Saturday, December 30, 2006

SOME INDiAN VEG. RECiPES



Balti Chhole
INGREDIENTS
soaked and boiled chholegarlic pastecrushed sabut lal mirchcrushed sabut dhaniyachopped tomatoes and green chilliescoriander leaveslemon juicegaram masalakasoori methighee for fryingsalt to taste
METHOD
Sauté the garlic paste in the ghee for about 1 minute. Add crushed spices and fry for another 30 seconds. Add tomatoes, green chillies, one tsp of ginger and ¼ cup of hara dhaniya.Then add the pre-cooked chhole and fry for 5 minutes. Add salt, lemon juice, garam masla and kasoori methi and stir. Finally, serve garnish with remaining ginger and hara dhaniya.


Bajre ki Khichdee
INGREDIENTS
2 cups bajra1 cup oong daal dhuli1 tsp salt or to taste2 tbsp ghee1/8 tsp asafoetida1 tsp cumin seeds2 tsp coriander powder 1 tsp garam masala1 tsp chilli powder
METHOD
Wash the bajra, drain, and pound. Toss to remove husk. Repeat till most of husk is removed.Mix bajra, moong daal, coriander powder, garam masala and chilli powder with enough water to cook tender and is a thin pastey consistency. Heat ghee, add cumin and heeng. When the cumin splutters, add the bajra mixture and simmer for 2-3 minutes and serve.


Bhein Ke Kebab (Lotus Root Kabab)
INGREDIENTS
Makes 12 cocktail kababs2 large kamal kakri (bhein/lotus stem)-washed and sliced1 cup chana daal2 black cardamoms-seeds only2 tsp ginger-chopped fine1 tsp garlic-peeled and chopped fine1 tsp salt or to tastegreen chillies-chopped fine to taste2 tbsp onions-chopped fine2 tbsp coriander-chopped2 tbsp ghee/oil to pan-fryonion rings and lemon wedges to garnish
METHOD
Place kamal kakri, daal, elaichi, ginger and garlic in a pan with about 1 cup water (should be absorbed by the time it is cooked). Bring to a boil, lower the heat and cook, covered till soft. Remove from heat and when cool grind to a thick dough-like paste.Mix the salt, chillies, onions and coriander and form into small flat rounds (about 1").Heat the oil in a non-stick frying pan and pan-fry on both sides till brown. Serve hot garnished with the onion rings an lemon wedges, with a green chutney on the side. You can make kale chane ke kabab in the same way, using only boiled and mashed kala chana instead of bhein and daal.

Creamy Makhana and Mushroom
INGREDIENTS
200 gm mushrooms-fresh, sliced 1 cup roasted makhanas1/2 cup spring onions-chopped2 tbsp butter1 tsp oil1 tbsp refined flour1/4 tsp pissi kali mirch1 cup milk1 tsp salt or to taste1 tbsp ajwain leaves-chopped fine OR1/2 tsp oregano leaves1/2 cup grated cheese 1/2 cup cream
METHOD
Heat the butter and oil in a pan and add the onions. Sauté till onions are a little soft.Add the mushrooms and makhana and sauté for about half a minute. Add the flour and turn around till the mixture leaves the sides of the pan.Remove from heat and add the milk very gradually, stirring all the time to avoid lumps.Bring to a boil and lower the heat. Add the kali mirch, salt and ajwain leaves, simmer for a few minutes, add cream and serve, garnished with the grated cheese.


Garlic Mushroom
INGREDIENTS
350 gm whole mushrooms 1 tbsp butter 1 tbsp shredded spring onions 2 tsp chopped garlic 3 shredded green chillies 1 tbsp thick tomato puree 1 tbsp cream 2 tbsp shredded garden herbs Spinach raita 200 ml yoghurt 2 tbsp blanched spinach paste grated rind 1 lime grated nutmeg ¼ tsp roasted, ground cumin salt and pepper
METHOD
Heat butter. Add spring onions, garlic and chillies. After a few seconds, add mushrooms to the pan. Cook for 2 minutes. Stir in tomato puree and cream. Season well and finish with herbs. Serve hot with raita. To prepare raita, whisk all ingredients together. Season and serve with mushrooms.


Gatte (A Chickpea Flour Gravied Dish)
INGREDIENTS
2 cups besan3 tbsp oil1/2 tsp salt1/4 tsp chilli powder1/4 tsp turmeric water to kneadoil to fryGravy2 tbsp oil1 tsp cumin seeds1/8 tsp asafoetida1/2 tsp chilli powder1/4 tsp garam masala2 tsp powdered coriander seeds2 tsp salt1/2 cup tomato-grated1/2 tsp turmeric1/4 cup yogurt coriander leaves
METHOD
Sieve besan and add salt, pepper and turmeric. Rub oil into it, and add water and knead to a stiff, smooth, glossy dough. Leave to rest for 15 minutes.Shape into cylindrical rods and boil in 4 cups of water till they come up and are covered with tiny bubbles. Lift out of the water, leave to cool and reserve the water. Cut into rounds and deep fry. To make gravy, heat oil, and add cumin and asafoetida. Add tomatoes and cook, till the fat separates. Add turmeric, salt, coriander powder, garam masala and chilli powder. Make up to 3 cups of liquid with the reserved water, adding water if need be, and add to the tomato mixture.Simmer, uncovered, for few minutes. Add beaten yogurt and gattas. Simmer for a few minutes and serve hot garnished with the coriander leaves.


