method
heat the pan and pour in olive oil.when it's warm add the vegetables and saute.tip in salt,black pepper pd,garlic pd and mix well.turn off when the vegetables are slightly golden.
required: beetroot pd-2 tbsp,salt-2 pinches,3 cups -thick curd with cream,sugar-4 tsp or honey
method
blend everything nicely or use a churner and churn until foam forms.
required:red radish-340 g,apple-1 large,lemon juice-1 small lemon,salt-according to taste,black pepper-1/4 th tsp,coriander-finely chopped little
method
wash and dice both radish and apple.put them in a bowl and mix well with all other ingredients.
required:oil-3 tsp,carrots peeled and chopped diagonally-2 medium,asparagus trimmed and cut diagonally-a handful,zucchini cut lengthwise and cut diagonally-300g,dry ginger pd-1 tsp,salt-according to taste,black pepper
method
heat a pan with oil and tip in the carrots and stirfry.after 30 sec, tip in zucchini,asparagus,ginger,salt,pepper and continue to stirfry.turn off after 30 sec.
required:oil-3 tsp,garlic cloves-2 finely chopped,broccoli seperated into florets-1 head,button mushrooms halved-250g,red pepper diced-1,salt-according to taste,black pepper crushed-a pinch,red chilli flakes-1/4th tsp
method
heat a non stick or steel pan with oil.tip in garlic and when it changes to light brown add the broccoli,mushrooms and stir fry for a min.add the peppers,salt,black pepper,red chilli flakes and mix well.turn off in less than a min before the peppers become soggy
required:kale leaves roughly chopped-3 cups,1/2 or 3/4 th cup riceflour for binding,garlic cloves-3 finely chopped,green chillies-2 or 3 finely chopped,salt-to taste,oil-to deep fry,raw cashews-a handful,onion thinly sliced-1/2 medium
method
put the kale leaves in a vessel and tip in green chilli,garlic,salt,onion.mix the kale leaves well.when the kale releases water add riceflour,cashews and mix again.sprinkle little water if required for binding.heat the oil and make small balls of this mixture.drop these balls in whole or two lumps
required:medium onion-1 finely chopped,turmeric pd-1/4 th tsp,tomatoes-2 medium,red chilli pd-less than 1/2 tsp,large eggplant about 1lb or 400 g-1,cumin seeds-/4 th tsp,oil-1&1/2 tbsp,coriander-little
method
apply little oil all over the eggplant.put a steel wire roaster on the stove and place the eggplant on it. grill on medium flame.keep turning all the sides with the help of a inserted fork until the skin colour is completely changed and eggplant looks cooked.immerse in water completely for sometime and peel off the skin.open the eggplant and check to see if there are any worms inside.remove if any and then mash it up nicely.
take a pan and heat it up with oil.tip in cumin seeds,onion,turmeric pd,salt and saute.when the onion becomes light brown add the tomatoes,red chilli pd. stir fry until they become mushy and reduce.add the mashed eggplant to this and mix well.turn off after 2 min.add some coriander.
required:fresh thyme-2 pinches[optional],curry leaves-few,sweet potato peeled and diced-about 400 g,carrots peeled and diced-200g,onion-1 medium,black pepper pd-1/4 th tsp,cumin pd-1/2 tsp,red chilli pd-1/4th tsp,salt-according to taste,coriander chopped-little,oil-1&1/2 tbsp,turmeric pd-1/4 th tsp,chicken bouillan cube-12 g,water-1&1/2 ltr
method
take a pressure cooker and heat the oil.tip in onion,curry leaves,turmeric pd,little salt and saute until the onion is light golden.add thyme,cumin powder,sweetpotato,carrot,red chilli pd,bouillan cubes and stirfry.after a min add water and close the lid.turn off after three whistles.when the pressure comes off blend with an immersion blender for 2 more min until it thickens.lastly add pepper pd and adjust any salt.
required:boneless chicken thighs 800 g-cut into small pieces,karivepaku karam-3 heaped tsp,senagapodi karam-3 heaped tsp,oil-1 tbsp,green chillies-2 slit,beaten curd-1 tbsp,ginger&garlic paste-2 tsp,turmeric pd-1/4 th tsp,red chilli pd-1 tsp,salt-according to taste,curry leaves-few
method
marinate the chicken for half an hour with ginger&garlic paste,red chilli pd,turmeric pd,little salt[there is already salt in karappodi]
cook the marinated chicken in a deep sauce pan on medium heat until all the water dries up.take a non stick pan and add oil.tip in green chillies,curry leaves and when they change colour add beaten curd.cook for 30 sec and tip in the chicken and stir fry for sometime.turn off and add the karappodi.mix well and adjust the salt.
required:onion-1/2 medium finely chopped,tomato-1 medium finely chopped,cumin seeds-1/4 th tsp,split milk-1/2 ltr,turmeric pd-a pinch,green chilli-finely chopped-1,coriander leaves-few,salt-according to taste,red chilli pd-1/4 th tsp
method
split the boiling milk using little lemon juice.when the curds are separated turn off and pour into a cheese cloth. drain the water as much as possible.
