Onion Tomato Chutney

umm.. one of my favorite... my mum used to prepare this dish only when we travelled on an overnight journey... Best eaten with chapatis, dosa and idlis... This chutney/pickle can be prepared and stored for a week long or more.

You Will Need:

Onion - 1 Big

Tomato - 2

Green Chillies - 2

Ginger - 2 tbsp

Garlic - 4 ponds (optional)

Coriander leaves - 3 tbsp

Salt - to taste

Red Chilli Powder - 1 tsp

Tumeric powder - 1/2 tsp

Mustard Seeds - 1 tsp

Asafoetida - 1/2 tsp

Oil - 3 tbsp

Thinly slice onions, green chillies, ginger and garlic.

Heat oil in a pan, add ginger, garlic and green chillies fry for a minute and then add onions. Stir ocassionally till onions turn light brown.

Slice tomatoes and add to the onions. Mix well and add salt, tumeric powder, chilli powder, asafoetida, and coriander leaves. Keep stirring and cook till vegetable turns dry.

Remove from heat ans grind to a paste once the vegetable cools.

Heat some oil in a pan, splutter some mustard seeds and add the paste.

Fry for few minutes and chutney is ready to serve....

Pongal

You will Need:

Rice - 1 cup

Moong Dal - 1/2 cup

Jeera - 1 tsp

Peppercorns - 1 tsp

Ghee / Oil - 2 tsp

Cashews - handful

Curry leaves - 1-2 strand

Salt - to taste

Water - 1 cup

Cook / Pressure Cook rice with 2 cups of water and dal with 1 1/2 cup of water.

Heat oil in a pan when hot add cumin seeds, peppercorns, curry leaves and cashews. Add the rice and dal and mix well. Add sufficient water and salt and cook until done.

Serve with coconut chutney and sambhar.

Brussel Sprouts Vegetable

You Will Need:

Brussel Sprouts - 1 bowl

Roasted peanuts - 1 tsp

Asafeotida - 1/2 tsp

Turmeric - 1/2 tsp

Whole red chillies - 1-2

Tamarind paste - 1/ 2 tsp

Grated Coconut - 2 tsp (optional)

Curry Leaves - handful

Mustard Seeds - 1 tsp

Grind peanut, coconut, tamarind paste, whole chillies, asafoetida to a smooth paste.

Heat oil in a pan add mustard seeds and curry leaves. Once it splutters add the brussel sprouts and the paste. Mix well add salt and water to required consistency. Cover with lid and keep mixing after few minutes. Cook until done.

Mango Dal

You Will Need:

Half ripe mango - 1

Moong Dal - 1/2 cup

Garlic - 2 ponds sliced

Mustard Seeds - 1 tsp

Chilli Powder - 1 tsp

Turmeric - 1/2 tsp

Asafoetida - 1/2 tsp

Fenugreek Seeds - 1/2 tsp

Oil - 2 tsp

Salt - to taste

curry leave - few

Water - around 3 cups

Pressure cook dal with 1 cup of water. Smash well and keep aside. Skin the mango and cut them in to 1/2 inch peices. Heat oil in a pan Add mustard seeds, when it splutters add curry leaves, turmeric, fenugreek seeds, asafoetida and water. add the mango and mix well. Add chilli powder and salt. Once it boils and the mango is cooked ; add the dal and cook for few minutes. Add water if required. Serve with rotis or rice.

Garlic Rasam

You Will Need :

Tuvar Dal - 1/2 cup

Garlic - 3-4 ponds

Black Pepper - 1 tbsp

Cumin Seeds - 1 tsp

Coriander Seeds - 2 tbsp

Tamarind pulp - 3 tbsp

Mustard Seeds - 1 tsp

Curry Leaves - few

Water - 3 - 4 cups

Salt - to taste

Oil/ghee - 2 tsp

Method:

Pressure cook Dal with 1 cup of water till soft.

Heat little oil in a pan ; fry coriander seeds, garlic and pepper on low heat till u get the aroma.

Grind them to a powder.

Heat oil in a pan. Add mustard seeds and curry leaves. Once the seeds splutter add tamarind water / pulp . Add 3 cups of water.

Add the ground powder, salt. Mix Well. Cover with lid and let it boil and reduce. Add the dal, add 1 cup of water and bring to a boil.

Garnish with coirander leaves if required. Serve with rice..

Hyderabadi Egg Biryani

Boil Rice with whole spices (cinnamon, cloves, bay leaves, whole pepper, cardamom) add 2 tbsp lime juice. Drain and keep aside.

Marinate sliced boiled egg in yogurt with chilli powder, turmeric powder, salt, garam masala.

Slice onions, green chillies. Fry in oil/ghee till golden brown add mint leaves or paste (I used mint paste)and coriander leaves.

Pre heat oven at 350 F Grease a tray layer the eggs then the onions and rice. bake for 15-20 min or till done. Serve with raita !!

Original version .....finger licking recipe!! Click!

Veg Curry

You Will Need:

Beans - handful sliced

Peas - 1/2 cup

Corn - 1/2 cup

Coconut - grated/sliced 1/2 cup

Garlic - 1 tsp

Green Chillies - 2

Curry leaves - few

Salt - to taste

Water - 1 cup

Mustard Seeds - 1 tsp

Oil - 2 tsp

Grind coconut, garlic and green chillies to a smooth paste; keep aside. Heat oil in a pan add mustard seeds when splutters add curry leaves and the vegetables. Cook for few minutes.

Add water and the coconut paste. Bring to a boil. Add salt Mix Well.

Serve with rice, chapathis, idli, dosa.

Sabudana Vada

Some quick yummy bites for evening hunger.... or even during fasts (without garlic though)!

