Rice vadagam

Ingredients:

• Left over rice - 1 cup
• Cumin seeds - 1 tsp
• Green chillies - 3 to 4
• Salt to taste
• Hing - a pinch

Method:

• Take a mixie(blender) and add cumin seeds ,salt ,hing and green chilies and grind it once then add left over rice and grind till all ingrediants blend together
• Take a murukku press put the blended mixture into it and press it on a plastic sheet and keep that sheet in sun for two days to get it dried completely.
• After it is completely dried it is ready to fry.
• Take a pan add oil allow to it, now turn on the fire,once oil becomes hot ,fry dried vadagams in it.
• Once it splutters take it out and put it on a kitchen tissue .
• It is ready to eat as snack or as a an accompaniment to lunch.

Sweet Potato Stir Fry

Ingredients:

1. Sweet potatoes - 1 cup
2. Coconut(scraped) - 1tbs (optional; used for garnishing)
3. Oil - 1 tbs
4. Mustard seeds - 1 tsp
5. Channa dal - 1 tsp
6. Urad dal - 1 tsp
7. Curry leaves - 1 tbs
8. Chilli powder - 1 tsp
9. Turmeric powder - a pinch
10. Salt to taste

Method:

1. Wash the potatoes properly then cut them into half inch pieces, soak them in water till we use it. (This is to prevent it from changing color)


2. Now add oil to a pan let it get heated then add mustard seeds, channa dal, urad dal and curry leaves.


3. Next add the sweet potatoes and stir fry for few seconds and then add half cup of water and close lid till the potatoes are cooked soft.


4. In between remove the lid and add salt , chilli powder and turmeric powder and close the lid till water evaporates completely.


5. Now open the lid and mix it once and garnish with coriander leaves and scraped coconut.


6. Turn off the stove. It is now ready to serve.

Enjoy!

Capsicum in Pumpkin Gravy

Ingredients:

1. Pumpkin - 1 cup
2. Capsicum - 1 small
3. Tomatoes - 3 nos
4. Cumin seeds -1 tsp
5. Sugar - 2 tsp
6. Cinnamon stick - 1 inch piece
7. Maze flower - 1 pinch
8. Cardamom - 1

Method :

• Peel the skin of pumpkin boil it and grind to paste.
• Then take 2 tomatoes blanch it, remove the skin and make a fine paste .
• Now cut capsicum and one tomato saute in butter for few seconds and keep aside.
• Take a thick bottomed pan, Add two tbs of oil and add cumin seeds ,cinnamon, maze flower,cardamom and sugar.
• Let the sugar be caramalised then add grinded pumpkin and tomatoes , cook it till oil comes out.
• Then add salt ,chili powder,coriander powder and saute for few seconds and then add finely chopped green chillies and ginger juliennes,and lastly add the capsicum and tomatoes that have been sauted in butter earlier.
• Garnish it with coriander leaves and serve with chapatis and puries.

Bisibellabath

Ingredients:
Raw rice - 1 cup
Toor dal - 1 cup
Carrot - 1 Tbs
Beans - 1 Tbs
Double Beans - 1 Tbs
Peas - 1 Tbs
Small onions - 1 Tbs
Cabbage - 1 Tbs
Tomatoes - 1
Tamirand paste - 1 Tbs
MTR bisibelabath masala -2 Tbs
Salt to taste.

Method:

1. Soak rice and toor dal together for one hour.


2. Then cut the above mentioned vegetables ie carrot, beans, cabbage, tomatoes into one inch pieces and keep it aside .


3. Next take a cooker and add 5 cups of water add all the ingrediants mentioned above, and close the lid, allow to whistle once.


4. One tip here is to keep the flame at medium.


5. After the pressure is settled down open the lid and make the tempering; ie put ghee and oil in a pan and allow to boil then add one teaspoon of mustard seeds and allow them to splutter.


6. Then add one red chilly ,few cashew nuts and curry leaves and pour this into the boiled bath; ie bisibelabath.


7. The Karnataka special MTR bisibellabath is ready!

Goes well with some potato chips or boondhi as accompaniments.

Enjoy!

Tomato Soup

Ingredients:
Tomato-4
Onion-1
Garlic-2pod

Sugar-1tsp
Butter-1tbs

Tomato sauce-1tsp

salt and pepper to taste.

