required:1 heaped cup raw peanuts,coriander pd-1/4 th tsp,red chilli pd-1/4 th tsp,salt-little less than 1/4 th tsp,oil-3 tsp,riceflour-1 tbsp,chickpea flour-3 tbsp,hing-2 pinches,water-1 tbsp
method
take a large pyrex dish and grease it with oil.tip in the peanuts,coriander pd,salt,red chilli pd,hing and mix well.now add chickpea flour,riceflour along with water into the peanuts and mix well.microwave for two min and remove the dish.separate the peanuts.again microwave for 1&1/2 min.remove and taste after it comes to room temperature.if it is slightly underdone keep the vessel back in the microwave for 5 sec intervals until done
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| MY CLICKS |
required:cauliflower-small head,dry red chillies-6,onion-1 medium,ginger&garlic paste-3/4th tsp,white sesame seeds-3 tbsp,cumin seeds-1 tsp,curry leaves-few,oil-1/2 cup,salt-according to taste,curry leaves-few,turmeric pd-1/4 th tsp
method
take a deep bottomed,medium size vessel.dry roast dry red chillies,cumin,white sesame and grind to a pd.wipe off the vessel and pour oil into it.shallow fry the cauliflower florets in small batches and remove to a paper towel lined plate.in the same vessel remove most of the oil and tip in the onions,curry leaves,turmeric pd,salt.when they turn translucent add the ginger&garlic paste and fry well.tip in the cauliflower and mix well.add the powder and cover for two min.adjust salt.
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| MY CLICKS |
required:1 heaped cup riceflour,1 heaped cup- sour curd,water-to make runny batter,salt-according to taste,green chilli-1 finely chopped,2 tbsp-finely chopped red onion,cumin seeds-1/2 tsp,oil-1 tsp for each dosa
method
mix riceflour with sour curd, salt and make a thick paste.mix enough water to this and make a thin runny batter.leave it overnight in a warm place.next day morning add onion,green chilli,cumin,salt and mix well.add water if the batter becomes thick.take a flat seasoned tawa and heat it up.take a big sized ladle or cup to pour the batter.pour the batter at one go and let it spread by itself.when the bottom becomes golden remove to a plate.
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| MY CLICKS |
required:spinach puree-1 cup,chickpea flour-1 cup,green chillies-2,salt-according to taste,curry leaves-few
method
mix spinach puree along with chickpea flour,salt,ground green chillies.put this mixture into idli mould's and steam for 5 min.remove the idli's and cut them into even sized pieces.shallow fry these pieces along with some curry leaves.remove onto a paper tissue
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| MY CLICKS |
required;green whole moongdal-1&1/2 cups,oil-to deep fry,salt-according to taste,coriander-little chopped,red chilli pd-1/4 th tsp,green chillies-2 slit,ginger&garlic paste-1 tsp,tomato-1/2 medium finely chopped,garam masala-1/2 tsp,curry leaves-few,onion-1 medium,black pepper pd-2 pinches,oil-2 tbsp,water-1cup,turmeric pd-1 pinch,coriander pd-1 tsp
method
soak the moongdal overnight and grind it with salt next morning without adding water.take a vessel which fits in a steamer and apply oil to it.pour the batter into the vessel and steam for about 20-30 min.the surface should be slightly firm when touched.later after it cools down cut into even sized pieces.deep fry them.
take another pan and tip in onion,green chillies,turmeric pd,salt,curry leaves.fry until the onion changes colour
and then add ginger&garlic paste.when the raw smell goes away time to add the tomato,pepper pd,coriander pd,garam masala,red chilli pd and fry for a min.add water and cook covered.when water slightly reduces drop these pieces and mix lightly.adjust salt and add coriander.mix again
required:bombay rawa or sooji-1 heaped cup,salt-according to taste,coriander-chopped,frozen or chopped mixed vegetables[corn,peas,carrots,green beans]-2 handfuls,fresh curd-1 heaped cup,baking soda-1/2 tsp,green chillies-2 finely chopped,raw white sesame seeds-few,ginger-1&1/2" piece-grated or finely chopped
for tempering
oil-2 tbsp,mustard seeds-1/4 th tsp,cumin seeds-1/2 tsp,curry leaves-few
method
mix rawa with salt,vegetables,coriander,green chillies,ginger well.add curd and make a batter. set it aside for 10 min.add little water to get the pouring consistency like cake batter.prepare the tempering and add to the mixture.now add the baking soda and mix well.pour the batter into a lined oven proof dish.tap the dish lightly to evenly spread the batter.sprinkle sesame seeds on top.bake in a preheated oven for 45 min to an hour at 350f or 180c until the top is golden in colour
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| MY CLICKS |
MY CLICKS
required:potatoes-3/4 th kg,red onion-1 medium which is finely chopped,curry leaves-2 handfuls,dry red chillies-3,black pepper pd-1/2 tsp,garlic cloves-5 finely chopped,coriander-1 small bunch,cumin seeds-1 tsp,mustard seeds-1/2 tsp,oil-2 tbsp,turmeric pd-1/4 th tsp,salt-according to taste
method
dry roast cumin,dry red chillies and remove to a mixie jar.also dry roast coriander,curry leaves.grind the leaves along with cumin and red chillies.
boil, peel the potatoes and dice them.heat the oil in a non stick pan and pop the mustards.tip in garlic and fry until it changes colour.add potatoes along with onion,turmeric pd,salt,pepper pd and mix well.
tip in the ground powder after the onion turns soft.mix well and adjust salt.