Gobhi Masaledaar (Spicy Cauliflower)
INGREDIENTS
1 kg gobhi-cut into small flowerets3-4 green chillies-slit a little1 cup grated onions 1 tsp garlic paste1 tsp ginger paste1 cup tomato-grated 1/4 cup oil2 tsp cumin seeds2 bay leaves1/2 tsp turmeric1 tbsp salt1/2 tsp garam masala1/2 tsp powdered red pepper1 tbsp powdered coriander seeds1 tbsp chopped coriander leaves, for garnish
METHOD
Heat oil and add the cumin seeds and the bay leaves. When seeds splutter, add the onions, ginger and garlic and sauté till brown and fat separates.Add the tomatoes, turmeric, salt, garam masala, red pepper and the coriander powder, and stir fry till the fat separates.Add the gobhi and the green chillies and sauté over high heat till the vegetables look glossy. Lower the heat and simmer, covered till cooked through. Serve hot, garnished with the coriander leaves.


Gobhi Mussallam
INGREDIENTS
1 cauliflower1 tbsp lemon juice2 tbsp water1 1/2 tsp salt1/4 cup oil1 cup onions-chopped fine1 cup onion-grated1 tsp ginger paste1 tsp garlic paste1 tsp coriander powder1 tsp cumin seed powder1 tsp kashmiri chilli powder1 tsp turmeric powder1 cup tomatoes-blanched, peeled and chopped fine1 cup tomatoes-pureed and strained1 tsp saltGarnishcardamom powdergaram masala
METHOD
Mix together the water, lemon juice and the salt.Cut off the stem of the cauliflower right till the base. Prick with a sharp knife all over.Place the cauliflower in a deep pan with water to cover and add lemon juice. Bring to a boil, shut off the heat and leave the cauliflower in it till cool. Drain and leave aside. Or you can steam it till cooked but firm. Heat oil and add chopped onions. Sauté till brown. Add the grated onions, ginger and the garlic paste, coriander, cumin, chilli powder, turmeric and the tomatoes. Stir fry till fat separates. Add to this the blended tomato and cook for 5 minutes. Add salt to this gravy.Place the cauliflower in the pan and cover with the gravy. Cover tight and cook over low heat for 15-20 minutes.Serve hot garnished with the cardamom and garam masala.


Hyderabadi Baingan
INGREDIENTS
small aubergine cumin seedsfenugreek seedscurry leavesturmeric and red chilli powderGravycumin seedscoriander seedssesame seedspeanuts and onion, roast these together and grind to a powdertamarind pulpgreen chilliescorianderoil and salt to taste
METHOD
Cut the baingan into quarters, leaving stems intact and soak in salt water. Heat oil and add fry jeera, methi, curry patta, haldi and red chilli powder. Add drained baingan and fry in the masala for about ten minutes.For the gravy, heat the remaining oil and fry the ground masala for. About three minutes. Then add the tamarind pulp, green chillies & fresh dhaniya and simmer. Finally add baingan in to the gravy & simmer for 10 minutes.


Kadahi Sabzi
INGREDIENTS
2 cups mixed vegetables- chopped3-4 green chillies- slit 1 cup grated onions 1 tsp garlic paste1 tsp ginger paste1/2 cup hung curd1/4 cup oil2 tsp cumin seeds2 bay leaves1/2 tsp turmeric1 tbsp salt1/2 tsp garam masala1/2 tsp powdered red pepper1 tbsp powdered coriander seeds1 tbsp chopped coriander leaves- for garnish
METHOD
Heat the oil and add the cumin seeds and the bay leaves.When the seeds begin to splutter, add the onion and the ginger and garlic pastes. Sauté till brown and fat separates. Add the vegetables and stir fry till cooked through. Add the curd, turmeric, salt, garam masala, red pepper and the coriander powder, and stir-fry till the fat separates.Add the green chillies and sauté over high heat till well mixed.Serve hot, garnished with the coriander leaves.



Ker Sangri (A Rajasthani Vegetable)
INGREDIENTS
75 gm ker- soaked in water 15 minutes, washed and drained75 gm sangri-soaked in water 15 minutes, washed and drainedFor the main preparation 2 tsp oil1 tsp cumin seeds2 tsp ginger garlic paste5 - 6 whole red chillies1 tsp coriander powder1 tsp red chilli powder1 tsp turmeric powder1 tsp mango powder5-6 dried pieces of mango4 tsp yogurt1 tsp saltfried garlicfried whole red chillies and coriander leaves to taste
METHOD
Boil ker sangri for 15-20 min in water, drain and keep aside.Heat oil in pan. Add cumin seeds, ginger-garlic paste, whole red chillies, coriander powder, red chilli powder, turmeric powder, mango powder, dried mango pieces and curd.Sauté the masala well. Then add ker sangari and salt. Mix it well. Ker Sangri is ready to eat.Garnish with fried garlic, fried whole red chillies and coriander leaves.Serve hot with roti.


Kolhapuri Vegetables (Mixed Vegetables)
INGREDIENTS
½ kg mixed vegetables-chopped 2 tbsp yogurt (mix with ginger-garlic paste & leave for 3-4 hours)1 tsp ginger-garlic paste2 tsp lemon juice1 ½ tsp salt2 tbsp oil½ cup onion-gratedDry roast separately and grind1/4" cinnamon1/2 tsp cloves¼ tsp peppercorns and black cumin1/4 tsp broken up mace1/4 dry grated coconut1 tbsp coriander seeds1 tsp dagar phool (available in Bombay, Pune, etc.)2 Kashmiri mirchi
METHOD
Heat oil and add the onions and stir-fry till light brown.Add the ground masala, sauté till well mixed and add the vegetable mixture.Bring to a boil, lower the heat and simmer 3-4 minutes and serve.


