Pallavi Magical Cookbook : 2020

INGREDIENTS

FOR THE WHITE PASTE

6 Whole Cashewnuts, 1/4 cup Water, 1 teaspoon khuskhus – White Poppy Seeds,
5 tablespoon fresh grated Coconut

FOR COOKING VEGGIES

1 cup chopped Potato, Beans, Carrots.Green Peas,Chow Chow
1/2 spoon Salt,1/2 spoon Turmeric powder, 1 cup water

SPICES

1 Bay leaf,2 Cardamom,3 Cloves.1 small piece Cinnamon,2 green chillies, slit into half

SPICE POWDERS AND SALT

1 spoon Red chilli powder, 1/2 spoon turmeric powder,1spoon salt, 2 spoon coriander powder

OTHER INGREDIENTS

2 spoon Vegetable Oil,1 spoon Ghee
2 medium sized Onion, finely chopped
2 teaspoon ginger garlic paste (made with 6 cloves garlic and 1 inch piece ginger)
4 medium sized tomatoes, finely chopped
1/4 cup Curd,1/2 Cup Milk
1 teaspoon Garam Masala Powder, Coriander leaves, chopped

INSTRUCTIONS

Add in all the ingredients for the white paste and grind it in a blender / mixie until very smooth. Set aside.
Cook the veggies in a cup of water with the salt and turmeric powder until firm but not mushy. If you are using a pressure cooker, cook for 2 whistles. Let the whistle release naturally. Set aside.
Heat oil and ghee in a pan and add in the spices. Fry for 10 seconds.
Add in the Onions and fry till the onions are soft.
Add in the tomatoes and the ginger garlic paste. Fry for 4-5 minutes until the raw smell goes away and the oil starts to appear on top of the kurma.
Add in the cooked vegetable mixture.
Add in the spice powders and the salt. Cook for a minute.
Add in the white paste, garam masala powder and curd . Whip the curd well before adding. Let it boil just for two minutes. The curd is the secret ingredient in this recipe that does the magic.
Add in the hot milk and leave it to come to a boil. Switch off the flame and garnish with coriander leaves.

fish curry with coconut

https://www.indianhealthyrecipes.com/fish-curry-recipe/

Chicken/mutton pepper curry/kulambu

tasty pepper chicken or mutton gravy for rice or chapathi. tried recipe by me. I have used one onion for frying, (few onions with ginger anad garlic) as paste ground in mixie and equivalent tomatoes as puree. you can msg me for queries. link is as below:

https://maunikagowardhan.co.uk/cook-in-a-curry/tamil-pepper-chicken-curry/

oil free ragi roti - easy to make

I tried from this youtube video. Very soft and fluffy rotis..do try.

https://m.youtube.com/watch?feature=youtu.be&v=0BQSevedAKs

Soft Mysore pak

Mysore pak was soft and very delicious. Try this link from online website...

https://revisfoodography.com/2016/05/mysore-pak/

Hyderabadi Dum Biryani

I tried this recipe from online. It turned out very tasty. do try and reply...

https://www.youtube.com/watch?v=1jBR44q1Pn4&feature=youtu.be

1. wash the 1.25 cups rice 4 times and soak for 1 hr.

1. fry 3 onions in oil till fully brown and keep aside.

2. heat 3 spn oil in kadai, add shah jeera, lengthwise chopped onion 3 and fry till brown, 2 tblspn ginger garlic fresh paste, add 3/4 bunch methi leaves and cook till black, add .75kg mutton fry in high flame.

3. add 2 spn chilli pwder, .5 spn turmeric, .5 spn garam masala pwdr, .25 spn jeera pwdr, .5 sp corainder pwdr. mix well for 2 mins.

4. add 3 tomatoes big slices, cook for 2 mins, add 5 slit green chillies, coriander n pudina,.

5. put off flame and add 120 gms curds. cook chicken with closed lid in medium flame for about 20 mins.till 90% cooked. add lemon juice .5 spn n mix.

6. take 3 ltrs water. let it boil. the add, 1 spn shah jeera or caraway seeds, 1 bay leaf, 1 big cinammom stick, 2 elaichi, 3 cloves, pudina coriander n lil methi leaves, 2 slit g chillies, 1 spoon oil, .5 spoon lemon n salt like soup amt n mix. add soaked rice n mix and cook till 90 %. and filter the water.

