Tomato chutney
There are two types of chutneys we make from tomato. One is made from raw tomato and other one with red tomato. Both tastes different. Try this red tomato chutney.
Ingredients :
- Tomato 3 to 4 wine red tomatoes cut into pieces
- Two tbsp red chilli powder
- 3 to 4 garlic cloves cut into pieces
- A tbsp of ginger
- Salt as per taste
- A tbsp of oil
- Fresh coriander leaves and curry leaves a tbsp
Method :
Take a pan on heater. Add oil and once the oil is hot add garlic and fry it. Add ginger and tomato pieces and fry till tomatoes are soft. Now add red chilli powder, salt, curry and coriander leaves. Mix it well and allow it to cool. Grind this for few sec. This chutney should not be like a paste. If it is too watery type boil this few minutes till the chutney appears to be thick. Serve this with either chapati or jowar roti.
Bhendi fry
One of the simplest and easy and tasty recipe which you can prepare is bhendi fry. It tastes good with rice and dal. When fed up with normal vegetables try out this.Less time required to prepare it.
Ingredients:
- 8 to 10 bhendi
- salt as per taste
- Red chilli powder one tbsp
- Oil two tbsp
Method:
Split the bhendi in the middle. Now in a bowl take red chilli powder and salt and mix it well. Fill the powder in the splitted blend. Take a pan on heater. Add oil and once the oil is hot add this bhendi and fry till they are cooked well.
Spring onion salad
INGREDIENTS :
- A small bunch of spring onions finely chopped
- A small onion finely chopped
- A small cucumber finely chopped
- A tbsp of red chilli powder
- A tbsp of roasted chana dal powder
- Salt as per taste
Method :
Take chopped spring onion, chopped cucumber, chopped onion in a bowl. Add salt, red chilli powder, roasted chana dal powder and mix them well. The salad is ready. Serve with chapati or jowar roti.
Gooseberry Jam
It is now the season of gooseberry. Goose berries are said to be good for health.We make lot of recipes out of gooseberries. Among them gooseberry jam is one of them. It tastes good and can be used with chapati.
Ingredients:
- gooseberries 8 to 10
- sugar 1 cup (depends on quantity and sweetness required)
- cardamom powder 1 tbsp
- water 1 cup
Method:
Grate the gooseberries with a grater.
Take a container add the grated gooseberries and water and keep it for boiling.
Once the gooseberries are boiled well drain all the water and add sugar.
Cook for few minutes and turn of the heater.Then add cardamom powder to it and mix well.
The jam is ready.
Pineapple salad
Pineapple salad is a simple and tempting salad for kids. As kids love cheese and cherry it is just used to attract them and more tasty and simple to prepare.
Ingredients:
- pineapple cut into small square pieces
- cherries few
- cheese slice cut into small squares as same as pineapple pieces
Method:
Place the pineapple pieces on the plate. Keep the cheese slice over it and then decorate it with cherry.
Paneer capsicum corn masala
paneer capsicum corn masal
Here is a healthy and tasty mild masala curry for your kids. Use this curry in the chapati or in the bread and give your child. A simple and quick vegetable dish which can be prepared in less time and more delicious.
Ingredients:
- A small red bell pepper cut into thin stripes
- A small yellow bell pepper cut into thin stripes
- A small green capsicum cut into thin stripes
- A small cup of sweet corn kernels
- A small cup of paneer cubes
- 2 to 3 garlic cloves cut into small pieces
- A small ginger pieces cut into pieces
- Onion a medium size cut in to thin stripes
- 1 medium size tomato cut in to small pieces
- 2 tbsp oil
- 1 tbsp red chilli powder
- 1 tbsp garam masala
- Salt as per taste
Method:
Take a pan on heater add oil and once the oil is hot add garlic and ginger and fry it.
Add onion pieces and fry till they are golden brown.
Add all the three capsicum , tomato and corn and fry it till they are soft.
Add red chilli powder, garam masala and salt and stir till they are cooked well.
Serve with chapati.
Dry Aloo Munchurian
Ingredients:
- 2 Medium size Potatoes peeled and cut into small cubes
- 1 Cup All purpose flour (Maida)
- 2 to 3 tbsp. corn flour
- 4 tbsp. red chilli powder ( 2tbsp for flour and 2 tbsp. for sprinkling over the Manchurian)
- Salt as per taste
- 1 tbsp. chat masala
- Oil for frying
- 2 tbsp. Pepper powder
Method:
- Boil the potatoes in salt water for 5 mins and then drain all the water and keep aside.
- Take a bowl add all purpose flour, corn flour, salt, chat masala, 2 tbsp. red chilli powder, 2 tbsp. hot oil and mix them properly.
- Add water bit by bit to the flour and mix them well so that it should be a thick batter.
- Dip the aloo cubes and fry it in the oil with low flame till they turn to golden brown color.
- Take it out draining the oil and place them on the paper. Sprinkle a bit of chilli powder and pepper powder on it.
- Repeat the same process for the rest.
- Serve it with tomato sauce.
Dry Mint Paneer
We prepare lot of recipes of paneer with gravy as well as paneer dry recipes.
I tried paneer dry recipe with mint. A awesome recipe which can be used as snacks else can be used as curry along with roti or naan. A simple and tasty recipe try it..
Ingredients:
- Paneer thinly sliced (200 grams)
- 1 Bunch mint (pudina) cleaned
- 3 to 4 green chillies cut into pieces
- 1 Cup fresh coriander leaves
- 2 tbsp. jeera
- A Pinch of hing
- 2 tbsp. of oil
- Salt a per taste
- 1/2 tbsp. pepper powder
Method:
- Take mint leaves, green chillies, jeera, coriander leaves in a jar and grind it into paste.
- Take a pan on heater add oil. Once the oil is hot add the grinded paste and fry it for few mins.
- Add sliced paneer and fry it along with the paste.
- Add hing, salt and pepper powder and mix it well.
- Serve hot.
Brinjal Peas Masala
Brinjal curry is always prepared with the traditional method. But this time I tried it out in a different way. With fresh grinded masala made the curry very tasty.
