Coconut Coriander Chutney

Coconut Coriander Chutney

Ingredients

Coconut - 1 cup
Roasted Peanuts - 1/4 cup
Tamarind / Lemon - as per requirement
Green Chillies - 2
Ginger - small piece
Coriander - small bunch 
Salt - as required
For tadka
Oil - 1 tsp
Mustard - 1tsp
Urad dal - 1 tsp
Red Chilli - small piece
Curry leaves - few

Method

1. Grind Coconut, Peanuts, tamarind, chillies, ginger and salt.
2. Add coriander and grind again.
3. Fry little oil and add mustard, urad, chilli and curry leaves.
4. Add this to the coconut mixture.

Notes

• Lemon can be used instead of tamarind. In that case, add a few drops to the ground mixture.
• Roasted gram can be used in place of roasted peanuts

Instant Wheat Dosa

Instant Wheat Dosa

Ingredients

Wheat flour / atta - 1 cup
Rice flour - 3/4 cup
Rava / Sooji - 1 or 1.5 tbsp
Green chillies - 2
Buttermilk - 1/4 cup
Water - 3 cups
Jeera - 2 tsp
Salt - as required

Method 

1. Mix all the above mentioned ingredients and mix well so that there are no lumps. The consistency of the batter should be like that of rava dosa ( very thin)
2. Heat a tawa and pour the batter from the sides and make sure there are holes in the dosa. Donot try to spread the dosa.
3. Serve hot with coconut chutney or coriander chutney.

Rava Dosa

Rava Dosa

Ingredients

rava-1 c
rice flour - 1/2 c
maida - 1/2 c
buttermilk+ water - as required 
jeera - 2 tsp
crushed pepper - 1 tsp
salt - to taste
g chillies - 2
onions - 1(optional)

Method

1. Mix all the ingredients together to form a thin batter
2. If using onions in recipe, sprinkle them on hot tawa and then pour batter from outside to inside. dont worry about holes formed, so donot fill them up.
3. fry on one side and serve hot.

Imli chutney

Imli ( Meethi) chutney

Ingredients

Tamarind extract - 1/2 cup

Jaggery - 3/4 cup

Red chilli powder- 1 tsp

Turmeric- 1/2 tsp

Jeera powder - 1 tsp

Dania - 1/4 tsp

Dania powder - 1/2 tsp

Amchur powder - 1/2 tsp

Oil - 1 tsp

Jeera - 1/2 tsp

Sugar - 1 tsp

Black salt - 1 tsp

Salt - as required 

Method

1. Soak tamarind in hot water and extract the pulp.
2. Heat oil. Add jeera.
3. Add the extract. Bring it to a boil.
4. Add rest of the ingredients except dania.
5. Boil it till we get a gloss and sauce like consistency.
6. Cool it and add dania.

Allam pachadi ( ginger chutney )

Allam pachadi

Ingredients

Ginger - 1/2 inch piece
Tamarind- small ball
Jaggery - 5 tbsp
Turmeric - 1/4 tsp
Red chillies- 5
Bengal gram dal - 2 tbsp
Urad dal - 1 tbsp
Mustard - 1 tsp
Oil - 2 tbsp
Salt - as required

Method 

1. Heat oil. Add red chillies, bengal gram dal, urad dal and mustard.
2. Add chopped ginger pieces after mustard crackles. 
3. Add turmeric, salt and switch off the stove. Let it cool.
4. Grind the seasoning and add tamarind extract along with soaked tamarind pieces.
5. Add jaggery and then grind to a paste.

Notes

• Serve with rice, dosa or idli.
• Ginger is used only for flavour. Donot increase quantity of ginger.

