Rajma

Ingredients:
Rajma 1 cup
Onion 1
Tomato 1
Green chilli 1
Garlic 4-5
Ginger an inch
Red chilli powder 1 tsp.
Turmeric Powder 1/2 tsp.
Coriander powder 1 tsp.
Garam Masala Powder 1 tsp.
Vegetable oil 3 tbsp.
Salt to taste
Coriander leaves for garnishing

Method:
1. Soak rajma in water overnight.
2. Pressure cook rajma until tender.
3. Cut onion, tomato and green chilli. Grind it in mixie along with ginger and garlic and make paste.
4. Heat oil in a pan. Add the paste and fry on medium heat until golden brown (The oil starts separating from the mixture).
5. Add red chilli powder, turmeric powder, coriander powder, garam masala and salt. Mix well. Fry for 2-3 minutes.
6. Add water enough to make thick gravy. Bring the gravy to boil.
7. Add cooked rajma (along with the water in which it was cooked). Stir well and cook over medium heat for 5-7 minutes.
8. Garnish with chopped green coriander leaves and serve hot.

Jeera Rice

Ingredients:
Basmati rice 2 cups
Thinly sliced onion 1 small size
Cumin seeds 1 tsp.
Cumin powder 2 tsp.
Vegetable oil 2 tbsp.
Salt to taste

Method:
1. Wash rice well before cooking. Add 3-3/4 cup water and keep aside.
2. Heat oil in a pan and add cumin seeds.
3. When the cumin seeds start spluttering, add onion and fry until the onions turn transparent in color.
4. Then add cumin powder.
5. Add rice and salt & mix well.
6. Cook it in pressure cooker/microwave

Beerakaya Pachadi

Ingredients:
Beerakaya (Ridge gourd) - 2
Corrainder leaves(Cilantro) - few leaves
Red chillies - 6
Menthulu (Fenu greek) - 1tbsp.
Mustard seeds - 1tbsp.
Minapappu (Urad dhal) - 1 tbsp.
Asafoetida powder
Salt
Tamarind - to taste

Method:
Cut beerakaya into small pieces without removing the skin. Sometimes the beerakayas may taste bitter so taste a small piece before you proceed.
Heat oil in a pan add red chillies,menthulu,mustard seeds,asafoetida and once the mustard seeds splitter add beerakaya pieces add salt,tamarind paste,cilantro and cook for 10 min.Let it cool and then grind.Heat oil in a kadai add mustard seeds,urad dhal and garnish this to the pachadi.

Kandi Pachadi

Ingredients:
Toor dal - 250gms
Red chillies - 8
Jeera - 2tbsp.
Salt
Tamarind
Mustard seeds - 1tbsp.

Method:
In a pan,roast the dal until fragrant along with red chillies,jeera. Add salt and tamarind. Grind with little water until it becomes very smooth. Heat oil in a kadai, add mustard seeds and garnish the pacchadi.

Rava Idli

Ingredients:
Rava(soji)- 1 cup
Curd (sour)- 1 cup
Ghee- 1 tbsp.
Green chillies- 3 finely chopped
Channa dhal- 1 tbsp.
Urad dhal- 1 tbsp.
Mustard seeds - tbsp.
Curry leaves
Asafoetida (Hing powder)
Salt - to taste

Method:
Add ghee in a pan and fry rava till it is golden brown and set aside.
In another pan add one spoon of oil then season it with mustard, urad dhal, channa dhal,curry leaves and green chillies and little hing powder.
Pour this to the rava mixture.
When it cools down add salt and curd and set aside for 30 min.
This is the idli batter.
Grease idli steamming plate add desired amount of batter and cook like ordinary idlis.
Serve hot with Coconut chutney or karam podi.

Mysore Bonda

Ingredients:
Maida 2 Cups
Rice flour 1 Cup
Cumin seeds 1tbsp.
Green chillies - 3
Butter milk
Salt 1/2 tbsp.
Oil

Method:
Mix maida and rice flour.
To this add cumin seeds, chopped green chillies and salt.
Add buttermilk to this so that the mix becomes a thick paste(thicker than that for bajji).
Deep fry in oil.
Serve hot.

Rasam Powder

Ingredients:
Red chillies - 1 cup
Dry coriander seeds - 1 cup
Gram dhal - 2 tablespoons
Oil - 1 tablespoon
Cumin seeds - 1 teaspoon
Fenugreek - 1/2 teaspoon (methi seeds)
Hing - a pea size lump or 1 teaspoon hing powder.
Curry leaves - 3 sprays.

