Beetroot raita/salad

 

PREP TIME

15 mins

COOK TIME

5 mins

TOTAL TIME

20 mins

Serves 4 people

Ingredients:

• 2 tbsp Oil
• 2 small sized Beetroot 
• 1 medium sized Tomato chopped
• Curry leaves or Kadipatta -  4-5 leaves
• Chopped cilantro
• Green chilly - 1 or 2 based on spice level
• 2 tsp - Jeera
• 2 tsp - Mustard seeds
• 2 tsp - sesame seeds
• 2 tsp - Split urad dal
• 1tsp -Asafetida
• 4 cups - Yogurt
• Salt to taste 
• 1/2 tsp - jaggery

Instructions:

1. Pressure cook the beetroots until soft. 2 whistles and 10min is what I do
2. Once cooled, peel and dice into small cubes or grate (whichever you prefer). I love to keep them diced
3. Chop tomatoes and cilantro
4. Beat the yogurt. Add salt and jaggery and mix
5. Add chopped Beets and tomato to the yogurt
6. Also add cilantro
7. In a takda kadhai, heat oil
8. Once oil is hot add mustard seeds and allow to slutter
9. Then add Jeera and sesame
10. Now add asafetida 
11. Then add green chilly and kadipatta. 
12. Once fried well, allow it to cool down
13. Add this tadka to the yogurt and mix well
14. Serve with chapati and sabji of your choice

Ragi (Finger millet) drink (Ragi Ambali)

Finger millet  is considered one of the most nutritious cereals. Finger millet contains good amount of proteins, Calcium, dietary fiber, Minerals and potassium.

Being non-glutinous, finger millet is safe for people suffering from gluten allergy and celiac disease. It is non-acid forming, and hence easy to digest. 

 Finger millet  could be enjoyed in different forms and preparations. ragi roti, ragi dosa, ragi porridge, ragi upma, ragi cakes, ragi biscuits are few popular dishes of finger millet (ragi).

PREP TIME

5 mins

COOK TIME

15 mins

TOTAL TIME

20 mins

Serves 4 people

Ingredients:

Ragi flour - 2 Tbsp

Water - 3 cups

Salt to taste

Buttermilk or milk based on the taste

Cilantro (optional)

Jeera powder (optional)

Crushed garlic (optional)

Onion - finely chopped (optional)

Procedure:

1. In a small bowl, take half cup of water and mix the ragi flour and see that there are no lumps
2. In a big deep dish pan boil remaining water and add salt to it
3. Add the ragi mix to boiling water
4. Keep continuously stirring and cook for 10min
5. The mix will thicken
6. Let the mix cool down a little
7. Now add buttermilk or milk as per your taste and have it warm or cold after refrigerating 
8. You can add cilantro, Jeera powder, crushed garlic, finely chopped onion. Mix well and serve 

Idli

You will need:

1 cup - Split white Urad dal
2 cup - Idli rava
1 cup - Poha (flattened rice)/Churmure (puffed rice)
1 tsp - Methi (fenugreek) seeds
Salt to taste

Method:

1. Wash and soak urad dal in a vessel
2. Add thick poha to it and cover it
3. In another vessel, soak idli rava and cover it
4. Soak both for atleast 4-5 hours
5. After 4-5 hours, grind fine. If possible with very little water
6. Cover and keep it for atleast 8 hours
7. After 8+ hours, the batter will be fermented and ready to use
8. Add salt and mix well
9. Coat the idli stand with thin layer of oil
10. Pour a small paddle of idli batter in each space. Do not fill full, else the idli's become very hard
11. Steam the idli's in cooker without whistle or in the idli steamer
12. Serve hot with coconut chutney and sambar

NOTES:

1. In winter, keep the ground batter in the oven with the oven light on
2. Do not make the batter too watery, else idli will turn loose
3. Grind the idli rava too even if it is fine

Capsicum Rice

PREP TIME

15 mins

COOK TIME

20 mins

TOTAL TIME

35 mins

Ingredients:

Basmati rice - 1 cup
Water - 2 cup

Oil - 1.5 tb sp

Ginger garlic paste - 1 tb sp

Chopped onion - 1 large

Chopped Capsicum - 1 large

Jeera - 2 tsp

Urad dal - 2 tsp

Channa dal - 2 tsp
Cilantro - 1/2 cups

Turmeric/Haldi - 1/2 tsp

Hing

MTR vangi bhat masala - 2 tsp
Dry red chillies - 2

Raisins - few
Curry leaves - few

Salt as per taste

Cashew - 8 - 10

Ghee - 2 tsp

Procedure:

