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
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
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.
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
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
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.
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.
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.
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
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
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.
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.
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