Method:
Break up the chillies into smaller pieces (to enable easier powdering).
Heat oil in a kadai and fry on a slow fire, the hing and the fenugreek seeds till light brown in colour.
Add coriander seeds, red chillies, cumin seeds, gram dhal
and curry leaves and fry for about five minutes on a low flame
till it is well roasted and you get a lovely aroma.
Remove from flame and allow to cool.
Powder fine and bottle it. This powder can be used for 2-3 months.

Carrot Halwa

Ingredients:
1 kg juicy orange carrots
1 1/2 litre milk
400-500 gm sugar
Cardamom powder
Saffron few flakes
Few drops orange colour (optional)
1 tbsp. ghee

Method:
1. Peel and grate carrots
2.Put milk and carrots in a heavy saucepan.
3.Boil till thick, stirring occassionally. Once it starts thickening, stir continuously.
4.Add sugar and cook further till it thickens. Add ghee, elaichi, saffron and colour.
5.Stir on low heat till the mixture collects in a soft ball or the ghee oozes out.
6.Serve hot, decorated with a chopped almond or pista.

Bisi Bela Bath

Bisi Bela Masala powder preparation:
Ingredients:
6 red chillies
1 tsp cumin seeds
1/2 tsp methi(fenugreek) seeds
1/2 tsp turmeric powder
3 tsp coriander seeds
4 cloves
2 pieces cinammon
2 tsp urad dal
1 tsp channa dal
1/2 tsp peppercorns
1/2 cup coconut gratings
Oil/ghee for roasting
Method:
Roast all the above ingredients one by one in a little oil or ghee and powder to a coarse powder and store it in an airtight container.
Store in a airtight container.

Ingredients for Bisi bela bath:-
1/2 cup toor dal
1 cups rice
1/2 cup thick tamarind juice
5 tsp Bisi Bela Masala powder
2 cups chopped vegetables(carrots, green beans, potatoes,etc)
4 green chillies, chopped
3 tbsp ghee
1/2 tsp mustard seeds
2 tsp cashewnuts, chopped
1 sprig curry leaves
1 tsp channa dal
1 tsp urad dal
Salt to taste

Method:
Wash the rice and toor dal together and cook under
pressure with the chopped vegetables till completely done.
Add the tamarind juice to the above rice/dal/vegetables
and mix well.
Mix in the Bisi Bela Masala powder .
Set aside.
Heat the ghee and add the mustard, green chillies,
curry leaves, cashewnuts, urad dal and channa dal.
When the seasoning is ready,add it to the
rice mixture and add salt to taste.

Coconut Burfi

Ingredients:
250 gms. finely grated coconut
250 gms. sugar
150 ml. water
Ghee for greasing plate
1 tbsp. cardamom powder
Method:
1.Prepare syrup with sugar and water.
The syrup should not be too thick.
2.Warm coconut in heavy saucepan, pour in the syrup.
3.Stir well and cook till soft lump forms.
4.Spread in a greased plate. Cool.
5.Sprinkle cardamom powder.
6.Cut into squares, store in airtight container.

Alu Mattar

Ingredients:
Potatoes - 1/2 kg
Tomatoes - 1/4 kg
Onions - 5
Fresh green peas(matar) - 1 Cup
Garam masala - 1 tbsp.
Soanf - 1/2 tbsp.
Ginger garlic paste - 1.5 tbsp.
Dhaniya powder - 1 tbsp.
Ghee - 2.5 tbsp.
Chilli powder,salt,sugar - to taste
Corrainder - 3 tbsp. finely chopped

Method:
1. Boil tomatoes, cut onions and grind coarsely.
2. Pressure cook potatoes and peas. Peel off the potatoes.
3. Heat the pan pour the ghee add soanf,ginger garlic paste,onion paste in the heated pan.
4. Add salt,sugar,garam masala mix well,simmer thoroughly for 8-10 min.
5. Pour sufficient water,add boiled potatoes,peas in the pan.Stir occasionally.Cook, covered, for 10 to 12 minutes.
6. Add chilli powder, Dhaniya powder and add corrainder for seasoning.

