CABBAGE SIHI KOOTU

This lentil curry is little sweet owing to predominance of coconut. Sihi is Kannada word for sweetness. Kootu implies thick gravy consistency.


INGREDIENTS

CABBAGE CHOPPED- 1 CUP

TOOR DAL STEAMED- 1 CUP


TO ROAST AND POWDER

URAD DAL- 3 TSP

GRAM DAL- 3 TSP

PEPPER CORNS- 1 TSP

RED CHILLIES- 3 NOS

COCONUT GRATINGS- 1 1/2 TBSP

FOR TEMPERING

OIL- 3 TSP

MUSTARD- 1 TSP

CURRY LEAVES- 1 SPRIG

ASAFOETIDA- 1/2 TSP



METHOD

Wash and  chop cabbage and keep it aside. In a pan add 1 tsp of oil and roast urad dal,gram dal,pepper,red chillies ,coconut gratings and allow it to cool.

After cooling,grind the roasted ingredients to powder and keep it aside.

Boil chopped cabbage till it softens. Steam cook toor dal.In a separate pan add boiled cabbage,steamed toor dal,ground powder and simmer in mild heat till the ingredients blend well.

Prepare seasoning by heating 3 tsp oil in a separate pan.When it is hot add mustard seds. When it starts to splutter,add asafoetida,curry leaves and add the seasoning to the cabbage mixture.

RAVA PONGAL / SEMOLINA PONGAL

Rava pongal is my favourite dish. Ingredients are the same as the usual pongal but rice is replaced by semolina. The gooey consistency of this dish glides through the throat.

INGREDIENTS

SEMOLINA/ RAVA- 1 CUP

MOONG DAL- 1/2 CUP

SALT TO TASTE

WATER- 3 CUPS

FOR TEMPERING

GHEE- 1 TBSP

CASHEW NUTS- 10 NOS

GINGER MINCED- 1TSP

PEPPER- 1 TSP

CUMIN SEEDS- 1 TSP

ASAFOETIDA- 1/2 TSP

CURRY LEAVES- 1 SPRIG


METHOD


Roast rava in 2 tsp of ghee and keep it aside. Heat water in a separate vessel. Pressure cook moong dal and keep it aside.

Pour the boiling water over the roasted rava,salt and  switch on the stove and keep stirring till the rava is completely cooked.

Now add the cooked moong dal mixture over the boiled rava and blend well.

Prepare tempering by heating ghee and add all the above cited ingredients in the tempering column.

Add the tempering to the cooked rava and moong dal mixture and mix well.

CAULIFLOWER AND GREEN PEAS MASALA

INGREDIENTS


CAULIFLOWER- 1

GREEN PEAS FRESH- 1 CUP

ONION- 2 NOS

TOMATOES- 2 NOS

GINGER GARLIC PASTE- 1 TSP

CHILLI POWDER- 1 TSP

CORIANDER POWDER- 2 TSP

GARAM MASALA POWDER- 1 TSP

TURMERIC POWDER- 1/2 TSP

SALT TO TASTE

OIL- 1 TBSP

CUMIN SEEDS- 1 TSP


METHOD


Wash and chop cauliflower florets and soak it in warm water. Add turmeric powder and salt to the warm water and keep it aside for thirty minutes. Discard the water and boil the florets till soft.Boil peas and keep it aside.

In a pan add oil when it is hot add cumin seeds. When it starts to splutter,add chopped onions,salt and saute well.When onions turn translucent,add ginger garlic paste,chopped tomatoes and saute well till turns mushy.Add boiled peas over this.

Add chilli powder,turmeric powder,coriander powder,garam masala powder and cook till the raw smell of the spices goes off.

At last add boiled cauliflower florets over this and close the lid and simmer for five minutes and switch off.

PUDINA ALOO

INGREDIENTS

POTATOES- 3 BIG SIZE

MINT LEAVES- 1 CUP

CORIANDER LEAVES- 1/2 CUP

GARLIC CLOVES- 4 NOS

ONION CHOPPED- 2 NOS

GREEN CHILLIES- 2 NOS

TOMATOES CHOPPED- 2 NOS

TURMERIC POWDER-1/4 TSP

CHILLI POWDER- 1 TSP

GARAM MASALA POWDER- 1 TSP

SALT TO TASTE

CUMIN SEEDS- 1 TSP

OIL- 1 TBSP


METHOD

Wash and steam cook potatoes and chop it cubes and keep it aside.

In a pan heat oil add cumin seeds. When it starts to splutter add onions and saute till it turns translucent. Add tomatoes and saute till it turns mushy.

Grind mint leaves,garlic cloves,green chillies to fine paste using little water.

Add the mint paste over the sauteed onion and tomato mixture. Boil the paste till the raw smell disappears.

Add turmeric powder,chilli powder and cook for few minutes.At last add garam masala powder and simmer in mild heat and switch off.