You will need:

Sabudana /Tapioca - 1/2 cup

Potatoes - 1 large

Garlic - 3 flakes

corinader leaves - 3tbsp chopped

salt - to taste

green chillies - 1 chopped finely

cumin seeds - 1 tsp

Oil - to deep fry

Boil potatoes, peel skin and keep aside.

Wash sabudana with water and soak in just enough water covering the layer of sabudana. You may add some more water if required later. leave for 1 hr (or more if req)till they blow in size and turn soft . There shouldnt be any water left once its done.

Mash potatoes, add cumin seeds, garlic, salt, green chillies, coriander leaves and peanuts. Mix well. Add the sabudana and mix.

Roll into lemon size balls and flatten it between your palm.

Deep fry in oil. Serve with sweetened yogurt or green chutney or just by itself!

Panner Kadhi

This one is a very appetising and peculiar Panner dish.

Here's where I got the recipe from...

Click!

ButterNut Squash Curry

You Will Need:

Butternut Squash - 1/2 cut into 1" pieces

Cumin Seeds - 1 tsp

Corn Flour - 2 tsp

Sugar - 1 tsp

Chilli Flakes - 2 tsp

Salt - to taste

Kasoori Methi - 2 tbsp

White Sesame Seeds - 1 tbsp

Ginger-Garlic Paste - 2 tsp

Coriander Leaves - to garnish

Water - propotionate to make a gravy

Heat oil in a pan. Add cumin seeds. when it splutters add the ginger garlic paste and chilli flakes.

Mix well and add the cornflour. Stir well.

Add the squash and some water for the vegetable to cook and some more to make a medium consistency gravy.

Once the vegetable is cooked add some kasoori methi, salt and sugar.

Garnish with coriander leaves and sesame seeds. Serve with rice or chapathis.

American Chopsuey

One of my favourite and the most appetizing dish!...

You will Need:

Noodles - 1 cup (deep fried in oil)

Broccoli - florets 6-7

Onion - 1 thinly sliced

Peppers - 1 cup slit lenght wise

Corn - 1/2 cup

Carrots - 1 small slit lengthwise

Corn Flour - 2 tsp

Tomato Ketchup - 3 tbsp

Vinegar - 1 tsp

Salt - to taste

Oil - 2 tsp

Egg - 1

Heat oil in a wok. Add the vegetables and stir fry for few minutes till partially cooked.

Add salt and corn flour. Mix Well.

Add 2 cups of water and stir till it boils to a medium consistency soup.

Add the ketchup and vinegar. Mix Well.

Empty the chopsuey in a bowl add fried noodles and fried egg. Garnish with spring onions / coriander if required.

Hakka Noodles

You Will Need:

Hakka Noodles - 1 packet

Mushrooms - handful

Broccoli Florets - 12

Sweet Peppers - 5 slit lengthwise

Onion - 1 slit thinly sliced

Carrot - 1 small slit in oval shape

Cabbage - handful shredded

Ginger - 2 tsp finely chopped

Spring onions - to garnish

Salt - to taste

Pepper - 2 tsp (white pepper preferably)

Oil - 3 tbsp

Soy Sauce - to taste

Vinegar - to taste

Boil Hakka noodles as per instructions and keep aside.

Heat oil in a pan. Add ginger and other vegetables and cook stirring continuously for few minutes. Till the vegetables are partially cooked.

Add salt and pepper and mix well.

Add the noodles and mix well. Add vinegar and soy sauce mix well.

Garnish with spring onions and Serve with Chilli Panner, Manchurian or American Chopsuey.

Anaheim Fry (Mirchi Bajji)

You Will Need :

Anaheim - 1

Corn / Gram Flour - 3 tbsp

Salt - to taste

Coriander Powder - 1/2 tsp

Chilli Powder - 1/2 tsp

Mango Powder - 1/2 tsp

Oil - for deep frying

Take corn flour in a bowl. Add salt and enough water to make a thick batter. Mix well and keep aside.

Mix coriander powder, chilli powder, salt and mango powder together and keep aside.

Slit the chilli in the center and add the powder evenly inside.

Heat oil in a wok for deep frying. Once the oil is hot enough and fuming; dip the chilli in the corn batter evenly and deep fry in oil till brown.

Vermicilli Dessert

This is a simple and easy and a quick 2 minute dessert..

You Will Need:

Vermicilli - 1/2 cup

Ghee/ Clarified butter - 2 tbsp

milk - 2 cups

Sugar - 4 tbsp

Almonds - few or (Almonds, Cashews, Raisins, pistachios)

Cardamon Powder - 1 tsp

Heat ghee in a wok. Add the vermicilli and fry continuously till it gets a light brown color. Add the milk bring to a boil. Add sugar and dryfruits. Remove from heat and sprinkle the cardamon powder. Mix Well and serve..

OatMeal

Time to have something really healthy and nutritious ......thats Oat Meal..... rich source of fibre, iron and protein..... !!

this will make one cup

Oatmeal - 3 tbsp

Water - 1/2 cup

Sugar - 1 tsp

Milk - 3 tbsp

Almonds, Raisins - if you like

Fruits - again if you like

Empty oats in a cup add enough water little more than the quantity of oats.

Microwave for 2 min on Power 5.

Add almonds, sugar and milk. Mix well and Enjoi!

Broccoli and Cheese Pasta

You will Need :

Pasta of your choice - 2 cups

Mushroom - 1 cup

Corn kernels - 1 cup

Broccoli - florrets 12-15

Oil - 2 tbsp

Garlic - 3 flakes hopped finely

Cheese - 6 slices cheddar cheese (or any other of your choice)

Salt - to taste

Pepper - 1 tsp

Chilli flakes - to taste

Italian Seasoning - to taste

Boil pasta adding little oil and salt. Keep Aside. Heat oil in a pan add garlic and all the vegetables stir fry till partially cooked. Add salt and pepper mix well and keep aside.

