Ingredients
- Onion - 1 (finely chopped)
- Green chillies - 2 (finely chopped)
- Ginger garlic paste - 1 table spoon
- Cilantro or coriander - 1/2 bunch (coarsely chopped)
- Butter - 2 table spoons
- salt as needed
- Jowar flour - 1 cup
- Oil as needed.
Method
- Mix all the ingredients in jowar flour and knead into dough.
- Use milk, water and ghee to knead the dough
- Make 4 balls out of the dough.
- On a tawa, press the dough ball flat into a roti using your hands.
- Immerse your hands in water to softly spread the dough ball. Make a hole in the center to facilitate equal heating of the roti.
- Add half a tea spoon of oil around the roti and place the tawa on the stove with closed lid.
- After a minute, turn the roti and heat it without the lid.
- Switch off the stove after a minute or two, let the tawa cool down and repeat the process for other dough balls.
- Serve rotis with curd.
Ingredients
- Chana dal - 1/2 cup
- Coriander seeds - 5 table spoons
- Cumin seeds - 1 table spoon
- Ginger - 1/4" piece
- Coriander or Cilantro - 5 strands
- Coconut - 1/4 cup
- Green chillies - 3
- Chayote Squash or seeme badnekai - 1
- Butter milk - 1 cup
- Mustard seeds - 1/2 tea spoon
- Asafoetida - a pinch
- Turmeric powder - 1/2 tea spoon
- oil - 1 table spoon
- Salt - 1/2 table spoon or as needed
Method
- Soak chana dal in water for 30 minutes
- After 30 minutes, drain the chana dal, add coriander seeds, cumin, ginger, cilantro, coconut, green chillies and chana dal into a blender and grind into a fine paste
- Cut chayote squash into tiny cubes and boil them in water.
- Add turmeric and 1/4 tablespoon salt to the boiling vegetable.
- Once cooked, add the grinded paste to the vegetable, keep stirring.
- Add another 1/4 tablespoon salt and churned buttermilk.
- Keep stirring for 5 minutes while it cooks.
- Switch off the stove.
- In a saucepan, take oil and add mustard seeds, as they splutter, add asafoetida.
- Add this seasoning to the dish and close the lid.
- Leave it with closed lid for 15 minutes to enjoy the flavors.
Ingredients
- Almonds or Badam - 1 cup
- Milk - 4 cups
- Sugar - 1 to 2 cups as needed
- Saffron - 1/2 tea spoon
- Water - 2 cups
Method
- Soak saffron in cold milk and keep it aside.
- Boil the water, turn off the stove, soak almonds in hot water for 1 hour.
- Drain the almonds from hot water, peel the skin and grind into a fine paste using 1 cup of milk
- Measure the almond paste and keep the same amount of sugar aside.
- Cook the almond paste for 5 - 10 minutes, stirring constantly.
- As the flavor comes out, add the rest of the milk, sugar, saffron milk and stir for 10-15 minutes, stirring constantly.
- Switch off the stove and place in the refrigerator.
- Serve it cold to enjoy the flavors.
Ingredients
- Buttermilk - 2 cups
- Lemon juice - 1 table spoon
- Mustard seeds - 1/2 tea spoon
- Curry leaves - 4
- Coriander or cilantro - 2 strands
- Green chilli - 1
- Asafoetida - a pinch
- Salt - 1/4 tea spoon or as needed
- Oil - 1 table spoon
Method
- Take buttermilk, lemon juice, salt and coriander in a blender and blend it for 30 seconds
- Take oil in a small sauce pan
- Add mustard seeds and as they splutter, add asafoetida,curry leaves and finely chopped green chilli.
- Strictly ensure that mustard seeds do not get charred.
- As they fry add them to the blended buttermilk.
- Let the flavor sink in a for a minute by closing the lid.
- Enjoy the masala buttermilk post lunch or dinner.
Ingredients
- Boiled Rice - 2 cups
- Lemon - 1/2 (juice squeezed)
- Curry leaves - 10
- Green chillies - 3
- Asafoetida - a pinch
- Oil - 2 table spoons
- Mustard seeds - 1/2 tea spoon
- Cumin seeds - 1/2 tea spoon
- Chana dal - 1/2 tea spoon
- Urad dal - 1/2 tea spoon
- Cashew - 10
- Ground nuts - 10 (skin peeled)
- Coriander or cilantro - 1/4 bunch
- Turmeric powder - 1/2 tea spoon
- Onion - 1 (medium sized)
- Ginger - 1/4" (Finely chopped)
- Salt - 1 tea spoon or as needed
Method
- Cook rice and keep it aside.
- Take oil in a saucepan.
- Add mustard,cumin, chana dal, urad dal and as they splutter, add asafoetida and curry leaves.
- Keep stirring for a minute, add ginger, green chillies, ground nut, cashew and fry for a minute
- Add finely chopped onions and stir till the onions turn brown.
- Add turmeric powder and coriander, stir the entire mixture for 2 minutes.
- Switch off the flame, add the mixture to boiled rice and mix the rice gently without spoiling the coarse texture of the rice grains.
- Add salt and lemon juice as needed.
- Close the lid and serve after 10 minutes to enjoy the flavors.