Method:

• Dice tomato,onion,garlic.
• Now fry these three items in butter and make puree.
• Strain this puree .
• Keep filtered puree on stove for few min and add tomato sauce,sugar and water if needed.
• Add salt and pepper.garnish with cream and serve hot.

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Mint Puri with Dal

Ingredients:

• Wheat flour-2cups
• Mint leaves-1/2cup
• Green chili-2
• Salt

Medhod:

• Grind mint leaves and green chili with water.Mix this to wheat flour and make dough as you do for plain puri and roll it ,fry in oil .

Ingredients for dal:

• Dal-1/2cup
• Green chili-3to4
• Jeera-1/2tsp
• Turmeric-2pinch

Method:

• Cook dal and green chili,jeera ,turmeric with water in cooker.Once steam is gone remove lid and smash it with smasher and add salt.
• In a kadai put some oil add mustard seeds urad dal and curry leaves, once curry leaves turns crisp pour it on dal.It goes well with puri.
• Add hing if u like to add some more flavor to dal.
  
  

Kara Dosai

Ingredients:

• Rice - 2 cups
  
• Dal - 1/2 cup
  
• Cloves - 3
  
• Cinnamon - 3 small pieces
  
• Red Chili - 4
  
• Jeera - 1 tbs
  
• Onion - 1/2 cup
  
• Curry leaves - Few strands
  
• Coriander leaves - Small bunch
  
• Salt - To Taste
  

Method:

1. Soak rice and dal together for two hours
   
2. Grind red chili, clove, cinnamon with the soaked rice & dal to lightly coarse consistency. Now add jeera and onion to the batter and grind till the onion is smashed.
   
3. Now pour the batter into a bowl.
   
4. In a kadai put oil, mustard seeds, urad dal, channa dal, curry leaves and chopped coriander leaves, let it fry for a minute and pour it on the batter. Add salt and mix well.
   
5. Make Dosa (you can make it immediately, there is no need to ferment.)

Enjoy!

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<-- For better taste use this kind of onion ( Small Onion )

Tomato Chutney

Ingredients:

Tomato - 2

Red chili - 4

Coconut(shredded)- 1/2 cup

Jeera - 1/2 tsp

Urad Dal - 1tsp

Salt - To Taste

Oil - 1tbs

Garlic - 1 or 2 pods. (Optional)

Method: 

1. In a Kadai, pour the oil and add the jeera, urad dal, red chili and tomato (add the garlic now if you chose to.) and let it cook till the tomato becomes soft, then add the coconut and mix well. Let them cool. 
   
2. Now add some salt and grind it and transfer it to a bowl. 
3. For seasoning: Put a 1tbs of oil in a kadai, add 1tsp of mustard seeds, 1tsp of urad dal, channa dal, curry leaves and 2 pinches of hing. 
4. Now pour the seasoning on the grinded chutney.

Goes well with Idli and Dosa ☺

Enjoy!

Kara Bath

Ingredients:

Rava (semolina)-11/2cup

Vegetables - 1 cup

(Onion, Carrot,Beans, Tomato, and Peas cut into small pieces)

Green chilli - 2 (chopped)

Coriander (chopped) - 2 tbs

Turmeric - 1 pinch (optional)

Curry Leaves - Few

Mustard seeds - 1 tsp

Urad dal - 1/2 tsp

Sambar powder - 1tsp

Oil - 2 tbs

Dry coconut(scrapped)-1tbs

Hot water-11/2cup

Salt to Taste

Method:

1. Steam the vegetables
   
2. Slightly fry rava to avoid forming lumps when adding it to water.
3. In a kadai put oil, while its getting hot add mustard, urad dal, green chili, and curry leaves.
4. Now add the vegetables and add sambar powder,turmeric powder, add water, salt and let it boil.
5. Now add dry coconut and slowly incorporate the fried rava and mix well.
6. Simmer stove and close with lid, leave it for 5 to 10 min and sprinkle with coriender leaves and serve.
   

How is it?

Leave a Comment!