Khatkhate
INGREDIENTS
50 g pigeon peas (Tur/Tuvar Daal)50 g green peas1 cup waterdesired vegetables in desired proportions½ grated coconut½ tsp turmeric powder2 local red chillies1 small piece of tamarindsalt to taste1 tbsp jaggery6 piece trifala
METHOD
Soak pigeon peas(dal) in water for half an hour. Put water, dal and green peas in pan and place on fire. Cover and leave for ten minutes.Now put the vegetables in the pan in the order of their tenderness, with the hardest going in first. Cook till vegetables get soft. Grind coconut, turmeric powder, red chillies and tamarind to a paste. Add paste to the boiled vegetables in the pan. Add salt and jaggery.Simmer for another five minutes.Add flattened trifala. Khatkhate is ready. Serve as it is or with rice.



Baby Corn Masala (Bhutta Masalewala)
INGREDIENTS
200 gm baby corn cobs1/4 cup oil 1 tsp cumin seeds1 bay leaf 1 tsp finely chopped ginger 1 tsp finely chopped garlic 1/2 cup onions-grated 1 cup tomatoes-chopped fine 2 tsp salt 1/4 tsp garam masala 1/2 tsp powdered red pepper 1 tsp powdered coriander seeds
METHOD
Heat oil and add cumin, when it splutters, add bay leaf, ginger and the garlic, and sauté till a light brown. Add onions and sauté till a golden brown, then add tomatoes and stir fry over medium heat. When fat separates, add the salt, garam masala and the red pepper and stir till well mixed. Add baby corn and sauté till fat separates and serve hot.



Lobia
INGREDIENTS (Serves 4)
225 gm black-eyed beans - soaked overnight 1 tbsp ginger paste 1 tbsp garlic paste 5 tbsp oil 3 medium onions - finely diced 1 tsp coriander powder 1 tsp cumin powder 2 tomatoes- peeled and chopped 6 tbsp yoghurt 1/3 tsp chilli powder ½ tsp garam masala salt to taste To finish1 tbsp lemon juice 1 tbsp chopped coriander 200 gm chopped, sautéed mushrooms
METHOD
Cook beans in fresh water until soft. Heat oil, fry onions till golden in color. Add ginger and garlic paste and cook for a minute. Add coriander and cumin powder, followed by tomatoes. Cook until soft. Stir in yoghurt, chilli powder, garam masala and salt. Add cooked beans to the pan. Simmer for 10 minutes. Add the remaining ingredients just before serving.


Pudina Rice (Mint Rice)
INGREDIENTS
2 cups long grained rice-cleaned and soaked for an hour1/2 cup sliced onions2 tsp cumin seeds1 tbsp salt2 tbsp paste of mint leavesa few drops of lemon juice2 tbsp oil
METHOD
In a heavy bottomed sauce pan, heat the oil and add the cumin seeds.Add the onions and sauté till transparent but not brown. Add rice and mint paste and turn around a few times before adding 3 cups of water.Bring the mixture to a boil, sprinkle a few drops of lemon juice, cover the pan and lower the heat. The rice should be ready in 10 minutes.


Rajmah (Curried Kidney Beans)
INGREDIENTS
2 cups red kidney beans (rajmah)-soaked in water for 4-6 hours 3 cups roughly chopped onions-ground to paste1 tbsp ginger1 tbsp garlic2 tsp garam masala1 tbsp cumin seeds-roasted2 cups finely chopped tomatoes1 tbsp salt1/2 tsp powdered turmeric2 tbsp powdered coriander seeds1 tsp powdered red pepper2-3 green chillies1/2 cup oil2 tbsp chopped coriander leaves for garnish.grind the onions, ginger-garlic and garam masala together.
METHOD
Wash the rajmah and cook till tender, in fresh water. Strain and keep the liquid and the beans, separate.Heat oil, and add the onion paste and stir-fry till fat separates.Add the chopped tomatoes and stir fry, till fat separates again.Add the salt, turmeric, coriander powder and red pepper and turn around a few times, till well mixed.Add the beans and green chillies and turn around a few times over high heat.Measure the liquid, make it up to 4 cups with water and add to the rajmah and bring to a boil and then simmer, till the gravy is well blended, (approx.10 minutes.)


Shukto
INGREDIENTS
1 potato1 karela½ raw banana1 small sweet potato6 small bari100 gm french beans1 drum stick25 gm ginger paste25 gm mustard pastea pinch of chilli powder½ tsp turmeric10 gm panch foran masalasalt to taste25 gm mustard oil½ cup water
METHOD
Cut and wash the vegetables and the raw banana. Put the pieces into turmeric water.In hot mustard oil, put in the panch foran masala and the ginger paste. Cook until a golden brown.Add mustard paste, chilli powder and turmeric.Cook until the oil separates. Then add the vegetables and sauté for 2 minutes.Add water and cook until the vegetables are tender.


Tandoori Gobhi
INGREDIENTS
1 kg gobhi-cut into floretsFor the masala4 cloves1/8 tsp broken cinnamon1/8 tsp nutmeg-grated 4 cardamoms - seeds only1 pinch of dry ginger1 tsp cumin seeds 1 tsp coriander powder1/2tsp fenugreek seeds1/2tsp carrom seeds1/2tsp pepper powder1 tsp garlic paste1 tsp ginger paste1/2 cup hung curd1 tsp oil1 pinch of red chilli powder2 tsp saltchaat masala and lemon juice to taste
METHOD
For the masala, grind the cloves, cinnamon, nutmeg, cardamom, dry ginger, cumin seeds, coriander powder, fenugreek seeds, carrom seeds and black pepper together to a fine powder.Then add garlic paste, ginger paste, curd, oil, red chilli powder, pepper powder, and salt. Mix it well. The masala is ready.Marinate the gobhi in the masala. Pierce the gobhi through skewers and cook in the tandoor. If you don't have a tandoor, cook in a very hot oven in a drip tray till brown and done. Brush with oil and cook 2-3 minutes. Sprinkle chaat masala and lemon juice on top and serve hot.