Ingredients
- Spinach - 1/2 bunch
- Green chillies - 2
- Potato - 1
- Cinnamon stick - 1 small piece
- Nutmeg powder - 1/2 tea spoon
- Garlic cloves - 2
- Onion - 1
- Celery - 1/2 stalk chopped
- Ginger - 1/4 " piece finely chopped
- Butter - 2 table spoons
- Milk - 1 cup
- Salt - 1/2 tablespoon or as needed
- Cumin seeds - 1 tablespoon
- Pepper - 1/2 tea spoon or as needed
- Lemon juice - 1 table spoon (Optional)
Method
- Boil the potato, peel the skin off and keep it aside.
- Heat butter in a sauce pan. Add cumin seeds, ginger, garlic, celery and onion.
- As the onions turn brown, add green chillies and fry for a minute.
- Add chopped spinach and fry for 5 minutes, adding a little water if needed.
- Take the spinach mixture in a blender, add boiled potato, add salt and blend into a puree.
- Transfer the puree into a sauce pan, add 1 cup of milk, keep stirring.
- Add a small piece of cinnamon and nutmeg powder, heat the mixture while stirring continuously for 2 minutes.
- Optional is a tablespoon of lemon juice in the end before serving to get the tangy taste.
- Serve hot with pepper as needed.
Needed
- Ridge gourd or beerekaya or heerekaayi - 1
- Oil - 1 table spoon
- Urad dal - 1 table spoon
- Tamarind paste - 1 tea spoon
- Coconut - 1/2 cup
- Green chillies - 2
- Asafoetida - a pinch
- Mustard seeds - 1/2 tea spoon
- Salt - 1 tea spoon or as needed
Method
- Without peeling the skin, wash the ridge gourd thorouhly and cut into small cubes.
- Add 1/2 table spoon oil to the saucepan and fry the green chillies and ridgegourd pieces.
- Once they become tender, transfer hem to another plate and keep them aside.
- In the same saucepan, fry 1 tablespoon of urad dal till they turn brown.
- To the blender, add fried urad dal, green chillies,coconut, tamarind,salt and grind to a coarse paste.
- Now, add the fried ridge gourd pieces and grind again into coarse paste.
- Heat 1/2 table spoon oil, add mustard seeds and asafoetida and as they splutter, add the seasoning to the coarse paste.
- Close the lid and let the flavors sink in for 10 minutes, serve the cutney with hot rice.
Ingredients
- Ginger - 1" piece
- Onions - 1
- Red chillies - 3
- Grated Jaggery - 1 tea spoon
- Cilantro or Coriander - 3 strands
- Oil - 1 table spoon
- Salt - 1 tea spoon or as needed
Method
- Heat 1 table spoon of oil in a saucepan
- Add ginger,onion,red chillies and fry them till the onions turn brown
- Switch off the stove, let them cool to room temperature for 2 minutes before adding them into a blender. (Saves the blender blades from heat and improves the taste)
- Add salt, grated jaggery, coriander and the above mixture to the blender and grind to a coarse paste.
Ingredients
- Whole Moong dal - 2 cups
- Salt - 1 tea spoon or as needed
- Onion - 1
- Cilantro or Coriander - 1/2 bunch
- Cumin seeds - 1 tablespoon
- Green chillies - 2
- Oil as needed
Method
- Soak moongdal overnight in 4 cups of water
- In the morning, drain the water and grind them into coarse paste.
- Add salt as needed.
- Coarse filling for these dosas are made by grinding cumin, green chillies, coriander and onion into a coarse paste.
- Take 4 drops of oil and coat the tava.
- Pour 1/2 cup of batter onto the tava and spread it in anti-clockwise direction
- Place the tava on stove on medium heat with a closed lid.
- After a minute, open the lid, add 2 table spoons of coarse filling in the center of the dosa, close the lid and cook it for 1 minute.
- Open the lid, fold the dosa and serve it hot with ginger chutney.
Ingredients
- Medium sized Potatoes - 3
- Tomato - 1 (finely chopped)
- Onion - 1 (finely sliced)
- Green chilli - 2 (cut into small pieces)
- Ginger - 1/4" piece (finely chopped)
- Butter - 2 table spoons
- Cumin seed - 1 tea spoon
- Asafoetida - a pinch
- Cilantro/Coriander - 4 strands of leaves finely chopped
- Cumin powder - 1 tea spoon
- Coriander powder - 1 tea spoon
- Turmeric - 1/4 tea spoon
- Red chilli powder - 1/2 tea spoon
- Salt - 1 tea spoon or as needed
- Water - 2 1/2 cups
- Lemon juice - 2 tablespoon
Method :
- Wash and cut the potatoes into cubes and boil them in 2 cups of water till they get cooked.
- Peel the skin off the boiled potatoes.
- In a saucepan, take 2 tablespoons of butter, add asafoetida,cumin seeds and let them splutter.
- Add onions ginger,green chillies and fry till the onions turn brown
- Add tomatoes and fry them for 2 minutes.
- Add boiled potatoes,1/2 cup of water to this mixture and let it boil for a minute with closed lid.
- Add turmeric, salt, cumin,coriander and red chilli powders, mix and cook with the closed lid for 1 minute.
- Add cilantro and lemon juice to the cooked mixture, switch off the stove and let it cook with the closed lid.
- Wait for 10 minutes and then serve with rotis to enjoy the flavors.