcs)
• 4 onions (finely chopped)
• 2 tomato (chopped into small pcs)
• 1/4 tsp haldi
• 1 n 1/2 tsp dhania
• 1 tsp red chily pwd
• 1 ladle oil
• Salt as required.

Method

Fry ladies finger in oil in a kadai. Add 1/4 tsp salt n remove from oil and keep aside.
Fry potatoes in same oil with 1/4 tsp salt. Remove and keep aside.
Now put onion , 1/4 tsp salt in the same oil  add more oil if required. Mix well. Add the fried ladies finger and potatoes.
Add haldi, dhaniya, red chilli pwd and tomatoes. Cover the kadai with lid and cook on sim.
Keep stirring every 2-5 minutes. Cook for about 20 minutes till properly done.
Serve with chapattis.

SAAG (sai bhaji)

Ingredients :

1 ladle oil
1/4 tsp haldi
1/2 tsp chilli pwd
1/2 tsp dhaniya pwd
3 onion (chopped)
4 cloves garlic
1 bunch palak (chopped n washed just before use)
1/2 cup channa dal (soaked for an hour n washed)
4 tomatoes (chopped)
3-4 green chillies (chopped)
3 to 31/2 cups water
a few strands coriander leaves
salt to taste

Method:

Take oil in a cooker n put the onions in it. Add garlic, n saute it till the onions are a little cooked. Now simmer the gas and add half of the washed palak. Add the channa dal n the remaining palak. Add tomatoes, coriander, green chillies, haldi, salt, dhania n water. Close the cooker n cook till 3-4 whistles. Cook on sim for 10 - 15 mins. Open the cooker after some time. Mash the mixture till most of the dal gets crushed n there r no individual palak leaves visible. Tastes best with plain rice or chapatti aloo ki subzi :)

Rice cakes - Idlis

INGREDIENTS:

• 3 cups rice
• 1 cup skinless urad daal (black gram)
• Salt to taste
• 2 tbsps vegetable/ canola/ sunflower cooking oil

PREPARATION:

• Wash the rice and lentils separately and soak overnight.
• Grind each separately, into thick pastes (adding a little water at a time) in a blender.
• Mix the pastes together and add salt to taste.
• Keep the batter aside overnight to ferment.
• Grease the moulds on an Idli tray with cooking oil. Pour enough batter in each mould to fill it 3/4 full.
• Put 2 cups of water in a large vessel and heat. Put the Idli tray into the vessel and steam for 20 minutes.
• Check the Idlis by poking with a toothpick. If it comes out clean they are done.
• Serve piping hot with Sambar and coconut Chutney

Vazhakkai Poriyal (Green banana Fry)

Ingredients:

• Vazhakkai(green plantain)- 1 (medium size)
• Onion- 1 (chopped)
• Garlic- 5 (sliced, I love garlic. If you don't want so much reduce the quantity)
• Curry leaves- few
• Salt
• Sambar powder- 1 1/2 tsp
• Turmeric powder- 1/2 tsp
• Besan powder- 1 tbsp

Method: 

Peel off the outer skin from the plantain. Cut it into any shape you like. Usually I do the rounds. This time I did it different. Keep the cut plantains in water as it might turn dark when exposed to air. 

Heat oil in a kadai, fry mustard seeds, urad dal and channa dal (1/2 tsp each). Then fry onions, garlic and curry leaves. When onion turns transparent add the cut plantains and turmeric and sambar powder. Fry for 2 mins. Then add required salt and 1/4 cup water. Close and cook until 3/4 th done. 

Remove the lid and allow all the water to dry. Check for seasonings. Add more salt or chilli if you want. When it is dry and almost done add besan powder and mix well. Keep it in medium low flame and roast till done. 

This curry goes well with sambar rice, rasam rice or curd rice.

Elephant Yam fry

Ingredients:

Karunai kizhangu- medium size
Garlic- 8 pods
Ginger- 1"
Red chillies- 4 (as needed)
Curry leaves- 10 leaves
Corriander leaves- small fistful
Saunf - 1 1/2 tsp
Salt- as reqd

Method:

Dry grind everything except the vegetable. 
Cook the vegetable with some salt and turmeric until 1/2 done. 
Heat oil in a kadai and add the cooled vegetable. Then add the spice powder and mix well. Keep it on a medium low flame and fry it until the vegetable gets roasted well. 

Serve this dish with hot rice and sambar. You can't beat this combo!!!

