IDLI SAMBAR

IDLY



Ingradients:

Idly Rava 2 cups
Urad dhal(lentil) 1 cup
salt 1tsp (or as per taste)


Preparation:

Soke the lentil in water for about 6-7 hours and grind in blender. In a big bowl add idly rava wash in water and add urad dhal batter to this and mix properly.Keep this batter covered for overnight.
Now add salt, mix well and prepare idly in idly cooker.

Sambar


Sambar


Ingradients:
Toor Lentil 1cup(Toor Dhal)
Tomato 2-3 (Cut in to big Pisces)
Onion 1(optional)(cut in to big Pisces)
Drum stick 2
Coriander leaves 1/2 cup chopped/Curry leaves 10(can use both or any one)
Coconut 1 cup(grated or dry powder)
Coriander seed 2tsp
Gram lentil 2 tsp
Urad lentil 1/2 tsp
Tamarind juice 1tbsp
Red Chilly 6-7(or as per spice)
Hing 1 pinch
turmeric powder 1/2 tsp
salt for taste
sugar 1tsp
sunflower oil 1tsp
Coconut oil 1tsp(optional)

Preparation:
In pressure cooker add Toor dhal,tomato,coriander leaves,turmeric powder,oil half portion,and cook by adding 3-4 cups of water.
In a pan heat another half portion of oil and add gram lentil and urad lentil,once it is light brown add coriander seed,red chilly fry 2mins now add hind,coconut and fry until coconut turns light brown ,turn of the heat and blend this in a blender.Cut the drum stick add 1cup of water and sugar,cook until its colour changes.Now add cooked item and masala to this ,boil by adding salt & water water if needed.Turn of the gas and add coconut oil.....now the sambar is ready to serve..


The Hot Idly Sambar is now ready to serve.......

Vegitable Soup

Ingredients:

Vegetables : Beans,carrot,Broccoli or cauliflower,green peas,baby corn(all together 1 bowl in equal portion)(chopped)
Giger garlic paste 1 tsp
Pepper pnowder 1 1/2 tsp(or as per taste)
butter 2 tsp(or oil )
Coriander leaves finely chopped (for garnishing)(optional)
Corn starch 2tsp
Spring onion 1 cup(copped)
8 cup water
1/2 tsp sugar
white vinegar 1tsp


Preparation:
Pressure cook all the vegetables by adding water.Heat the butter in pan add spring onion pepper powder and ginger garlic paste saute for 2-3 mins,now mash the cooked vegetables completely and add,stir for 3-4 mins. in 1/2 cup water mix corn starch properly and add to soup also add sugar and vinegar, keep string for 5-6 mins then turn of the heat...

Now serve the hot vegetable soup in serving bowl garnished with coriander leaves(optional)...

Chutney Powder with Curry leaves

Ingredients:




Gram dhal(lentil) 2 cup
Groundnut 1 cup
Curry leaves 10-15 Fresh(or you can use dry also)
Cumin seed 4 tsp
Coriander seed 2tsp
Coconut grated(Dry) or powder 1 cup(optional)
dry red chilly 10-12(or can use red chilly powder 2-3 tsp) as per spice
Sugar 2 tsp
Dry mango powder 2 tsp
Salt 2 tsp(or as per taste)

Method:
Roast all the above spice (except sugar,salt curry leaves and mango powder) separately in a pan.Once it is cool make powder in a blender by adding salt sugar mango powder and curry leaves and store in air tight jar.
This can be served with Rooti,chapati,Dosa or with rice also along with Ghee or coconut oil.....

Masala Puri

Ingredients :(for 2 plates)

Puri's 10 to 15
Onion 1 (finely chopped)
Tomato 1 (Finely chopped)
Coriander leaves 1 small cup(Finely chopped for garnishing)
Mixture 1 cup
Boiled Green pease 1 small cup(optional)(I have added all the green peas to masala) Chat masala 1 tsp
Sweet chutney 2 tsp(optional)(for recipe check in heading pani puri)
Lemon juice 1 tsp(optional)(or can be added to masala while preparing.


