Vermicelli Biryani

Ingredients:

• 250gms of Vermicelli
• One large Onion
• One Tomato
• One Carrot
• Half a cup shelled Peas
• Few florets of Cauliflower
• One small Potato
• Five Beans
• 1/4tsp of Turmeric powder
• 1/2tsp of Chilli powder
• One tsp of Garam masala powder
• Salt to taste

To Grind

• Two Green chillies
• One piece of Ginger
• Four pods of Garlic
• Half cup Mint leaves

To Temper

• Four tbs of Oil
• Four Cloves
• Three Cardamoms
• Two Cinnamon sticks
• One Tbs of Fennel seeds

Method:

Roast the vermicelli in unsalted butter or 3 tsp of ghee. Till golden brown. Chop all the vegetables. Heat oil in a pan and add the things given under To Temper. Fry Onions till translucent. Meanwhile grind the ingredients listed under To grind into a paste. Add Tomatoes to the frying onions and fry till it gets mushy.Add Turmeric powder. Add the other vegetables,salt,chilli powder and garam masala powder. Saute for a minute. Add water (supposing you take one cup of vermicelli take two cups of water ie. ratio 1:2 ) and allow it to boil. When it boils add the vermicelli and keep stirring to avoid any lumps. Garnish with Coriander leaves and enjoy when it is still warm.

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Sabudana (tapioca) Khichdi

Sabudana khichdi is great for breakfast or as a snack and it tastes delicious.

Ingredients:

• 1 1/2 cups tapioca (sabudana)
• 1/2  cup broken raw peanuts (mungfali)
• 2 green chilies sliced long ways
• 3 tablespoons oil
• 1/2  teaspoon cumin seeds (jeera)
• 1/2  teaspoon mustard seeds (rai)
• 1/4  teaspoon turmeric (haldi)
• 1 teaspoon salt adjust to taste (during fast you can use sendha namak)
• 1 tablespoon lemon juice
• About 2 tablespoons finely chopped cilantro (hara dhania)

Method:

1.        Gently wash then soak tapioca (sabudana) in about 1/2 cup of water for 6 to 8 hours.

2.        Roast the peanuts on medium heat, until they are lightly brown. Keep aside.

3.        Heat the oil in a frying pan on medium heat. Test the heat by adding one cumin seed to the oil; if seed cracks right away then oil is ready.

4.        Add cumin seeds and mustard seeds after seeds crack add green chilies and stir for a few seconds.

5.        Add the soaked tapioca (sabudana) and stir fry for 3 to 4 minutes ,

6.        Add turmeric, and salt and stir fry on medium heat continuously until tapioca (sabudana) becomes translucence, looks like pearls. Stir gently and making sure tapioca doesn’t get sticky and stuck to each other. This should take about 6 to 7 minutes.

7.        Add peanuts, lemon juice and cilantro (hara dhania), stir gently.

8.        Serve hot and ENJOY!

Tips:

1.        If you don’t stir continuously tapioca will stick to each other.

 

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Tadkewali Rani dal

Ingedients:

• 1 cup masoor dal
• 1tsp Jeera
• 1tsp chilly powder
• 1 chopped onion
• 1 tsp turmeric powder
• 2tbsp chopped coriander
• 3tbsp ghee (clarifyed butter)

• Salt to taste

For tempering:

• 2tbsp butter
• 1 chopped tomato
• ½ tsp Garam masala
• Lemon juice- 1 tsp
• Sliced 5-8 cashew nuts

Method:

• Wash the dal. Soak for an hour and then drain.

• Heat the ghee. Add cumin seeds and cook until they begin to crackle.

• Add onion and cook until light pink

• Again add the dal and cook for 4-5 minutes

• Add coriander powder, chilly powder, turmeric powder and salt.

• Cover and cook until 2/3rds of the water has evaporated

• Mash the dal lightly

• Prepare the tempering by melting the butter, adding the tomato, lemon juice, cashew nuts and garam masala. Cook on slow flame for 2 minutes.

• Add to the cooked dal and stir for 3-4 minutes.

• Sprinkle coriander on top and serve hot.