Ingredients:
- 2 Brinjal thinly sliced
- 1 Small cup fresh peas
- 1 Cup grated coconut
- 1 tbsp. jeera
- 1 small cup Fresh coriander leaves
- 3 to 4 green chillies cut in to pieces
- 1 Inch ginger cut into pieces
- 1 tbsp. coriander powder
- Salt as per taste
- Jaggery as per requirement
- Mustard seeds and turmeric powder 1 tbsp.
- Oil 2 to 3 tbsp.
Method:
- Grind the fresh coconut, jeera, coriander leaves, green chillies, ginger in to paste and keep aside.
- Take a container on heater add oil and once the oil is hot add mustard seeds allow it to crackle.
- Add turmeric powder, and brinjal and fry it for few mins.
- Add fresh peas and fry it well.
- Add the grinded paste and fry it for 2 mins.
- Add water a little bit so that the paste should not stick .
- Add salt, jaggery and coriander powder and cook for 5 mins till al the masala mixes well.
- Serve hot with chapati or roti.
Bhendi Fry masala
Bhendi fry masala is one of the spicy and dry curry which is very tasty. It tastes good with roti and rice. Try this!!!!!!!!
Ingredients:
- 10 to 12 bhendi’s cut in to pieces of 1 inch long
- 1 small cup dry coconut grated
- 2 to 3 garlic cloves finely chopped
- 1 inch ginger finely cut
- 2 tbsp. red chilli powder
- salt as per taste
- 4 to 5 tbsp. of oil
- 1 tbsp. of jaggery
- 2 tbsp. of tamarind water
- A pinch of turmeric powder and mustard seeds
- 1 cup fresh coriander leaves
- 1 medium size onion finely chopped
Method:
- Grind the dry coconut, garlic, ginger, coriander leaves in to paste and keep it aside
- Take a pan on heater. Add oil and once hot add mustard seeds allow it to crackle. Add onion an fry till they are golden brown.
- Add ladyfinger (Bhendi) and fry till they is no sign of stickiness.
- Now add the grinded paste and fry along with it.
- Add bit water as the masala will stick to pan. Add tamarind water, jaggery and salt an cook for few mins.
- Serve with chapati or rice.
Spicy Aloo Fry
Ingredients:
- 2 Medium size Potatoes
- 4 tbsp. of fine coarse semolina
- 2 tbsp. red chilli powder
- Salt as per taste
- Oil as required
Method:
- Peel the potato skin and cut into thin slices.
- Take a bowl and add semolina, salt and red chilli powder and mix them well
- Take a pan(tava) on heater and apply oil to it
- Now dip the potato slices one by one in the semolina mixture and place them on the tava.
- Apply oil on every slice and allow it to cook till the semolina turns golden brown in color
- Turn over the other side and apply oil
- Take it off and repeat the same process for the rest
- Serve hot as a snack
Avarekalu Pulao (Hyacinth Bean Pulao)
One more dish which I prepared out of Avarekalu is Avarekalu pulao. Simple quick and tasty rice that can be prepared with less ingredients. It is a good dish for the lunch box for kids. Raita along with it adds more taste.
Ingredients:
- 1 Cup rice (uncooked)
- 1 Cup Avarekalu ( hyacinth bean)
- 3 green chillies chopped
- 1 Cup fresh coconut grated
- 1 inch ginger finely chopped
- 1 Cup fresh coriander leaves chopped
- 2 tbsp. jeera and mustard seeds
- 2 tbsp. coriander powder.
- Oil 3 to 4 tbsp.
- Salt as per taste
- Fresh curry leaves
- 1/4 tbsp. of sugar and a pinch of hing.
Method:
Grind the coconut, ginger, coriander leaves , jeera and green chillies in to paste and keep aside.
Take a cooker pan on heater add oil and once it is hot add mustard seeds allow it to crackle. Now add curry leaves, coconut paste and hing and fry it in oil. Add Avarekalu and cook for few mins.
Now add 2 cups of water , salt, sugar, coriander powder to it.
Add the uncooked rice ( wash twice in water and drain all the water) to it and close the lid and cook it for 2 whistle.
Serve hot with raita.
Mushroom Curry
Ingredients:
- 1 Cup mushroom thinly sliced
- 3 Onion thinly sliced
- 3 green chillies cut into pieces
- 2 tomatoes finely chopped
- 2 to 3 garlic cloves finely chopped
- 1 Inch ginger finely cut
- 1 tbsp. garam masala
- Salt as per taste
- 4 tbsp. oil
- A pinch of turmeric power and pepper powder
- 1/4 tbsp. Sugar
- Fresh coriander leaves
Method:
- Take a container on heater add 2 tbsp. of oil. Add garlic and ginger and fry it. Add onion and green chillies fry it till they are soft. Allow it to cool and then along with coriander leaves grind into paste.
- Now take another container on heater add 2 tbsp. of oil. Add tomatoes and fry till they are soft. Add sliced button mushrooms and cook for few mins.
- Add the onion paste, turmeric powder, garam masala, pepper powder, salt sugar.
- Add little water and cook till the gravy thickens.
- Serve hot with chapati and naan.
Avarekalu Akki Rotti
Avarekalu Akki Rotti is one of the famous breakfast recipe of Bangloreans. We make lot of dishes out of Avarekalu. Rotti is also among them. It tastes good with coconut chutney or yogurt. But I tried it out with tomato bisi uppinkai. It was really tasty and was a good combination.
Ingredients:
- 1 Cup rice flour
- 1 Cup Avarekalu
- 2 green chillies crushed
- 1 Onion chopped
- 2 Tbsp of fresh coriander leaves finely chopped
- 2 tbsp. jeera
- 4 Tbsp Oil
- Salt as per taste
Method
- Pressure cook the Avarekalu for 2 whistle. Drain all the water and keep aside.
- Crush the green chillies, jeera and coriander leaves in a mixer and make into paste.
- Take the rice flour in a bowl add the onion, green chilli paste, Avarekalu and salt.
- Add water to it bit by bit and make a dough much softer than chapati dough and make small balls
- Now take a non stick pan or tava apply oil on its surface and take the dough ball start pressing on the tava with the palm and make a circle.( Tips: apply oil to u hand and press so that the dough will not stick)
- Keep it on the heater with the lid closed so that it will be cooked very well
- Once you find it is done reverse it and keep for 1 mins
- Repeat the same process for other dough balls
- Serve hot with coconut chutney or with any curry
Ingredients
Tomato Spinach Pasta
Tomato Spinach pasta is one of the easiest and quick pasta recipe that is tasty and healthy.