Potato Cake

Ingredients:

3 large potatoes
1 capsicum
1/2 cup grated cheese
1/2 cup bread crumbs
1/2 cup milk
1 red chilli crushed
2 tbsp. butter
1 tbsp. plain flour

Method:

1.The potatoes will turn out best if boiled and refrigerated overnight before using.
2.Do not peel potatoes. Slice into thin rounds or grate coarsely.
3.Deseed capsicum and slice into thin rounds
4.Heat a thick nonstick pan.
5.Meanwhile mix cheese, milk, crumbs, flour and chilli.
6.If mixture feels thin, add some more bread crumbs.
7.Add salt to taste. Apply 1 tsp. on bottom of pan.
8.Arrange potatoes to cover the pan. Top with capsicum.
9.Pour the mixture all over evenly. Level to cover all the potatoes.
10.Sprinkle fresh ground pepper, salt and simmer on low till bottom is golden brown.
11.Flip over very carefully with a wide sharp spatula, and roast the other side.
12.Let in the remaining butter around the edges to seep down.
13.Let other side become golden brown too.
14.Flip on serving plate and make sections with a knife.
15.Serve hot and crisp.

Palak Paneer

Ingredients:

Spinach - 500 gms
Onions - 5 medium sized
Garlic - 2-3 flakes
Cooking oil - 6-7 tbsps
Cummin seeds - 1 tbsp
Paneer - 150-200 gms
Salt to taste
Garam Masala, Jeera Powder, Chilli Powder each 1tbsp.

Method:

1.Cook the spinach in water.
2.Drain the water and then make puree of the spinach leaves.
3.Cut 4 of the onions finely and saute them till transparent.
4.Grind the other onion and the garlic flakes to a fine paste.
5.Add this paste to the sauted onions. Also add the puree and the spice
powders. Add some water if necessary.
6.Boil for a minute or two.
7.Cut the paneer to cubes of desired size (preferably not too small). Fry
these in oil till golden brown,
8.Add these fried paneer cubes to the prepared palak.
9.Serve hot with rice or rotis.

Rava Dosa

Ingredients:
1 cup Rava
1 cup Rice flour
1 cup Maida
1 tbsp. Pepper
1 tbsp. Cumin seeds
6-8 Green chilles finely chopped
Ginger 1 small piece finely chopped
Curry leaves finely chopped
Corrainder finely chopped
1.5 tbsp.Salt
Cooking Oil 1 tbsp per dosa

Method:
Mix rava, maida, and rice flour in water to make slightly watery batter.Add all the other ingredients except oil, to the above batter.Keep this batter in room temperature for atleast 20 minutes before making dosas.

Gobi Manchurian

Ingredients:
1 medium. cauliflower clean and broken into big florettes.
1 small bunch spring onion finely chopped
2 tsp. ginger finely chopped
1 tsp. garlic finely chopped
1/4 cup plain flour
3 tbsp. cornflour
1/4 tbsp. red chilli powder
2 red chillies, dry
3 tbsp. oil
1 1/2 cups water
1 tbsp. milk

Method:
1.Boil the florettes for 3-4 minutes in plenty of water to which a tbsp. of milk has been added.
2.Drain and pat dry on a clean cloth.
3.Make thin batter out of flour and 2 tbsp.cornflour, adding 1/4 tsp. each of ginger and garlic and red chilli powder and salt to taste.
4.Dip the florettes in the batter one by one and deep fry in hot oil. Keep aside.
5.In the remaining oil, add remaining ginger, garlic and crushed red chilli and fry for a minute.
6.Add the salt and spring onions.
7.Stir fry for a minute.
8.Add 1 1/2 cups water and bring to a boil.
9.Add 1 tbsp. cornflour to 1/4 cup water and dissolve well.
Gradually add to the gravy and stir continuously till it resumes boiling.
Boil till the gravy becomes transparent. Add florettes and soya sauce.
Boil for two more minutes and remove.
10.Serve hot with noodles or rice.

Dry manchurian
It can be made by omitting the gravy.
Make florettes as above and instead of adding water as above, add fried florettes, spring onions and soya ce at this stage.
Sprinkle 1 tsp. cornflour on the florettes and stirfry for 2 minutes.
Serve piping hot with toothpicks or miniforks and chilligarlic sauce or tomato sauce.
Same procedure for veg. manchurian (with gravy or dry), but instead of using only cauliflower, use finely chopped minced vegetables and bind with some cornflour or bread crumbs and make small lumps the size of a pingpong ball.
Fry and proceed as above.