7. add rice layer in kadai. then add lil fried onions and lil mint n coriander and lil gravy. add 2nd rice layer and spread evenly. then add gravy alternate and finally rice. add fried onion n mint coriander mix, lil turmeric milk and 1 table spoon ghee. and like star shape pour ornage food colour mixed with lil water. dont mix.

8. add aluminium foil n close with lid. first cook for 2 mins on high flame. keep the vessel on tawa with high flame for 5 mins. then cook on low flame for 20 mins.

Lamb shoulder dum biryani pic with kadai chicken and curd raita...

tomato coconut chutney

http://www.thasneen.com/cooking/roasted-coconut-tomato-chutney-south-indian-coconut-chutney-recipe/

For Roasting

Coconut, grated- 1 cup
Small onions or shallots, chopped- ¼ cup
Whole Dried red chilies- 3 (or based on your heat level)
Curry leaves- 8 leaves
Ginger, chopped- 1 tsp
Cumin seeds- ½ tsp
Tomatoes, chopped- 2
Salt- 1 tsp

For making tempering

Coconut Oil- 1 tbsp
Mustard seeds- 1 tsp
Chana dal- ½ tbsp
Urad dal- ½ tbsp
Curry leaves- 10 leaves

Instructions

Place a pan over medium heat.
Add grated coconut, small onions, dried red chilies, curry leaves, ginger and cumin seeds. Roast till coconut turns light golden in color.
Add chopped tomatoes and salt; saute for 3 minutes till tomatoes are slightly mashed up. Do not have to completely cook the tomatoes.
Remove the pan from the heat and let cool down.
Add the roasted ingredients to a blender along with 1¼ cups water and blend to a coarse paste.
Place a pan over medium heat, let turn hot.
Add coconut oil, let turn hot.
Add mustard seeds, let splutter.
Add chana dal and urad dal, saute till they turn golden brown in color. Keep an eye and ensure they don't turn brown.
Add curry leaves, saute.
Add the croarsely ground mixture. Combine well.
Have a taste, add more salt if required.
Cook the mixture for 3 minutes.
Remove the pan from the heat.
Serve warm along with dosa and idli.

Notes

Increase the # of dried red chilies based on your heat level. Or add enough chili powder after the ground mixture is added to the tempering.

roadside kaalan/mushroom masala

https://www.jinooskitchen.com/roadside-kaalan-recipe/

Rasam by Rama akka

Ingredients

2 tomatoes

garlic 2 pods

pepper 1 spoon

jeera 1 spoon

rasam powder 2 spoons

turmeric powder 1/2 spoon

chilli powder 1/2 spoon

coriander powder 1 spoon

coriander leaves for garnishing

water 2 cups

mustard 1/2 spoon

tamarind paste (tamarind and water) 1/2 lemon size in 1/2 cup water

method

Make a paste of garlic, pepper and jeera. Make a paste of tomatoes. Add oil and mustard seeds. Add the two pastes:(tomato and garlic, pepper and jeera) one by one. Then add water. Next add the powders. Boil the rasam and simmer for 5 mins. Add tamarind juice to the rasam and simmer for another 5 mins. Garnish with coriander leaves and enjoy.

variation

variation is pepper, lemon or pineapple rasam

Gulab jamun

homemade gulab jamun from scratch

https://hebbarskitchen.com/gulab-jamun-recipe-milk-powder-recipe/

Tomato kurma for idli/dosa/parotta

tomato kurma for idli/dosa/parotta

https://www.priyasvirundhu.com/2013/05/tomato-kurmathakkali-kurma.html

puli kolumbu /yummy fish curry

puli kolumbu and yummy fish curry

https://gkfooddiary.com/chettinad-meen-kuzhambu-without-coconut/

serves 3 people

modification:

for puli kolumbu/fish curry add 1 onion 1 inch ginger 6 cloves garlic as paste separately after frying in mixie. add 3 tomato paste separately.

2 medium to small sized onions and 3 tomatoes. 1 onion in mixie and 1 onion as it is. add ground masala quantity double and red chillies same no. as mentioned in link

Kadai chicken

https://www.whiskaffair.com/kadai-chicken-recipe/

modification made:

4 tomatoes, 3 small sized onions(2 onion chopped finely as it is and 1 onion wth ginger and garlic in mixie.)