take a frying pan and heat up the oil.tip in cumin seeds,onions,green chilli,tumeric pd.when the onions are slightly brown, add the tomato and stir fry.tip in salt,red chilli pd after the water content from tomatoes reduce.finally add the paneer,coriander leaves and mix well.turn off after a min.
required:small green brinjal or long brinjal-1/2 kg,coriander seeds-1&1/2 tsp,groundnuts1/2 cup,uraddal-4 tsp,cinnamon-2"piece,cumin seeds-1 tsp,cashews-2 tbsp,cloves-5,dry red chillies-11,dry coconut-2 tbsp,sona masoori rice-1&1/4th cup,water-2&3/4th cups,fenugreek seeds-less than 1/4 th tsp,tamarind paste-3 tbsp,salt-according to tatse,oil-4 tbsp,turmeric pd-1/2 tsp,mustard seeds-1/2 tsp,chanadal-3/4 th tsp,curry leaves-few,hing pd-2 pinches,jaggery pd-1 tsp
method
pressure cook the rice with water and keep.
dice the brinjal into thick wedges and keep in salted water.
dry roast uraddal,cinnamon,dry red chillies,cloves together.again dry roast cumin seeds,fenugreek seeds until nice aroma comes.grind everything into a fine powder.this is the vangibath masala.this masala can be stored in a clean jar.
heat the oil in a wide pan and tip in mustard seeds,hing pd,chanadal,curry leaves,turmeric pd one after the other.when mustards pop add groundnuts,cashews.when they slightly change colour put squeezed and drained brinjal.tip in salt and cover on high flame for a min.after that reduce the flame and keep it covered until the brinjal turns soft.then add tamarind paste,coconut,jaggery pd and mix well.turn off after a min.to this mixture add rice,ground powder and mix well.
required:coriander seeds-1&1/2 tsp,cloves-5,cinnamon-2"piece,fenugreek seeds-less than 1/4 th tsp,cumin seeds-1 tsp,dry red chillies-11,uraddal-4 tsp
method
dry roast coriander seeds,cloves,cinnamon,dry red chillies together until the toasted smell comes.put them in a mixie jar.now dry roast cumin seeds,fenugreek seeds until nice aroma comes.put them in the same mixie jar and grind until smooth.this masala powder is sufficient for 1&1/4th cups of rice.
required:1 large ripe banana,beetroot powder-3 tsp,almond milk[mtr brand] or coconut milk-300 ml
method
blend banana,beetroot powder,almond milk together.Even two scoops of mtr almond drink mix can be added along with milk instead of almond drink.some chocolate based protein can be added to this to make it more robust
required:4 tsp-oil,mustard seeds-1/4 th tsp,dry red chilli broken-1,garlic clove-1 crushed lightly,curry leaves-few,cumin seeds-1/4 th tsp,turmeric pd-1/4 th tsp,onion-1 small thinly sliced,red chilli powder-1/4 th tsp,tomatoes-3 small-diced into cubes, water-1&1/2 cups,thick coconut milk-1cup,fennel powder-1/4 th tsp
method
heat a stock pot with 2 tsp of oil and tip in the onions,turmeric powder.fry until it slightly changes colour.then add the tomatoes,red chilli pd,salt,water and cover until the tomatoes are half cooked.pour the coconut milk,fennel powder and adjust any salt.cook further and let it reduce until slightly thick.
now prepare a tempering with the remaining oil.when the oil is warm; tip in mustard seeds,dry red chilli,garlic clove together.when the mustards pop, tip in cumin seeds,curry leaves.immediately add the tempering to the stock pot and cover for a min.
required: oil-1 tbsp,butter-2 tbsp,cloves-4,cinnamon-1"piece,salt-according to taste,moongdal halves with skin-3/4th cup,masoor dal-3/4th cup,sona masoori rice-3/4th cup,water-4&1/2 cups[for soft kichdi] or 4 cups,green chillies-4 slit,shallot or red onion-1 small thinly sliced,ginger&garlic paste-2 tsp
method
wash and soak the rice,masoor dal,moongdal for 5 min.heat the butter and oil together.tip in cloves,cinnamon and when they slightly change colour tip in onion,green chillies.when onion turns translucent add ginger&garlic paste and fry until it changes colour.add the drained rice and fry for a min.pour water,add salt and cook for 2 whistles in a pressure cooker.
required:2 bread slices[ soft wheat bread],boondi laddu-1
method
lightly toast the bread.crush the laddu and spread over one slice of bread.cover with another slice
required:dry red chillies-1/2 kg,raw garlic cloves[ ends trimmed]-1/4 th kg,cumin seeds-100g,salt-1 heaped tsp
method
lightly heat up the dry red chillies without changing colour.grind dry red chillies in two batches.now grind the garlic with a little bit of chilli powder.then grind the cumin seeds with little salt.mix all together.add a teaspoon of this powder to any vegetable fry after the vegetables are soft and mix well.turn off immediately as the chilli will burn
required:coriander-1/2 kg,cinnamon-100g,cloves-100g,cardamom-50g,star anise-100g,mace-50g,shahjeera-50g,black cardamom-50g,marathi mogga-100 g
method
other than shahjeera dry roast everything together until aromatic. grind all the spices into a smooth powder.
use a tsp of this powder for 1 kg of rice in biryani preparation.add when rice is half cooked or towards the end as this powder is already dry roasted