Rava Ladoo

Ingredients:
Rava -1cup
Coconut(scraped) - 2tbs
Almond,Cashew, Raisan - 2tbs
Sugar-1/2cup (If you need more sugar u can add up to 1 cup of sugar)
Cardamom powder-1tsp
Ghee-4tbs

Method:
In a kadai put 4tbs of ghee and add almond,cashew,raisan,coconut, cardamom and rava, roast it till a nice aroma rises , do it on a low or medium flame. when its done transfer it to a plate. In the same kadai put sugar add 1/4 cup of water and make syrup to 1/2 string consistency and add rava mixture to it and mix well . Turn off the stove and let it cool for some time, Shape it into balls.

Alternate Method:
After frying all ingreadents add sugar directly to it and sprinkle a little milk and shape into balls. Milk is just to bind the mixture. With this method you have to make balls when its hot. So make sure you dont hurt your hand by coating your hands with cold milk or ghee to avoid the heat.

Dosa

Ingredients:
Rice -3cups
Urad dal -1/2cup
Fenugreek -1tsp
Parboiled rice -1/4cup

Method:
Soak rice and Dal separately for 3hours. Grind each of them Separately.The rice batter should be slightly coarse.Urad Dal should be grinded soft and fluffy.Mix these two batters. Then mix this with 4tsp salt . Leave it to ferment over night. Now u can make dosai or idlli with it. Keep the Dosa pan on the stove and let it, once it is hot pour some of the batter in the middle and spread it as thin as you wish. And let it cook like a pancake. For Idly just pour some batter in the Idly plates and steam it. Goes well with Chutney or Sambar.
________________
Enjoy♥

Tomato Sambar

Ingredients:

Tomatoes - 4 medium size
Coconut grated - 2 tablespoon
Red chillies - 8-10flakes
Curryleaves - 10 leaves
Idly rice -1 teaspoon
Jeera - 1 teaspoon
Channa dal - 1 teaspoon
Uruddal - 1 teaspoon
Corriander seeds - 4 tablespoon
Saunf - a pinch
Khus-khus -1/4teaspoon
Lavang - 3 pieces
Cinnamon -1/2inch
Pepper -1/2 teaspoon



Method:
First in a pan add 2 tea spoon of thill oil allow it to boil.
2] Then add rice and jeera allow to splutter.
3] Next add channa dal and urud dal make them little brown.
4] Then add pepper corns and coriander seeds and fry them till their aroma comes , now remove from the stove and keep it aside.
5] Again keep the pan and put 1-teaspoon of oil and add small onions, let them fry for a minute and then add red chillies, curry leavesand fry them till they are crisp.
6] Let all these cool down then grind to smooth paste,then add grated coconut and grind once and keep aside.
7] Again in a pan put some oil and add the tomatoes which are cut into four pieces each,fry them till the skin of tomatoes starts to shrink then allow them to cool and grind them to smooth paste.(u can also grind it directly with masala and make sambar)
8] Now keep a kadai on the stove , put two table spoon of oil, add mustard seeds allow to splutter then add channa dal and urud dal let it become little red then add small onions fry them till they are soft,then add tomatoes after filtering then let it boil till oil comes out.
9] After that add the spices which has grinded and pour required water and allow to boil till oil comes out.
10] Lastly, add grated coconut and garnish with coriander leaves.





Serve hot with hot idlies or puries.

Aloo Dum

Ingredients:

• Baby potatos - 8
• Tomato Puree - 2tbs
• Yogurt - 100gm
• Onion-1(finely chopped)
• Spices: coriander powder-1tbs
• Red chili powder-1/2tbs
• Grammasala-1/2tbs
• Fennel powder-1/2tbs
• Whole cardamom: 2
• Clove - 3
• Powdered cashew (optional) to sprinkle at the end.

Method:

1. Boil potato and peel the skin and pierce it with fork or tooth pick.
2. In a kadai put oil, add cordamom and clove,onion,ginger garlic paste cook till oil separates
3. Add tomato puree, now mix all powdered spices in little water and pour init to the kadi once again.
4. Let the oil seperate. Now add yogurt and a little water and cook till the raw smell is gone.
5. Add the potatoes now. Add the cashew powder and let cook for some time. Turn it off and garnish with coriander leaves.
6. Alternately you can do this recpie without using tomato puree, onion, or cashew and you can also fry the potato before adding it.

Enjoy!, Dont forget to comment!