0.5 onion + 0.5 capsicum for adding at the end

Mushroom curry

mushroom curry

https://hebbarskitchen.com/mushroom-curry-recipe-mushroom-masala/

sweet corn veg soup by sahana

sweet corn- 1/2 cup

sweet corn for puree- 1 cup

mix veg - carrot-1/2 chopped , beans- little chopped

corn flour- 1 spoon

butter- 1 spoon

pepper- 1/2 spoon

oregano, chilli flakes- for flavour

lettuce potato soup by hubby

lettuce-1 bunch

small potato- cut into cubes- 1

garlic-1

ginger- small piece

onion - 1 small

yogurt- 1 spoon

mixed herbs- for sprinkling

oregano- for sprinkling

pepper powder-as per choice

g.chillies-1

tomato soup

tomatoes-5
onion-1
butter-1 spoon
garlic- 2 pods ginger-small piece
corn flour-1 spoon
milk-1 spoon
bread croutons, coriander leaves-for garnishing

mix veg kurma for chapati/poori/rava idli/dosa

Ingredients:

onion-2: 1 for as it is and 1 for mixie

tomato-3

garlic -4 pods

ginger-1/2 inch piece

green chilli-2

list 1: coconut- 3 spoons, roasted chana dal- 1 spoon, fennel seeds-1 spoon, coriander seeds-1 spoon, jeera-1/2 spn, spices like cinnamon- small piece, cloves-3, elaichi-1, mint n coriander (optional), khus khus-1 spn.

powders list:garam masala- 1/2 spn, sakti chicken masala(optional), little turmeric-1/2 spn, chilli powder, coriander powder-1/2 spn.

Method:

make paste of onion, garlic, ginger, green chilli and items in list 1. make tomato puree. add oil in a cooker and little jeera, 1 cut onion..then add ground paste and fry in oil...add tomato puree and cook till oil separates. add cut vegetables and powders in list and salt..cook for 1 whistle and 10 mins simmer. Garnish with kasoori methi or coriander leaves.

yummy chicken varuval or chicken semi dry by hubby

chicken varuval by Sree

masala Chicken/mutton curry/gravy -home style

Ingredients:

tomato-3

onion 1 for chopped and 1 for grinding

garlic-5 pods

ginger- 1/2 inch piece

green chillies-2

coriander/mint/curry leaves- optional

spices like cinnamon, cloves, elaichi, bay leaf, khus khus(optional),coriander seeds, jeera, pepper

coriander powder, chilli powder,turmeric powder, sakti chicken masala, garam masala

coriander leaves/kasoori methi for garnishing

Method:

Make tomato juice in the mixie. Dry roast the spices mentioned along with 1 onion, ginger, garlic, (mint/coriander/coconut-optional)and green chillies. powder it in mixie and make paste 1.

Add oil in vessel and fry the chicken till it becomes white. add paste 1 and cook for few mins. Add tomato juice and all powders mentioned above and cook for 4 whistles for chicken and 8 whistles for mutton and 10 minutes sim in cooker. Do the garnishing and serve.

chow chow bath- khara bath + kesari bath

mix veg upma or khara bath

onion-1sliced thin lengthwise

tomato-2 pureed

mix veg

garama masala, turmeric powder, green chillies.

kesari bath

pav bhaji

onion -1 or 2

tomato-4

ginger garlic paste- 1 spoon

butter - 3 spoons

peas- 1/2 cup

potato -3

pav bhaji masala-3 spoons

turmeric- 1/4 spn, coriander powder- 1/2 spn and chilli powder - 1/2 spn - as appropriate

Method:

Make tomato paste in mixie. Cook potato in pressure cooker. Chop onion into small pieces.

Add butter in a heated pan and fry onion, add ginger garlic paste, tomato paste and cook till oil separates. add cooked potato, peas and put all the powders. cook on high for few minutes and simmer for 10 mins. garnish with coriander leaves.