Ingredients:
- Pasta 2 Cups
- 4 to 5 tomatoes finely chopped
- 1 Bunch of spinach cleaned and finely chopped
- 2 Medium size onions thinly sliced
- 2 to 3 garlic cloves finely chopped.
- 1/2 tbsp. pepper powder
- Basil few leaves
- 2 tbsp. Red chilli powder
- Salt as per taste
- 4 tbsp. olive oil
- 1 tbsp. sugar
- 1 bowl cheese
- 4 tbsp. tomato sauce
Method:
Keep pasta for boiling. Add salt and 2 drops of olive oil to the water while boiling. Once the pasta is soft drain all the water and keep aside.
Take a container on heater. Add olive oil and once the oil is hot add garlic and fry it. Add onion and fry till they are soft. Add tomatoes and stir it till they are soft. Then spinach is added. Stir for few mins. Add basil leaves , red chilli powder, pepper powder, salt, sugar and cook for few mins. Add tomato sauce and mix well. Now add pasta to it and cook for 5 mins so that it settles well in the gravy.
Garnish with cheese and serve hot
Gobi Capsicum Masala
Ingredients:
- 1 Cup Gobi florets
- A small capsicum finely chopped
- 3 onions cut into slices
- 2 tomatoes finely chopped
- 2 to 3 garlic cloves
- 1 inch ginger cut into pieces
- 2 to 3 green chillies finely cut
- 1/4 tbsp. pepper powder
- Salt as per taste
- oil 4 tbsp
Method:
- Take a container on heater add 2 tbsp of oil and add garlic, ginger and fry it. Now add onion and green chilli fry till they are soft. Now allow this to cool and grind into paste.
- Now take another container on heater add 2 tbsp. of oil. add capsicum and fry for 2 mins. Now add Gobi florets and tomatoes and cook till they are soft.
- Add onion paste to it. Also add little water.
- Now add salt and pepper powder and cook till the gravy is thick.
- Serve hot with chapati or naan
Veg Paneer Paratha
Veg Paneer Paratha is a paratha made from the vegetables like carrot, beetroot and raddish and stuffed with paneer. Actually I got this idea from my sister so tried it and liked it most. It tastes good with curd or pickle or tomato sauce. Its a healthy and tasty paratha try it!!!!!!!!!!!!!!!!!
Ingredients:
- 1 Small cup Carrot grated
- 1 Small cup beetroot grated
- 1 Small cup raddish grated
- 1 Cup Paneer grated
- 2 tbsp. Red chilli powder
- 1 tbsp. jeera powder
- Salt as per taste
- Oil for making dough and applying for paratha
- 2 Cups Wheat Flour
Method:
Making Dough:
- Take wheat four in a bowl and add the vegetables like carrot, beetroot and raddish to it. Also add jeera powder, red chilli powder and salt. Mix them well. Add 2 to 3 tbsp. oil. Now by adding bit by bit of water make the dough bit harder than chapati dough as it will become more soft after few mins. Keep it closed for at least 15 mins.
How to proceed:
- Make small balls of dough of about lemon size.
- Make it to a circle of about 4 cms diameter.
- Now place 1 tbsp. of paneer in the center as stuffing and close the sides.
- Now with wheat flour for dusting make it a circle of about 10 cms diameter with rolling pin.
- Put it on tava and cook it both sides by applying oil.
- Repeat the same process for the rest
- Serve hot.
Paneer Rajma Masala
Paneer Rajma masala is one of the north Indian dish. Very healthy and rich vegetable curry tastes good with chapati’s. and naan. Here paneer and Rajma are cooked in onion and tomato gravy. Its really a mouthwatering dish.
Ingredients:
- 1 Cup Rajma
- 200 gram paneer ( half of it cut in to cubes and rest grated)
- 4 tomatoes cut in to pieces
- 2 onion cut into pieces
- 1 inch ginger cut into small pieces.
- 2 to 3 garlic cloves finely chopped
- 2 tbsp. red chilli powder
- 1 tbsp. garam masala
- Salt as per taste
- 2 tbsp. oil
- 2 tbsp. butter
- Fresh coriander leaves to garnish
Method:
- Soak Rajma overnight in water and then pressure cook with 4 to 5 whistle. Drain all the water and keep aside.
- Take a container on heater. Add oil and once it is hot add garlic cloves and fry it. Add ginger and onion fry till golden brown. Add tomatoes and stir it till they are soft. Allow it to cool and then grind in to paste.
- Take another container on heater add butter. once it starts melting add paneer cubes and fry it. Now add the grinded tomato onion paste and Rajma to it. Add salt, red chilli powder, garam masala and grated paneer to it. Add little bit of water and cook till the gravy thickens.
- Garnish with coriander leaves and serve hot.
Rajma Palak Curry (Palak Rajma)
One of the famous North Indian vegetable curry is Rajma Palak curry. Here the Rajma (red kidney beans) is cooked in a spinach gravy. It tastes good with roti’s and plain rice.
Ingredients:
- 1 Cup Rajma
- 1 Bunch spinach leaves cleaned
- 2 Tomatoes cut in to pieces
- 1 Medium size onion finely chopped
- 2 tbsp. red chilli powder
- 1 tbsp. garam masala
- Salt as per taste
- 1 tbsp. fresh cream
- 2 tbsp. oil
Method:
- Soak Rajma in water overnight.
- Pressure cook it with 4 to 5 whistles. Drain the water and keep aside.
- Now boil the spinach in water and drain all the water and allow it to cool.
- Grind spinach and tomato in a mixer to a paste and keep aside.
- Take a container on heater. Add oil and once the oil is hot add onion and fry it.
- Once the onion turns golden brown add palak and rajma in to it.
- Add water as required.
- Now salt, red chilli powder, garam masala is added.
- Cook till all the gravy becomes thick
- Add fresh cream and serve hot.
Masala Nutchu (Broken jowar khichadi)
Broken jowar or so called as jowar nutchu is really good for health. The khichadi prepared from it with lot of vegetables makes it tasty and healthy meal dish.
