Thursday, April 30, 2009

Raw Mango Dal


Toor dal- 1 cup
Raw(green)Mango/Mavinakai gratings- 1 cup
Onion- 1 medium
Tomato- 1
Red chilli powder- 1-2 tbsp

For seasoning:

Ghee- 1 tbsp
Jeera- 1/2 tsp
Ginger(grated)- 1/2 tsp
Turmeric- 1/4 tsp
Red chili- 1-2
Curry leaves-2-3
Coriander leaves(chopped)-1 tsp
Methi/fenugreek powder- 1/2 tsp
Black pepper powder- 1/4 tsp
Hing- a pinch


Pressure cook Toordal with 2 cups of water.Take a kadai/pan.Heat ghee.Add jeera,red chili,ginger grated,turmeric,hing,curry leaves.Add onion and fry till its translucent.Add Tomatoes cut,Mango grated and fry for 2 minutes.Add Red chili powder,methi powder,Black pepper powder and mix well.Finally add cooked toordal and boil for 5 minutes.Garnish with coriander and serve with Rice or Chapatis.

P.S. If the raw mango is not very sour you can add lemon juice to the dal to get sour taste.

Tuesday, April 21, 2009

Beans and Cabbage Curry

This is a very traditional curry in the Indian homes.If you have some leftover cabbage and beans in your refrigerator and wondering what to make ???? This curry will come to your rescue.... This curry goes well with rice and chapatis.


Cabbage(chopped)- 2 cups
Beans(cut)- 2 cups
Coconut(grated)- 2 tbsp
Sugar-1/4 tsp
Lemon juice-1 tbsp
Coriander leaves(chopped)- 1 tsp
Salt to taste

For seasoning:

Peanut oil- 1 tbsp
Mustard seeds- 1/4 tsp
Black gram- 1/4 tsp
Whole Red chilli- 1-2
Curry leaves-2-3
Green chillies-1-2
Turmeric- 1/4 tsp


In a kadai/pan heat oil.Add mustard seeds.After it splutters add black gram,whole red chili,green chili,curry leaves,turmeric.To this add cut cabbage,mix well and cover the kadai.In a separate vessel cook the beans until soft.After the cabbage is done add the cooked beans,coconut grated,salt,sugar and lemon juice.Mix well.Garnish with coriander leaves.

Wednesday, April 15, 2009

Khus-Khus Payasa


Coconut(grated)- 1 cup
Jaggery(powdered)- 1 cup
Gasagase/Poppy seeds-1/4 cup
Cardamom- 4-5
Rice- 1 tsp
Milk-(optional)- 1/2 cup
Cashew nuts- 1 tsp
Water - 1 cup


Soak the rice in water for half an hour.Roast the poppy seeds.In a thick bottom vessel add water and jaggery and allow it to boil.Grind finely the roast poppy seeds.Add coconut,rice(soaked) and water and blend till smooth.Add this paste to the jaggery mixture and bring to boil over medium heat and keep stirring for 10-15 mins.
Put off the flame,add cardamom powder and milk(optional).
Serve hot with a dollop of ghee.

P.S. You can dip rice idlis in this payasa.It tastes 'Yummy'

Saturday, April 11, 2009

Bell Pepper curry


Bell Peppers- 1 green,1 red
Red chilli powder- 1/4 tsp
Turmeric-1/4 tsp
Jeera powder-1/4 tsp
Jeera-1/4 tsp
Gram flour- 2 tbsp
Sugar- 1/4 tsp
Mango powder- 1 tsp
Salt to taste


Slice the bell peppers into thin strips.In a pan heat the oil.Add Jeera,turmeric and bell peppers.Stir fry for a few minutes until it becomes crisp(Don't cook too much)
Now add red chilli powder,Jeera powder,Salt,Sugar,Besan and Mango powder.Saute until the besan flour turns brown.

Serve hot with Chapati/Parathas..

Friday, April 3, 2009

Amritsari Chole and Batura


Kabuli Chana- 2 cups
Tomatoes(cut)- 2 nos
Ginger(grated)-1 tsp
Green Chillies(chopped)- 2-3nos
Garam masala -1 tsp
Mango powder- 1/2 tsp
Red Chilli powder- 1 tsp
Coriander powder- 1/2 tsp
Tea Bag- 1
Black cardamom- 2-3
Black salt to taste
Bay leaves- 2-3
Oil - 2 tbsp

For Masala:

Garam masala -1/2 tsp
Clove-3-4 nos
Cinnamon - 1 piece
Black Pepper-1/2 tsp
Jeera-1 tsp
Coriander seeds- 1 tsp
Pomegranate seed powder-1 tsp


Soak the Kabuli chana overnight with plenty of water.Pressure cook Kabuli chana,black cardamom,black salt and tea bag(3-4 whistles).Discard the tea bag after cooking.

Roast all the ingredients for the masala separately.(Roast till they start getting burnt and black).After they cool,powder in a mixi and keep it aside.

In a Kadai/Pan heat oil.Add bay leaves,ginger grated.Add onions and fry till golden brown.Add cut tomatoes and fry for a minute.Now add the cooked Kabuli Chana and mix well.Add the dry masala powder which you had earlier roasted.
Bring to a boil and simmer.Mash some of the chole by pressing it with a spoon.

Garnish with coriander leaves aand green chillies split in halves.


Maida- 2 cups
Yogurt- 1/2 cup
Ghee- 1 tsp
Sugar- 1 tsp
Baking soda-1/4 tsp
Salt to taste


Sieve the maida flour and salt together.Mix the baking soda in half cup water and keep it aside for 10 mins.
Now mix the flour,sugar,ghee,and baking soda.With luke warm water make into a soft dough.Cover and keep aside for 3-4 hours.
Heat oil in a frying pan.Roll the dough into round chapati like and deep fry until golden brown.

Serve hot with Amritsari chole.

Methi Dosa


Raw rice- 1 cup
Methi/Fenugreek seeds- 2 tsp
Urad dal- 2 tsp
Avalakki/poha- 2 tsp
Salt to taste


Soak Rice,Methi seeds,urad dal,Poha together for 3-4 hours.Grind to a fine paste.Add water to the batter to get the dosa consistency.(This needs more water than masala dosa batter).Add Salt.You can make dosas after an hour or so.This requires no fermentation.Serve with coconut chutney or chutney powder.

Wednesday, April 1, 2009

Mooli (White Radish) Raitha


Mooli/Mulangi/Radish- 1 no.
Yogurt - 2 tbsp
Sour cream- 1 tbsp
Salt to taste

For seasoning:
Oil- 1 tsp
Mustard seeds- 1/4 tsp
Urad dal- 1/4 tsp
Green chillies- 1-2
Curry Leaves-2-3
Dry red Chilli-1
Cilantro(Cut)-1 tsp


Grate the Mooli/Mulangi.In a small pan heat oil.Add Mustard seeds.After they splutter add urad dal,green chillies,red chilli,curry leaves.After the seasoning cools down,add Mooli grated,salt and cilantro.Mix well.Serve with Chapatis/Parathas/Rice.
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