Enjoy with toasted butter pav, chopped onions, coriander and a dash of lemon.

bhindi do pyaza gravy for chapati

lady's finger-1/2 kg

onion-1

tomato-3

ginger -grated or paste

curds-2 spoon

jeera, coriander powder, turmeric powder, chilli powder, garam masala.

coriander leaves for garnishing

paneer butter masala

simple chicken/mutton/ mixed vegetable/mushroom/egg biryani with raita/simple biryani gravy

serves 3 people

ingredients:

onion-1 sliced lengthwise

tomato-2 pureed

ginger-1 inch piece

garlic-4 big pods

g.chillies-2

mint- little

coriander-little

cinnamon/elaichi/cloves-2/bay leaf-1

basmati or jeera samba rice-1 cup

water-1.5 cups

chicken/mutton/ mixed vegetable/mushroom/egg -appropriate

ghee-2 spoons

naan/ garlic naan recipe by miss roberts

palak paneer or chana palak

serves 3 people.

ingredients:

paste:

tomato-1

onion-1

cashews-10

garlic-2 to 3 big pods

ginger- 1/2 inch piece

coriander seeds-1 spoon

jeera- 1 spoon

green chillies-2 or 3

--------------

milk-little

garam masala-a pinch

palak-2 bunches or 1 packet

wash palak. fry the ingredients in paste list. add palak and cook for 2 minutes. make paste in mixie. put oil in pan and paste and adjust with little milk, garam masala and salt. add paneer soaked in hot water or chana cooked in cooker. mix and cook for 5 mins max. serve.

yet to try recipes

sourdough bread

wheat bread

maida bread

rasagulla

soan papdi

paani puri

bhel puri

masala puri

sev puri

dahi puri

wheat base pizza

ginger garlic paste

mango/ garlic/lemon/mixed veg pickle

sambar powder

rasam powder

puliyogare mix

vangi bath

mango/strawberry ice cream

microwave mug cake

mini doughnuts

wheat parotta

millets pongal

millets pulav

mysore pak

rava ladoo

boondi ladoo

Avocado ice cream

Ingredients :
Fresh cream - 150gms
Milkmaid- 100gms
Avocado - 2
Sugar/jaggery - about 2 - 3 spoons if you require extra sweet.

Whisk fresh cream till it forms soft peaks then add milkmaid, smashed avocados and sugar and blend them together.

Transfer to a container and freeze it for 8 hours minimum.

Mix veg noodles

in high flame, sauted garlic in refined oil for 2 mins,onion next, added carrots,beans, cabbage with little vinegar and soya sauce, capsicums for 5 mins or till vegetables are half cooked, pepper,salt,.in other saucepan add refined oil saute boiled noodles and mix the vegetables as and when required in very high flame in batches...

Instant ragi dosa

1 cup ragi flour, 1/2 cup rice flour and 1/2 cup rava. 3/4 to 1 cup curd. Mix everything with salt, finely chopped onions and finely chopped green chillies. Add water and make a thin batter. Add tadka of mustard, curry leaves and hing.
Can skip or reduce rava. Rice flour gives crispness. Enjoy with peanut chutney or coconut chutney.

ven pongal / khara pongal

serves 3 people

raw rice- 1 cup

yellow moong dal- 1/2 cup

ghee- 4 spoons

pepper or pepper powder- 1/2 spoon

green chillies- 2

jeera- 1 spoon

milk- 3 spoons

water- 4 cups

cashews- few

ginger grated- 1 spoon

hing -1/4 spoon

Add 2 spoon ghee in a cooker and add jeera, green chilly, ginger. Fry moong dal lightly for 2 mins and then add rice. Add appropriate water,milk, pepper powder and salt and cook for 1 whistle and simmer for 10 mins. Fry cashews in ghee and add hing powder. Serve pongal with sambhar and coconut chutney.

instant bisibelebath or sambar rice with veggies

rice-1 cup

tur dal-1/2 cup

mix veg- carrot-1 beans- few potato-1 green peas-little, capsicum-1/2

ghee-5 spoons

cashews-5

dry red chillies-4

mustard-1 spoon

turmeric powder-1/2 spoon

sambhar powder-3 spoon

tamarind-lemon sized

Method:

Soak tur dal overnight. Pressure cook tur dal for 1 whistle and 5 mins sim. Next, add rice, cooked mashed tur dal, mix veggies, sambhar powder, turmeric powder,chilli powder(optional), salt and cook for 1 whistle and 10 mins sim. Add tamarind water and mix.Garnish with ghee, cashews, mustard, red chillies. Cook on low heat for 5 mins and serve hot.