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Moong dal Halwa

Ingredients

•	Split green gram skinless (dhuli moong dal) ,soaked	1 cup
•	Sugar	1 cup
•	Saffron (kesar)	a generous pinch
•	Milk	1/2 cup
•	Ghee	1 cup
•	Mawa (khoya),crumbled (if you donot find khoya then add 3-4 tsp of milk powder)	3/4 cup
•	Almonds (chopped), Cashew nut (chopped) and Raisins	10 – 12

Method
Drain and grind the moong dal coarsely using very little water. Prepare one-string sugar syrup with sugar and one and half cups of water. Soak saffron in hot milk. Heat ghee in a thick-bottomed pan and add the ground moong dal and sauté, stirring continuously, over low heat till the dal turns golden brown. This needs time and patience. Do not rush through this step. Add the sugar syrup and saffron milk. Stir till they are thoroughly incorporated and the halwa is of dropping consistency. Add mawa and cook till it dissolves. Serve hot garnished with chopped nuts and raisins.

 Tip
Add one tablespoon of besan to melted ghee before putting the ground moong dal. It helps in even cooking of ground moong dal and also prevents formation of lumps during cooking. 

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Vegetable (veg) Biryani

Ingredients:

2 cups Basmati Rice
1 cup Mixed Vgetable (cauliflower, potato, carrot, french beans)
150 gms Green Peas
3 Finely Sliced Onion
2 Finely Sliced Green Chillies
Salt to taste
1 tsp Red Chilli Powder

2 tsp Cumin seeds

Bay leaves-2

Cinnamon stick- ½ inch

4 Cloves
1/2 tsp Black Pepper Powder
2 Tomato
4 tbsp Oil
3 tbsp Dry Fruits (cashew nuts, raisin) –optional, for garnishing

How to make vegitable biryani :

• Wash the basmati rice well before cooking. Then take rice with 3-3/4 cup water. Soak for 15 minutes.
• Cook the rice in rice cooker or microwave with 1tsp oil and salt.
• Cut all the vegetables into small thin pieces and fry each one of it separately in oil. Fry the green peas also.
• Take 1 tblsp oil in a pan and add cumin seeds, green chilli, bay leaves, cinnamon stick, cloves, black pepper powder and stir for about half minute. Then add onions and saute them for a minute or till they get pink in colour.
• Add salt and red chilli powder and stir.
• Add fine chopped tomatoes and fry till they are properly cooked.
• Add all the fried vegetables.
• Add the cooked rice and mix well with very light hands so that the rice grain doesn't break. Cook for about 2 minutes.
• Take this vegetable biryani out in a rice serving dish.
• Garnish with dry fruits and green coriander leaves.Serve hot with raita and mirchi ka salan.

(http://yuvikasrecipes.blogspot.co.uk/2012/08/mirchi-ka-salan.html)

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Mirchi ka Salan

Ingredients

•	Green chilli medium	18-20
•	Olive oil +deep fry	2 tablespoon
•	Sesame seeds (til)	2 tablespoon
•	Coriander seeds	2 tablespoon
•	Cumin seeds	1 teaspoon
•	Peanuts,roasted	1/2 cup
•	dry red chilies	2
•	Ginger,roughly chopped	1 inch piece
•	Garlic	6-8
•	Mustard seeds	1 teaspoon
•	Curry leaves	8-10
•	Onion ,grated	1 medium
•	Turmeric powder	1 teaspoon
•	Tamarind pulp	2 tablespoon
•	Salt	to taste

Method
Wash, wipe and slit green chillies lengthwise without cutting the chillies into two. Heat sufficient olive oil in a kadai (wok) and deep-fry for one minute. Drain and place on absorbent paper and set aside. To make masala paste, dry roast sesame seeds, coriander seeds and cumin seeds. Cool and grind them to a paste along with peanuts, whole dry red chillies, ginger and garlic. Heat two tablespoons oil in a pan, add mustard seeds, let themsplutter and add curry leaves. Sauté for half a minute and add onion. Sauté, stirring continuously, till onion is light golden brown. Add turmeric powder and mix well. Add masala paste and cook for three minutes, stirring constantly. Stir in one and half cups of water and bring it to a boil. Reduce the heat and cook for ten minutes. Add tamarind pulp (dissolved in half a cup of water, if it is too thick). Add fried green chillies and salt and cook on low heat for eight to ten minutes. Serve hot with veg / non-veg biryani.