Mysore Pak

Ingredients:

Besan Flour(split peas flour) - 1 cup

Ghee -3/4 cup

Oil - 3/4 cup

Sugar - 1.5 to 2 cups

Method:

1. Mix the besan flour in two table spoons of ghee. Ensure it is thoroughly mixed. Take a tray and coat it with a little ghee, keep it ready nearby so you can quickly pour the batter. Mix the ghee and oil and heat it. Keep this mixture hot at all times.
   
2. In a heavy bottomed bowl, add the sugar, if you want it to be more sweet add 2 cups other wise add 1.5 cups. Pour water so it is 1/2 inch above the sugar. Turn on the stove.
   
3. As soon as the sugar syrup reaches a half-string consistency slowly add the besan flour and keep stirring so it doesn't get burnt at the bottom.
   
4. Keep stirring and little by little add the ghee and oil mixture. When you are doing this the batter will rise up. When it rises up for the third time, pour the batter in a tray.
   
5. Cut it into pieces of desired size immediately before it cools and place another tray or plate under the tray and turn it upside down.
   
6. Now take out the pieces one by one and let it cool. If you leave the pieces in the tray for too long, their centers will become too dark due to the heat inside.
   

Enjoy!

Leave your comments and Don't forget to rate the recipe!

Peas Soup

Ingredients:

Fresh Green Peas - 1 cup

Onion(small, diced) - 1

Garlic - 3 Pods

Mint - 10 Leaves

Milk - 1/2 cup

Cinnamon Powder - 1/4 teaspoon 

Butter - 1 tbs

Salt & Pepper - To taste 

Method:

1. In a bowl put the butter, diced onion, garlic and peas. Fry till a nice aroma comes out, let it cool for some time. Add some mint leaves. Then grind it and make a slightly coarse paste.
   
2. Transfer the paste to a different bowl and add milk. Put it on the stove. Boil it for 3 -5 minutes. Then transfer it to the serving bowls and sprinkle cinnamon powder on top and garnish with mint leaves and serve.
   

Pepper Rasam

Ingredients:


Pepper - 1 tsp
Cumin seed - 1 tsp
Coriander seeds - 1/2 tsp
Dry red chili - 1
Coriander leaves - 1 tbs
Curry leaves - 1 tbs
Garlic(crushed) - 2or3 pod
Tamarin Juice - 1/2 cup (thick tamarin juice, taken from the tamarin pulp)
Asafetida - 1pinch
Salt - To taste


Method:


Pour the tamarin juice in a bowl. Grind the pepper, coriander seeds, cumin seeds, red chili and curry leaves without water and make a powder. Now mix this powder in the tamarin juice.
Add crushed garlic and add 1 cup of water(more or less depending upon your taste), salt, asafetida and place on the stove and let it boil till foam forms on the top. Immediately after it foams, turn off the heat. The rasam is ready. Garnish with coriander leaves.


Enjoy!


Dont forget to rate the recipies! ☺

Peas Masala

Ingredients:

Green peas - 1 Cup

Onion(medium, thinly sliced) - 2

Tomato(optional) - 1/2 diced

Salt - To taste

Chili Powder - 2tsp

-> For grinding

Poppy seeds - 2 tsp ]

Ginger   - 1/2 inch ]

Garlic   - 3 pods ]

Cinnamon   - Small piece} ----- Make a paste out of it. 

Cloves   - 4 ]

Aniseed(sanuf) - 1 tsp ]

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Method: 

In a kadai, put onion, curry leaves, fry till the onion becomes transparent. Add the grinded paste. Cook till the raw smell is gone. Add the peas and mix well.

Add a little water, salt to taste and chili powder and cover the kadai and cook for 10 minutes at low heat. The masala is ready. Garnish with coriander leaves. You can serve it with chapatti or rice.

Enjoy! 

Dont forget  Comment and to rate the recipe ☺

South Indian Dhal

Ingredients:

Dal  - 1 cup

Onion - 1/4 cup

Green Chilli - 5

Coriander seeds - 1.5 tbs

Curry Leaves - 1tbs

Salt  - to taste

Vadakam - Optional (1 tbs)

(dried onion)

Oil - 1 tbs

Method:

1. Cook the Dal till tender.  Strain the water and separate the Dal. In a kadai put some oil, green chillies, coriander seeds, vadakam(optional), onion, curry leaves and fry till a aroma emanates out of it.
   
2. Mix it with the dal, add salt and grind it. Serve with Steamed white rice, with clarified butter.