Ingredients:
- 1 Cup broken jowar (nutchu)
- 2 Green chillies finely chopped
- 1 Small cup green peas
- Red and green capsicum finely chopped ( small cup)
- 1 Medium size onion finely chopped
- Fresh curry leaves
- Fresh coriander leaves
- 4 tbsp. oil
- Salt as per taste
- 1 tbsp. mustard seeds
- A pinch of turmeric powder
- 1 Tbsp sugar
Method:
- Take a bowl of broken jowar add water to it and keep it in water for few mins. Then drain all the water and keep aside.
- Take a container on heater and add oil to it. Once the oil is hot add mustard seeds allow it to crackle.
- Add turmeric powder, curry leaves, onion, green chillies and fry till onion is golden brown.
- Now add capsicum and green peas and fry till they are soft.
- Add 3 cups of water, salt, sugar and coriander leaves.
- Once the water starts boiling add the broken jowar and keep on stirring so that no lumps should be formed.
- Cook till the khichadi becomes bit thick.
- Garnish with coriander leaves and serve hot.
Chinese Tomato Soup
Making Soups at home is very easy now a days. Homemade soups are good for health. I usually try different veg soups at home. This time I tried out Chinese tomato soup. Waw !!!!!!!!!!!!!!! it was really good.
Ingredients:
- 5 to 6 tomatoes
- 1 potatoes cut in to 4 pieces
- 1 Small cup shredded cabbage
- 1 small cup spring onion finely chopped
- 4 to 5 beans finely chopped
- 1 small carrot finely chopped
- 2 to 3 garlic cloves finely chopped
- 1 inch ginger grated
- 2 tbsp. butter
- 2 tbsp. red chilli powder
- 1/4 tbsp. pepper powder
- 1 tbsp. soya sauce
- salt as per taste
- 1 tbsp. sugar
Method:
- Take tomatoes and potato in pressure cooker and boil it for 5 to 6 whistle. Drain all the water and allow it to cool. Peel the skin of tomatoes and potato. Grind it in a mixer and keep aside.
- Now take a container on heater add butter to it. Once the butter starts melting add the vegetables like cabbage, carrot and beans, garlic, ginger and fry it. Add 1 cup of water and allow it to cook with closed lid.
- As the vegetables are boiled add the tomato puree to it.
- Now add salt, sugar, red chilli powder, pepper powder, soya sauce and spring onion
- Boil it for few mins till it mixes well with all spices
- Serve hot with butter on it.
Stuffed Capsicum
This new year I tried out a snack which was really good to taste. Actually I got this idea from my sister. Ya the stuffed capsicum. For the stuffing I used marinated paneer, onion, potatoes and just cooked in a oven. Try it out its really very tasty.
Ingredients
- 1 Medium size Red bell pepper cut into half and deseed it.
- 1 Medium size yellow bell pepper cut into half and deseed it
- 1 medium size capsicum cut into half and deseed it
- 250 grams paneer cut into big pieces
- Cauliflower cut into florets a cup full
- 2 Onion sliced into big pieces
- 2 potatoes cut into big pieces
- 1 small cup sliced mushroom
- Yoghurt(curd) 4 tbsp
- Tandoori curry paste 2tbsp
- Cheese for garnishing 1 Cup
- 1 Cup yogurt (curd)
- 2 tbsp. tandoori paste
- Salt as per taste
- 4 tbsp. olive oil
Method
- Take 1 cup of yogurt, salt and tandoori paste and mix well.
- Add paneer, onion, cauliflower, potatoes ( half boil), mushrooms to the curd.
- Mix them well and marinate it over night.
- Take the capsicum apply oil to the sides and just keep for 2 to 3 mins in microwave so that it becomes soft.
- Now take a pan on heater add olive oil and fry the marinated vegetables for few mins so that they are half cooked.
- Put the marinated vegetables in the capsicum shells and apply cheese to it and grill it in oven for 6 to 10 mins till all the cheese melts and vegetables are cooked well in the capsicum shells.
- Serve hot
2013 in review
The WordPress.com stats prepared a 2013 annual report for this blog.
Here’s an excerpt:
The concert hall at the Sydney Opera House holds 2,700 people. This blog was viewed about 13,000 times in 2013. If it were a concert at Sydney Opera House, it would take about 5 sold-out performances for that many people to see it.
Sweet Corn Paratha
Sweet corn stuffed paratha is delicious paratha that kids likes very much. It is usually prepare by crushing corn and some spices are added to make it spicy an delicious. Just we can have it with curd or pickle.
Ingredients:
For stuffing:
- 1 Cup sweet corn kernels boiled
- 1 tbsp. red chilli power
- 1/2 tbsp. garam masala
- Salt as per taste
- 2 tbsp. fresh coriander leaves finely chopped
- 1 tbsp. butter/ghee
For Dough:
- 2 Cups wheat flour
- Salt a pinch
- Oil and for paratha
Method:
For stuffing:
Boil the sweet corn kernels and once they are cooled grind in to paste. Now take a container on heater add ghee/ butter. Once the ghee starts melting add grinded sweet corn and fry it. Add red chilli powder, garam masala, salt an fresh coriander leaves and fry till the paste becomes thick. Allow it to cool.
For Dough
Take wheat flour in a bowl add salt, oil and with the water knead the dough and make the dough consistency to chapati dough. Keep it closed in a vessel for about 15 to 20 mins.
How to proceed:
Take a small ball of dough and make a circle of 5cms diameter with a rolling pin.Keep the stuffing in the centre and now close all the edges neatly.Now make it circle up to 10 cms diameter with wheat flour for dusting.Put this on a tava for cooking and even apply oil on both sides.Repeat the same process for the rest. Serve hot with butter
Beetroot Rice
Beetroot rice is one of the easiest rice recipe that can be prepared with less efforts. It can be prepared by two method. Here I have presented both methods. Both the methods give same taste but the color is bit different.
Ingredients:
- 1 Cup uncooked rice
- 1 Cup grated beetroot
- 1 Small onion finely chopped
- 2 to 3 garlic cloves finely chopped
- 1 Inch ginger finely chopped
- 2 tbsp. red chilli powder or green chilli 2 to 3 finely chopped
- 1 tbsp. garam masala
- Salt as per taste
- Fresh coriander leaves to garnish
- Oil 4 to 5 tbsp.
- Mustard seeds 1 tbsp.