MY CLICKS
required:1 small zucchini-thinly sliced into roundels after trimming the ends,eggs-4,coriander-small bunch chopped,salt-according to taste,black pepper pd-1/4 th ,oil-1 tbsp
method
heat a non stick pan with oil and put the zucchini slices in.stir fry with a pinch of salt for half min.beat the eggs in a bowl with enough salt and coriander.spread out the zucchini slices as much as possible and pour the eggs onto the zucchini.sprinkle some pepper pd on top and cover until cooked.carefully slide the omelette onto a plate
required:boneless thigh pieces-700 g cut into small pieces,red chilli pd-1 tsp,ginger&garlic paste-1&1/2 tsp,turmeric pd-a pinch,salt-1/2 tsp,readymade tandoori masala-2 tbsp,oil-4 tbsp,curd-2 tbsp
curry leaves-few,few green chillies-slit
method
mix chicken,red chilli pd,salt,ginger&garlic paste,turmeric pd,tandoori masala together and marinate for 30 min.cook the chicken pieces on medium flame and uncovered until water evapourates.heat oil in another pan and tip in curry leaves,green chillies.after they change colour add chicken pieces along with beaten curd and when almost dry turn off.
tip
after boiling the chicken pieces check for tandoori flavour,spice and salt. accordingly mix any required masala with curd before adding.
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| MY CLICKS |
required:drumsticks-2 medium size,tomatoes-2 medium finely chopped,oil-3 tbsp,cardamom-1,cloves-3,cinnamon-1" piece,ginger&garlic paste-2 tbsp,garam masala pd-1 heaped tsp,red chilli pd-1&1/2 tsp,prawns-2 lb,turmeric pd-1/4th tsp,khuskhus-1tsp, cashews-4,chopped coriander-little,salt-according to taste,water-1&1/2 cups,large onion-1 &1/2,1 green chilli-slit
method
grind the khuskhus and cashews in a coffee grinder or spice grinder.add water to this and keep aside.dice the drumsticks into even sized pieces removing little fibre along the way.heat a pan with oil andtip in cloves,cardamom,cinnamon.next add the onions,green chilli,turmeric pd and fry nicely until theonion changes colour.add the ginger&garlic paste and fry until the raw smell disappears.then put thetomatoes and fry nicely until they turn mushy.tip in drumstick and fry for a min.now also add the prawns and saute for a min.add the ground paste,water,red chilli pd,salt and cover.when the gravy becomes sligthy thick add garam masala and coriander
required:moongdal-3/4th cup,water-3 cups[to cook dal],coconut milk-1/2 cup,jaggery-1/2 cup,salt-a pinch,ghee-2 tsp,chopped dry coconut pieces-few,water-1/4th cup[to make syrup]
method
fry the coconut pieces in ghee and remove to a plate.prepare somewhat thick syrup by combining water and jaggery and strain.fry the moongdal until nice aroma emanates and wash the dal.cook the dal in a heavy bottomed vessel with water until soft.lightly mash.add the prepared jaggery syrup to the dal and when it comes to a boil add coconut milk,salt and after two boils turn off.tip in fried dry coconut pieces along with ghee.
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| MY CLICKS |
required:curry cut chicken with bones[450 g or 1 lb],black pepper pd-1 tsp,red chilli pd-1/4 th tsp,green chilli-1 large,turmeric pd-1/4 th tsp,water-4 or 5 cups,tomatoes-2 medium cut into chunks,oil-1 tbsp,garam masala pd-1/2 tsp,bayleaf-1,coriander small bunch-chopped,coriander pd-2 tsp,salt-according to taste,garlic cloves-5,shallots-3 medium,cumin seeds-2 tsp
method
grind green chilli,garlic,shallots,cumin seeds into coarse paste.heat oil in a deep bottomed vessel and tip in bay leaf.then add the chicken and fry for 2 min.add tomatoes,ground paste,pepper pd,turmeric pd,coriander pd,red chilli pd and mix well and fry for 2 min.pour water and cook on a medium flame to high flame. when the oil floats on top;add salt,garam masala,coriander and turn off after a min.
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| MY CLICKS |
.
required:sabudana or tapioca-1 heaped cup,riceflour-1 heaped cup,salt-according to taste,green chillies-4 finely chopped,coriander chopped-little,curry leaves-few chopped,cumin seeds-1/2 tsp,onion medium size-finely chopped,oil-to deep fry
method
soak the sabudana or tapioca in water for 5-6 hours.pour enough water to immerse the tapioca.cover it.after soaking remove any excess water and grind coarsely.add riceflour,cumin seeds,green chillies,coriander to the mix,make balls of equal size and flatten them.deep fry until onions appear almost brown in a medium flame.