Tundli (Kundru) ki Sabzi
INGREDIENTS
15-20 tundlis1/2 cup oil1 tsp cumin seeds- roasted and powdered1/2 tsp chilli powder1/4 tsp turmeric 2 tsp coriander powdersalt to taste1/2 tsp garam masala1 tsp mango powder1/4 tsp asafoetida1 tbsp chopped coriander leaves
METHOD
Cut the tundli lengthwise into halves. Heat the oil in a kadahi, over high heat, add the tundlis and fry to a light brown and till the edges fold towards each other.Add the rest of the ingredients, except the coriander leaves. Lower heat, cover and cook till tender but bite like. Serve hot, garnished with coriander leaves.


Undhiyo
INGREDIENTS
100 gm yam-peeled and diced100 gm potato-peeled and diced100 gm beans-diced100 gm raw banana-diced1/2 tsp asafoetida1/2 tsp whole cuminOil to fryFor Muthiya2 cups chickpea flour1 tsp kastoori methi1 tsp red chilli1 tsp sathri or lemon flower1 tsp sugar2 tsp oil for bindingsalt to taste1/4 tsp cumin1/2 tsp turmericFor the masala1 tbsp grated coconut3 tsp coriander powder1/2 tsp cumin1 tbsp fresh coriander-chopped1/2 tsp turmeric powder1 tsp red chilli powder1/2 tsp oilsalt to taste
METHOD
Lightly fry all the vegetables and keep aside.To prepare muthiya, mix all the ingredients in a bowl. Make small balls from this mixture and fry. To prepare the masala, mix all the ingredients. Keep aside.Heat oil in a pan and add asafoetida and cumin. Now add the masala mixture and cook for few minutes.Finally add all the vegetables and muthiya balls and cook till done.


Rajma Masala Dry Gravy (by: Astha Malhotra)
INGREDIENTS250 gm rajma (Red Kidney Beans) - soaked overnight2 onions - chopped and grated25 gm coriander leaves - chopped20 gm ginger - chopped5-6 cloves of garlic - chopped4 tomatoes - chopped and pureed2 green chillies - chopped1 tsp garam masala2 tsp coriander powder1 tsp red chilli powder1 tsp jeera5-6 cloves 1 inch cinnamon2 cardamoms (black)salt2 tbsp ghee
METHOD
Pressure cook the rajma with salt for about 30 minutes or till it becomes soft.Drain the boiled rajma and store the water in another pan.Heat ghee in a kadahi and add cinnamon, clove, cardamom, jeera, onion and salt and fry till the onion turns brown in colour.Add ginger, green chillies and garlic to it and fry for a while till the ghee separates. Now add boiled rajma mix well and fry in the gravy for some time. Mix in the drained water to it.Sprinkle garam masala, garnish with chopped coriander leaves and serve hot.
Rani Palak (by: Upendra D Kulkarni)
INGREDIENTSspinach garlic - pasteonion - pastegreen chilliapplecashew nutsraisins/kishmishbuttercream/milk
METHOD
Make a fine paste of spinach alongwith 2-3 green chillies. Keep aside.Beat the cream and keep aside.Cut the apple into thin dices and keep them soaked in sugar syrup for some time.Fry the raisins and keep aside.Heat oil in a kadahi and add the onion paste and fry it till it changes colour. Add the garlic paste and sautZt. Add the green chillies and cream to it and mix well.Add the spinach purand allow it to cook. Then add the diced apple and let it dissolve in spinach. Mix well. Add salt and butter. Garnish with raisins and kishmish.
Methi Malai Matar (by: Smita)
INGREDIENTS250 gm fenugreek leaves - chopped and blanched1 cup green peas2 onion 2tomato 1/2 tsp jeera2 red chillies 1 tsp ginger-garlic paste1 tsp coriander powder1/2 tsp turmeric powder1/4 tsp red chilli powder1/2 cup malai1 tbsp oil
METHOD
Heat oil in a non-stick pan and add red chillies and jeera to it.Add ginger-garlic paste and chopped onions to it and let it fry till it becomes golden brown in colour.Add chopped tomatoes and other spices. Fry it and then add blanched methi and matar.Add salt and cook for about 1o minutes.Add malai and serve hot.







Users Comments
· For people who like to omit malai, use boiled cauliflower paste to the dish in the begining. It will taste and look like makai- Basantlal Nagdev (basantlal@hotmail.com)