PUDINA PARATHA

INGREDIENTS

WHEAT FLOUR-  2 CUPS

MINT LEAVES- 1/2 CUP

CORIANDER SEEDS- 4 TSP

RED CHILLIES- 5 NOS

FENNEL SEEDS- 1 TSP

CUMIN SEEDS- 1/2 TSP

GARAM MASALA POWDER- 1 TSP

SALT TO TASTE

TURMERIC POWDER-1/2 TSP

WATER FOR KNEADING DOUGH


METHOD

Wash and dry mint leaves and keep it aside. In a pan dry roast red chillies,fennel seeds,coriander seeds,cumin seeds till crisp and allow it to cool. In the same pan roast mint leaves and grind it to coarse powder along with the roasted ingredients.

In a wide bowl add wheat flour,salt,turmeric powder,oil,ground powder and knead to soft dough using water and leave it aside for 20 minutes.

Divide the dough into equal balls dust flour roll to thin chapatis.

Start folding from the corner and fold into circle and keep it aside.

Now gently roll the folded dough . Heat the skillet and cook the rolled parathas till brown spots appear on both the sides.

Apply ghee on  the hot parathas and serve.

COLOCASIA MASALA ROAST

INGREDIENTS

COLOCASAIA-  250 GRAMS

ONION- 2 NOS

COCONUT GRATINGS- 2 TBSP

GRAM DAL- 6 TSP

FENNEL SEEDS- 1 TSP

RED CHILLIES- 6-7  NOS

COCONUT OIL- 1 TBSP

MUSTARD-1 TSP

TURMERIC POWDER-1 TSP

SALT TO TASTE


METHOD

Wash peel,and steam cook colocasia, After cooling chop colocasia and keep it aside. In a pan add 3 tsp of coconut oil and saute fennel seeds,coconut gratings,chopped onions,fennel seeds,red chillies and grind the ingredients to fine paste after cooling.

In the same pan add remaining oil and add mustard when it starts to splutter,add the ground paste,salt and saute well. Over this paste add turmeric powder,boiled colocasia and mix well till the masala is uniformly coated over the veggie. 

KHASTA MATHRI

Khasta mathri is a popular authentic North Indian snack.


INGREDIENTS




MAIDA FLOUR- 2 CUPS

SEMOLINA- 3TBSP

PEPPER- CRUSHED 1/2 TSP

CUMIN SEEDS- 1/2 TSP

SALT TO TASTE

OIL FOR MIXING- 1 TBSP

OIL FOR FRYING.


METHOD

In a wide bowl add maida flour,semolina,oil,salt,water,crushed pepper,cumin seeds and mix to a smooth and soft dough.

Allow the dough to rest for 20 minutes and keep it tightly covered.

After 20 minutes,divide the dough to uniform balls. Roll the balls to small puris.

Using a fork or needle gently prick on the rolled puris to avoid puffing'

Heat oil in pan and when it is hot gently fry the puris till crisp.

IDLI MILAGAI PODI

INGREDIENTS

URAD DAL- 1 CUP

GRAM DAL- 1/2 CUP

 BLACK SESAME SEEDS- 1/2 CUP

RED CHILLIES- 10-12 NOS

ASAFOETIDA- 1 TSP

SALT TO TASTE

OIL- 4 TSP


METHOD

In a pan add a 2 tsp of oil and roast urad dal and gram dal till lentils turn crisp and keep it aside. Add remaining 2 tsp of oil and roast red chillies and keep it aside. At last add black sesame seeds and roast along with asafoetida. Now in a mixer grinder take all the roasted ingredients, and salt and blend to little coarse powder. Store the powder in an air tight container and keep it in the refrigerator for longer shelf life.

PAGARKKAI THEEYAL

Pagarkkai theeyal is an authentic tamarind based gravy popular in Kerala and down South.Pagarkkai is Tamil word for Bitter gourd. Coconut gratings is roasted till turns dark brown in colour hence it is named as theeyal. Theeyal means burnt.

INGREDIENTS

BITTERGOURD- 3 NOS

ONION- 2 NOS

COCONUT GRATINGS- 2 TBSP

CORIANDER SEEDS- 5 TSP

URAD DHAL- 4 TSP

RED CHILLIES- 5 NOS

PEPPERCORNS- 1 TSP

TAMARIND- LEMON SIZE

TURMERIC POWDER- 1 TSP

SALT TO TASTE.


SEASONING

OIL- 2 TSP

MUSTARD- 1 TSP

CURRY LEAVES- 1 SPRIG


METHOD

Wash and chop bitter gourd and shallow fry it and keep it aside. In a pan add 3 tsp of oil and roast coriander leaves,red chillies,urad dal and peppercorns till crisp and grind to fine paste on cooling. Soak tamarind in warm water and extract syrup.In pan add 4 tsp oil and saute chopped onion and saute till it turns translucent. Over this add shallow fried bittergourd,tamarind syrup,salt,turmeric powder and boil till raw smell of the tamarind goes off.