Pre heat oven at 350 F. Grease a baking tray. Layer the pasta in it. Top it with vegetables and the third layer of cheese. Sprinkle chilli flakes and seasoning.

Cover with a foil and bake for 20 -30 min or till the cheese is melted.

Stir Fry Vegetable

You will Need:

Sweet Peppers - 5 all colors

Squash - 1 cup

Corn - 1/2 cup

Snow Peas - 1 cup

Beans - handful

Mushroom - 1 cup

Carrot - 1

Broccoli - 1 cup

Ginger - 1" chopped finely

Garlic - 4-5 flakes chopped finely

Green Chillies - 1 chopped finely

Vinegar - 2 tsp

Soy Sauce - 3 tsp

Coriander Leaves - 3 tbsp chopped finely

Oil - 3 tbsp

Salt - to taste

Pepper - 2 tsp

Cut all vegetables in desired shapes and size and keep aside.

Heat oil in a pan, when hot add ginger garlic and green chillies. Mix well. Add all the vegetables except for mushrooms. Mix well and cook for 3 min. Add the mushroom and salt and stir and cook for few mins till vegetables are partially cooked. Mix some corn flour in 1 cup of water and add to the vegetables. Cook for few min. Add pepper , soy sauce and vinegar. Garnish with coriander leaves and Serve !

MolagaPudi (Curry Powder)

You will Need :

Chana Dal - 1 cup

Urad Dal - 3/4 cup

White Sesame Seeds - 2 tbsp

Whole Red Chillies - 4 (adjust to taste)

Salt - to taste

Asafoetida - 1 tsp

Oil - 1 tsp

Heat Oil in a pan. Add all the ingredients and fry; stirring constantly till you get the aroma and the ingredients turn light brown. Turn off the gas. Grind all spices together to a rough powder. Adjust chillies as per taste. Store for later use.

Serve along with oil for idli, dosa, Adai etc...

Molagutal (Dal)

You Will Need:

Carrot - 1 cut into slices

Peas - 1 cup

Corn Kernels - 1 cup

Coconut - 3/4 cup

Cumin Seeds - 2 tsp

Peppercorns - 1 1 /2 tsp

Curry Leaves - 1 strand

Salt - to taste

Mustard Seeds - 2 tsp

Urad Dal - 2 tsp

Water - 4 cups

Tuvar Dal / Moong Dal - 1/2 cup (cooked and mashed)

Turmeric Powder - 1/2 tsp

Grind grated coconut, cummin seeds and peppercorns to a fine smooth paste.

Heat oil in a pan. Add mustard seeds and urad dal. When it splutters add curry leaves and 1 cup of water. Add the vegetables and turmeric powder and cook with lid for few minutes. Add the coconut paste, dal and the remaining water and salt. Mix Well and cook till the Curry comes to a boil. Serve with Rice or chapathis.

Tips: You may also use these vegetables - broccoli, cabbage, lettuce, cauliflower, chow chow, beans, pumpkin, squash.

Beetroot Curry

You will Need :

Beetroot - 2 cut into 1" pieces

Coconut grated - 1/2 cup

ginger - 1/2"

green chillies - 1/2

sour curd (optional) - 1 tbsp

curry leaves - 3-4

oil - 2 tsp

cumin seeds - 1 tsp

salt - to taste

Water - as required.

Grind coconut, curd, ginger, green chillies to a smooth paste adding water. Boil beetroot and keep aside.

Heat oil in a pan. Add cumin seeds and curry leaves. When it splutters add the beetroot and the coconut paste. Mix well. Add water if required to make a thick gravy. Cook till the coconut gravy mixes well with the vegetable. Add salt to taste, mix well. Beetroot curry is ready to eat.

Banana Oatmeal Bread

You Will Need:

Bananas - 3 ripe

Egg - 2 Large

Baking Soda - 1 tsp

Yeast - 1 tsp

Water - 1 cup

Oatmeal - 3 cups

Flour - 1 cup

Milk - 1/2 cup

Salt - 1/2 tsp

Sugar - 3/4 cup

Cane Sugar - 1 cup

Nuts and Raisins - handful

Oil - 1 1/2 cup

Dissolve yeast in water and keep aside. Cut bananas into peices and add to the blender. Add eggs and sugar and blend on low speed for 1 min. Add sugar, oil and cane sugar and blend again for 1 min on low speed. Add salt, baking soda and yeast water and milk. Blend for 1 min on low speed. Add oatmeal and flour and blend on low speed and medium speed for 2 mins each thrice. The batter should be of medium consistency

Pre heat oven at 350 F. Empty the batter in a greased baking tray. Arrange the nuts and raisins in it. Bake for 1 hour or till tooth pick comes out clean from the bread. Cut into slices.

Serve with tea for breakfast or as a snack!

Dal - Method 2

You Will Need :

Lentils - 1 cup

Mustard Seeds - 1 tsp

Cumin Seeds - 1 tsp

Red Chilli Powder - 1/2 tsp

Kasoori Methi - 2 tbsp

Salt - to taste

Oil - 2 tsp

Asafoetida - 1/2 tsp

Turmeric Powder - 1/2 tsp

Coriander leaves / curry leaves - to garnish

Cook lentils till soft. Heat oil in a pan. Add mustard and cumin seeds. Add kasoori methi. cook for a minute. Add the Lentil and the remaining ingredients. Add sufficient water if required. Cook till the gravy comes to a boil. Garnish with Coriander leaves and Serve...