For Masala:
Oil 2-3 tsp
Frozen green peas 2 cups
Fresh coriander leaves 1 cup chopped
Green chilly 4-5(or as per the taste)
Roasted cumin powder 2tsp
Ginger garlic paste 1tsp
Potato boiled 1
salt to taste
garam masala 2 tsp
black pepper powder 1 tsp

How to prepare masala:
Make 2 portion of green peas ,in a blender add 1 portion of it also coriander leaves and chilly,make soft paste by adding water.
Heat oil in a pan add another portion of peas stir for 5 mins, add cumin powder and ginger garlic paste mix well 2-3mins ,add green peas paste ,pepper powder salt garam masal powder to it and also water(as per requirement) stir properly.
Mash the potato and add to masal,simmer for 5-7 mins. masala is ready now.

Serving:
In a serving plate brake and add 6-7 puri's(so I have used flat puri) on the top of this add chopped carrot,onion and tomato one by one,then masala,chat masala then coriander leaves and mixture,then lemon juice(if required) and serve hot masala puri immediately with sweet chutney

......

Methi Pulav/Fenugreek leaves with spicy rice

Ingredients:
Methi leaves(fresh finely chopped)2-3 cup
Basumati or white rice 1cups
Vegetables:
Beans,carrot,green peas,cauliflower all chopped together 2cups
Onion 1 big(sliced)
Tomato 1 big(chopped)
Capsicum 1(diced)
peanuts 2tsp(optional)
Garam masala 2tsp
Salt as per taste and sugar 1/2 tsp
Tamarind paste 1/2tsp
Turmeric 1/2 tsp
cooking oil 5-6tsp
garlic cloves 5(mashed)
red chilly flacks 1tsp

Preparation:
In a pressure cooker, heat the oil add mashed garlic fry for 1min then add turmeric,onion+capsicum fry till onion turns in to golden brown then add tomato saute for 2mins then add all the chopped methi leaves,vegetable,peanuts,garam masala,salt,sugar,tamarind paste,red chilly flacks and add 2-3 cup of water,stir and mix well.
Cook for about 15mins(3visils) and turn of the heat..Now transfter the rice in to serving bowl....Methi palav is ready to eat..

Pani Puri

For puri:(make around 50 puri's)
1 1/2 cup suji Rava
1/2 cup self growing flour(maida)
1/2 tsp baking soda
1/2 tsp salt
oil for deep frying

For Pani:
Fresh Coriander leaves 1/2 cup (chopped)
Fresh mint leaves 1cup(copped)
Green chilly 4-5
Black salt 1/2 tsp
water 1 big bowl
Coriander and cumin powder 1 tsp each
pepper powder 1tsp

Method :Add all the above items(except water, black salt and pepper powder) in a blender and make soft paste put in to a big bowl. Now add the water as per the requirement also add black salt and pepper powder, stir properly.Refrigerate for 1 about hour.

For Sweet chutney:
10 -12 pitted dates(soke in water for half an hour)
tamarind paste 1 tsp
water

Method:Blend the dates and tamarind paste by adding water( should as like soft sauce)and pour in a small bowl

For Filling:
Onion 1
Tomato 2
Coriander leaves 1 cup
carrot 1 cup(grated)
Finely chop all the above items and either can keep separate in different bowl or can mix all together and keep aside
Boiled green peas 1 cup( or masala 1 bowl,which is mentioned in the masala puri recipe, it will give more taste to pani puri)
Mixture(Sev) 1 cup(for garnishing)


How to make puri:

In a mixing bowl add all the above ingredients (except oil) and mix well now add bit warm water keand well and make semi stiff dough and cover in thin plastic sheet keep aside for at least half an hour.
Once done take a little big portion and roll on like a big circle, now cut in to small small circle by using any bottle cap or puri cutter(or you can make small small circles separately by using small portion of dough).
Heat the oil and deep fry these circles, slightly pressing with a slotted spoon, until they puff off and golden brown.Once the puri is cool store in air tight container.