Now add the ground paste and simmer for five minutes.

IVY GOURD SPICY CURRY

INGREDIENTS

IVY GOURD- 400 GRAMS

ONION- 2 NOS

TOMATOES- 2 NOS

CHILLI POWDER- 2 TSP

CORIANDER POWDER- 3 TSP

TURMERIC POWDER-1/4 TSP

FENNEL SEEDS- 1 TSP

SALT TO TASTE


FOR TEMPERING

OIL- 1 TBSP

MUSTARD- 1 TSP

URAD DAL- 1 TSP

CURRY LEAVES- 1 SPRIG


METHOD-  

Wash and chop ivy gourd to thin roundels and keep it aside. Grind chopped tomatoes,onions and fennel seeds and keep it aside. In a pan heat oil add mustard when it starts to splutter add urad dal,curry leaves and add chopped ivy gourd and salt over this and close the lid cook till the veggie softens.

Over this add the ground paste,spice powders and simmer till the raw smell of the spices goes off and the masala blends well with the veggie.

GREENS LENTIL CURRY

INGREDIENTS

AMARANTHUS- 1 BUNCH

TOOR DHAL-  1 CUP

SALT TO TASTE

TURMERIC POWDER- 1/4 TSP

FOR GRINDING

COCONUT GRATINGS- 1 TBSP

GARLIC CLOVES- 3 NOS

GREEN CHILLIES- 2 NOS

FOR SEASONIG

OIL- 2 TSP

CUMIN SEEDS- 1 TSP

CURRY LEAVES- 1 SPRIG



METHOD

Wash,clean, chop and cook amaranthus greens and keep it aside. Pressure cook toor dhal and keep it aside.Grind coconut gratings,green chillies and garlic to fine paste. In a pan add oil when it is hot add cumin seeds,when it starts to splutter add curry leaves. Add cooked greens and toor dhal over the seasoning and boil for few minutes.Add ground coconut paste and cook for three minutes and switch off.

ANDHRA PULIYOGARE

 

 

 Puliyogare is a spicy,tamarind based rice dish popular in the South India. There are many different methods of preparing this rice across the South Indian states. I learned this easy puliyogare recipe from a cookery show. You can prepare this dish in the scant time available and it tastes like the authentic puliyogare involving elaborate procedure. 

 

 

 

 

INGREDIENTS

TAMARIND- LEMON SIZE

RED CHILLIES- 5-6 NOS

TURMERIC POWDER- 1/4 TSP

SALT TO TASTE-

ROASTED FENUGREEK POWDER- 1/2 TSP

COOKED RICE- 1 CUP


FOR SEASONING


SESAME OIL- 1 TBSP

MUSTARD- 1 TSP

GRAM DHAL-1 TSP

BLACK GRAM DHAL-1 TSP

GROUNDNUTS- 2 TSP

ASAFOETIDA- 1/2 TSP

CURRY LEAVES- 1 SPRIG

GREEN CHILLIES- 2 NOS


METHOD

Soak tamarind in warm water and extract syrup and keep it aside. Prepare seasoning by heating sesame oil in a pan add mustard when it starts to splutter,add gram dhal,urad dhal,asafoetida,groundnuts,curry leaves,red chillies,green chilies,salt,fenugreek powder,turmeric powder and boil well.

Boil tamarind syrup till raw smell goes off and tamarind syrup becomes thick paste in consistency.

Now add cooked rice over the paste and mix well.

THATTAI MURUKKU

Thattai is a popular South Indian snack prepared during festivities.

INGREDIENT


RICE FLOUR- 2 CUPS

ROASTED GRAM DAL- 1 TBSP

BLACK GRAM DAL FLOUR - 1 TBSP

RED CHILLI POWDER- 1 TSP

SESAME SEEDS- 3 TSP

ASAFOETIDA- 1/4 TSP

BUTTER- 2 TSP

GRAM DAL- 1 TBSP

OIL FOR FRYING

SALT TO TASTE, CURRY LEAVES


METHOD

Dry roast rice flour and  urad dhal flour separately. Dry roast roasted gram dhal till crisp and powder it on cooling.Soak gram dhal for two hours and keep it aside.

In a wide bowl add rice flour,urad dhal flour,roasted gram dhal powder,chilli powder,asafoetida,salt, roasted sesame seeds,curry leaves,butter,soaked gram dhal and knead to little tight dough.

 

Grease banana leaf or a plastic cover with oil. Take out a small portion from the dough and flatten it on the greased surface.Using a fork or needle prick on the surface of the flattened thattais. This will prevent puffing and retain crispy texture.

 

 

Heat oil in a pan and gently fry the flattened thattais in oil till golden brown.