Poha Chivda (Flattened Rice Flakes Snack)

I have been wanting to prepare this since quite some time... Searched a couple of blogs for this recipe One of the easiest and tasty snack for Tea Time!! Heres how i made it with a little variation of what I had read......

You Will Need:

Poha/ Rice Flakes - 1 lb

Mustard Seeds - 2 tsp

Cumin Seeds - 2 tsp

Green Chillies - 1 chopped finely

Red Chilly Flakes - 1 tsp

Chana Dal - 1/2 cup

Grated Coconut - 1 cup

Almond - handful

Curry Leaves - 2 strands

Asafoetida - 2 tsp

Turmeric Powder - 1/2 tsp

Oil - 4 tbsp

Salt - to taste

Heat oil in a wok. Add mutard and cumin seeds when it splutters; add greenchillies, red chilly, chana dal, almonds (you may use other dry fruits and peanuts too) , grated coconut, curry leaves and some salt. Mix well till eveything is cooked and dry.

Add the poha , salt, asafoetida and turmeric powder. Mix well till poha is done and coated with the masala and other ingredients.

Turn off the gas. Let it cool and store in air tight container.

Mint Chutney

You will need:

Mint Leaves - 1 bunch

Coriander Leaves - handful

Ginger - 1"

Garlic - 4 flakes

Salt - to taste

Mango Powder - 2 tsp

Chaat Masala - 1 tsp

Green Chilly - 1

Blend all ingredients together to a smooth paste. Empty in a container and refrigerate. You may substitute mango powder and chaat masala with lime juice.

Mint Juice

Keep yourself cool this summer with Mint Juice!!

Mix a spoon of mint chutney with sugar and salt. Add water and ice. Mix well and Enjoi!

Pasta in Tomato Sauce

You will Need :

Pasta of your choice - 1 bowl

Tomatoes - 2 large

Corn Flour - 2 tsp

Corn Kernels - 1 cup

Mushroom - 1 cup

Garlic - 4-5 flakes

Oi - 2 tsp

Salt - to taste

Pepper - 1 tsp

Chilliy Flakes - to garnish

Italian Seasoning - to garnish

Cook pasta separately and keep aside. Blend tomatoes with garlic and keep aside. Heat oil in a wok. Add the tomato paste and corn flour and stir continuosly till the tomatoes are done. Add sufficent water to make a gravy consistency. Add corn and musroom. Cook for few minutes. Turn off the gas and add salt and pepper. Empty Pasta in a bowl add the sauce, garnish with seasoning and Serve....

Mixed Vegetable Soup

You Will Need:

Carrots - 2 tbsp chopped finely

Beans - 2 tbsp chopped finely

Corn - 2 tbsp

Peas - 2 tbsp

Cauliflower - handful florets

Onions - 2 tbsp chopped finely

Ginger - 1" minced

Garlic - 2-3 ponds minced

Green Chillies - 1/2 chopped finely

Corn Flour - 2 tsp (mixed in 1/4 cup milk)

Butter - 1 tsp

Salt And Pepper - to taste

Heat butter in a pan add ginger, garlic, green chillies and onions. Sit fry for 2-3 mins. Add the remaining vegetables and stir fry for 3 mins. Add 3 cups of water and bring to a boil. Add the cornflour and stir. Turn off the gas add Salt and Pepper and Serve

Potato Soup

This is another favourite of mine.......I didnt know wht to prepare for lunch last weekend and didnt want to take much trouble.......so this is what i did potato soup and some garlic bread with cheese!

So this is how I prepared..and trust me it was really delicious....ummm

You will Need :

Potatoes - 2 medium boiled and peeled

Ginger-Garlic Paste - 2 tsp

Salt and Pepper - to taste

Grated Cheese - 2 tsp (optional)

Butter - 2 tsp

Mash potatoes adding water to bring to a paste consistency. Or use a blender. Heat butter in a pan and add the paste. Add sufficient water to bring to a soup consistency. Add the ginger garlic paste. Bring to a boil. Turn off the gas. Add salt and pepper. Garnish with some grated cheese....and Enjoi.........

Cucumber Soup

hmmm this one is weird.... the first time I read in a magazine....but it sounded pretty interesting and decided to try it out....... So here's my version of the recipe.....

You Will Need:

Cucumber - 2 chopped

Cloves - 2

Cinnamon - 1/2" stick

Bay Leaf - 1

Ginger-Garlic Paste - 1 tsp

Cornflour - 2 tsp (mixed in 1/4 cup water)

Butter - 1 tsp

Salt & pepper - to taste

Coriander Leaves - to garnish

Boil water add cinnamon, cloves, bay leaves and cucumber. Puree this paste along with ginger garlic (without bay leaves). Heat butter in a pan and add the puree, bring to a boil. Add the cornflour stir continuously. Cook for few minutes then turn off the gas. Add salt, pepper, garnish with coriander leaves. You may also add some grated cheese.

You may prepare even celery soup in the similar way.

Spinach Soup

This is one of my favorites. Not very popular though but very tasty and nutritious too! Heres my recipe....

You Will Need:

Spinach - 1 bunch

Ginger & Garlic - 1 1/2 tsp paste

Salt & Pepper - to taste

Cream - 1 tsp garnish

Cornflour - 2 tsp (mixed in 1/4 cup water or milk)

Butter - 1 tsp

Boil spinach in water and puree it with ginger garlic paste. You may also add some green chillies. Heat butter add the puree , add some water to make a soup consistency and bring it to a boil. Add the corn flour mixture and stir continuously. Turn off the gas add salt and pepper. Garnish with cream and serve!