Serving:
Make/poke a small hole in the center of each puri, fill small quantity of all chopped items(mentioned in the filling topic) garnish with mixture(sev)(if you are using masala then pour little quantity of masala in the puri then dip in pani and serve immediately.....

Methi Tepla/Fenugreek Paratha

Ingredients:
Fresh methi Leaves (Fenugreek )1 Small bunch(Finely chopped)
wheat Flour 3 cups
Coriander and jeera powder 2 tsp
Turmeric powder 1/2 tsp
Chilly Powder 1 tsp(or as per taste)
Salt as per taste
Oil/Butter for frying
2 chopped green chillies(optional)
Ginger Garlic paste(optional)


How to make
Heat 1 tsp of oil in a pan and add Green chily (chopped).now add methi leaves saute for 5 mins.Now coriander,jeera,red chilly powder, Ginger garlic paste and turmeric powder ,also add salt,saute for 5 mins more.
Put this in to a mixing bowl and add water to it and add wheat flour and make soft dough and cover this with thin plastic sheet for 1/2 hour.
Roll out the parata and roast on a hot tawa until the light brown spots appear on both side(apply butter or oil both side while roasting).
This can be served with lime pickle and curd.

Baby Corn Masala

Ingredients:

Baby corn-10

Red and Yell Bell pepper 1 each (cut in to 1 inch pieces)

Onion 2 finely chopped

Tomato 2 finely chopped

Garlic 4 to 5 chopped

Cumin and coriander powder 1 tsp each

Ginger garlic paste 1 tsp(optional)

oil 3 tsp

Turmeric powder 1/2 tsp

Chilly sauce 2 tsp

Chilly flacks or black ground pepper flacks 1 tsp (or chilly powder can be used,but flacks will give better taste)

Coriander leaves(optional)

Salt and lemon juice to taste

A pinch of sugar(optional, for good taste)

White vinegar & soyasouse 1 tsp

Method:

Cut the baby corn in to 1 inch add the turmeric powder and salt pressure cook in 4 cup of water( I have used the frozen baby corn so i cooked in micro oven for 5 to 6 mins)

Heat the oil in thick bottom pan and add garlic ,let that be light brown,then add onion and pepper and saute till light brown again ,in between add ginger garlic paste if you want (for more taste) now add tomato saute until it becomes tender.

Now add cumin and coriander powder, chilly sauce ,vinegar,soya sauce, salt ,lemon juice and sugar saute till 2-3 mins,and also you add some tomato puree if necessary.Add baby corn to this paste, and sprinkle chilly flacks on it,satue for 10 mins.

Garnish with coriander leave before serving hot.

Sabbasige Palya

Ingredients:

Dhil 2big bowl finely chopped
Onion 2(sliced)
Split or whole moong lentil 1/2 cup(soaked overnight)(optional) or can use green peas
Chopped Green chilly 3-4(or as per spice)
Urad lentil 1tsp
mustered seed 1tsp
Fresh grated coconut 1/2 cup
cooking oil 2tsp
turmeric 1/2 tsp
salt to taste
lemon juice 1tsp
sugar 1/2 tsp
water 1/2 to 1 cup


Preparation:

Heat the oil in pan add urad lentil,let it be light brown,then add mustered,turmeric,green chilly and saute,now add onion fry till it turns golden brown.Now you can either add moong lentil or can cook separately and add later at the end.Now add chopped dhil and saute properly,sprinkle 1/2 cup water cover with lid and keep till the dhil is completely cooked. In between open the lid and stir to avoid burn and also add more water in required. Once it is almost cooked add salt,sugar and lemon juice, mix well and after 5mind turn of the heat. Dhil palya is ready..

Before serving garnish the palya with coconut......

