Methi Paratha

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Methi Paratha



Ingredients

1 big bunch of methi leaves cleaned washed and finely chopped.
3 cups of wheat flour
2 tsp chili powder
1 tsp Temeric powder
1 tsp garam masala powder
1 tsp each of ginger and garlic paste
2 tbsp sour curds
1 tbsp oil
Salt to taste

Method

1.A very simple way of making quick parathas. Just mix all the above ingredients together and make into a dough ball.
2.Rest for about 1 hour.
3.Roll out into parathas (like Chapathis but bit thicker than that).
4.Fry with a little oil on a tava or griddle.
5.Serve with a dollop of home made ghee or pickle or curds.

Sambar

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Sambar


Sambar is a South Indian dish which holds good with Idly and Masal Dosa.So here is the recipe how my mom used to make it.


Ingrediants

1/2 cup Toor dal
1 Potato
1 Brinjal
1 Drum stick
2 Tomatoes
1 tbsp Sambar powder
Pinch Turmeric
1 tsp Tamarind juice
2-3 strands Coriander leafs chopped


Tempering

1 tbsp Coconut/vegetable oil
1 small Onion
1/4 tsp Mustard seeds
1/4 tsp Urad dal
Asafoetida a pinch
1 strand Curry leafs

Method

1.Cut all the vegetables into small pieces and boil them seperately (Dont mix up with Dal), keep aside.
2.Pressure cook Toor dal with turmeric.
3.Heat up oil add mustard seeds, when it starts poping add urad dal,Asafoetida,curry leafs.
4.Now add Onion to the tempering let it fry for 2-3 min.
5.Now add cooked vegetables and toor dal, Sambar powder, Tamarind juice.
6.Let it boil for around 5-7 min.
7.At last add coriander leafs. Sambar is ready to be served with Idly Or Dosa.

Coconut Chutney

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Coconut Chutney


This is most common chutney in any south Indian house.


Ingredients

1/4 cup Fresh grated coconut
11/2 tsp Dalia/Roasted split gram
5 Green chillies
Ginger (optional) a small piece
Tamarind a cherry size
Salt 1 tsp


Temparing

1 tsp Vegetable/coconut oil
1/4 tsp mustard seeds
1 stand Curry leafs

Method

1. Combine all the ingrediants with 1/4 cup of water and grind to a smooth paste.

2. For the seasoning, heat the oil a non-stick pan and add mustard seeds and fry until the seeds crackle, then add curry leafs.

3. Pour the seasoning over the chutney, mix well.

Idly

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Soft Idly with Rice rawa(rice sooji)



Ingredients

Idly rice rawa(Rice sooji) 3 cups
Urad dal 1 1/2 cup
Salt 3 tsp

Method

1.Soak urud dal and Idly rawa in water for 2 hours.
2.Drain the water from urad dal and grind it in mixie with little water.
3.Fine grind it until the mixture is frothy.
4.Drain the water from Idly rawa and add grinded urad dal, salt mix it.
5.Allow it to ferment for 16 - 18 hours.
6.Then make idlys in the idly steamer. Steam the idlys on high for 10 minutes.

Note:For proper fremantation, add proper amount of salt and grind the urad dal for atleast 20 min, til you get bubbles on it.

Besan Ladoo

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Besan Ladoo

Besan Laddoo is a very popular recipe. Learn how to prepare Besan Laddu by following this easy recipe. Hope you enjoy making these lodoos at home...


Ingredients

• 3/4 Cup besan/Gram flour
• 3/4 Cup powdered sugar
• 1/3 Cup ghee
• 1/4 tsp Elaichi/cardamom powder

Method

• Melt ghee in a kadhai and cook the besan over low flame.
• Stir continuously till the besan becomes light brown in colour.
• Mix the elaichi powder, sugar and stir. Keep stiring for around 2 min.
• Remove from the flame and pour it on a thali. Let it cool.
• Divide it into equal parts and give the shape of laddus.
• Besan Laddoo is ready.

Kesari Bath

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Kesari Bath

Kesari Bath is also known as Sooji Halwa. This is a recipe which is very easy and simple to make at any ocassion.

serves 4-5
Preparation time 15 - 20 min.