Tomato Soup

You Will Need :

Tomatoes - 4

Garlic - 1 tsp paste

Butter - 1 tsp

Salt & pepper - Taste

Corn Flour - 2 tsp (mixed in 1/4 cup water or milk)

Cream - 1 tsp

Bread Croutons - few

Boil water in a sauce pan. Add the tomatoes. Cook till you see the skin coming out. Remove skin and blend it with garlic. Keep the boiled water which can be used for the soup. Heat butter in a pan and add the tomato paste. Add sufficient water to bring to a soup consistency. Bring to a boil and add the corn flour stirring continuously. Turn off the gas. Garnish with Cream and Bread Croutons. You may also add coriander leaves.

Croutons : Cut bread into cubes and fry in butter or oil till light brown.

Soya Koftas

You Will Need : Serves 4

Soya Chunks - 1 cup

Potatoes - 2 small to medium size

Onioins - 2

Tomato - 1

Ginger - 1/2 "

Garlic - 2 tbsp

Green Chillies - 1

Chilli Powder - 1 tsp

Turmeric Powder - 1/4 tsp

Garam Masala - 2 tsp

Oil/Ghee - 3 tbsp

Coriander Leaves - 3 tsp for garnish

Cream - 1 tsp for garnish

Salt - to taste

Boil Soya chunks in water. Strain and squeeze all the water from the soya. Smash the chunks. Boil potatoes, peel mash and add to soya. Add salt and chilli powder. Mix Well and roll into 1" balls.

Pre Heat Oven at 350 F. Grease a tray add the Koftas (balls) brush some oil over the koftas and bake for 15 min or till done (When the koftas turn brown and crisp).

Blend Onion, Tomato, Ginger, Garlic and green chillies to a paste.

Heat Oil in a pan. Add the paste and cook the paste dries and turns into light brown colour or oil separates. Add Turmeric powder and garam masala. Cook for few more minutes. Add some water to make a gravy and cook till it boils. Add salt and koftas.

Garnish with coriander and cream. Serve with rotis, rice.

Mysore Pak

You Will Need:

Gram Flour / Besan - 1 cup

Sugar - 1 1/4 cup

Ghee/ Clarified Butter - 4 tbsp

Water - 1/4 cup

Cardamom Powder - 1 tsp

Heat 2 tbsp of ghee in a wok. Add the gram flour and fry on low heat without forming lumps. Fry until you get the aroma and the flour turns dark yellow.

Add sugar and mix well. Cook till sugar starts to melt. Add water and keep on stirring till the mixture leaves the sides of the pan. Add ghee and cardamom powder and keep stirring till the mixture turns thick and leaves the sides of the pan.

Grease a plate with ghee and empty the sweet into it Spread evenly. Cut into pieces once cool.

Banana Cake

You will need :

Durum Wheat Flour - 1 1/2 cup

Banana - 2 medium chopped

Butter/ oil - 3/4 cup

Cane Sugar / Jaggery - 1 cup

Egg - 1 large

Raisins and Nuts - handful

Water - 1/2 cup

Baking Soda - 1/2 tsp

Salt - 1/2 tsp

Add sugar, butter, egg, baking soda, salt in a blender. Blend till all ingredients mix well. Add bananas and water and blend to a smooth paste. Add the flour and mix well on low for 2 min and then on high for 2 mins. The batter should be of medium consistency. Pre heat oven at 350 F. Grease a baking tray and empty the cake batter into the tray. Bake for 20mins or until u get the cake flavour. Pork a fork or a toothpick into the cake to check if its done. The cake shouldnt stick to the fork or the toothpick if done.

Cut into slices and serve!

Tips: You may also use All purpose flour or Wheat flour and all purpose flour together.

Vegetable Jalfrzi

You Will Need: Serves 4

Carrots - 1 big

Potato - 1

Beans - handful

Capsicum - 1 small

Tomatoes - 2 (grind to a paste)

Onions - 1

Green Chillies - 2

Giner - 1/2 " chopped finely

Salt

Garam Masala - 1/2 tsp

Lemon Juice - 1/2 tsp

Oil - 3 tbsp

Coriander Powder - 1/2 tsp

Chilli Powder - 1/2 tsp

Turmeric Powder - 1/2 tsp

Coriander Leaves - to garnish.

Slice all vegetables lengthwise. Heat Oil in a pan add onion slices and cook till they turn transparent. Add turmeric, chilli, coriander pwder, green chillies, vegetables, tomato puree, ginger. Mix well and cook with lid covered. Stir Occassionally.

Once done add salt, garam masala. Cook for 2-3 minutes. Turn off gas add lemon juice and garnish with coriander leaves.

Lemon Rasam

You Will Need

Tuvar Dal (red lentil) - 1/2 cup

Lemon Juice - 3 tbsp

Mustard Seeds - 1 tsp

Urad Dal (split black gram) - 1/2 tsp

Green Chillies - 1 chopped

Curry Leaves - handful

Pepper Powder - 1/2 tsp

Coriander Powder - 1/2 tsp

Cumin Powder - 1/2 tsp

Water - 3 cups

Coriander Leaves - to garnish

Cook Dal till soft (cool and smash). Heat Oil in a pan Add mustard seeds; wen it splutters add urad dal, green chillies and curry leaves. Add little water. Add pepper powder, coriander powder, cumin powder, water, dal and salt. Bring to a boil till you get the aroma. Turn off the gas. Add the lemon juice and garnish with coriander leaves.