Gongura Pulusu Kura

Gongura Pulusu Kura

Ingredients

Gongura leaves - big bunch
Turmeric- 1/4 tsp
Red chilli powder- 2 tsp
Green chillies- 3
Bengal gram dal or senagapappu- 2 tbsp
Onions - 1 big ( sliced into medium pieces)
Salt - to taste
Oil- 3 tsp
Mustard - 1 tsp
Urad dal split - 1 tsp
Curry leaves- few

Method

1. Wash the bunch well, pluck the leaves alone and dry it on a cloth for some time. 
2. Take the leaves in a dish and add the rest of the ingredients.
3. Pressure cook it for 2 to 3 whistles on a medium flame. 
4. Heat oil and add mustard, urad dal and broken red chilli piece and curry leaves. Add it to the cooked leaves.
5. Add salt to taste and mix well.

Notes

          Can serve it with plain toor dal and rice

Bottle gourd sweet curry

Bottle Gourd Sweet Curry

Ingredients

Bottle gourd or sorakaya - 2 cups ( chopped)

Oil- 2 tsp 

Red chillies- 2

Urad dal split- 1 tsp

Mustard- 1 tsp

Jeera - 1/2 tsp 

Turmeric- 1/4 tsp 

Curry leaves - few

Salt - to taste 

Sugar - 2 tsp

Method

1. Heat oil in a kadai. Add mustard, urad dal, jeera, broken red chillies and then curry leaves.
2. Add chopped bottle gourd pieces, salt and turmeric. Cover with a lid and cook.
3. Keep stirring and when it becomes soft, add sugar. 
4. Cook for 2 more minutes and switch off the stove.

Instant Idli with semiya

Instant Idli

Ingredients

Curd - 1 cup
Semiya -1/2 cup
Rava -1/2 cup
Green chillies - 1 or 2
Ginger- 1/2 inch piece
Oil - 2 tsp
Mustard -1/2 tsp
Jeera - 1/2 tsp
Channa dal- 1/2 tsp
Urad dal split-1/2 tsp
Cashews-3
Baking soda - a pinch
Curry leaves-few
Coriander leaves
Salt-to taste

Method

1. Soak rava and semiya in curd for 2 hours.
2. Heat oil in a small kadai. Add mustard, jeera, cashews, ginger, bengal gram, urad dal, curry leaves and green chillies and fry till done.
3. Add this to the curd mixture along with salt and baking soda.
4. Use this to make idlis.

Notes

• To reduce consumption of oil, the idli plates can be washed with water (so that it gets wet) for making idlis instead of greasing with oil.
• The mixture after adding the seasonings can be kept aside to rest for another hour or can be used immediately.
• Grated carrot can also be added to the batter.

Peanut Masala

Peanut Masala

Ingredients 

Peanuts - 1 cup
Grated carrot - 1/2 cup
Onions - 1(finely chopped)
Coriander - for garnish
Lemon juice from 1 juice
Salt - to taste

Method

1. Soak peanuts in water for 1/2 hour
2. Pressure cook peanuts for 2 whistles on a medium flame
3. When it has cooled down, add all the ingredients.
4. Mix well and serve.

Notes

• Can directly cook on gas flame also
• Tomatoes, cucumber can also be added

Mukkala Pulusu using powder

Mukkala Pulusu

Ingredients

Diced vegetables -onions,tomatoes,drumstick, ladiesfinger, brinjal, pumpkin, sweet potato, bottle gourd( any combination of a few of these or just any one of these can be used)

Green chillis - 2

Tamarind - small ball

Jaggery - 3 tbsp

Coriander - to garnish

Salt - to taste

Seasonings -mustard, red chillis, curry leaves

Oil -2 tsp

For pulusu powder

Oil - 2 tsp

Bengal gram - 2 tbsp

Dania - 2.5 tbsp

Menthulu - 1/2 tsp

Red chillies - 4

Raw rice - 1 tbsp

Method

1. Heat oil for powder in a separate pan and add all the ingredients mentioned for powder. 
2. Cool and then powder in a mixie.
3. Heat a little oil. Add mustard, red chillies and curry leaves.
4. Add the diced vegetables and green chillies. Fry for a minute and then add tamarind paste and a glass of water. 
5. Add salt and jaggery. Cover and cook till the vegetables are soft.
6. Add the powder from step 2 and boil for some time.
7. Check for consistency and adjust powder accordingly.