Gobi 65

This is a simple side dish that makes any meal special. It goes well with fried rice, veg biryani or any other variety rice. There are many different ways to do this. If you have already been doing this, try it this way for a change. Actually, this is my grandmom's recipe. When she put in the ingredients I did not get a chance to measure it. So I just eye balled it. After that I just followed her instructions. I have not used egg  and it turned out perfectly fine.

Ingredients:
 
Cauliflower-1 (medium size)
Onion- 1
Green chillies- 3
Garlic- 1
Corriander leaves-few

For marination:
Turmeric- 1/4 tsp
Chilli powder- 2 tsps
Salt-as required
Color powder- optional
Cornflour- 1 tbsp
Maidha- 2 tbsp
Curd- 2 tsp
Tomato sauce- 2 tsp

Procedure:
Cut cauliflower into bite size florets and put it in hot salted water for 2 to 3 mins. Drain and put all the ingredients under 'marinade'. Mix everything well without adding water. Keep it aside for 5 to 10 minutes. Heat oil and deep-fry the florets.

In a kadai, heat little oil and saute onion, green chillies, garlic and salt. Remove when onions are cooked but still crunchy. Add some pepper and corriander leaves. Keep this aside. After draining the cauliflower florets add it to the onion mixture. Mix well and serve with ketchup.

Sepankizhangu Fry

It might not be that healthy as it is fried. But, once in a while it is ok to have these. This dish is a great accompaniment for sambar rice, rasam rice or curd rice. The preparation work can be done ahead and refrigerated even the previous day. When you are ready to eat, you can just fry 'em up. It is great evening snack too. Try it for yourself. You will LOVE it !!

Ingredients:Sepankizhangu- 6
Onion- 1 (sliced)
Turmeric powder- 1/2 tsp
Chilli powder- 1 1/2 tsp
Besan powder- 2 1/2 tbsp
Rice flour- 1/2 tbsp
Rava- 2 tsp
Curry leaves- few
Salt- as required

Method:

Pressure cook sepankizhangu for 1 whistle. Cool and peel off the outer skin. Cut into two or bite size pieces. Add the rest of the ingredients. Blend well. Keep adding water little by little until the besan coats the taro root completely. Check for seasonings and deep fry in hot oil. :)

Kovakkai Kadalai Curry - surpisingly Yummy !!

Ingredients:
 
Kovakkai/Tindora- 20 (cut lengthwise) (half steamed)
Kadalaikkai/Boiled peanuts- 1 cup
Onion- 1 (finely chopped)
Cashewnut paste- 3 tbsp
Elachi-2
Cloves- 2
Cinnamon- 1" piece
Chilli powder- 1 tsp (original recipe called for 2 tsp. But 1 is ok for me)
Turmeric- 1/4 tsp
Curry leaves- 1 twig (finely chopped)
Salt- as required
Garam masala- 1/2 tsp

Procedure:
Heat pan until it's very hot. Then add the spices and saute them .Remember .....NO OIL. The cardamom will plump up a bit due to heat. Now add onions and some salt. Saute until it is light brown in color. You have to keep on sauteing every now and then as it does not have any oil and it might stick to the pan after a while.Now add curry leaves,ginger garlic paste and turmeric. Saute for a min. Then add chilli powder and saute for 2 more mins. Now add 1/2 a cup of water and mix well. Close and cook for 5 mins. After that the gravy will be a little thick. Now add kovakkai , peanuts and salt. Add another cup of water and boil for 5 more minutes. Finally add garam masala and cashew paste. Mix well and boil to desired consistency.

This gravy goes very good with white rice, dosa and rotis.

Egg Fried Rice

Ingredients:

Basmathi rice- 2 cups
Baby carrots- 8 (can use regular carrot )
Beans- 10
Capsicum- 1/2
Cabbage- 1/4 cup(shredded)
Spring onions- 2 stalks
Minced garlic- 2 tsp
Eggs- 2
Soy sauce- as required
Sesame oil- 1 tsp

Method:

Cook rice with 4 cups of water. Spread on a big plate and cool. All the grains should be seperate. Heat oil and sesame oil together in a wok. when the oil is smoky hot add finely chopped carrots, beans and garlic. cook for 3 mins. Then add capsicum. fry a minute. Move the vegetables to one side of the kadai and add eggs to the wok. Scramble them after adding some salt and pepper. when done mix with vegetables. Do not over cook vegetables . It has to be crisp. Add rice,salt, soy sauce and 1/4 tsp pepper. Toss everything well. You can add crushed red pepper if you want the rice to be spicy.