1. Making the masala for rice:
• In a Kadhai, heat oil 
• Add Kadipatta
• Add ginger-garlic paste and roast 
• Now add Jeera, mustard seeds, urad daal, channa daal, Haldi and hing
• Add red chilly and fry
• Add chopped onion and fry till golden brown
• Add chopped capsicum and fry till oil leaves from the sides in the kadhai
• Add vangi bhat masala
• Add Cashew nuts and raisins
• Fry for 5 min
2. Making the rice
• Wash rice and cook the rice 
• Add above masala and mix well
• Add salt
• Add chopped cilantro 
• Once ready add 2tsp ghee and mix well
• Serve hot garnished with some fresh coconut and cilantro with raita

Spicy Navratan Korma

Ingredients:

Total time: 45 - 60min    Serves: 6 people

• 225 g - Paneer (Cottage Cheese)
• 1/4 cup - Milk
• 15 g - Ginger
• 6 flakes - Garlic
• 1 cup - Coriander leaves
• 3 - Green chillies
• 3/4 cup - Water
• 1/2 cup - Ghee or Oil
• 300 g - Cauliflower cut into small pieces
• 2 cups - Peas shelled or frozen
• 1/4 kg - Potato peeled and cut into 1 cm pieces
• 1/4 kg - Carrots peeled and cut into thin strips 4 cm long
• 1/4 kg - French beans cut into thin strips 3 cm long
• 1 tsp - Turmeric
• 2 tsp - Cumin Powder
• 1 tsp - Red Chilli powder
• 1 tsp - Garam Masala
• 300 g - Tomatoes pureed
• 1.5 cups - Curd beaten
• 2 slices - Canned Pineapple cut into 1 cm pieces
• 2 tbsp - Cashewnuts broken into pieces
• 12 - Almonds blanched and sliced
• A pinch Saffron dissolve in 1 tbsp hot Milk or hot water
• Salt to taste

Method:

• Grind ginger, garlic, coriander leaves and green chillies into a paste, adding a little water from time to time. 
• Divide the paneer into two batches. Heat oil in a heavy bottom pan for 3 mins and fry each batch till golden brown and remove. 
• To the remaining oil, add ground paste. Stir-fry till golden brown, sprinkling a little milk from time to time. 
• Add all the vegetables, salt, turmeric, cumin, red chillies and garam masala powders. Stir-fry for about 2 mins. 
• Add tomato puree, curd and remaining water. Mix and cook covered on low flame till all the vegetables are cooked. 
• On medium heat, add paneer, pineapple, cashewnut and almonds. Stir and simmer for 3 more mins. 
• Add saffron and serve hot.

Mixed vegetable upma (Upittu)

Cooking time: 20min
Preparation time: 20min
Serving: 4 persons

Ingredients:
Sooji (Rawa) - 2Cups
Onion - 1 large
Ginger - 1 inch
Garlic - 6 to 8 cloves
Kadipatta
Asofoetida
Jeera
Mustard seeds
Green chilly - 1
Carrot - 2 small
French beans - 200 gms
Peas - 50gms
Salt to taste
Oil - 3 tbsp
Ghee - 2 tsp
Lemon - 1/2
Sugar - 1/2 tsp
Water - 2 and 1/2 cups
Cilantro leaves
Grated coconut (Optional)


Below in powdered form:
Cardamom - 2
Cinnamom - 1 cm
Black Pepper - 3-4


Method:
1. Chop the Onions into cubes.
2. Grate garlic and Ginger.
3. In the meantime, keep a kadai on flame. Then when hot add rawa and dry roast it till slightly brown.
4. Chop green chilly. Add less chilly as we already have other spices into the upma.
5. Chop Carrot into cubes. Also chop beans finely as it will cook faster.
6. By now the rawa would be done. So take it out and keep it aside.
7. In the same kadai, add oil and allow to heat.
8. Now add Asofoetida, Mustard and Jeera. Allow mustard to splutter.
9. Then add Kadipatta, Green chilly and Ginger-Garlic. Allow Garlic to become golden brown.
10. Then add Onions and fry for 5min. Then add all the vegetables. Fry for a minute or two. Add a little salt and cook well with closed lid of the kadai.
11. Now add the powdered masala and fry for sometime.
12. Once above is cooked well, Add the Water and allow to boil.
13. To the water add salt, Lemon juice, Cilantro leaves and sugar. Mix well.
14. Add the rawa to boiling water, mix quickly and close the lid as it starts to splutter all over.
15. After 2 min, Open the lid and mix well.
16. Now put 2tsp of ghee and mix it well. Close the lid and allow the raw to cook.
17. Garnish with cilantro leaves and grated coconut. Serve it plain or with Farsaan.

Cucumber Dosa

You will need:

1 medium size cucumber

2 Green chillies

Coriander leaves

3 tsp Jeera

4 cup rice

1 cup Poha(Flattened rice)

How to make it:

1. Soak rice and poha for 12 hours.
2. Grind them along with coriander, cucumber, jeera and green chillies.
3. Make dosa's immediately.
4. Serve hot with butter and chutney of your choice.