Tomato Rasam (Curry Soup)

You Will Need - Serves 4

Tomato - 1 large sliced

Tamarind - lemon size soaked in water to remove juice

Rasam Powder - 3 tsp

Mustard Seeds - 1 tsp

Curry Leaves - pinched handful

3 cups Water

Salt

Green Chillies - 1 chopped

Tuvar Dal - 1/4 cup

Coriander Leaves - 3 tbsp

Cook Dal with water until very soft (cool and smash). Heat oil in a pan. Add mustard seeds, green chillies and tomatoes. Fry till tomatoes are cooked. Add rasam powder, curry leaves, tamarind juice and water (if required). Bring to a boil Add salt and the dhal paste Mix well. Add water if required to bring to a soup consistency. Boil and garnish with coriander seeds.

Mixed Healthy Salad

You Will Need:

Sprouted Moong / green gram - 1 cup

Tomatoes - 1 medium chopped

Carrot - 1 chopped

Apple - 1 medium diced

Orange - 1

Cucumber - 1 diced

Lemon Juice - 1 tbsp

Salt

Pepper - 1/2 tsp

Coriander Leaves - 2 tbsp

Mix All ingredients together and Serve

Beetroot Soup

You Will Need :

Beetroot - 1 Large chopped

Onion - 1 medium size chopped

Carrot - 1 chopped

Salt

Sugar - 1/2 tsp

Pepper Powder - 1/2 tsp

Tomato Sauce - 1 tsp

Water - 2 cups

Cumin Seeds - 1/2 tsp

Oil - 1 tsp

Coriander Leaves - chopped for garnish

Heat Oil in a pan. Add cumin seeds. When it splutters add chopped onions beetroot carrots. Stir. Cook for 5 minutes. Add 1 cup of water and bring it to a boil. Turn off the gas. Let it cool for a while and grind it to a paste.

Pour the mixture in a sauce pan add water, sugar, tomato sauce and bring it to a boil. Turn off the gas. Add salt and pepper garnish with coriander leaves.

Coconut Chutney

You Will Need

Grated Coconut - 1/2 cup Green Chillies - 1"

Ginger - 1/2 "

Salt

Asafoetida - 1/2 tsp

Mustard Seeds - 1 tsp

Urad Dal - 1/2 tsp

Chana Dal - 1/2 tsp

Curry Leaves - few

Oil - tbsp

Grind coconut, chillies, ginger, asafoetida, salt to a smooth fine paste adding water. Remve in a bowl. Heat oil add mustard seeds when it splutters add urad dal curry leaves and chana dal. Fry and add to the paste. Mix well and Serve

Bell Pepper Vegetable

You will need : Serves 2-3

Green Bell Peppers - 2 cut into cubes

Chick pea flour / besan - 3/4 cup

Potatoes - 2 medium size boiled and mashed

Chilli Powder - 1 tsp

Coriander Powder - 3 tsp

Asafoetida - 1/2 tsp

Salt

Fenugreek Seeds - 1/2 tsp

Oil/Ghee - 5 tbsp

Mustard Seeds - 1 tsp

Fry the flour lightly till it gets a light reddish colour and till you get the aroma. Turn off the gas.

mix bell peppers, mashed potatoes, flour, chilli powder, coriander powder, fenugreek seeds, asafoetida, salt in a bowl. Leave for 15 minutes till the vegetable gets marinated.

Heat oil in a pan. Add mustard seeds when it splutters add the vegetables. Mix well. Keep on a low flame and keep stiring. Add oil if required and stir till all ingredients mix well and the pepper is fried well. The flour should be cooked well and the raw flavour should not be there.

Vegetable Pulav / Biryani

You Will Need : Serves 4

2 cups of Rice/ Basmati

4 cups - Water

Bay Leaves - 2

Cinnamon - 1" Stick

Cloves - 4

Cumin Seeds - 2 tsp

Garam Masala - 3 tsp

Pepper Corns - 8-9

Mix Vegetables - 1 cup (Carrots, Cauliflower, Beans, Peas, Onions - Slit lengthwise or chopped finely)

2 tsp - Some Raisins and Cashews (optional)

Ghee / Oil - 3 tbsp

Salt

Wash rice thoroughly and Soak in Water for 20 minutes. Cook rice with 4 cups of water along with cinnamon, cloves, bay leaves and peppercorns. Keep Aside. Heat Oil in a pan. Add cmin seeds; Once it splutters add onions fry till onions turn golden brown. Add the remaining vegetables and Cook for 5 minutes. Add salt, Garam masala mix well and cook till done. Add the Rice and Nuts (fried separately) to the Vegetables. Mix Well till the rice is coated well with vegetables. Serve with Raita / Dal /Vegetable.

Tips: You can also prepare biryani in the same way. Take a Oven friendly Dish grease with butter/oil/ghee add a layer of rice and then a layer of vegetables. You may also fry some onions separtely till golden brown and add a layer of onions. Garnish with Nuts. (You may also add ginger garlic paste to the vegetables). Bake for 10 minutes before Serve.

Kozhakattai (Steamed Rice Balls)

You Will Need - Serves 5-6

2 cups rice - soak in water overnight

1/2 cup - mixed dals/lentils (chana dal / urad dal / tuvar dal) soak in water separately overnight

Oil - 3 tbsp

2 red chillies

Asafoetida - 1/2 tsp

Mustard seeds - 1 tbsp

Urad Dal - 1 tsp

Chana Dal - 1 tsp

green chillies - 1 chopped finely

ginger - 1 " chopped finely

grated coconut - 4 tbsp (optional)

curry leaves - 2 strands

4 cups - water

salt

Grind rice to a rough paste. Grind dals to a smooth paste with red chillies and asafoetida. Keep aside.