Chitranna/Lemon rice

Ingredients:

Rice(cooked) 2 bowl
Ground nut 1/2 cup
Onion 1 big(chopped long)
Tomato (optional)(chopped)
Green chilly 2-3(as per the spice)cut in 2-3 peaces(long lenght)
Gram dhal or Urad Dhal(both can be used) 2tsp
Curry leaves 7-8
turmeric powder 1/2 tsp
Mustard seed 1tsp
oil 4tsp
salt to taste
sugar 1/2 tsp
lemon juice 2 tsp
coriander leaves (chopped for garnishing)
Grated coconut 1/2 cup(optional)

Method:

Heat the oil in a pan add ground nut and gram dhal fry till it turns to light brown,add green chilly fry for 2mins now add mustard curry leave and turmeric,saute for 2-3 mins,then add onion mix well when it turns golden brown add tomato(if required) when it becomes tender add sugar salt lemon juice coconut grated mix properly stir for 2-3 mins.

Now add rice to this and mix well turn of the heat after 5mins......and garnish with coriander leaves......the tasty lemon rice is ready to serve......

As like same,if you take a capsicum (diced) and fry in a pan adding 1tsp cooking oil and mix this capsicum to the above lemon rice,,which will become

Capsicum lemonRice

Pav Bhaji

Kuchgayi Gojju/Raw mango with curd

Ingredients:

Raw mango 1
Curd/Yogurt 1cup
green chilly 2-3
Urad lentil 1tsp
mustered 1/2tsp
Curry leaves 5-6
sesame 1/2 tsp
Coconut oil 2tsp
Garlic 10 (peeled and sliced)
fresh grated coconut 1 cup
salt to taste


Preparation:
Cook the mango by adding water(can cut in to 2-3 peaces) and mash it properly(separate the pulps).In a blender add coconut,1green chilly,1/2 tsp of sesame and make smooth paste(for blending you can use the same water in which mango is cooked). In a pan heat the oil add urad lentil once it turns light brown add mustered,sesame ,curry leaves and green chilly fry for 2 mins then add mango pulp and coconut paste,salt and curd, turn of the heat and mix well, add some water if required.
This dish can be served with Rice..

Banana Rooti

Ingredients:
Rice flour or whole wheat flour 3cup
Slat 1/2 tsp
Riped banana 5-6
1cup water(optional)

Preparation:
Chop the banana and grind in blender make smooth paste and transfer in to thick bottom pan. Add salt and water 1cup (if required).Turn on the heat, once it starts boiling add 2 cup flour(either rice flour or wheat flour)mix well and turn of the heat.
Once it is cooled down knead it by adding dry flour and make dough. Make equal portioned balls, sprinkle some dry flour on roller and roll it on.
Heat the tava(which used to prepare pancake) and cook both side of rooti properly and serve hot with butter or spicy chutney....

Beer Halasina Poodi/Bread fruit snack

Ingredients:



Bread fruit(shown in the above picture) 1/2
Gram flour 2 cups
Om 1tsp
ginger garlic paste 1tsp
turmeric powder 1/2 tsp
lemon juice 2tsp
Red chilly powder 2tsp
oil for deep frying
salt to taste
water to make batter

Preparation:

Cut the beer halasu in to 2" cubes, sprinkle some salt water and keep aside. In a mixing bowl add the above ingredients(except oil) and mix well, and make batter by adding water(it should be like dosa batter).
Heat the oil in frying pan and dip the beer halasu in batter and fry them both sides properly and take out,put it on tissue. Once the extra oil is absorbed ,poodi is ready to serve.....