Pudina Roti (by: Manjula)
INGREDIENTS100 gm pudina 3 cups of wheat four1 cup milk 1 tbsp peppersalt for taste
METHOD
Chop the pudina leaves finely.Make a dough out of wheat flour and milk and mix chopped pudina leaves to it.Also add pepper powder and salt and leave it aside for some time.Then roll them just like rotis and cook them with oil.Serve hot with coconut chutney or butter.
Stuffed Masaladar Bhindi (by: Sheetal Patra)
INGREDIENTS250 gm bhindiFor masala2 onions1 tbsp jeera10 gm sunflower seeds2 tbsp coconut - grated1 tbsp khus khussugar2 tbsp ginger-garlic paste
METHOD
Slit the bhindi straight from its head to the tail and keep aside.Grind the masala into paste.In a non stick pan heat 1 tbsp oil, jeera along with the masalas.Add little water to it and stir till done. Stuff the bhindis with this masala.Heat oil and add jeera and the stuffed bhindis to it. Cover the lid and stir for some time.Serve hot.
Olan (by: Vidhya)
INGREDIENTS250 gm red pumpkin250 gm ash gourd1/2 cup red/white lobia/whole green moong 1 cup coconut milksalt10-12 curry leaves 2-3 green chillies1 tbsp coconut oil
METHOD
Soak the lobia/moong and cook separately.Slice both the vegetables. Cook with water, add salt to it.Add salt and chillies towards the end. Add the cooked lobia to this. Mix well.Add coconut milk and curry leaves. Add coconut oil to enhance flavour.Serve hot with rice.
No-oil Gobhi Matar (by: Vidhya)
INGREDIENTS1 cauliflower-medium size 1 cup peas1/2 tsp haldi1 tsp salt1/2 tbsp pepper1tbsp coriander seeds2 red chillies1/4 tsp jeera
METHOD
Cook washed cauliflower florets and peas with water, salt and haldi.Dry-roast the pepper, jeera, coriander and chillies. Make a coarse powder.Add this to the cooked vegetables and simmer for 5-8 minutes. Garnish with fresh coriander and serve. Potatoes, carrots, beans also can also be added
Indo- Thai Mix Vegetable (by: Payal Thaper)
INGREDIENTS1 green bell-pepper1 yellow/red bell-peppercauliflower chopped green peas1 grated carrot1 medium onion2 cloves of garlic1 medium tomato2 green chillies1/4 cup fresh coconut - grated saltchilli powder1/2 tsp coriander seedsheengcoriander leavesolive/vegetable oil
METHOD
In a fillet, heat a little olive oil add heeng and saute the chopped cauliflower till it becomes brownish in colour.Add finely chopped onions and the rest of the diced vegetables, except for the tomatoes.Saute it over medium flame and then add salt, garlic and chilli powder.Cook it for 10-15 minutes and add little water if required. Add chunks of tomato to the mixture and toss it.Garnish with coriander leaves and serve hot.
Crispy Bhindi (by: Sharmila Sinha)
INGREDIENTS250 gm bhindi1 cup besan1/2 tsp red chilli powder4 tbsp lemon juice1 tbsp rice flour1/2 tsp ajwainsalt to tasteoil to fry
METHOD
Wash the bhindis and pat dry. Cut half lengthwise halfway.Mix all ingredients into a paste and cover bhindis.Heat oil in a flat pan. Place each bhindi and shallow fry till golden brown. Serve hot.
Baby Corn Pulao (by: Chitra Sivakumar)
INGREDIENTS1 cup basmati rice4 babycorns 1 onion - chopped finelysmall piece of ginger6 pods of garlic4 green chillies1 or 2 biryani leafclovescinnamonspring onions - a fewsalt - as requiredoil - as required
METHOD
Soak rice in the water for half an hour. Cut the babycorns into two or three pieces. Grind the green chillies, ginger and garlic to a fine paste.Heat oil in a cooker and add the biryani leaf, cinnamon, cloves. Then add the paste. Fry until the raw smell disappears. Then add the onions. When the onions are fried add the babycorns, rice, salt, turmeric powder, rice and water. Pressure cook for three whistles. Then garnish with spring onions.
Moong Palak Curry (tamil Nadu Style) (by: Elsie Christobal)
INGREDIENTS4 tbsp moong (yellow)-soaked for 1 hour1/2 kg palak-cut thinly3 onions-cut thinly2 tomatoes-cut in small pieces1/2 tsp ginger-garlic paste4 green chillies-thinly cut1/2 tsp mustard seed1/2 tsp jeera (whole)1/4 tsp heeng1/2 tsp turmeric1/2 tsp chilli powdercurry leaves-few sprigscoriander leaves-for garnishing1/2 tsp garam masala1/2 cup grated coconut1/2 tbsp refined oil
METHOD
Heat oil in a kadhai. Add the mustard seeds, jeera, methi, curry leaves and heeng. Now add onions. Fry the onions till pinkish.Add ginger/garlic paste, tomatoes, turmeric, chilly powder, and salt. Fry till oil separates. Now add the palak cut thinly. After it is half cooked, add the soaked dal, and cook for 25 minutes with closed lid. After it is cooked, add grated coconut, garam masala, and garnish with coriander leaves. Serve hot with phulkas or paranthas. Also serve as side dish with plain sambar or rasam rice.
Sol Kadhi (by: Archana Gawde)
INGREDIENTS1 coconut - grated4-5 salted kokam rinds 2 green chillies - finely chopped1 garlic clove - finely choppedcoriander leavessalt
METHOD
Extract milk from the grated coconut. Soak the kokam rinds in water (for 10 mins, squeeze and extract the kokam juice).Add it to coconut milk, add salt, garlic, chillies and garnish with coriander.
Thechwani (garhwali Recipe) (by: Tripti Bhatt)
INGREDIENTS3 raddish roots1 potato2 tbsp ghee/vegetable oil4/5 garlic clovesginger1 onion - chopped1 tomato - chopped1 tsp cumin seeds 4-5 red chillies pinch of asafoetida1/2 tsp coriander powder1/2 tsp turmeric powder1/2 tsp red chilli powder6 cups watersalt
METHOD
Wash and peel the raddish, potatoes and crush them into small pieces, also crush ginger and garlic.Heat oil in the frying pan on a moderate flame. Stir-fry crushed garlic and ginger in the hot oil, add crushed radish and potato. Fry the mixture for 2-3 minutes. Keep aside.Add cumin seeds, red chillies, asfoetida in the remaining oil. Add chopped onions and fry till light brown. Add turmeric powder, dry coriander powder, red chilli powder. Fry for some time, add fried vegetable, chopped tomatoes, salt and add some water.Boil for 2-3 minutes. Add water, cook on slow fire for about 25-30 minutes till the raddish becomes soft.Garnish with coriander leaves and green chillies.
Mushroom Pulav (by: Senthakanna)
INGREDIENTS200 gm mushroom100 gm tomatoes1 onion1 cinnamon stick1 piece ginger 2 cloves 4 cardamoms5 flakes of garlic3-4 green chillies 2 cups basmati rice 4cups watermint coriander leaves50 gm dalda
METHOD
Cut the mushrooms into small pieces. Grind ginger, garlic, green chillies to a fine paste.Cut mint, coriander, onion and tomatoes.In a cooker put dalda add cloves, cinnamon and cardamoms to that add onion and fry till it becomes golden brown.Add the paste, mint, coriander leaves, tomatoes and mushroom. Fry for a while. Then add the rice pour the water as given with required salt and cook. Counting of whistle is as usual as you cook for rice. Tasty mushroom pulav is ready.
Healthy Cabbage Roll (by: Vinita)
INGREDIENTS1 cabbage200 gm sprouts200 gm paneer2 onions - finely chopped 2 tomatoes - finely chopped coriander leavessalt1 tsp pepper powder1 tbsp butter
METHOD
Blanch the cabbage in boiling water for about 15 minutes. When it becomes soft seperate the leaves one by one.For the filling heat butter in a pan and saute the onions, tomatoes, mashed paneer and sprouts.Add salt and pepper to it. Once it is properly mixed, spread the filling on each cabbage leaf.Fold all the four sides and seal with a toothpick.Grease a dish with butter and put the rolls in it and microwave for 8-10 minutes. Serve hot.
Unni Appam (by: Sandhya Raghu)
INGREDIENTS2 cups rice1/2 cup maida1 cup coconut - shredded1/2 cup jaggery2 ripe bananas
METHOD
Fry the shredded coconut and keep aside.Heat 1 cup of water and add jaggery to it. In another bowl add rice powder and maida and mix it well.Add the melted jaggery and the coconut to the mix and stir well.When the batter cools add few mashed bananas to it. Keep aside.Take the unni appam vessel and add oil to each hole. When it boils, pour the mix. Fry both the sides and serve.
Pittha (by: Madhoo)
INGREDIENTSun-polished riceFor Stuffingchana daalgreen chilliesginger-garlic pasteturmeric powderred chilly powdercoriander leavesFor Fryingmustard oilsesame seedscurry leaves
METHOD
Soak rice in water for 6 hours. Grind to a thick paste.Heat half a teaspoon mustard oil in pan and put rice paste in it. Add little water and keep stirring till it's in the form of dough. Now knead it using cold water on your palms finally.For Stuffing, make a thick paste of chana daal (make sure you've used little water to grind). Now add rest of the things in it. Now make small puris of rice dough by wetting your palms first and fill the stuffing with spoon.Seal it well using water and let it boil for 15 minutes or so. Now wash in cold water and cut into pieces. Serve with dhania ki chutney. It can be fried too.
Mung Salad (by: Barkha Java)
INGREDIENTS1 cup dried mung1 small bunch green onions - chopped2 cloves garlic - crushed 1/2 cup coriander leaves - chopped1 tsp green chillies - chopped 1 tsp salt or to taste1/8 tsp black pepper powder3 tbsp olive oil4 tbsp lemon juice 2 tbsp pomegranate seeds
METHOD
Place the mung in a saucepan and cover with cold water to about two inches above the mung and bring to boil.Cover saucepan, then cook over medium/low heat for about 40 minutes or until the mung is tender. Drain mung and allow to cool then place in a salad bowl. Stir into the mung remaining ingredients, except pomegranate seeds. Sprinkle pomegranate seeds on top and serve.
Coconut Chutney
INGREDIENTS
100 gm peanuts - roasted, skinned and ground 100 gm grated coconut 2 green chillies- seeded and chopped 1 tbsp chopped coriander 1 tbsp chopped mint 2 tsp garlic paste 1 tsp sugar 1 tbsp lemon juice salt 1 tbsp oil 1/2 tsp mustard seeds 12 curry leaves
METHOD
Grind peanuts, coconut, chillies, herbs, garlic, sugar, and lemon juice and salt together.Heat oil and toss in mustard seeds and curry leaves.Stir and Fry for a few seconds before mixing into the chutney.