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Capsicum Masala

Ingredients:
Capsicum(big) - 1 no (you can use red, green, orange or even yellow capsicum )
(cut into small cubes)
Onion(medium) - 1 no
Tomato - 1 no
Garlic pods - 5 - 6 nos
Ginger - A little
Cumin seeds- 1 tsp
Cloves- 2
Bay leaves-1
Oil - 4 - 5 tbsp
Coriander seeds - 1 tsp
Groundnuts  - 1 1/2 tsp
Cashew nuts - 1 tsp
Salt - As required
Lemon juice - 1 tsp
Method:

1)Fry capsicum pieces in oil and keep it aside.

2)Fry coriander seeds, cashews and groundnuts separately, without adding oil.

3)Make a paste of groundnuts and cashews separately.

4)Grind onion, tomato, garlic, ginger, cumin seeds, the spices and coriander seeds into a smooth paste.

5)Heat oil in a frying pan.

6)Add the ground masala and fry, until the oil starts to separate.

7)Add groundnut paste and cashew paste.

8)Stir well and let it boil for about 3 mins.

9)Add fried capsicum and stir well.

10)Close with a lid and let it cook for 5 - 10 mins.

11)Add lemon juice to Capsicum masala, before removing from the flame.

12)Garnish Capsicum masala with coriander leaves before serving.

Serve Capsicum masala with chappathi, or naan.

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Bread Usli

This is a tasty and quick snack. It’s a great idea for breakfast also.

Ingredients:

Bread slices: 6
Onions: 2
Tomato- 1
Green chillies: 2
Mustard seeds: ½tsp
Udad dal: ¼tsp
Turmeric powder: ¼tsp
Curry leaves: Few
Sugar: ½tsp
Coriander leaves: Few
Salt to taste
Oil
Cucumber- ½ cup sliced
Milk- 3-4 tsp.
Method:
1. Slice the onions, tomatoes and slit the green chillies.
2. Chop the bread into small pieces.
3. Heat the oil in a pan. Add the mustard seeds, udad dal, green chillies and curry leaves.
4. Add the sliced onions and sauté until it becomes transparent.
5. Add the turmeric powder, tomatoes and let it cook for 5 minutes. Now add the bread.
6. Dissolve the sugar and salt in a few teaspoons of water and pour over the bread mixture. Now add the cold milk over the bread mixture and let it cook for 3 minutes.

7. Serve garnished with coriander leaves and a slices of cucumber.

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Cucumber Dosa (Taushe Polo in Konkani)

Ingredients:

• 1 medium size cucmbers
• 1.5 cups of rava (sooji)
• 4-5 green chillies
• oil, salt
• coriander leaves chopped
• 1/2 cup shredded coconut(optional)

 Method:

• Peel the cucumber and Grind it in mixer.
• Chop up the green chilies very finely.
• Add the rava, green chilies, shredded coconut, coriander leaves to grated cucumber and mix well. Add salt as required
• Let this whole thing rest for about 30 minutes.
• Heat a tava and grease it with oil. When the tava is hot, take a handful of the cucumber mixture and place at the center.
•  Pat the mixture using finger tips and spread it around starting from the center to form a circle.
•  Use little water to spread this out if it becomes hot to handle.
• This spreading should not be either too thick or thin, make it as even as possible.
• Sprinkle little oil around the dosa. Cover and cook for 3-4 minutes.
• Turn the dosa and let it cook uncovered for another 4-5 minutes.
• Serve hot with coconut chutney.

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Maggi dosa (noodle dosa)

A Yum & different dosa recipe made with maggi noodles perfect snack item. 