Serve with boondi/potato chips/ curds raita. yummy!

chicken drumstick marination

wash the drumsticks in water with salt. dry it for 10 mins. add chilli powder, turmeric and salt. add lemon juice. leave it for 10 mins. add salt adjustment, ginger garlic paste, garam masala, shakti chicken masala, jeera powder, coriander powder and amchur powder(optional). add curds 1 spoon, oil 1 spoon, coriander leaves and kasuri methi.

leave the drumsticks in fridge overnight and they are ready for frying/cooking in oven.

Chicken noodle soup with chicken mango stir fry

chicken noodle soup

https://rasamalaysia.com/chinese-chicken-noodle-soup-recipe/

chicken mango stir fry

Idli dosa batter

idli-dosa batter

(just fits the grinder. for 3 people. lasts for 3 days)
idli rice 4 cups and raw rice 1 cup
urad dal 1.5 cups approx
poha 3/4 cup approx
methi seeds 2 table spoons
sago 3/4 cup

add 1st fenugreek seeds with soaked water, then add urad dal kept in fridge overnight, then add poha.put ice cubes while grinding urad dal mixture. Add sago to idli rice while grinding.

idli comes like hotel idli. dosa also is good.

suggestion by Radhi

idli rice : urad dal- 1:4

simple Fish Curry

Ingredients:
Fish - 250 gm
Tamarind paste - 1tspn
Chilli powder - 1 tspn
Salt - as required
For churning in the mixer:Small Onions - 10
Garlic - 4 pods
Tomato - 1
For garnishing:
Oil - 2 tspn
mustard seeds - 1 tspn
Jeera - 1 tspn
Fennel seeds -1/2 tspn
Black urad dal - 1/2 tspn
Curry leaves - 4
Asafoetida - a pinch

Method:Make a coarse paste of onions, tomato and garlic.
Heat oil in a vessel and put the seasonings.
Add the ground paste.
Wait for oil to float on the surface which means it is properly cooked.
Add water, tamarind paste, salt and chilli powder and cook till the raw smell has gone.
Add washed fish pieces and simmer for 5 minutes.
Add 1 teaspoon of oil on top so that fish pieces don't break out.

Have a fishy treat!

Brinjal Gosthu

servings: 3 people

Ingredients:
brinjals - 250 gm
small onions - 10
tomato - 1
tur dal / yellow moong- 1/3 tumbler
green chilles - 2
For garnishing:
oil - 1 tspn
mustard seeds - 1 tspn
jeera - 1 tspn
fennel seeds -1/2 tspn
chilli flakes - 1 tspn(optional)
curry leaves - 4

tamarind = small piece
asafoetida - a pinch
Method:
In a pressure cooker pan, fry the onions.
Add chopped chillies and tomato.
After 2-3 minutes in medium flame, add and fry brinjals for 2 minutes.
To this mixture, add tur dal and 1 tumbler of water and pressure cook for 1 whistle and simmer for 10 minutes.
Mash the cooled mixture and add tamarind water. and cook in medium flame for max 5 mins
Garnish and serve hot with idli/dosa/pongal/rava upma.

South indian style chana masala with coconut

chana masala

ingredients:

1 cup kabuli chana soaked overnight and cooked
3 tomatoes
1 onion
lil garam masala
lil coconut
red chilli powder
1 spoon ginger paste
1/4 spoon garlic paste
1 piece cinammon
2 cloves
bay leaf
elaichi

procedure:
fry the ingredients and add chana and cook. serve with lemon and coriander.

for mix veg masala: same procedure with more garlic paste nad less tomatoes and more cocnut.

Mummy style simple Ladies finger kolumbu

Ingredients:

1/4 kg ladies finger
1 tomato
1 onion
1 lemon size ball tamarind soaked in hot water
1 spoon fried chana dal
1 spoon coriander
1/2 spoon jeera
3 spoons coconut
few chillies

Procedure:

fry the ladies finger. fry the ingredienst and pound it in mixie. fry the paste add salt add water and cook the ladies finger curry. add tadka and serve with sprinkled coriander.