Users Comments
· A very good one- Jo
· adding peanuts to chutney will make it to taste "Yuck"!. The actual south indian coconut chutney contains Fried Channa Dal in place of the peanuts.
· Niru : This is not my recipe, but it is not mentioned that it is a South Indian Recipe. This is the chef's choice
· adding peanuts to a chutney will not make it taste "Yuck",it will give same taste and texture as fried channa dal. Typical south india chutney will not have garlic in it.- manisha
· adding peanuts made this chutney superb, it was very good. - Riya
· The actual south indian chutney "actually" contains dry-baked channa dal (pottu-kadalai) and not "fried" channa dal! And Niru, the presence of mint, coriander and lemon juice tell this is NOT a south indian chutney, but your chef's own!- Mahesh
· Just to shed some light, I often find this served a lot in the restaurants North of country with the South Indian dishes.- Abhijit
Kadala Curry
INGREDIENTS
1 kg black chana - boiled3 cups grated coconut 150 gm shallots 50 gm whole red chillies50 gm whole coriander 2 sprigs curry leaves 100 ml coconut oil 10 gm garlic salt 10 gm mustard seeds 100 gm onions - sliced 25 gm red chilli powder 5 gm garam masala powder
METHOD
Sauté the grated coconut, shallots, red chillies, coriander, curry leaves, and garlic in oil till it becomes golden brown and grind.Sauté mustard seeds, add the sliced onions, coriander powder, chilli powder and garam masala. Add ground masala and sauté.Add sufficient water to this and add the boiled chana and cook well.Add salt and serve it hot.