Ingredients:

Maggi noodles – 2 (single serve packs)
Salt – 1 ½ teaspoon
Chilli powder – ½ teaspoon
Amchur powder – ½ teaspoon (also known as dry mango powder, if you do not have amchur powder you can use chaat masala)
Pepper powder – 2 teaspoons
Besan – 2 tablespoons (a 200 gm cup)( Gramflour)
Water – 4 glasses (200 ml glass)
Oil – 10 teaspoons
Onion- finely chopped ½ cup

http://www.thboxes.com/affiliate-6971-54739.html 

Method:
1.        Cook maggi noodles with the amount of water specified. (with tastemaker)

2.        Once cooked, allow cooling.

3.        Once cool, add chilli powder, amchur powder, salt, besan & mix thoroughly. 

4.         Heat a non-stick tawa, pour into small scoop of batter and gently spend it.

5.        Sprinkle pepper powder on top.

6.        Pour one teaspoon of oil around dosa. Cover and let it cook on medium flame for 3-4mintues

7.         Turn to other side when the top surface looks cooked. Cook uncovered now.

8.        Cook the other side till light golden brown.

9.        Serve hot with spicy tomato sauce.

Tip:

• Prepare the dosa immediately after preparing the batter.
• You can add greated carrot 1/2 cup and capsicum chopped 1/2 cup into the batter. 

 

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Jackfruit Sabzi (kathal ki sabzi)

Jackfruit sabzi is very popular in northern part of India. In India you can easily find jackfruit in vegetable shops however outside India you can find them in Indian grocery stores in a can.
Ingredients:
Jackfruit – 2 cans
Oil – for deep frying
Oil – 2 Tbsp
Onions – 1 medium, finely chopped
Salt – to taste
Garlic – 1 Tbsp, minced
Ginger – 1 Tbsp, minced
Turmeric Powder – 1/4 tsp
Tomatoes – 2 medium, chopped
Coriander Powder – 2 tsp
Cumin Powder – 1/2 tsp
Red Chili Powder – 1/2 tsp or to taste
Garam Masala – 2 tsp
Water – 1/2 cup (divided)
Yogurt – 1/2 cup

Method:
1. Heat Oil for deep frying.
2. Drain liquid from Jackfruit and cut into bite sized pieces. Blot dry with a paper towel.
3. Fry Jackfruit until golden brown (try not to overcrowd pan).
4. Remove onto a paper towel lined plate and keep aside. [ if you do not want to deep fry the jackfruit then take the pieces of jackfruit spread turmeric powder , red chillies powder and salt and keep it aside for 15-20mins. Now in a tawa add 2 tsp of oil and roast the jackfruit till golden brown].
5. In a medium sized pan, heat Oil.
6. Add Onions and a little salt and cook until light brown.
7. Add Garlic, Ginger, Turmeric Powder and cook for 2-3 minutes.
8. Add Tomatoes and cook until the oil separates.
9. Reduce stove to low and add Coriander Powder, Cumin Powder, Red Chili Powder, Garam Masala. Mix well.
10. Add 1/4 cup water, mix well and add fried Jackfruit. Mix to coat Jackfruit well.
11. Add Yogurt and mix quickly and thoroughly.
12. Add 1/4 cup water, mix, cover and cook for 3-5 minutes (stir in between).
13. Serve hot with puri or chappati.

Serves: 4-5

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Nutrella Curry

Nutrella also known as soya chunks are very good source of whole protein .
 Ingredients:
1- cup of Nutrella
1 -big red onion
1- cinnamon sticks
2-green elaichi
1-black cardamom
1tbs- ginger garlic paste
salt to taste
1/4 turmeric powder
red chilli powder to taste
2 Tsp-chicken curry masala ( i always use MDH)
2 and ½ cups of water
1 -tbsp oil
Method
1. In 2 cups of boiling water add 1/2 tsp of salt and  add nutrella and cover the pan you’ll see soya chunks gets double in sizes.
2. After 15 minutes strain all the water from the pan squeeze all the water from soya chunks.
3. Put oil in a pressure cooker (if you do not have pressure cooker you can use a kadai with tight lid) when oil gets hot add all the whole garam masala.
4. Add sliced onion fry till it changes it’s colour like pink.
5. Add ginger garlic paste fry about 1/2 min.
6. Add all the masala and fry well about 1 min.
7. Add soya chunks in the masala and fry for about 2 min.
8. Add 1/2 cup of water and close the lid of pressure cooker.
9. Turn the gas in medium low. After 1 whistle, turn off the gas and wait 10 min.
10. Serve hot with jeera rice or roti
Serves: 2-3

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Egg Porutu (andhra style egg bhurji)

Ingredients:

Eggs : 4

Onions :2 medium size

Green chillies : 4-5

Ginger- ½ inch

Channa Dal- 1 tsp.