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| MY CLICKS |
required:ladies finger[bhendi]-3/4th kg,salted boondi or masala boondi store bought or homemade-1/2 cup,cumin pd-1/2 tsp,coriander pd-little,curry leaves-few,red chilli pd-as required,salt-accordiing to taste,oil-to deep fry
method
wash,wipe and chop the ladies finger.deep fry and remove onto a paper towel.take another pan and add little oil.add curry leaves,fried bhendi,boondi,cumin pd,coriander pd,salt and toss well on heat.if
adding masala boondi adjust salt,red chilli pd accordingly.serve with rice.this can be prepared without deepfry bhindi also.
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| MY CLICKS |
required:spinach leaves-2 handfuls,coriander-1 handful,green chilli-finely chopped-1,shallot-1 finely chopped[optional],cumin pd-1/4th tsp,water-to make a pliable dough,wheatflour-4 cups,salt-according to taste,oil-few spoons
method
grind the washed spinach leaves with coriander.add salt,cumin pd to the wheatflour and mix well.add the spinach puree and mix.alternately shallot and green chilli can also be ground along with the spinach and added.if required add water to make a pliable but not sticky dough.rest the dough for 10 min to 30 min.roll out the chapathi's with a rolling pin.use the dry wheat flour for dusting.add little oil to fry the chapathi's on both sides
MY CLICKS
required:310 g green chana or garbanzo frozen,large red onion finely chopped-1,ground green chillies-5,ginger-1&1/2 "piece,cumin seeds-1/2 tsp,oil-3 tbsp,coriander-chopped,salt-according to taste,large tomatoes-2,turmeric pd-1/4 th tsp,water-3 to 3&1/2 cups
method
in a mixie jar grind tomatoes,ginger.heat the oil and tip in cumin seeds and then onion,green chilli paste,salt,turmeric pd.fry the onions until they change colour and add the tomato puree.also fry the tomato puree until the oil seperates.add the chana and water.cook for two whistles on high flame.open the lid after pressure goes down.cook for sometime on medium flame until the gravy reaches the desired consistency
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| MY CLICKS |
required:catfish pieces-6,red chilli pd-1 tsp,ginger&garlic paste-1 tbsp,turmeric pd-1/4 th tsp,salt-1/4 th tsp or accoridng to taste,tamarind paste-1 tbsp,water-1&1/2 cups,onion[red] large-1 sliced thin and halved,green chillies-2 slit,oil-4 tbsp,coriander-little chopped
method
clean the fish pieces nicely and put arrange them next to one another in a deep bottomed but flat pan.tip in red chilli pd,ginger garlic paste,salt,turmeric pd and mix well.now add the onions,oil and mix again.now mix tamarind paste along with water and pour onto the fish.cover and cook on high flame until the water starts bubbling away.swirl the cooking vessel once carefully so that the gravy is spread evenly.open the lid and cook until oil comes to the top
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| MY CLICKS |
required:bottle gourd or sorakayi-250 g,green chillies-7 slit and cut in the middle,wheat flour-2 tbsp,riceflour-4 to 5 handfuls,ginger-3 tsp grated,salt-according to taste,cumin seeds-1/2 tsp,onion-1/2 medium size thinly sliced,curry leaves chopped,coriander-chopped,oil-to deep fry
method
peel and grate the bottlegourd.press firmly and seperate the vegetable juice.to this add onions,green chillies,ginger,cumin seeds,curry leaves,coriander and mix well.then tip in wheat flour,riceflour and make a sticky dough.if necessary add the vegetable juice.drop the dough in hot oil and deep fry.
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| MY CLICKS |
required:capsicum or green bell pepper-3 seeded,green chillies-20,tamarind paste-2 tsp,yellow cucumber-250 g,cumin seeds-3/4 th tsp,salt-according to taste,oil-1 tbsp,garlic cloves-2 big,turmeric pd-a pinch
for tempering
oil-1 tbsp,dry red chilli-1 broken,mustard seeds,chanadal-1 tsp,uraddal-1 tsp,curry leaves-few
method
take a non stick pan and fry roughly chopped capsicum in oil.when the capsicum slightly changes colour tip in green chillies and also fry until light brown.peel and dice the cucumber.if the seeds are bitter discard them along with the soft part underneath.keep the cucumber pieces aside.take a mixie jar and grind capsicum,green chillies,tamarind paste,cumin seeds,garlic cloves,turmeric pd,salt,cumin seeds.to this add the cucumber pieces and mix well.now prepare the tempering and add to the chutney.
if the cucumber is sour then reduce the tamarind paste
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| MY CLICKS |
required:spinach leaves-2 handfuls,1/2 cup thick yoghurt,water-as required,apple-1 small roughly chopped,honey-1&1/2 tsp or seeded mejdool date-1,plant based protein pd[optional]-2 tbsp
method
blend everything together with little water until smooth.
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| MY CLICKS |