Pan Fried Noodles

Ingredients:

Vegetables(Frozen):Beans, cauliflower & carrot chopped 1 each,baby corn 5 (chopped long lenght),green peas 1 cup, capsicum 1(chopped) big onion 1 (chopped long length)spring onion 1cup(chopped)
Garlic 7-8 cloves(chopped)
pepper powder 2tsp
Red chilly flaks 2tsp
Tomato basil 1/2 cup
Roasted cumin powder 1 tsp
lemon juice 2tsp
vinegar 1tsp
Soya sauce 1 tsp
Oil to fry 5-6 tsp
Salt as per the taste
sugar or jaggery 1/4 tsp
Water 1 ltr
Preparation:

As I am using frozen vegetables I will cook all the vegetables(except capsicum and onions) in micro Owen for 5-6 Min's.and keep aside.
heat the oil in a pan add garlic,once it turned in to golden brown add capsicum,once it is half tender add onion stir properly 5-7 mins now add spring onion cumin powder chilly flacks tomato basil and pepper powder.again stir for 5 mins and add cooked vegetables, vinegar,soya sauce,lemon juice,salt,sugar(jaggery)and fry properly for 6-7 min.

While this vegetables getting fried in another pan boil the water with a pinch of salt and oil and add noodles(break the noodles properly before adding)now turn of the gas and keep the noodles for 7-8 mins.stir in between and check if the noodle is soft and tender empty the water from noodles completely and add to fried vegetables. Now mix well and fry this noodles with vegetables for 6-7 mins.

Transfer the noodles in to serving plate and garnish with coriander leaves....can have yummy noodles with tomato sauce...

Mango Dry Pickle

Ingredients:

Raw Mango (big) 2

Red Chilly powder 1/2 cup

Musturd seeds 1 cup

Cumin seed 1/2 cup

Methi seed 2 tsp

salt 10 tsp

coconut oil or sunflower oil 1/2 cup

Hing 1/2 tsp(optional)

Cloves 5-6

How to Make:

Cut the mango in to 1" pieces add salt and mix well in a glass bowl.Cover the bowl and need to keep for 1 week,so that the mango will become tender and it will absorb the salt.

Fry cumin seeds ,musturd seed and cloves separately and make powder together in the blender.

In a frying pan heat oil and add methi seeds, fry till it becomes brown, now add mustard seed and hing ,when it sprinkle, turn of the heat.Keep the oil to cool down.

Once the oil is ready, add chilly powder and the powder which is in the blender to it, mix well.Now add the cut mango and mix properly.You need to fill this in a Glass bottle ,close with a lid and keep it for 5 to 6 days again.

Finally the mouth watering mango pickle is ready to use.......

Mulangi Parata/Radish stuffed Indian bread

Ingredients:
Radish 2(grated)
Whole wheat flour 2cup
onion 1(finely chopped)
green chilly 2(finely chopped)
urad lentil 1tsp
Cumin seed 1tsp
Turmeric and mustered 1/2tsp each
cooking oil 1tsp
salt and sugar 1/2 tsp each

Preparation:

Filling:

Heat the oil in a pan add urad lentil fry for 1mins then add cumin,turmeric and mustered, fry 1min then add grated radish(before adding just squeeze out the juice from radish fully,the juice can be used to knead the flour) salt & sugar fry for 5mins then turn of the heat.

Dough:
In a mixing bowl knead the flour by adding water or radish juice and make soft dough( add a pinch of salt) keep this for 10mins.

Stuffing By SAndwiching Method:
Make equal portion balls in dough,take 1 ball divide in to 2 and roll 2 separate parata's(small in size).Now take one parata spread filling(approx 2tsp)by leaving some free space in the edge and over it with second parata on the top and seal the edge(press slightly,it will stick together).
Now sprinkle some dry flour on the board and roll stuffed parata gently in to big disc and put on a hot skillet.Cook both sides by applying little oil; repeat this for remaining dough also.
Serve Hot parata with curd and pickle..

Bayngan Bartha/Egg Plant curry

Ingredients:
Egg plant(big long purple coloured) 2
Onion 2 chopped
Tomato 2 chopped
Green chilly 2 chopped
coriander leave for garnishing
Ginger garlic paste 1 tsp
Garam masala powder 2 tsp
red chilly powder 1 tsp
oil 4 tsp
Urad dhal 2 tsp,mustard seed 1 tsp, turmeric powder 1/2 tsp