Heat oil in a pan. Add mustard seeds, urad dal, chana dal, green chillies, ginger grated coconut, curry leaves. Mix Well. Add water when the water boil add the rice and dal paste. Keep stirring continuously till the mixture turns thick like a dough and leaves the sides. Turn off the gas.

Let to cool for a while then take water in a small bowl to dip ur finger tips and make rounds balls of the prepared mixture. Steam for 15 minutes. Serve with Coconut chutney / Sambhar.

Dal/Lentil - Method 1

You Will Need - Serves 4

Dal - 1 cup

Water - 1 1/2 cup

1 Onion - chopped finely

1 Tomato - chopped finely

ginger - garlic paste - 2tsp

1 green chilli - slit finely

Turmeric powder - 1/2 tsp

garam masala - 1 tsp

coriander/cilantro leaves - 3 tbsp copped finely

cumin seeds - 1 tsp

oil/ghee - 2 tbsp

chilli powder - 1/2 tsp

Salt

Pressure Cook Dal/lentil with water and turmeric powder upto 3 whitles. Heat oil in a sauce pan add cumin seeds once it splutters add ginger garlic paste green chillies stir and add onions and tomatoes. Stir and cook for 5 minutes till done. Till onions turn transparent.

Add chilli powder, garam masala and salt. Mix well. Add the cooked dal and cook till it boil. Add water if its too thick to make a gravy consistency. Garnish with coriander leaves. Serve with rice / chappatis.

Broccoli Vegetable

You Will Need:

Broccoli - 1 bunch chop florets ; stems chopped finely

Oil - 2 tsp

Mustard Seeds - 2 tsp

Chana Dal - 1 tsp

Urad Dal - 1 tsp

Chilli powder - 1/2 tsp

Salt

Turmeric Powder - 1/2 tsp

Water - 1/2 cup

Heat Oil in a pan. Add mustard seeds, chana dal, urad dal. Fry till it splutters. Add broccoli, chilli powder, turmeric powder, salt and water. Mix well. Cover with a lid. Cook till water evaporates and broccoli is cooked.

Sambhar

This is one of my favorite dish and relish it to the core. This one is my m-in-laws recipe. The tastiest finger licking Sambhar you would have ever had!!... You will need : Serves 4

Tamarind - lemon size soaked in water to remove pulp

Tuvar Dal - 4 tbsp

Water - 4 cups

1 - large onion chopped

1 - tomato chopped

2 tbsp - Sambhar Powder

2 tbsp - Coriander Seeds

4 tbsp - grated coconut

Turmeric Powder - 1/2 tsp

Oil - 3 tbsp

Mustard Seeds - 2 tsp

Curry Leaves - 2-3 strands

Coriander Leaves - to garnish

Asafoetida - 1/2 tsp

Pressure Cook Dal with 1 cup water and turmeric powder. Dal must be cooked to form a very fine paste.

Grind coconut, sambhar powder, coriander seeds to a fine paste (add water to grind to a paste)

Heat oil in a pan. Add mustard seeds, curry leaves when it splutters add the onions and tomatoes. Cook for 5 minutes till onions turn transparent. Add the tamarind pulp, asafoetida, Coconut paste and water. Bring to a boil. Add the cooked dal and salt. Mix Well. Bring to a boil and garnish with coriander leaves.

Tips: You may also use vegetables other than onion and tomatoes. You can use carrots, beans, radish, pumpkin, squash, drumstick, brinjal, fenugreek leaves. These vegetables may be used separately.

Tips for North Indian Kitchen

These are just a few ingredients/spices I thought might be useful if listed down to prepare some north indian cuisines. The below ingredients are part of the cooking and are easily available in the Indian Grocery Store.

Spice and Condiments Names in English and Hindi

Cumin Seed - Zeera

Coriander Seeds / Powder - Dhania

Mango Powder - Amchur

Cinammon - Dalchini

Cloves - Lavang

Bay Leaves - Tej Patta

Poppy Seeds - Khus Khus

Pomegranate Seeds - Anar Dana

Nutmeg - Jaiphal

Dry red chillies / Chilli Powder - Lal Mirch

Turmeric Powder - Haldi

Fennel/Aniseed Seeds - Sauf

Dry Black Peppercorns - Kali Mirch

Mixed Spices - Garam Masala

Turmeric Powder - Haldi

Asafoetida - Hing

Green Cardamom - Choti Elaichi

Brown Cardamom - Moti Illaichi

Dry fenugreek leaves - Kasoori Methi

Ginger - Adrak

Garlic - Lasoon

Watermeon/pumpkin seeds - Magaz

Mustard Seeds - Rai

Sesame Seeds - Til

Milk - Doodh

Cream - Malai

Onions - Kanda

Tomatoes - Tamatar

OtherVegetables

Paneer Bhurji

One of my favourite and the simplest paneer recipe to make..

You will need:

150 gms Paneer - crumbled/mashed

2 onions - chopped finely

1 green bell pepper - chopped

1 big tomato - chopped finely

cumin seeds - 1 tsp

Turmeric powder - 1/2 tsp

green chillies - 1 chopped finely

lemon juice - 2 tsp

garam masala - 1 tsp

oil / ghee - 2 tbsp

coriander leaves - to garnish

salt

sugar - 1/2 tsp

Heat oil in a pan. Add cumin seeds once it splutters add onions and peppers. Cook till done Stir occassionally. Add Turmeric powder. Add tomatoes and green chillies cook till done and turns dry. Add garam masala, salt and sugar. Mix well. Add paneer mix well in to the veggies. turn off the gas. Add the lemon juice stir well and garnish with coriander leaves.