Gavar Sabji (by: Sarada Venugopal)
INGREDIENTS250 gm gavar (cluster beans )1 onion - chopped1 tomato - chopped2 green chillies - chopped7-8 pods of garlic - chopped1 tsp turmeric powder1 tsp jeera powder1 tbsp coriander powdersaltcoriander leaves - chopped
METHOD
Cook gavar till tender.Heat oil in a pan and fry garlic and onions till they turn golden brown in colour.Add the tomatoes and the chillies and saute for some time.
Then add gavar and the other spices and continue to cook over a low flame. Keep stirring. Garnish with coriander leaves and serve.
Daal Peshawri (by: Munish Kapoor)INGREDIENTS120 gm whole kaali urad daalsalt to taste20 gm ginger paste20 gm garlic paste5 gm red chilli powder120 gm white butter80 ml fresh cream200 gm tomato puree
METHOD
Pick and wash the lentils (daal) in running water, five to six times, soak overnight and drain.Put the drained lentils in a thick bottomed pan. Add water and boil the lentils till well cooked.Mash the lentils.Add ginger-garlic paste, red chilli powder, salt, tomato puree and butter.Cook for 20-25 mins on medium fire till it gets a thick texture.Add cream and cook for another 10-15 minutes.Remove and serve hot with butter.
Noodles Briyani (by: Salma)
INGREDIENTS1 pack maggi noodles1 onion1 tomatooil to fry100 gm carrots100 gm beanssmall cauliflower50 gm green peas1 small stick of cinnamon-powdered2 cloves-powdered1 tbsp ginger garlic paste1 tbsp red chilli powdersalt to taste2 cups watercoriander leaves to garnishboiled eggs to garnish
METHOD
Heat the oil in a pressure pan and add sliced onions. Add the chopped tomatoes and fry them till they turn brown.Now add all the vegetables, cut in small sizes and fry. Add cinnamon/clove powder, ginger garlic paste, red chilli powder, salt, maggi taste maker and stir well.To this add 2 cups of water and close the pan and let it give 2 whistles and then turn off the stove.Open the pan when all the pressure is out you should have one cup of water in the pan left then add maggi noodles and close the pan and put the stove on and allow for one whistle till there is no extra water inside.Allow it to cool and garnish with the coriander leaves and boiles eggs. Spicy masala maggi briyani is ready. Serve hot with raita or curd.
Vegetable Modaks (by: Sudha Anantkrishnan Iyer)
INGREDIENTS2 cups parboiled rice3/4 cup grated coconut1 small capsicum1 carrot5-6 beans2 tbsp green peas1 small onion-optionalsalt to tasteFor Seasoning1 tsp mustard seeds1 tsp jeera1 tsp black til seeds1 tsp udid daal3 green chilliesginger 1"piececurry leaves
METHOD
Soak the rice in water for 3-4 hours. Then grind it coarsely with the grated coconut and enough salt to a coarse paste.Take a kadai, add a little oil and add the ingredients for seasoning, except chillies, ginger and curry leaves. When the mustard splutters, add the chillies/ginger and fry for a minute. Add the vegetables and a little salt and sautor 5 minutes. Now add the coarsely ground rice paste and mix it well till the paste with vegetables rolls out without sticking in the kadai. Now make small modaks out of this rice vegetable mixture and steam in idli plates for 5-7 minutes. Tasty and healthy vegetable modaks are ready. Eat hot with tomato /green /coconut chutney.