Urda Dal- 1tsp.

Garlic- 2-3

Curry leaves- 6-7

Red chilli whole- 1

Cumin seeds- 1tsp.

Mustard seeds- 1tsp

Red chilli powder : 1 tsp

Capsicum- 1

Tomato- 1

Garam Masala- ½ tsp.

salt accordingly

Turmeric powder a pinch

oil 3-4 tsp

http://www.thboxes.com/affiliate-6971-54755.html

Method:

Chop the onions, ginger, garlic, capsicum and green chillies into very small pieces . keep them aside.

Heat the Pan with 3-4 tsp of oil and then add –channa dal, urda dal, cumin seeds, mustard seeds, red chilli whole fry then add

Onions garlic, ginger and green chillies.fry till onions turn into pink color. Now add chopped capsicum fry for 3-4 mintues or until capsicum are soft. Add chopped tomatoes and add salt, red chilli powder and turmeric powder and fry for a min then add eggs into the pan and mix well in medium heat.

when the egg is fried completely add garam masala and fry for 3-4 min. turn off the heat.

Serve hot with puri's,chapaties. Its a great eveing hunger buster.

Serves- 3-4

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Pongal (southern style khichdi)

Pongal is a famous tiffin dish in Southern India. Pongal festival is to celebrate the harvest festival and the first day of the Tamil Calendar Month. It is a festival that is spread over four days. Pongal in tamil means something that is overflowing. After marriage when I went to Chennai I really liked this dish and learnt it from my neighbour Anita aunty.  In some temple’s pongal is prepared during Ganesh Sankashti as prasadaam.

Ingredients

• 1 cup white rice
• ½ cup yellow moong dal/mung dal (split moong dal)
• 1 teaspoon finely chopped ginger
• ¼ teaspoon asafoetida
• 1 teaspoon whole pepper corns
• 1 teaspoon cumin seeds
• 1 teaspoon black pepper powder
• 4-5 curry chopped leaves (when chopped releases extra flavor)
• 2 tablespoons halved cashew nuts
• 2 tablespoons ghee
• 2 tablespoons oil
• Salt to taste

Method

Heat a pan on medium heat and roast the yellow moong dal until a lightly roasted aroma is released. Don’t let it turn brown.

Wash rice and mix with the roasted dal. Add 4 cups of water and salt to taste. Cook using the pressure cooker method or in a pot.

Place a small pan on medium heat; add the oil and roast the peppercorns for a few seconds. Add cumin seeds, ginger, curry leaves, pepper powder, asafoetida and sauté for a few more seconds. Turn off heat and set aside.

Now heat ½ teaspoon of ghee in a small pan and roast the cashew nuts until golden and crisp.

Once the rice-dal mixture is cooked; add the roasted spices and the cashew nuts to the rice-dal mixture. Add the remaining ghee and mix till the spices have blended well into the rice.

Ghee enhances the flavour of this dish. Serve hot with ghee and coconut chutney.

You can also add ½ cup of boiled black chana for garnish.

Serves: 3-4

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Kadal Curry (Kerela cuisine)

Kadal curry is traditional dishes of Kerala. Kadal curry, sambal and Puttu is the best accompaniment. Kadal curry goes well with Appam, Kal Dosa,  Rice, Brown rice and Chapattis.

Ingredients:

1 Cup of Black Chana. Soak overnight or at least 6-8 hours.

• To Fry: ½ onion cut into big chunks, 1 big tomato cut into big chunks, ¼ cup shredded coconut, 2 pods of garlic, a small piece of ginger, 1tsp cilantro, 1tsp roasted gram, 1tsp coriander seeds, 1tsp cumin and 2 red chillies.
• For seasoning: ½ onion cut into small pieces, 2 cloves, 2 pieces of cinnamon stick, ½ tsp fennel seeds, 2tsp of cilantro (coriander leaves).