- turmeric powder 1/2 tbsp
Method 1:
Take a cooker pan on heater and add oil and once it is hot add mustard seeds. Allow it to crackle. Add turmeric powder. Add garlic and ginger and fry it. Now add onion and fry till golden brown. Add grated beetroot and fry it for 2 mins. Add salt, red chilli powder, garam masala, salt and 2 cups of water. Now take the uncooked rice wash it twice in water and drain all the water and put it in the cooker. Close the lid and cook it till 2 to 3 whistle. Garnish it with coriander leaves. Serve hot.
Method 2:
Cook the rice and keep aside. Take a pan on heater and add oil and once it is hot add mustard seeds. Allow it to crackle. Add turmeric powder. Add garlic and ginger and fry it. Now add onion and fry till golden brown. Add grated beetroot and green chilies and fry it for 2 mins. Add salt, garam masala, salt and little water and cook till the beetroot is cooked well. Now add the cooked rice and mix well. Garnish it with coriander leaves. Serve hot.
kodubale
Kodubale is one of the Karnataka snack time recipe or sometimes prepared during Diwali as snacks. It is mild spicy and crispy.
Ingredients:
- 2 Cup wheat flour
- 1 Cup rice flour
- 1 Cup dry coconut grated
- 1/2 cup roasted Chana dal
- 4 tbsp. red chilli powder
- 1 tbsp. hing
- 4 tbsp. hot oil
- Oil for frying
- Salt as per taste
Method:
Fry wheat flour in a pan with low flame till it is light brown in color. Allow it to cool. Now grind roasted chana dal, dry coconut, red chilli powder in a mixer.
Mix rice flour and wheat flour, grinded mixture, salt and hot oil . Add water bit by bit and make the dough of puri consistency. Keep it closed for 10 to 15 mins. Now make thin circles from the dough and fry them in the oil with low flame. Once they are done drain the oil and take it out. Repeat the same process for the rest.
Vangi Bath (Brinjal Rice)
Vangi Bath is a famous rice dish of Karnataka. It is usually prepared from green brinjal. It is spicy and tasty rice recipe.
Ingredients:
- 1 Cup uncooked rice cleaned in water twice
- 2 Green brinjal of medium size cut into long strips
- 1 medium size onion cut in to long strips
- 2 to 3 garlic cloves finely chopped
- 1 tbsp. red chilli powder
- 1 tbsp. masala powder [ (huli powder)/ (Vangi bath powder)]
- 2 tbsp. urad dal
- 2 tbsp. Chana dal
- 4 tbsp. oil
- 1/2 tbsp. mustard seeds
- 1/4 tbsp. turmeric powder
- Salt as per taste
- Fresh coriander leaves
- fresh curry leaves
- 1 tbsp. of jaggery
- 2 to 3 tbsp. of tamarind water
Method:
Take a cooker pan on heater. Add oil and once the oil is hot add mustard seeds. When the mustard seeds starts crackling add urad dal and Chana dal and fry them till they are golden brown. Add curry leaves and turmeric powder. Add garlic and onion and fry them till golden brown. Add green brinjal and fry it for 2 mins. Now add tamarind water, salt, red chilli powder, masala powder, jaggery. Add water of 2 cups. Now add the rice which is cleaned in water in to the cooker. Close the lid and cook on medium flame.
Cook it for 3 whistle. Garnish with coriander leaves and serve hot along wit raita.
Padvalkai Bhaji (snake gourd bhaji)
Everybody likes to have bhaji as snacks or it is commonly prepared during festivals and functions . And snake gourd can be used to prepare bhaji’s. Tasty and spicy try it out.
Ingredients:
- Snake gourd thinly sliced in to circles (8 to 10 pieces)
- 1 Cup gram flour
- 1 tbsp. red chilli powder
- Salt as per taste
- 1/4 tbsp. turmeric powder
- 1 tbsp. fresh coriander leaves chopped
- A pinch of sugar
- 4 to 5 tbsp. hot oil
- 1/2 tbsp. jeera powder
- Oil for frying
Method:
Take gram flour in a bowl and add jeera powder, salt , red chilli powder, turmeric powder,sugar, fresh coriander hot oil and mix well. Add bit by bit water and make a thick batter. Now dip the snake gourd circles in batter and fry them in the oil with low flame.
Once they turn golden brown drain the oil and take it off. Repeat the same process for the rest. Serve hot.
Besan Laddu
Besan laddu is one of the old and traditional sweet that is prepared during Diwali or during functions. Simple and easy sweet that can be prepared with less efforts. Dry fruits added to it makes more tasty.
Ingredients:
- 1 Cup besan flour
- 1/2 Cup ghee
- 1/2 Cup powdered sugar
- 1 tbsp. cardamom powder
- 4 to 5 Cashew nuts cut in to small pieces
- 4 to 5 raisins
- 1 tbsp. fresh milk cream or milk
Makes 5 laddu’s
Method:
Take a container on heater and add ghee. Once the ghee melts add besan flour and fry it on low flame till we get a nice aroma. Add cashew nuts fry it along with besan till the cashew turns brown. Once the color turns to bit light brown turn off the heater. Add 1 tbsp. of cream to it. Allow it to cool. Once it is cool add powdered sugar and cardamom powder and mix well.
Once the mixture turns thick try to make laddu out of it. Just press raisins to it.
Tomato Paneer
Every time we prepare paneer curry using onion and tomato gravy but this time I tried it out with only tomato gravy and came out very well.
Ingredients:
- 2 tbsp. oil
- 1/2 tbsp. jeera
- 2 Garlic cloves finely chopped
- 1 Inch ginger finely chopped
- 1/2 tbsp. garam masala
- 1 Cup paneer cut in to small cubes
- A small capsicum thinly sliced
- 1 tbsp. red chilli powder
- 1 tbsp. butter
- Salt as per taste
- A bit sugar
- 4 medium size tomatoes cut n to pieces
- Fresh cream 1 tbsp.
Method:
Take a pan add 1 tbsp. oil and heat it. Add garlic and ginger and fry it. Now add tomatoes and fry it till they are soft. Allow it to cool and then grind it into paste. In the same pan fry capsicum till they are soft and keep aside.
Now Take another container on heater add butter and once the butter starts melting add paneer cubes and fry it.