Notes

• This powder can also be used for making plantain curry.

Lauki kofta curry

Lauki kofta curry

Ingredients

Lauki or bottle gourd - 1/4 (peeled and grated)

Onion - 2

Tomatoes - 3

Cashews - 1 tsp

Curd - 1/4 cup

Besan - 1 tbsp

Rice flour - 1 tsp

Ginger garlic paste - 1.5 tsp

Dania powder - 1 tsp

Turmeric - 1/4 tsp

Jeera - 1/2 tsp

Green chilli- 2

Kashmiri chilli powder - 2 tsp

Oil 

Salt - to taste

Method

1. Take grated lauki in a bowl. Squeeze out the excess water. Reserve the water for gravy. 
2. Add besan, rice flour, ginger garlic paste, salt, green chillies and mix well. 
3. Make small balls and deep fry in hot oil till golden brown. Do this on a low- medium flame.
4. Keep these balls aside. 
5. For the gravy, heat 2 tsp of oil. Add jeera and when it crackles, add onion paste and fry till done. 
6. Add tomato paste and fry till oil oozes out. 
7. Add cashew paste and fry for some time.
8. Add turmeric, dandia powder, chilli powder and salt. Fry for a minute.
9. Add curd and the reserved water. Cover and cook on a low flame for a few more minutes. 
10. Add the balls and serve hot.

Bonda

DUM ALOO CURRY

Ingredients- Baby Potatoes – 12-15 Onion – 1 big Curd/yoghurt – ½ cup Ginger-garlic paste – 1.5 tsp Kashmiri chilli powder – 1 tsp Turmeric – ½ tsp Coriander seeds/dania – 1 tbsp Cumin seeds/jeera – ½ tsp Cloves – 3 Cinnamon – 1/2 inch piece Cashew – 6-8 Cardamom – 1 Kasuri methi – 2 tsp Sugar – 1 tsp Bay leaf -1 Asafetida – pinch Oil – as per requirement Salt  - as per requirement Coriander leaves – for garnish

                                                                                     

Method -

·        Boil potatoes, peel and prick with a fork on all sides

·        Grind coriander seeds, cumin, cardamom, cinnamon and cloves and cashews into a powder.

·        Shallow fry the pricked potatoes in a pan till they turn golden brown. Transfer the fried potatoes onto a plate

·        In the same oil,  add asafetida and sauté it well

·        Add a bay leaf and finely chopped onions and fry till golden brown

·        Add ginger-garlic paste and fry for a few seconds.

·        Add the ground powder and fry till oil separates

·        Beat curd well and add to the pan along with turmeric and chilli powder

·        Fry till oil separates. Keep stirring in between

·        Add potatoes, kasuri methi, sugar and salt. Fry for a miinute

·         Add 1 cup water and bring it to a boil

·        When it boils, cover with a lid and cook on a low flame till required consistency is obtained.

·        Garnish with coriander leaves.

Notes –

·        If baby potatoes are not available, use normal potatoes and cut into cubes after boiling

·        Make sure curd is not  sour

·        While using kasuri methi, keep it on a hot object(pressure cooker or a tawa) for a second then crush it with fingers before adding it to gravy

·        Potatoes can also be deep fried.

ALOO PARATHA

 

Ingredients- For the filling Potatoes – 4 ( boiled, peeled & grated) Green chillies – 1 ( finely chopped) Coriander leaves Ginger – 1 inch piece ( finely grated) Chilli powder – 1 tsp Coriander powder – 2 tsp Cumin powder – 1 tsp Garam masala – 1 tbsp Salt – as per taste Fennel / sounf – 1 tsp (optional) Onion – 1 (finely chopped – optional) For roti Atta – 1 cup Water – as required

Method –

Filling

1.       Take a bowl. Add all the ingredients listed above and mix well. Check the seasonings and if required adjust it according to your taste.

2.       Make balls out of this mixture.

Roti

3.       Knead the atta with sufficient water into a very soft dough and let it rest for at least 15 minutes.

4.       After 15 min, knead again and make balls.

5.       Take a dough ball and roll it into a small circle. The circle should be thin at the sides and thicker in the centre.