Ingredients

1 Cup Rava (Sooji)
1 Cup Sugar
1 Cup Milk
1 1/2 Cups Water
1/2 Cup Ghee
1/4 Tsp Cardamom powder
1/4 Tsp saffron or orange colour
2 Tbsp finely chopped cashews and raisins

Method

1.Heat ghee in a pan, add sooji, stir and roast on low till a nice aroma is obtained.
2.Mean while mix the saffron or orange colour into the milk.
3.Add water, Milk, sugar to the roasted rava.Let it boil till all the liquid is absorbed, it take around 5-7 min.
4.At last add cardamom powder switch off the gas and mix it.
5.Fry raisins and cashew nuts in 1 Tbsp of ghee and garnish kesari bath, is ready to serve hot or cold.

Kosambari

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Kosambari

Kosambari is a South Indian salad. As a usual salad u can add as many fresh salad vegetables, but the special part of it is along with vegetables, soaked Moong Dal is added, which gives a unique taste. So try this recipe of Kosambari if you are bored with the usual salad.

Serves 2-3
Preparation time 10 min

Ingredients

1/2 cup yellow Moong dal
1/2 cup salad cucumbers
1/2 cup carrot grated
2 tbsp fresh grated coconut(optional)
1 lemon juice
coriander leaves small bunch
Salt as per taste

Seasoning

1 tbsp Coconut/Vegetable Oil
1/2 tsp mustard seeds
5-6 green chilly chopped
1 stand curry leafs

Method

1.Soak moong dal in water for 1 hour.
2.Drain the dal, mix to it finely cut cucumber, grated carrots, lemon juice, salt, coriander leaves.
3.For seasoning heat oil in a small kadai, add mustard, chopped green chillies, curry leaves.
4.Mix the seasoning to the salad, Now Kosambari ( South Indian Salad ) is ready to serve.

Sabudana Khichidi

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Sabudana Khichidi

Sabudana Khichidi is a recipe specialy prepared on Ekadasi.Learnt it when I was in Bangaluru, as most of them do Ekadasi fasting there. So here is one of the most popular recipe from bangaluru, hope you enjoy it.

Time required: 20 minutes (excluding soaking time)
Serves 3


Ingredients

1 cup Sabudana (Sago/Tapioca beads)
1/4 cup peanut crush (coarse)
1/2 cup fresh coconut (finely grated)
5-6 green chillies finely chopped
1 med. potato, peeled & finely chopped
1/2 tsp. sugar
1 lemon, juice extracted
1 tbsp. coriander finely chopped
salt to taste

Tempering

1/2 tsp mustard seeds
1/2 tsp. cumin seeds
1 1/2 tbsp. ghee
1 stand curry leafs

Procedure

1.Wash, drain and allow sago to soak for atleast two hours. Lightly fluff up with fingers to loosen each particle.
2.Heat ghee in a non-stick pan add mustard seeds, when it start popping add cumin and curry leafs.
3.Later add potatoes, stirfry till tender. Add chillies and stir.
4.Add sago, toss gently with a wooden spatula, till well mixed. Cover and cook on low for 4-5 minutes, stirring frequently. Not tossing often will result in the khichidi forming a tough layer below. The sago is cookeed when transparentish.
5.Add peanuts and grated coconut cook for 2-3 min.
6.Garnish with coriander and lemon juice. Serve hot and fresh for best taste.

Broccoli Yogurt

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Broccoli Yogurt

Hi.. This is my first recipe post on this blog. This is a very simple and easy recipe that usually i prepare it on our fasting days (i.e Ekadasi) once in two week.
Hope u enjoy this blog and broccoli yogurt recipe.

Preparation time 10 min.
Cooking time 5 min.
Serves 2.

Ingrediants

One medium broccoli florets
1/2 cup of thick curds(yogurt)
1 table spoon butter
1/2 teaspoon red chilly powder
1 cup water
salt to taste

Method

1.Clean the broccoli and cut into small florets.
2.Boil the broccoli in 1 cup of water and salt.
3.Drain out all the water from the boiled broccoli. Transfer it to a serving bowl.
4.As soon as u drain add butter, so that it mealts up soon when the broccoli is hot.
5.Now add thick curds, chilly powder, salt and mix them up.
6.Broccoli yogurt is ready to be served.


Note: While boiling the broccoli florets dont melt them up.It may take around 5-7 min to be cooked.

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