NOTE:  If you want Mushroom fried rice, reduce the amount of vegetables and add cooked,shredded Mushroom. To make schezwan fried rice , add some chilli paste and tomato sauce.

Peas Pulav

Ingredients:

Basmathi rice- 2 cups
Cloves- 3
Elachi-3
Pattai- 1" piece
Bay leaf- 1
Rose mokku- 1
Sombu / saunf- 1/2 tsp
Peas- 1 1/2 cups
Onion- 1/2 (sliced)
Ginger garlic paste- 1 tsp
Green chillies- 2 (chopped)
Salt
Water- 4 cups

Procedure:Heat equal parts of oil and ghee. Fry all the spices. Then add onions,ginger garlic paste and green chillies. When the onions gets cooked but does not change color add washed rice and fry for a few minutes. Then add peas, required water and salt. Close cooker and wait until vapor comes out of the cooker nozzle. Put vent on top,keep gas in medium and cook for 8 to 10 mins. Switch off gas. wait till done. open cooker, mix well and add chopped coriander leaves. Finally fry some cashews and add to rice. (I did not do it today , but adding cashews will make your rice look rich and definitely taste good).

Tomato Pulav

This is the simplest of any pulavs. It gets different names as per the region that prepares it. Most people I know make the tomato paste seperately and then mix with plain rice. But I prefer to do one pot dishes and save some time. Moreover, this way I use less oil and the grains stand apart well in the pressure cooker method.

Ingredients:
 
Rice- 2 cups
pattai - 1"
cloves- 3 elachi-3
sombu-1tsp
star anise-1
onion-1(sliced)
ginger garlic paste- 1 tsp
tomato-2(chopped)
mint leaves- 10
chilli powder- 3/4 tsp
water- 4 cups

Method:
 
Heat oil in cooker and fry all the spices. Now add onion, ginger garlic paste and turmeric powder. Then add mint leaves and tomato. When the tomato becomes soft put chilli powder and saute for few more minutes. Add washed rice and water. close cooker. When the steam comes consistently from the nozzle of the cooker put the vent and keep the gas in medium. Switch off after 10 mins. wait until pressure subsides. open cooker and sprinkle coriander leaves. Serve with raitha.

Cucumber Kosambari

Ingredients:

Cucumber- 1 (finely chopped)

Moong dal-1 1/2 tbsp(soaked for 30 mins)
Green chillies- 2
Corriander leaves- few
Coconut- 2 tbsp(grated)
Salt- as reqd
Lemon juice- (optional)

Procedure: 

Mix all the ingredients and season with mustard seeds, hing and curry leaves.  -  Yes, that's it ! :) Easy peasy , na?

Carrot Kosambari

Ingredients:

Carrots-2 ( finely grated)

Moong dal-1 1/2 tbsp(soaked for 30 mins)

Green chillies- 2

Corriander leaves- few

Coconut- 2 tbsp(grated)

Salt- as reqd

Lemon juice- (optional)

Method:

Mix all the ingredients and season with mustard seeds, hing and curry leaves.

Vaangi Bhaat

Ingredients:

• 2 Cups Rice, cooked and cooled
• 2-3 Long purple or green Eggplants cubed
• 1/4 Cup Tamarind Juice,
• Salt1/2 tbsp
• sesame Seeds (Til)1/2 tsp
• Fenugreek Seeds

Roast and Powder:

• 2 tbsp Dry Coconut
• 1 tbsp Coriander Seeds
• 1 tbsp Chana Dal
• 1 tbsp Urad Dal
• 2-3 Dry Red Chillies1/2 tsp Hing (asafoetida)

To season:

• 1 tbsp Oil and Ghee
• 1 tsp Mustard Seeds
• 1tsp Chana Dal
• 1 tsp Urad Dal
• Curry Leaves
• 1-2 Dry Red Chillies
• 1 tbsp Peanuts slightly crushed (optional)

Method:

Fry eggplants with little oil and salt until almost cooked. Keep aside. To the same oil, add seasoning. When peanuts are reddish add tamarind juice, cook until thick and add in ground masala. Simmer until oil floats on top and add eggplants. Add sugar and salt. Cover and cook until eggplants are tender, you have a nice pasty gravy with a shine! Cool slightly. Mix with rice gently as not to break the eggplants. Adjust the salt according to taste.