Chilli Paneer

You Will Need :

150 gms Paneer - cut 1" inch rectangle

ginger - 1" inch chopped finely

garlic - 8-9 ponds chopped finely

green chillies - 2 chopped finely

Bell Pepper - 1 Slit Lengthwise

corn flour - 3 tbsp

water - 1 cup

Oil - 1 cup for deep frying

Soya Sauce - 2 tsp

vinegar - 2 tsp

Salt / Ajinimoto - to taste

Spring Onions with leaves - Garnish chopped finely

Mix 2 1/2 tsp of corn flour, salt with water to make a batter (running consistency). Heat Oil in a Deep frying pan. Dip paneer pieces in the corn flour batter and deep fry in oil. Keep aside once done.

Heat 2 tbsp of oil in a pan add ginger, garlic and green chillies, bell peppers mix well. Add 1/2 tsp of corn flour and stir well.

Add a cup of water and bring to boil. Add the paneer pieces, soya sauce, vinegar and salt.

Mix well. Garnish with spring onions.

Tips: You may substitute spring onions with coriander leaves.

Kadhai Paneer

You Will Need:

150gms Paneer - cut 1" inch long rectangles

Capsicum/ green bell pepper - 2 slit lengthwise

Onions - 1 cut in rings / half rings

Tomato - 2 chopped finely

green chillies - 1 chopped

ginger - 1 " chopped

garlic - 5-6 flakes chopped

coriander / cliantro powder - 1 1/2 tbsp

chilli powder - 1/2 tsp

turmeric powder - 1/2 tsp

fenugreek seeds - 1/2 tsp

coriander / cliantro leaves - to garnish

Oil / ghee - 2tbsp

salt

Heat oil/ ghee in a pan. Fry onions and capsicum till done and onions turn brown. Remove and keep aside.

In the remaining oil add green chillies, ginger and garlic. Sit Well. Add tomatoes and cook till done. Add chilli powder and coriander powder, turmeric powder. cook for few minutes.

Add salt, fenugreek seeds, paneer and onion and capsicum. Stir and garnish with coriander leaves.

Alu Paratha

My favourite..i have been wanting to prepare this since quite some time finally I did...

so here's my recipe....

You will need -Makes - 10-11 parathas.

Filling:

Alu/potatoes - 4 medium sized boiled

3-4 ponds - garlic chopped/paste

1/2 tsp - cumin seeds/powder

1 tsp - chat masala

1 tsp - chilli powder

3 tsp - coriander / cilantro leaves chopped finely

1 tsp - garam masala

salt.

Dough:

Wheat Flour - 10 tbsp

Water - 1/2 cup

Salt

Peel the boiled potatoes and mash in a bowl. Add chilli powder, garlic, chat masala, garam masala, salt, coriander leaves, zumin seeds/powder. Mix Well. Roll into 1 1/2 inch" balls.

Prepare the Dough and divide into 10 -11 portions. Roll out each into flat round shape enough to keep the potato filling. Cover the filling neatly with dough and press dough all over. Flatten the ball and apply dry wheat flour and roll out to make parathas.

Heat a pan and cook paratha on both sides till done. Smatter oil/ghee on both sides and Serve.....

Panner Butter Masala

You will need

1/4 kg panner - cut 1" square

2 onions - chopped

1" giner chopped

5-6 garlic ponds - chopped

4 tomatoes

some cashewnuts

1/2 cup milk

2 tsp fenugreek leaves

1 tsp cumin seeds

1 tsp red chilli powder

1/2 tsp turmeric powder

1/2 tsp garam masala

3tbsp - oil/ghee

salt

little sugar

Fry Separately: 1 green chilli slit length wise, 1 onions slit in rings and 1 capsicum slit lengthwise.

Grind Ginger, Garlic, onion, tomato to a paste.

Heat oil in a pan add the paste. stir occassionally till cooked and done and the raw smell goes off.

Add chilli powder stir add milk and cook for few minutes. Add chopped cashews, garam masala, cumin seeds, turmeric powder, salt, sugar. cook for few minutes.

Add water to prepare a gravy. Cook till the gravy boils. Add fenugreek leaves mix well.

Swtich off the gas add the fried veggies and paneer . Paneer Butter Masala is ready to Serve.....

Palak Paneer

Serves 4 :You will need

120 gms Paneer - cut in 1/2 " cubes

Spinach /Palak - 1 bunch

2 onions

2 tomatoes chopped finely

2 green chillies chopped finely

1" ginger

5-6 ponds garlic

2-3 moti illaichi - skinned and crushed

3 tbsp - ghee/oil

salt to taste

Wash spinach, chop and cook till done. grind to a paste once cool. Grind onions, ginger garlic to a paste.

Heat oil/ghee add the onion paste. cook till done and onions turn light brown.

Add green chillies and tomatoes. Stir occassionally till tomatoes are cooked.

Add spinach , water as required consistency, salt and moti illaichi.

Mix Well cook for 3-4 minutes . Remove from fire and add paneer.

Garnish with some cream. Serve with rice or chapathis.

Paneer Delicacy - Prepare Paneer

To prepare a good quality soft paneer its important to use good quality milk. (read it full cream milk )

You will need Juice of 1 lemon or 1 cup curd whichever is handy and 1 ltr of milk.

Boil milk stirring continuously so as not to form cream layers on top. Once milk boils switch of the gas.

Stir in lemon juice/curd leave it for a minute. Again heat it up on low flame stirring occassionally.

You will see the paneer forming and the green water separates. Switch off the gas and leave to cool.

Strain water and wrap paneer in a muslin cloth tight (put it in a rectangular container to get the desired shape, will be easier to cut in cubes when used.) Paneer is best used fresh. Store in Fridge/Chiller.