Vegetable Pulao

Ingredients:
3 cups of rice, boiled
A bunch of coriander leaves.
3-4 green chillies.
2 tsp of coconut, shredded
3 medium onions,sliced fine.
1/2 an onion, chopped.
A few sticks of cinammon, a few
cardommom seeds, a few cloves.
1 1/2 tsp red chilli powder.
salt to taste.
2 flakes garlic.
1 inch piece ginger.
Ghee or melted butter for frying.
1 cup of cauliflower flowerets.
Some mixed frozen vegetables like beans,
carrots and green peas.
3 tsbp ghee(clarified butter)

Method:
Grind together the 1/2 onion, coconut, garlic, ginger
and coriander in the blender, to make a smooth paste.
Keep aside.
Fry the onions in a the ghee or melted butter.
Also add the cloves, cinnamon and cardommom.
When onions are browned properly, add the red chilli powder
and fry for 30-45 seconds.
Now add all the vegetables,including the cauliflower and
sprinkle some water on it.
Keep covered and cook on a low flame till the vegetables are cooked.
This might take approximately 15-20 minutes.
Keep sprinkling water periodically to speeden up the process,
but do not add excess water as it will ruin the pulao.
When the vegetables are done, transfer the vegeables to a
big mixing dish, add all the boiled rice, salt to taste
and the blended masala.
Mix thoroughly and then heat it either in a microwave or on
low heat on the cooking range.It is heated again to let
the salt spread across the dish.
Serve with Raita.

Pav Bhaji

Ingredients:

8 pavs (squarish soft buns about 4" x 5" size)
butter to shallow fry.

For Bhaji
1 capsicum chopped fine
2 onions chopped fine
2 tomatoes chopped fine
2 1/2 cups chopped mixed vegetables (beans, carrots, cauliflower, potota, beans, bottle gourds, etc.) 1/2 cup shelled peas
2 tbsp. butter
2 tsp. pavbhaji masala
1 1/2 tsp. chilli powder
1/4 tsp. turmeric powder
1/2 tsp. sugar
salt to taste
1 cup water (in which vegetables were boiled)
1/2 tsp. each ginger grated, garlic crushed
juice of 1/2 lemon.

To Garnish

1 tbsp. coriander chopped
1 onion chopped
small pieces of lemon

Method:

Pressure cook mixed vegetables and peas till well done.
Mash them coarsely after draining.
Heat butter in a pan.
Add ginger-garlice, capsicum, onion, tomatoes.
Fry for 2-3 minutes till very soft.
Add pavbhaji masala, chilli powder, turmeric, salt, sugar and fry further 2-3 minutes.
Bring to boil.
Simmer till gravy is thick, stirring and mashing pieces with masala, in between.
Add lemon juice, stir.
Garnish with chopped coriander and a block of butter.

For Pavs

Slit pavs horizontally leaving one edge attached. (To open like a book).
Apply butter (as desired) and roast open on a griddle till hot and soft with the surface crisp on both sides.

Serve hot with bhaji, a piece of lemon and chopped onion.

Bhel

Ingredients for 3 servings:
1 1/2 cups puffed rice
1 onion
1 tomato
1 small boiled peeled potato
1/2 tbsp coriander leaves
1/2 cup fine sev
1/4 cup parboiled moong sprouts (optional)
1 tsp roasted peanuts
1 tsp hot green chutney
1 1/2 tsp tamarind chutney
salt to taste
1/4 lime juice

Method:
In a large mixing bowl, add puffed rice,and all ingredients except 1/4 the coriander and sev. Mix well. Sprinkle a few drops water if too dry. Adjust salt and lime as per taste.Spoon into individual bowls. Sprinkle some sev and coriander to garnish. Serve immediately.

Spicy Roti

Ingredients:
1 1/2 cups wheat flour
1/2 cups gram flour
1 1/2 tsp chilli powder
1 tbsp oil
salt to taste
1/2 turmeric powder
2-3 pinches asafaetida
1/2 tsp each cummin / oregano seeds
finely chopped coriander
1 tbsp water

Method:

Knead a slightly stiff dough, adding all above ingredients, cover with wet cloth. Break off bits and make small potato sized balls. Roll to 3-4mm thickness. Roast on griddle (tawa) as for phulka. Or after brown spots appear place direct on gas flame and puff, with help of tongs.Apply ghee or butter and serve hot.

Bread Bajji

Ingredients:

4 Slices of bread
2 cups of Besan
1 spoon chilli powder
1/4 spoon corriander powder
1/2 onion
salt to taste.
Oil for frying.

Method:
1.Cut onion into small pieces.
2.Make the paste of besan by adding some water and mix salt,chilli,corriander powder and some corriander leaves for taste.
3.Cut the bread into four pieces and dip them in channa dal paste and deep fry them in the oil till golden brown.
4.Serve them with some hot sauce or ketchup.