6.       Keep the stuffing inside and close it by lifting the dough on all sides.  (gather all the sides and then twist it to seal it)

7.       Using your fingers, press evenly on the dough to get a medium sized roti

8.       Using flour for dusting, roll it into a bigger roti

9.       Fry it on both sides on  a hot tava and smear oil or ghee or butter when done

10.   Serve  with pickle, curd or raitha

Recipe Tips –

1.       The filling ball size should be slightly larger than that of the dough ball.

2.       Do not use pressure cooker for boiling potatoes.

3.       If the filling seems to be sticky or if moisture content is more, then  take a kadai, add 1 tsp of oil and fry this filling. Let it cool and then use it.

4.       The dough should be softer than roti dough or it will not be easy to roll after keeping the stuffing inside.

5.        Salt or little oil can also be added to atta.

NAVRATAN KURMA

Ingredients- Potatoes, Carrot, Beans, Peas, cauliflower & paneer – 1 ½  cup Onion – 1 (big sized) Cashew – 8-10 Kismis – 10 Green chillies - 1 Coriander powder -1 tsp Almond – 15 Kasoori methi – 1 ½  tsp Garam masala – 2 tsp Sugar – 1 tsp Cream – ½ cup Saffron few strands (optional) Khoya – 1- 2 tsp ( optional)  Pomegranate seeds – 2 tbsp

Method –

1.       Boil potatoes, carrot, beans, peas and cauliflower.

2.       Heat oil and add finely chopped onions.

3.       While onion is getting fried add soaked cashew and kismis

4.       Add ginger-garlic paste and fry

5.       Add finely chopped green chillies

6.       Add coriander powder and soaked almond paste and fry till oil oozes out

7.       Add water. Cover and cook on a low flame

8.       After a few minutes, add the boiled vegetables and paneer

9.       Add kasoori methi and garam masala

10.   Add sugar, fresh cream and soaked saffron( for color)

11.   Just before serving add grated khoya and pomegranate seeds

Recipe Tips -

1.       Pineapple can also be used

2.       Cashew paste can be used instead of almond paste

TOMATO PULAO

Ingredients- Rice – 1 cup Water – 2 cups Tomatoes – 3 medium sized Onion -1 Chilli powder – 1.5 tsp Coriander powder – 1 tsp Turmeric powder – ½ tsp Bay leaf – 1 Cloves – 3 Cinnamon – small stick Ginger – garlic paste – 2 tsp Green chilli – 1 Garam masala – 1.5 tsp Oil – 1 tbsp Salt – as required coriander leaves – for garnish

Method –

1.       Wash rice and soak in water for 10 minutes

2.       Grind tomatoes into a paste

3.       Heat oil in a pressure pan. Add bay leaf, cinnamon, cloves.

4.       Add ginger – garlic paste and fry for some time.

5.       Add chopped onions and fry till translucent

6.       Add green chilli, turmeric powder, chilli powder, salt and coriander powder and fry till oil separates

7.       Add tomato paste and fry for some time.

8.       Add rice and 2 cups of water along with garam masala

9.       Close with a lid and cook on a low flame till done.

10.   Garnish with coriander leaves

Recipe Tips –

1.       Green peas or cashews can also be added

2.       Can be served with raita or fried gram chutney

BENDAKAYA PACHADI

Ingredients- Ladies finger – 6 Jeera – ½ tsp Garlic – 2 cloves Red chillies -  4 Salt – as required Oil – 4 tsp Tamarind – little

Method –

1.       Heat 1 tsp oil and add red chillies and jeera. Fry till jeera crackles. Keep this aside

2.       Heat rest of the oil in a kadai and fry ladies finger till it is cooked.

3.       Add salt, turmeric and tamarind to the fried vegetable and let it cool completely

4.       Grind the seasoning first and then add the fried ladies finger and grind again

5.       Do not add water( if required add just a little) while grinding.