Add jeera , tomato paste and capsicum and mix well. Cook for 2 mins and then add salt, garam masala, red chilli powder, sugar and water a bit and cook till the gravy thickens. Add fresh cream and serve hot with chapati.
Chinese Manchow soup
Manchow soup is a famous soup from Chinese cuisine. It is a spicy and tangy soup with lot of vegetables. Noodles added to it makes it different from other soups.
Ingredients:
- 1 Small carrot finely chopped
- 1 Small cup beans finely chopped ( 4 to 5 beans)
- 1 Small cup capsicum finely chopped
- 1 Small cup mushroom cleaned and finely chopped ( 3 to 4)
- 1 Small cup shredded cabbage
- 2 to3 garlic cut in to small pieces
- 1 inch ginger grated
- 3 to 4 tbsp. soya sauce
- 2 tbsp. chilli sauce
- 2 tbsp. corn flour
- 1 tbsp. butter
- Salt as per taste
- 1/2 cup noodles ( spaghetti 4 to 5 sticks)
- 1/4 tbsp. pepper powder
Method:
Take butter in a container and keep it on heater on low flame and once the butter starts melting add all the vegetables to it and fry it for 2 mins. Now add water to it ( 2 to 3 cups) and spaghetti and close the lid till the vegetables are boiled. Add chilli sauce and soya sauce, pepper powder and salt to it. Mix corn flour in water and add to it . Keep on boiling till the soup thickens. Serve hot.
Khobri kadabu (kai kadabu)
Cooking time: 30 mins
Makes 8 to 10 kadabus
Ingredients:
For Stuffing
- 2 Cups grated coconut
- One cup Jaggery grated
- 1 tbsp Cardamom powder
- 2 Tbsp poppy seeds
For Dough
- 1 cup Maida ( all purpose flour)
- 2 to 3 tbsp. of fine coarse semolina
- 2 to 3 Tbsp oil for making dough
- A pinch of salt
- Oil for frying
Method
For stuffing
- Grate the coconut
- Now mix the grated coconut and grated Jaggery in the vessel and keep it for cooking on medium flame.
- Keep on stirring, the Jaggery melts and add poppy seeds, cardamom powder and cook it for few mins till it becomes bit thick
For dough
- Take maida and fine coarse semolina in a bowl add salt and 2 tbsp of oil then with the water make the dough similar the dough consistency of chapati dough.
How to proceed
Make small balls from the dough to a size of lemon. Make circle of each balls of 4cms diameter. Now place the stuffing in the center along the length and fold it in a shape of semicircle. Close the ends firmly else there will be a chance it may open while frying. Keep oil for frying and once the oil is hot fry the kadabu with low flame till it turns golden brown. Take it out by draining the oil and repeat the same process for the rest.
Capsicum Bhaji
Ingredients:
- 1 Medium size capsicum cut into thin circles
- 1 Cup Gram flour (besan)
- 1 tbsp. red chilli powder
- 1/2 tbsp. jeera powder
- Salt as per taste
- Finely chopped coriander and curry leaves 2 tbsp.
- A pinch of turmeric powder
- A pinch of sugar
- 2 to 3 tbsp. of hot oil
- Oil for frying
Method:
Take gram flour in a bowl and add red chilli powder, jeera powder, salt, chopped coriander and curry leaves, turmeric powder, sugar and mix well.
Now keep oil for frying. Once the oil is hot add 2 to 3 tbsp. of hot oil to the flour. Mix well and with the water make a thick batter. Dip the capsicum in the batter and put them in the oil for frying. Fry them with low flame and once they turn golden brown take it off by draining oil. Repeat the same process for the rest.
Serve hot.
Badam Puri
Badam Puri is a old fashioned sweet and it comes all the ways from Karnataka cuisine. It is a sweet done during festivals and functions. This time I did this during navaratri and it came out very well. Easy and delicious sweet.
Ingredients:
- 1 Cup Maida (all purpose flour)
- 1/2 Cup fine coarse semolina ( chirote rawa) . For more crispy we can add 1 cup.
- 2 tbsp. ghee and 2 tbsp. oil
- A pinch of orange color
- A pinch of salt
- 2 tbsp. grated dry coconut
- 2 tbsp. khus khus
- Oil for frying
For sugar Syrup:
- 1 Cup Sugar
- 11/2 cup water
- 1/2 tbsp. cardamom powder
Method:
How to make sugar syrup:
Take sugar and water in a container. Keep it for boiling on medium flame till it is bit thick. Add cardamom powder to it and mix well.
How to make Puri:
Take Maida and fine coarse semolina in a bowl add warm 2 tbsp. of oil and 2 tbsp. of ghee to it. Also add salt and with water make a dough similar to Puri dough consistency. Keep it closed with a lid for half an hour.
Now make small dough balls out of this. Make round shape of each ball to a similar size of Puri. Apply ghee to it and fold it to a triangular shape (2 folds as we do for chapati).
Deep fry them in oil on low flame till the Puri turns golden brown. Press them properly in the oil as they puff. Now take it out draining oil and put them in a warm sugar syrup. Keep it for 2 to 3 mins till next Puri is ready. Now garnish the Puri with grated coconut and khus khus.
Spicy Aloo Fry
Ingredients:
- 1 Cup of potato pieces which should be bit big in size and half boiled
- 2 Tbsp red chilli powder ( if spicy is needed)
- 2 to 3 Tbsp of oil
- Salt as per taste
- 2 to 3 tbsp of fine coarse semolina
- Mustard seeds half a tbsp
Method:
Take a pan on heater. Add oil and once the oil is hot add mustard seeds. Allow it to crackle.
Now add boiled potato pieces. Start stirring it for few mins. Add salt and red chilli powder and mix them well.
Now add fine coarse semolina and stir it for few more mins. Garnish it with coriander leaves.
Serve hot.
Gobi Fry
Gobi fry is one of the simple and quick and easy side dish that can be prepared anytime.
It is spicy and tastes good along with rice.
Ingredients:
- 1 Cup Gobi florets cleaned and washed
- 2 Tbsp red chilli powder ( if spicy is needed)
- 2 to 3 Tbsp of oil
- Salt as per taste
- 2 to 3 tbsp of fine coarse semolina
- A pinch of hing
- A pinch of turmeric powder
- Half tbsp of coriander powder
- Fresh coriander leaves to garnish
- Mustard seeds half a tbsp
Method:
Take a pan on heater. Add oil and once the oil is hot add mustard seeds. Allow it to crackle.