Vegetable Cutlet

Ingredients:

Vegetables-Potato,Beans, Carrots,green peas,Beet Root(if preferred)

Method:

Steam the vegetables in a pressure cooker or a food steamer and mash them into
a tight paste. Add grated onions, salt, red chilli powder, garam masala powder and
ground cinnamon(a pinch).Knead the mixture tightly.Take some rice flour and add water to make it into a slightly watery juice.Make the vegetable mixture into evenly sized balls and roll over the rice flour and then cover it with rawa.Deep fry the balls until they turn golden brown.Serve hot with tomato ketchup.

Happy eating :-)

Dahi vada

Ingredients:

1/2 c Urad dal
1/2 Moong dal
1 c Yogurt
Spice to taste (cumin and paprika)
Oil for frying
1/4 c Milk

Method:

Clean dal, wash and soak in water for 4 hours. Blend in blender at
medium speed using the minimum amount of water required to keep paste
moving freely. Add salt and start heating oil.

Drop spoonfuls of batter in the hot oil using a large tablespoon. Fry
until golden brown. Drop in water. Let it soak till ready to serve.

Beat yogurt with milk. Add spice according to taste. Squeeze out water
from the vada and add yogurt. Serve.

Happy eating :-)

Vegetable Kurma

Ingredients:
2 cups Vegetables
2 Onions cut length-wise
2 Green chilies cut length-wise
1 tsp Coriander powder
1 1/4 tsp Salt
one pinch Turmeric powder
1/2" Cinnamon stick
2 Cloves
2 Cardamom
2 tblsp Coconut powder
1 tsp Khus-Khus (poppy seeds)
1/4 tsp (3 cloves) Garlic
1/4 tsp powder (or 1/2" fresh) Ginger

Method:

Put a reasonable sized vessel on the range and heat oil. Add cinnamon,
cloves and cardamom and fry for 2-3 minutes. Add onions and green
chilies and fry till onions turn brown. Add garlic + ginger paste and
fry for a minute or so. Add vegetables and fry for about 3 minutes.
Add Water (about a cup or two). Let the vegetables + turmeric powder
cook. If you are using canned or frozen vegetables skip the above step.

Add coconut paste, khus-khus, salt and wait until cooked.
(Note: Cook on low heat.)

Happy eating :-)

Basic Veggie Pizza

Let's accept it — pizzas are over-priced and, what’s worse, pizza joints aren't too generous with their toppings either. If you've already tried making one at home to save the effort of eating out, but aren't too happy with the result here's the recipe for you. I've read this recipe in TOI and tried myself - the pizza was great!!
So here comes the recipe for easy-to make home pizza.

Recipe for the Pizza base

Ingredients:

1 kg refined flour;
250 ml milk;
1 tsp salt;
10 ml extra virgin olive oil;
10 gm yeast;
1 gm sugar.

Method:

Mix water, milk, salt, sugar, oil and yeast in a mixing bowl. Pour this mixture in the refined flour and knead the dough. Let the dough rest for 15 minutes outside.

Recipe for the Pizza Sauce

Ingredients:
75 gm carrot (finely chopped);
55 gm onion (finely chopped);
20 gm garlic (finely chopped);
30 gm celery stalks (finely chopped);
1 kg ripe plum tomato (blanched, deskinned and deseeded);
1 tsp salt;
½ tsp sugar;
½ tsp freshly ground black pepper;
¼ cup olive oil;
1 tbsp basil (fresh variety).

Method:
Heat the oil in a pan. Add the chopped carrots, garlic, onion and celery, and sauté well. Add tomatoes, salt and sugar to it. Boil this mixture for a few minutes and blend into a smooth paste. Add pepper and chopped basil to this gravy.

The pizza

Ingredients:
180 gm pizza base dough;
40 gm pizza sauce;
50 gm mozzarella cheese (grated);
30 gm olives;
50 gm bell pepper;
40 gm mushroom;

Method:
Roll a pizza base around ten inches in diameter and spread sauce over it. Arrange bell peppers, mushrooms, onion, olives, cheese over it. Bake it in a preheated oven at 180° C. Take it out when a little crispy. Sprinkle chopped basil over it. Cut the pizza into pieces and serve hot.

Summary in Steps:-
1.Roll the pizza base
2.Spread the sauce and add the toppings
3.Bake the pizza
4.Garnish with fresh basil

Happy eating :-)