Coconut chutney

Coconut chutney is made with different ingredients and believe me all taste different and yummy. Will post my most favourite and will also give options of other modification in the chutney.

You will need:
Serves 4 people
2 cup Fresh grated coconut
3 Green(Or Red dried) chillies chopped (depends on your preference)
4-5 Garlic cloves
1 inch Tamarind
1/2 tsp Jaggery
1/2 tsp Mustard seeds
Asafoetida
2 tsp Jeera
Lots of coriander(No coriander if we use red dry chillies)
4-5 Curry leaves
Salt to taste
Oil for tadka

How to make it:

1. Put just some 1 tsp oil in a pan. Fry the cut green chillies(Or red dry chillies), jeera and garlic cloves till golden brown.
2. In a blender, put the remaining ingredients with some water (depending on your preference of thinckness) , even put the roasted chillies and garlic.
3. Blend it well and transfer into a serving bowl.
4. Make tadka with oil, asafoetida, jeera, mustard seeds allow to splutter. Then add curry leaves and green chillies(Or red dry chillies) if you like. Fry it well.
5. Pour the tadka on the chutney. Mix well and serve with idli, dosa or may be parathas.

Idli

You will need:

1 cup - Urad dal

2 cup - Rice or idli rava

1 Tbsp - Poha

How to make it:

1. Soak all the ingredients in the morning.
2. Grind the soaked mixture in the night (meaning you will have to soak the mixture for 12 hours minimum).
3. Allow the batter to ferment for about 12 hours(Note: It may take more time to ferment on a dark cloudy day).
4. Before making idlies add salt according to taste and then use the idli stand to make hot yummy idlies.
5. Serve hot idlies with Sambar, fresh butter and different chutneys (Like coconut, Tomato, etc)

Ragi Roti and Coconut chutney dry

Ragi Roti

Ingredients :
3 cups Ragi flour
1 medium onion
2 teaspoon jeera
2 teaspoon green chilly finely chopped
1/2 teaspoon asafoetida (hing)
water
salt



Method :
1. Mix chopped onion, jeera, hing, salt, green chilly chopped and ragi flour in water to make a hard dough.
2. Make small balls and tap it round.
3. Make some small holes in it, so that it cooks well and roast on a pan with some oil. Roast on both the sides.
4. Serve it hot with dry coconut chutney and yummy butter.

Coconut chutney dry

Ingredients :
200 Grams fresh coconut
2 teaspoon jeera
some cilantro/coriander
2 teaspoon green chilly chopped
1/2 teaspoon asafoetida (hing)
1 teaspoon garlic paste
salt

Method :
1. Add all the above ingredients in a mixer.
2. Grind all the ingredients dry and serve with Dosa, Idli or anything.

Phutana chutney

Phutana gravy chutney

Ingredients :
1 cup - Phutana
Green chillies
Coriander
Curry leaves
1 tsp - Jeera
3 cup - Yogurt
Garlic
Salt to taste
Asafoetida (Hing)

Method :

Grind Phutana, Green chillies, coriander, jeera, Garlic. Beat the yogurt, add salt hing to it. Now add the ground mixer to the yogurt. Mix and have it with anything you like.

Paper Dosa

PAPER DOSA
Ingredients :
4 cup - Rice

1 cup - Urad dal

1 cup - mong dal

1 cup - Poha

1 Tb spoon - fenugreek

Salt to taste

Method :

Soak Urad dal, Rice, Mong dal, fenugreek and Poha atleast for 4 hours. Grind it in the night allow it to ferment. Keep it overnight. Add salt next day and mix well. Heat a pan. Apply a tsp of oil and wipe clen. Pour a ladle of batter in clockwise direction to make a thin pancake. Sprinkle some oil and cook both the sides. Serve hot with chutney of your choice..

Ragi Dosa

RAGI(Red Millet) DOSA with phutana chutney

Ingredients :

4 cup - Ragi flour
1 cup - Urad dal
Half cup - Poha
Salt to taste

Method :

Soak Urad dal and Poha in the morning. Grind it in the night and add ragi flour and allow it to ferment. Keep it overnight. Add salt next day and mix well. Spread the batter on the pan, add some oil. Serve hot with chutney of your choice.

Tomato Omelette

TOMATO OMELETTE

Ingredients :
4-tomatoes

2-onions

2 tea spoon-garlic

1 and half tea spoon-ginger

2 cup rice flour

2 cup channa flour

Jeera

Salt

Coriander

Asafoetida (hing)

Method :

Add chopped onions and tomatoes to rice and channa flour. Add water, Asafoetida, ginger, garlic, jeera, salt, chopped coriander and mix well. Make the batter a little watery. Put it on pan and spread some oil. Allow it to cook well and then turn it other side. Serve hot with coconut chutney or any of your choice..