Now add turmeric powder, hing and add Gobi florets. Start stirring it for few mins. Add salt and red chilli powder and close a lid till the gobi is cooked well.
Now add fine coarse semolina, and coriander powder and stir it for few more mins. Garnish it with coriander leaves.
Serve hot.
Palak Puri (Spinach Puri)
Ingredients:
- 1 Cup of Spinach leaves cleaned
- 1 Cup of wheat flour
- 2 Tbsp of fine coarse semolina
- 2 green chillies finely chopped
- 1 Tbsp of jeera
- Salt as per taste
- Oil for frying
- A pinch of sugar
Method:
Take spinach leaves, jeera, green chillies in a mixer jar and grind it into paste.
Now take wheat flour add salt, pinch of sugar, fine coarse semolina and 2 tbsp of oil. Also add the spinach paste to it and mix well. Now with water knead it and make the dough bit hard than chapati dough. Keep it closed in a container for about 5 to 10 mins.
Keep the oil for frying on heater. Now take the dough and make small balls of lemon size.
Make the circle of each ball of about 10 cm diameter. We can use wheat flour for dusting if needed. Deep fry it with medium flame. It stars to puff up and now turn it on other side and once the colour changes to golden brown take it off by draining the oil. Serve hot with any veg curry or yogurt.
Godi Paayasam (broken wheat paayasam)
One of the sweet that is often prepared during festivals is Wheat paayasam. It is very simple , easy and tasty sweet.
Ingredients:
- 1 Cup Broken Wheat
- 2 Cup grated jaggery ( As per the sweet required)
- 2 to 3 cardamom crushed
- 4 to 5 cashew nuts cut in to pieces
- Few raisins
- 2 Tbsp Khuskhus
- 2 Tbsp Ghee
- 1/4 Cup milk
- 1/2 Cup grated dry coconut
Method:
Soak wheat overnight and pressure cook it in a cooker with 4 to 5 whistle. (1 cup wheat 3 cup water)
Once the wheat is cooked take this in another container add jaggery and keep for boiling. Keep on stirring it. Boil till all the jaggery melts and the paayasam thickens. If necessary add bit of water. Add a tbsp of ghee, khuskhus, dry grated coconut, raisins and cardamom powder.
Fry the cashew nuts separately in ghee and add to this. Turn off the heater. Add milk and mix well. Serve hot.
Moong Dal Payasam (hesar bele payasa)
Ingredients:
- 1 Cup Moong Dal
- 1 Cup grated jaggery
- 1/2 Cup grated dry coconut
- 1 Tbsp khuskhus
- 1/2 Tbsp cardamom powder
- 4 to 5 cashew nuts cut in to pieces
- Few raisins
- Ghee 2 tbsp
- 1 Cup Milk
Method:
Fry the moong dal in 1 tbsp of ghee till we get nice aroma. After frying we can wash it in water.
Now add sufficient water (1 cup dal : 1.5 cups water) and pressure cook or cook it over stove top till they are completely cooked and still retains their shape.
Now take a container on heater add jaggery and cooked moong dal and keep it on low flame till the jaggery melts and cooks well.
Add dry coconut, khuskhus and cardamom powder to it
Fry separately cashew nuts in ghee and add it to payasam.
Also add milk and cook it for few mins
Serve hot
Gobi Capsicum Masala
Ingredients:
- 1 Cup Gobi florets cleaned
- A small capsicum sliced thinly
- 2 to 3 garlic cloves finely chopped
- 1 Inch ginger finely chopped
- 2 tomatoes finely cut
- 2 onions cut into pieces
- 4 to 5 cashew nuts
- 1/2 Tbsp garam masala
- 1 Tbsp red chilli powder
- Salt as per taste
- 2 Tbsp oil
- 1/2 Tbsp mustard seeds and turmeric powder
- 1 Tbsp fresh cream
Method:
Boil the gobi florets in water for 5 mins and drain all the water and keep aside. Now take a pan on heater add 1 tbsp of oil. Once the oil is hot add garlic and ginger and fry it. Add onion and cashew nuts and fry till golden brown. Allow it to cool and then grind it in to paste.
Now take a container on heater add oil. Once hot add mustard seeds allow it to crackle. Add turmeric powder.Fry the capsicum and tomatoes for few mins and then add gobi florets. Add the grinded paste to it. Add bit water, salt, red chilli powder, garam masala. Cook till the gravy thickens. Add fresh cream to it. Serve hot with chapati or naan
Mushroom Palak
Ingredients
- 100 Grams of button mushroom washed and thinly sliced
- 1 Bunch of palak leaves cleaned
- 1 Medium size onion finely chopped
- 2 to 3 Garlic cloves finely chopped
- 1 Tbsp of ginger chopped
- 1 Tbsp garam masala
- 2 green chillies finely chopped
- 2 Tbsp Fresh cream
- 1 Tbsp Mustard seds and picnh of turmeric
- 2 Tbsp Oil
- Salt as per taste
- Method
- Wash the spinach in the running water and then boil it in a water and then drain all the water
- Once it is cool grind it into paste and keep aside
- Now take a container on heater add oil
- Once oil is hot add mustard seeds and allow it to flutter
- Add garlic and fry it
- Add onion and fry it till golden brown
- Add turmeric powder and now add mushroom and cook it for 2 to 3 mins
- Add the palak paste in to it
- Allow it to cook for 5 mins and add some water if it is thick
- Add salt and garam masala and cook it for 5 to 6 mins
- Add the fresh cream to it
- Serve hot with chapati or naan
Cabbage Pulao
Cabbage Rice was really a tasty rice dish which is very simple and quick.