Method:

Pressure-cook the black chana with salt and two green chillies.

Sauté the cumin, coriander, roasted gram, red chillies, ginger, garlic, onion, tomatoes, cilantro (coriander leaves) and coconut. Allow them to cool and grind the mixture to a fine paste.

Sauté the cloves, cinnamon stick, fennel seeds and onions. Sauté until the onions turn brown. Add the ground masala and sauté for 2 minutes. Add the cooked black chana and ½ cup of water. Cover and cook for 5-8 minutes. Add salt for taste.

Garnish with cilantro leaves and serve hot.

Serves 2-4

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Kaddu Halwa - Butternut Squash Halva - Pumpkin halwa

This is my 50th post and i wanted it to be special. Some people enjoy eating pumkin and some just hate it. However, just take a chance and try making this halwa. I am sure you will definately forget your carrot halwa.
I hope my blog readers enjoy this halwa as much as me and my family did.

Ingredients

• Pumpkin or Butternut Squash - 500 gms.
• Ghee - 2 table spoon.
• Sugar - 200 gms.
• Mawa - 100 gms. (grated) (you can use 2-3 tsp of milk powder if you can not find mawa)
• Almonds - 10-12 (cut each into 4 pieces)
• Raisins - 20 (separate the stems)
• Cardamom - 4-5
• Pistachios - 5-6

Method

Pumpkin is made with the same method like we make Carrot (Gajar ) Halwa.
Peel and wash the pumpkin. Put the grated pumpkin into the pan along with ghee and cook it covered on low or medium flame. Keep on stirring the pumpkin at short intervals.
Once the pumpkin becomes tender add sugar to it. After adding the sugar you will see that the juice will start extracting from the pumpkin. Increase the flame and stir the pumpkin continuously till all the juice gets reduced and dries off.
Now put the grated mawa along with almonds and raisins into the pan and mix well. Stir the halwa and cook for 3-4 minutes. Add cardamom to it and mix well.
Kaddu Halwa - Butternut Squash Halva - Pumpkin halwa is ready. Take it out in a serving dish and garnish with chopped pistachios and mint leaves and serve it hot. 

Tip: You can consume this halwa for over a week.

Serves- 5-6

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Mashroom Methi Matar Curry

This is a great side dish consisting of mushrooms and peas in a spiced tomato curry with a touch of fenugreek leaves. The flavour of fenugreek leaves is really great and i hope my blog readers enjoy this dish.
Ingredients:

• 2 cups of sliced mushrooms
• 1 cup green peas
• 1 cup diced tomatoes
• 1 teaspoon shredded ginger
• 2 tablespoon chopped fenugreek leaves or dry fenugreek leaves (also known as kastoori mathi)
• 2 tablespoons oil
• 1 teaspoon cumin seeds (jeera)
• 1/2 teaspoon turmeric (haldi)
• 2 teaspoons coriander powder (dhaniya)
• 1 teaspoon red pepper (adjust to taste)
• 3/4 teaspoons salt (adjust to taste)
• 1/2 teaspoon lemon juice (optional)
• 1 finally chopped green chili (optional)

Method:

1.        Heat the oil in a saucepan on medium high heat. Test the heat by adding one cumin seed to the oil. If the cumin seed cracks right away, the oil is ready.

2.        Add the cumin seeds. As cumin seeds crack add turmeric. Stir-fry for a few seconds.

3.        Add tomatoes, ginger, salt, coriander, and chili powder. Cook until the tomatoes are soft and reduce to half.

4.        Add mushrooms, and peas. After coming to a boil reduce the heat to medium.

5.        Add fenugreek leaves after mushrooms have cooked half the way about 4 minutes.

6.        Cook until mushrooms and peas are tender. Close the heat.

7.        Add lemon juice and green chili if you like. Serve hot.

Simple and quick Curry which serves 3-4.

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