Pudina Rice (by: Radhika)
INGREDIENTS1 onion-sliced9 green chillies2 bunch of pudhina leaves 4 cups rice6 to 7 cups watersalt to taste
METHOD
Take oil in a pan and fry onions till golden brown. Now add rice to it and fry it for 3 minutes.Grind pudhina and green chillies with little water and add it to fried rice.Now add water to it and salt to taste. Cook it for 15 minutes with a lid on the pan in medium to low flame and keep stirring it in between.Now reduce the flame to low and cook it for 10 more minutes and switch off the stove.
Gatt Govi Fry (by: Rita Kaul)
INGREDIENTS1/2 kg cabbage1 tsp saunth - grinded1 tsp saunf - grindedsalt ot tastemustard oilKashmiri mirch
METHOD
Slice the cabbbage in rounded form along with the skin.Coat them with salt and dry chilli powder. Keep it aside for half an hour. Then deep fry them in the oil, till they are of pink colour.When done add grounded saunth and saunf, little chilli and salt, fry them for a minute and add little water. Cover the frying pan and put it on low flame. Sprinkle dalchini powder. Serve hot.
Beetroot-dhaniya Curry[coriander Seeds Powder] (by: Mrs.Babu)
INGREDIENTSMEDIUM SIZED BEETROOT-1;ONE SMALL ONION;DHANIYA POWDER-1tb.sp;SALT&MIRCH POWDER ACCORDINGLY
METHOD
Peel off the beetroot &cut it into four pieces.Boil it in cooker upto one whistle.Cut them into small pieces.stoke the water used for boiling.Cut onion into small.Take a pan,put oil,add urad daal,musturd,cumin seeds onion & fry them till golden brown.Add beetroot,dhaniya powder,salt & water used to cook beetroot and make a deep fry.Add mirch powder 1mt before turn off the flameIt will be tasty with rice and roti
Hariyali Tikki Aur Chole (by: geeta gohil)
INGREDIENTS1 cup grated boiled potatoes 1 cup chopped fenugreek (methi) leaves 4 green chillies, finely chopped 10 cubes mozzarella cheese [cut into 25 mm. (1") cubes] salt to taste oil for shallow frying For serving1 recipe chole 1 sliced onion
METHOD
How To Proceed 1. Combine the potatoes, fenugreek leaves, green chillies and salt in a bowl. Mix well. 2. Divide into 10 equal portions and shape each portion into a 50 mm. (2") diameter circle. 3. Place one cube of the cheese in the centre of each circle. Bring the sides together in the centre so as to seal the cheese stuffing inside the potato circle. 4. Roll the tikki between the palms of your hands in such a way that there are no cracks on the surface. Press firmly on top to make flat tikkis. 5. Repeat the procedure and make 9 more tikkis. 6. Shallow fry on both sides in hot oil on a griddle (tava) until golden brown in colour. 7. Serve hot with chole and sliced onions. Handy tip(s) : 1. Two medium sized potatoes will give you 1 cup grated potatoes. 2. Instead of mozzarella, you can use your favourite cooking cheese.
Kur Kuri Bhindi (by: Japneet)
INGREDIENTS1/2 kg bhindi2 onions2 tbsp curd-beaten2 medium tomatoes-deseeded1 tbsp coconut-roughly grated1/3 tsp mustard seeds1/4 tsp cumin seedssalt to taste1 tbsp oil to fry1/2 tsp chilli powder1/2 tsp turmeric powder1/2 tsp coriander powder1/4 tsp garam masala
METHOD
Remove the head and tail of the bhindi and dice it into equal portions. Peel the onion and slice it finely.Heat the Oil in a heavy bottom pan or kadhai.Add the cumin and mustard seeds, when they begin to splutter add the chopped onion.Fry until golden brown and then all add the spices, fry for another minute or so.Add the Bhindi and reduce the flame, cover and cook until the bhindi is semi- cooked.Add the curd and the chopped tomatoes along with the coconut.Mix gently, let the curd get absorbed throughlyand the tomatoes get cooked.In the last few minutes raise the heat and keep stirring to make it crunchy.Garnish with some more coconut and chopped coriander.
Moong Paratha (by: sharmila)
INGREDIENTS259 gm moong daal50 gm wheat-for 10-12 chappatiesoil for rotisaltchillie powderamchur powder
METHOD
Soak moong in3 cups water for 30 minutes, then put in cooker add 1 more cup of water and give four whistles. Wait for 10 minutes, open the cooker and drain the moong cooked. Don?t waste the drained water. It can be used for drinking as a soop.Take wheat floor, make dough from it add salt and little oiland red chillie powder .Take drained moong add chilli powder and amchur powder Make small small balls of it, roll it half put the the mixture of moong fold it again make paratha like puran puri and roast it on tawa with a little oil..Serve it with Dahi or raita.
Channa Rolls (by: Nilima)
INGREDIENTS100 gm besan50 gm green channa100 gm onion25 garlic25 gm ginger200 ml oil1 tsp chilli1 tsp turmeric1 tsp coriander powdersalt to taste1 tsp amchoor1 tsp garam masala
METHOD
Grind channa add salt and fry in a little oil and mix amchoor.Knead besan with few drops of oil. Make small bowls of besan dough and fill it with channa mixture and make roll of it.Fry this roll in deep oil and keep aside. Now prepare the gravy by frying the onion, ginger-garlic paste in oil till light brown.Mix all the masala- chilli, turmeric, coriander, garam masala.Add one cup of water in the gravy and cook for 5-10 minutes. Now keep the channa rolls inside the gravy.Simmer for 10 minutes and serve hot.
Kadhi Palak Bhindi Vali (by: Srinivas Kollur)
INGREDIENTS250 gm spinach10 okras (bhindi)250 ml thick curd1 tbsp sambhar powder1 tsp mustard seeds1/2 tsp chilli powder1/2 tsp turmeric2 tbsp gram powdersalt to taste3 red dry chilliesfew curry leaves
METHOD
Chop the spinach very fine. Chop the okras into 1 inch pieces.Beat the curd till it turns into a smooth paste and add 250 ml of water to it. Add the gram powder into this and mix it to get a smooth watery soup.Add the salt, turmeric and chilli powder to it. Put it on heat and bring it to boil. Add the spinach and okra to it. Cook on low heat till the okra softens. Keep moving the soup so that it does not stick to the pan.Mix the sambhar powder into thick paste with water and add to it. Take it off the stove. Heat a little oil in the small pan and add the mustard seeds and red chillies till they splitter. Add this to the cooked kadhi and close.This can be served with rice.
Mango Pachchadi (by: Anand Moorthy)
INGREDIENTS2 to 3 un-ripe sour mangoes1/8 tsp turmeric2 tbsp salt For seasoning2 tbsp oil1/2 tsp mustard seeds1 tsp methi seeds2 tbsp red chilli powderL tsp asafoetida powdercurry leaf?optional
METHOD
Peel and shred the mangoes using a carrot shredder and put it in a bowl. If the mango has a hard-core seed just discard it or use it in some other dish for sourness. Add salt and turmeric powder to the shredded mango and mix very well using a clean and dry spoon. Keep it aside for 30 minutes. Heat oil in a small pan or seasoning ladle and add mustard seeds in it. When its about to splutter add the methi seeds. When the methi is turning into golden brown add red chilli powder and asafoetida powder and fry for 2 seconds. Add the curry leaves if you wish and remove from the stove. Let it cool very well. Then add this seasoning to the shredded mango and mix it thoroughly. Taste and add salt if necessary. This pachchadi can be mixed with hot steamed rice adding ghee. Also tastes good with chapattis and bread. Put it in the airtight bottle. It will stay fresh for 2 to 3 weeks if refrigerated
Mumery (by: rita)
INGREDIENTSrice Floorgrated cocunutchopped onionchopped green chilligrated gingerchopped corrinder leaves
METHOD
First make the dough adding all these and salt to taste.The dough should not be loose nor tight like roti dough.Take clean paper or banana leave.Take small portion of these dough. On a paper put little oil.With hands put the portion on paper make the shape of roti and put on tawa.After 1 minute remove the paper.Put oil to roastafter few minutes crispy mumery(rice dosa) is ready.

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