Ingredients:
- 1 Cup Rice
- 2 Cups thinly sliced cabbage
- 2 to 3 green chillies thinly sliced
- 1 Small Cup peas
- fresh curry leaves
- 1 Small capsicum finely chopped
- 1 Tbsp pepper powder
- 1 Tbsp jeera
- 2 to 3 cinnamon sticks
- Salt as per taste
- 3 Tbsp of oil
- 1 Tbsp Mustard seeds
Method:
Cook the rice and keep aside. Take a pan on heater add oil and once the oil is hot add mustard seeds allow it to crackle. Now add jeera ,curry leaves, cinnamon stick and fry it. Add green chillies, capsicum and fry it. Add sliced cabbage and peas and cook it till they are soft. Add salt and pepper powder. Add the cooked rice and mix well. Cabbage pulao is ready serve hot
Ridge Gourd Pakoda ( Heerekai Bhaji)
Ingredients:
- A small Ridge gourd with the skin peeled off and cut into thin circles (10 pieces)
- 1 Cup of gram flour
- 1/2 Tbsp turmeric powder
- 1 Tbsp red chilli powder
- Finely chopped coriander and curry leaves a small cup
- 1 Tbsp jeera powder
- Salt as per taste
- Oil for frying
- A pinch of hing
- A pinch of sugar
Method:
Keep Oil on the heater for frying on low flame. By the time take gram flour in a bowl and add turmeric powder, red chilli powder, jeera powder, chopped coriander and curry leaves, hing, sugar, salt.
Now add 2 to 3 tbsp of hot oil to it. Mix well. Add water bit by bit and make a thick batter.
Dip the ride gourd pieces in to the batter one by one and put in the oil for frying.
Fry it with low flame till the pakoda’s turns golden brown in color. Repeat the same process for the rest. Serve hot with tomato sauce or coconut chutney,
Mushroom Chilli Pudina Fry
Ingredients:
- 200 Grams Button Mushroom cleaned and sliced long
- 1 Small capsicum sliced into thin strips
- 2 onions finely chopped
- 2 green chillies thinly slice
- 1 Tbsp ginger finely chopped
- 4 Tbsp soya sauce
- 2 Tbsp chilli sauce
- 2 Tbsp pepper powder ( optional)
- 4 Tbsp corn flour
- 1 Tbsp red chilli powder
- 1/2 cup all purpose flour (maida)
- Salt as per taste
- 1 Tbsp chat masala
- 1 cup cleaned pudina (mint leaves)
- 1 Cup coriander leaves
- Oil for frying
Method:
- Take corn flour and maida in a container add salt, red chilli powder and chat masala in it then make a thick batter with the water
- Dip the mushroom pieces in the batter and deep fry it in the oil with medium flame.
- Grind pudina and coriander leaves in to paste and keep aside.
- Now take a pan on heater add 2 to 3 tbsp of oil once hot add ginger then fry it. Add onion fry till golden brown then capsicum and green chillies
- Once capsicum and chillies are fried add soya ,chilli and pudina paste . Now add all the fried mushroom to it and sprinkle the pepper powder , salt if required and mix well.
- Serve hot.
Cabbage Pakoda
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Ingredients:
- Thinly sliced cabbage 2 Cup
- 1 Cup gram flour
- 1/2 Cup rice flour
- 1 Tbsp corn flour
- 1 Tbsp jeera powder
- 1/2 Tbsp turmeric powder
- Finely chopped coriander leaves and curry leaves
- Salt as per taste
- Oil for frying
- 1 Tbsp Red powder
Method:
Keep oil for heating. Take gram flour in a bowl. Add to it rice flour , corn flour, turmeric powder, salt, jeera powder, red chilli powder, coriander and curry leaves to it. Add 2 tbsp of hot oil to the flour. Mix well and add water to it bit by bit till it makes a proper consistency almost thick batter. Add the sliced cabbage in to the batter.
Now once the oil is hot drop the cabbage batter in the oil and fry it deeply on low flame. Once the pakoda turns golden brown take it off. Serve hot with tomato sauce.
Beetroot Soup
It was raining heavily outside and I was very much tempted to drink something hot other than tea/coffee.
So I tried the soup called beetroot soup. It is a healthy, fabulous in color and tasty too.
Ingredients:
- 1 Big beetroot peeled and cut in to pieces
- 1 Medium size potato peeled and cut in to pieces
- 1 Tbsp pepper powder
- Salt as per taste
- 2 Tbsp butter
Method:
Pressure cook the beetroot and potato with 3 to 4 whistle. Drain the water and keep aside and use it as much required.
Now grind these in a mixer in to paste.
Take a container on heater add butter, once the butter starts melting add the grinded paste and the water used during boiling beetroot. Now add salt and pepper powder and keep boiling for 5 mins. Serve hot
Mixed Veg Salad
Ingredients:
- 1 Medium size broccoli cut into small florets
- 2 medium size potatoes peeled and cut in to big pieces
- 1 Medium size red bell pepper cut into long strips
- 1 Medium Size yellow pepper cut into long strips
- 1 Medium size capsicum cut into long strips
- 5 to 6 mushrooms cut into pieces
- 1 Tbsp pepper powder
- Salt as per taste
- 2 to 3 Tbsp olive oil
Method:
Half Boil the potato pieces in salt water. Once the potatoes are half boiled add broccoli florets in to it and boil it for 5 mins. Drain all the water and keep aside.
Now take a pan on heater add olive oil. Once the oil is hot add red , yellow and capsicum and fry it till the are soft. Add mushroom and fry it. Now add broccoli and potatoes and fry them well . sprinkle salt and pepper powder. Mix them well and serve it.
Paneer Fried Rice
Paneer is my favourite and I always keep trying new dishes out of it. Today’s lunch was paneer fried rice. It was easy and quick recipe with less ingredients. Its a kids special too. When it comes to fried rice it is common to use soya and chilli sauce. But this rice is bit different. Try it out.
Ingredients:
- 1 Cup basamati rice
- 1 Small capsicum finely chopped
- 1 Medium size Carrot finely cut into pieces
- 1 Bunch of spring onion finely chopped. (also use white part of spring onion along with green leaves)
- 1 Cup of paneer cubes
- Salt as per taste
- 2 Tbsp olive oil
- 1 Tbsp pepper powder
- 1/2 Tbsp mustard seeds
- 2 to 3 garlic cloves finely chopped
Method:
Cook the rice and keep aside. Take a pan on heater add oil. Once the oil is hot add mustard seeds and allow it to crackle. Add garlic cloves and fry it. Add white spring onion and fry it. Add capsicum and carrot and fry for few mins, Add salt and cook them till they are soft. Add pepper powder and paneer cubes and fry it. Add spring onion green leaves and fry for few mins.
Now add the cooked rice and mix well. Serve hot.
Paakashala 